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original articleIssue 15 (4) 2016 pp. 419-428

Wei Zin Lee1, Sui Kiat Chang2, Hock Eng Khoo3, Chiaw Mei Sia1, Hip Seng Yim1

1Department of Food Science and Nutrition, UCSI University,Kuala Lumpur, Malaysia
2
Department of Nutrition and Dietetics, School of Health Sciences, International Medical University,Kuala Lumpur, Malaysia
3
Department of Nutrition and Dietetics, Universiti Putra Malaysi, Selangor, Malaysia

Influence of different extraction conditions on antioxidant properties of soursop peel

Abstract

Background. Soursop is a healthy fruit. Peels form about 20% of the soursop fruit and are usually discarded as waste product. With a view to utilizing soursop peel as a source of valuable compounds, this study aimed to investigate the influence of different extraction conditions on total phenolic content (TPC) and antioxidant capacity (AC) of soursop (Annona muricata L.) peel.
Material and methods. Different ethanol concentrations (20–100%, v/v), extraction temperatures (25– 60°C), and extraction time (1–5 h) were tested. Extracts were prepared on the basis of the best optimal extraction conditions (20% ethanol, 40°C the extraction temperature, and 4 h of extraction time), an optimal TPC and AC was determined for the soursop peel using DPPH, ABTS, FRAP and β-carotene bleaching (BCB) assays. The different extraction conditions tested at best optimum conditions have significantly affected the TPC and AC of the soursop peel.
Results. Soursop peel extract extracted in the best optimal extraction conditions had moderate levels of TPC (52.2 μg GAE/ml), and FRAP value (58.9 μg TE/ml extract). The extract demonstrated high BCB inhibitory activity (80.08%). The EC50 values of the extract were high, 1179.96 and 145.12 μg/ml, as assessed using DPPH and ABTS assays, respectively. The TPC was positively and highly correlated with the AC of soursop peel assessed by ABTS, FRAP, and BCB assay, but it was moderately correlated with DPPH radical scavenging activity. A moderate correlation of TPC with DPPH suggested that polyphenols in the extracts were partially responsible for the AC.
Conclusions. By-products of soursop such as its peel could be an inexpensive source of good natural antioxidants with nutraceutical potential in the functional food industry.

Keywords: antioxidant capacity, Annona muricata, extraction parameters, soursop peel, total phenolic content, waste products
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/7_4_2016.pdf

http://dx.doi.org/10.17306/J.AFS.2016.4.40

For citation:

MLA Lee, Wei Zin, et al. "Influence of different extraction conditions on antioxidant properties of soursop peel." Acta Sci.Pol. Technol. Aliment. 15.4 (2016): 419-428. http://dx.doi.org/10.17306/J.AFS.2016.4.40
APA Lee W. Z., Chang S. K., Khoo H. E., Sia C. M., Yim H. S. (2016). Influence of different extraction conditions on antioxidant properties of soursop peel. Acta Sci.Pol. Technol. Aliment. 15 (4), 419-428 http://dx.doi.org/10.17306/J.AFS.2016.4.40
ISO 690 LEE, Wei Zin, et al. Influence of different extraction conditions on antioxidant properties of soursop peel. Acta Sci.Pol. Technol. Aliment., 2016, 15.4: 419-428. http://dx.doi.org/10.17306/J.AFS.2016.4.40