Anticancer activity test of ethyl acetate extract of endophytic fungi isolated from soursop leaf(Annona muricata L.)

Objective: To analyze anticancer activity of an ethyl acetate extract of endophytic fungi isolated from soursop leaf(Annona muricata L.). Methods: Anticancer activity of fungal extracts was determined by observing its toxicity against MCF-7(Michigan Cancer Foundation-7) cells in vitro by using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide(MTT) assay method. At an extract concentration of 100 μg/m L, 4 isolates out of 12 showed high activity against the cancer cell growth. The four isolates were then selected for further IC50 determination, by measuring the inhibition of cancer cell proliferation at extract concentration of 25 μg/m L, 50 μg/m L, 100 μg/m L, 200 μg/m L and 400 μg/m L. Results: Results showed that isolate Sir-G5 had the highest anticancer activity with an IC50 of 19.20 μg/m L. The best isolates were screened again using a normal cell(Chang cells) to determine its toxicity against normal cells. Results indicated that the extracts do not affect the proliferation of normal cells. Molecular identification showed that the fungal isolate Sir-G5 has a close relationship with Phomopsis sp. Conclusions: The endophytic fungi isolated from soursop leaf has the potential to be used as a source of anticancer agents.

Effects of Soursop flowers(Annona muricata L.)extract on chemical changes of refined palm olein stored at frying temperature

In this study,the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was assessed.The oil was supplemented with the extract at concentrations 200–1800 ppm,and stored in the oven at 180◦C for 6 days(4 h heating per day).Palm olein containing butylated hydroxytoluene(BHT)served as positive control while the same oil without antioxidant(Control)served as negative one,in order to monitor changes in oils.After each two heating days,oil samples were collected,and their chemical indexes were determined.Peroxide,para-anisidine,TOTOX,thiobarbituric acid and iodine values were the parameters evaluated.Additionally,the evolution of the fatty acid composition of each oil sample during the storage was assessed by gas-chromatography using a flame ionization detector(GC/FID).Generally,palm olein samples containing the natural extract have exhibited the lowest rate of oxidation,and were efficient in limiting the destruction of unsaturated fatty acids in oil at frying temperature.The order of effectiveness in inhibiting oil oxidation was the following:PO+AnM1800ppm>PO+AnM1400ppm>PO+AnM1000ppm>PO+An.M600ppm>PO+An.M200ppm>PO+BHT200ppm=Control.From these results,it can be concluded that soursop flowers are a potent sources of natural antioxidants for stabilization of palm olein.

Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based Ice Cream

Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.

Dietary Fiber, Phytonutrients and Antioxidant Activity of Common Fruit Peels as Potential Functional Food Ingredientw

Mangiferaindica L. （carabao mango）, AnnonaMuricata L. （soursop）, Citrofortunellamicrocarpa（calamansi）, and Musa acuminate x balbisianaColla （ABB Group） （plantain banana） have long been used in the processed food industries. However, the peelsof these fruits are normally disposed as waste or at most used as fertilizer and feeds. The objective of the study is to characterize the peels of these fruits as functional food/ingredient. Freeze-dried fruits peels of carabao mango, soursop, calamansi and plantain banana were analyzed for proximate composition, dietary fiber and phytonutrients contents, fermentability invitro and antioxidant activity. Results showed soursop peels having significantly higher soluble （12.75 g/100 g sample） and insoluble （62.55 g/100 g sample） dietary fiber among the fruit peels studied. All peels produced significant amounts of short chain fatty acids, propionate 〉 acetate 〉 butyrate. Carabao mango peels produced the highest amount of acetate while calamansipeels, the highest propionate （215.8± 3.6 mg/100 g）. Carabao mango and soursop peels have significantly greater total polyphenols, flavonoids, anthocyanidins andantioxidant activity. The study showed that fruit peels of carabao mango, soursop, calamansi and plantain banana can be potential functional food ingredients.

An Ecological Alternative for the Control of Gastrointestinal Nematodes in Sheep in Northern Veracruz （Mexico）

The objective was to evaluate the effect of aqueous infusion of cracked soursop seeds on two different concentrations as an organic dewormer compared to a commercial one in GNE （gastrointestinal nematodes） egg population in crossbred hair sheep （Blackbelly-Khatadin） of the northen region of Veracruz. The aqueous infusion was prepared adding 93.5 g of cracked soursop seeds in 1,875 mL of boiled water and let stand for 12 h. Crossbred ewes were randomly assigned to receive every 19 days： （1） 10 mL of cracked soursop infusion orally （n = 27）, （2） 15 mL of cracked soursop infusion orally （n = 27）, and （3） 2 mL of Febendazole subcutaneously （n = 26）. Feces （2-5 g） were collected directly from the rectum of each animal on the following days： 0, 19, 38 and 57 days post treatment. Nematode egg population was determined using the technique of McMaster. Statistical analysis was done using ANOVA （analysis of variance）. There was a reduction overtime （P = 0.05） in all treatments in parasite egg population. There were no differences （P = 0.10） in egg population across treatments. In conclusion, aqueous infusion of soursop cracked seeds proved to be an environmentally friendly and effective alternative in the control of gastrointestinal parasites in crossbred hair sheep in the region of northern Veracruz.

Microstructure of <em>Annona muricata</em>L. Leaves Extract Microcapsules Linked to Physical and Chemical Characteristics

Microstructure is closely related to techno-functional properties in microencapsulated powders intended to protect bioactive compounds. Soursop leaves provide phytochemicals that need to be protected to ensure their functionality. This investigation aimed to study the microstructure of microcapsules containing soursop leaves extract and its linkage with physical and chemical characteristics of the resulting powder. Microcapsules were prepared by spray drying using gum Arabic and maltodextrin as encapsulating agents at 5 and 10%. Powders were characterized by scanning electron microscopy, particle size analysis, solubility, infrared spectroscopy and encapsulation efficiency. Microphotographs showed spherical shape particles ranging from 0.25 to 13.87 μm, where the particles morphology depended on the concentration and the type of the encapsulant used. At higher concentration of encapsulant, there was an increase in the sphericity, integrity, size, and surface smoothness of particles. This relationship was inverse for solubility in treatments with gum Arabic. The extract encapsulation was confirmed by Fourier Transform infrared spectroscopy and encapsulation efficiency index, revealing that the treatment with maltodextrin at 10% showed a better capability for entrapment (72.12%). The results evidence that microstructure of microcapsules is closely linked to the type and concentration of encapsulant, which in turn determine the physical and chemical characteristics of powders intended for instant drinks solubility and entrapping soursop bioactive compounds.