Chemical characterization, antimicrobial and antioxidant activity of sugar-apple (Annona squamosa L.) pulp extract

Abstract

Synthetic preservatives are widely present in processed foods, but most of them have carcinogenic potential, requiring the development of new natural alternatives such as fruit extracts, for microbial control. The objective of the study was to evaluate the chemical characterization, antioxidant, and antimicrobial activity of the sugar apple pulp (Annona squamosa L.). Physicochemical characteristics were evaluated, an extract was prepared, and its antioxidant activity by DPPH method and antimicrobial by disk diffusion. Minimal inhibitory concentration and minimum bactericidal concentration against strains of Salmonella typhimurium, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus were evaluated. The physicochemical analysis revealed that sugar apple pulp had 75.0% moisture, 3.0% ash, 4.0% protein, 0.2% lipids, 3.3% fibers, and 14.5% carbohydrates. The antioxidant activity of the extract by the DPPH method was 20.6%. The pulp extract from the sugar apple had inhibition zone for Staphylococcus aureus, satisfactory inhibitory effect against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium, but did not present a bactericidal effect. Sugar apple pulp presents adequate levels of nutrients and potential for food application due to its microbiological activity and antioxidant properties.

In vitro cytotoxic effect of annona squamosa pulp ex-tract as a mouthwash for children on human normal cell line

“…The prepared fresh pulp was sonicated with ethanol at 60°C for 30 minutes. After that, the extract was evaporated by a rotary evaporator under a vacuum (20) . The alcoholic extract was kept in glass containers and frozen before being lyophilized to get powder extracts, Dimethyl sulfoxide (DMSO) was used to dissolve the extracted powder to prepare various dilutions at varying concentrations (400, 200, 100, 50, 25, 12.5, and 6.25) g/ml according to a pilot study.…”