Soursop (Annona muricata L.) Seeds, Therapeutic and Possible Food Potential

Solís‐Fuentes, Julio A.; Hernández‐Medel, María del Rosario; Durán‐de‐Bazúa, María del Carmen

doi:10.1016/b978-0-12-375688-6.10124-0

Cited by 4 publications

(2 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Soursop has been widely studied in the last decade due to its organoleptic characteristics and therapeutic potential (Solís-Fuentes et al, 2011). The plant presents around 212 bioactive compounds (the most important being alkaloids, phenols and other compounds) and more than 120 acetogenins and 37 phenolic compounds (Coria-Téllez et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

et al. 2022

View full text Add to dashboard Cite

Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a promising market to the country, its organic waste is becoming a major problem. The aim of the study was to use the Mixolab to predict the quality of wheat flour partially substituted by soursop residues flour for bread making. The experiment was performed through a process mixture design; 21 premixes were made, and 10 significant variables were chosen. Using a desirability function, three criteria were optimized: 1) to maximize the use of soursop residues flour (SRF) (20% SRF substitution), 2) to form a loaf with strong gluten network characteristics (5% SRF substitution), and 3) to form a loaf with weak gluten network characteristics (13.2% SRF substitution). Results showed with a 95% confidence level that the new formulation with strong gluten network characteristics, 5% soursop residue flour and 95% wheat flour, was statistically equal to a control bread in moisture, pH and total ashes content. Additionally, an affective test was performed in order to identify the acceptability of the bread among potential consumers.

show abstract

Section: Introductionmentioning

confidence: 99%

A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Phenolic compounds (Jiménez, Gruschwitz, Schweiggert, Carle, & Esquivel, ; Silva et al., ), vitamin C, carotenoids (Almeida et al., ; Sousa, Vieira, da Silva, & de Lima, ), and annonaceous acetogenins (Bermejo et al., ) have been associated with antineoplastic, antiparasitic, cytotoxic, immunoressive, neurotoxic, and pesticidal effects. All these compounds have been identified as the major bioactive metabolites from soursop, present mainly in the leaves and peels of the fruit (Table ) (Ma et al., ; Solís‐Fuentes, Hernández‐Medel, & Durán‐de‐Bazúa, ). Besides bioactive compounds, soursop bagasse is rich in sodium and cesium, while rather low concentrations of chromium, scandium, bromine, and calcium were detected (de Matuoka e Chiocchetti et al., ).…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

show abstract

Extracción con CO2 Supercrítico de Aceite de Semillas de Guanábana (Annona muricata): Cinética, Perfil de Ácidos Grasos y Esteroles

2016

View full text Add to dashboard Cite

Se estudió la extracción de aceite de semillas de guanábana utilizando dióxido de carbono supercrítico a presiones entre 20 y 35 MPa y temperaturas entre 313 y 333 K, con un flujo de dióxido de carbono constante de 30 g.min-1 y un tiempo de extracción de 150 min. Se planteó un diseño experimental compuesto central para estudiar el efecto de la presión (P) y la temperatura (T) sobre el rendimiento, el perfil de ácidos grasos y esteroles. La composición en ácidos grasos y esteroles se analizó por cromatografía de gases. La presión tuvo un efecto significativo (p<0,05) sobre el rendimiento alcanzando un rendimiento óptimo del 12.9%. El ácido oleico es el ácido graso mayoritario, seguido del ácido palmítico y linoleico. En menor proporción se encontraron el ácido esteárico, palmitoleico, linolénico y dodecanoico. Además, se encontró la presencia de campesterol, estigmasterol y β-sitosterol. Por lo tanto, el aceite obtenido libre de solventes muestra potencial para ser usado como ingrediente natural en diferentes industrias.

show abstract

Soursop (Annona muricata L.) Seeds, Therapeutic and Possible Food Potential

Cited by 4 publications

References 17 publications

A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Extracción con CO2 Supercrítico de Aceite de Semillas de Guanábana (Annona muricata): Cinética, Perfil de Ácidos Grasos y Esteroles

Contact Info

Product

Resources

About