Physicochemical analyses were carried out on the seed, pulp and extracted oil of sour sop (Annona muricata) results showed that th e seed contained 8.5% moisture, 2.4% crude protein, 13.6% ash, 8.0% crude fiber, 20.5% fat and 47.0% carbohydrate. The pulp was found to contain 81% moisture, 3.43% titratable acidity and 24.5% non-reducing sugar.
Physicochemical analyses were carried out on the seed, pulp and extracted oil of sour sop (Annona muricata) results showed that th e seed contained 8.5% moisture, 2.4% crude protein, 13.6% ash, 8.0% crude fiber, 20.5% fat and 47.0% carbohydrate. The pulp was found to contain 81% moisture, 3.43% titratable acidity and 24.5% non-reducing sugar.
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Physicochemical analyses were carried out on the seed, pulp and extracted oil of sour sop (Annona muricata) results showed that th e seed contained 8.5% moisture, 2.4% crude protein, 13.6% ash, 8.0% crude fiber, 20.5% fat and 47.0% carbohydrate. The pulp was found to contain 81% moisture, 3.43% titratable acidity and 24.5% non-reducing sugar.
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Proximate composition and selected physicochemical properties of the seed, pulp and oil of sour sop (Annona muricata) I.A. ONIMAWO Biochemistry Department, Ambrose Alli University, P.M.B. 14 Ekpoma, Edo State, N igeria Received 16 November 1999; accepted in revised form 18 February 2001 Abstract. Proximate composition and physicochemical analyses were carried out on the seed, pulp and extracted oil of sour sop (Annona muricata). The results showed that th e seed contained 8.5% moisture, 2.4% crude protein, 13.6% ash, 8.0% crude fiber, 20.5% fat and 47 .0% carbohydrate. The seed also contained 0.2% water soluble ash, 0.79% titratable a cidity and 17.0 mg calcium/100 g. The pulp was found to contain 81% moisture, 3.43% titrata ble acidity and 24.5% non-reducing sugar. Selected physicochemical characteristics included refractive indices of 1.335 for the seed and 1.356 for the pulp, specific gravities of 1.25 0 for the seed and 1.023 for the pulp, pH values of 8.34 for the seed and 4.56 for the pulp, an d soluble solids contents of 1.5 ◦Brix for the seed and 15 ◦Brix for the pulp. The extracted oil (20. 5% yield) had a 60.43% unsaponifiable value, 23.54 KOH/g acid value, 100.98 KOH/g saponifi cation value, 1.1 KOH/g peroxide value, 1.464 refractive index, 5.77 pH, 69.5 ◦Brix soslu ble solids and 0.2900 specific gravity. Key words: Annona muricata, Oil yield, Physicochemical properties, Proximate com position, Sour sop Introduction Annona muricata is commonly known as ‘chop-chop’ in Edo state Nigeria, which is a corrupted form of the English name sour sop. It is foreign to some parts of Nigeria. It is, however, found in the rain forest and derived savannah zone in Nigeria either domesticated or growing wild. The fully mature fruit is green or light greenish yellow. The ripe, mature fruit is soft to the touch; ripeness is better detected by touch than by color. The outside of the fruit is thorny while the pulp is white and juicy with brownish seeds. Previous research on Annona muricata has focused on the bark of the tree and roots for pharmaceutical purposes [1]. Little attention has been paid to using the seeds for food purposes nor has any attempt been made to extract oil from the seeds. This study was, therefore, conducted to determine selected 166 nutritional and physicochemical properties of the seeds, pulp and oil extracted from the seeds of sour sop. Materials and methods Collection and preparation of samples. Fresh fruits (∼1 kg) of Annona muricata were bought from Karmo market, Abuja. Using a kitchen knife, the outside was removed. The seeds were separated from the pulp manually. A clean white cotton cloth was used to squeeze the pulp to separate it from the fibrous components. The seed coats (testa) were removed using a laboratory pestle and mortar. The decorticated seeds were milled (Premier Mill A1) and sieved through 0.44 mm diameter sieve. The seed flour was oven-dried (Gallenkamp, UK) at 60 ◦C for 6 hours and separated into two equal halves of about 200 g each. The first portion was used for oil extraction while the second was used for proximate analysis. The pulp containing some liquid syrup was stored in the refrigerator at 1 ◦C for 4 days pending chemical analysis. The oil was extracted from the seed flour using petroleum ether in a Soxhlet apparatus (AOAC, method 14.089) [23]. The flour and extracted oil were stored at room temperature (28 2 ◦C) in sealed cellophane bags pending chemical analyses. Determination of proximate composition. Moisture was determined by oven (Gallenkamp, UK) drying at 105 ◦C to constant weight. Total ash, protein (N × 6.25), fiber and fat (solvent extraction) were determined by the AOAC [2] methods 14.085, 14.086, 14.087 and 14.089, respectively. Carbohydrate was determined by difference. Calcium was determined by the EDTA titration method [3]. Water soluble ash was determined by the method described by Pearson [3]. All analyses were carried out in triplicate and the averages recorded. Determination of physicochemical properties. Titratable acidity, total soluble solids (◦Brix) and non-reducing sugars (as sucrose in solution) were determined by standard methods [3]. Titratable acidity was determined by titrating dilute samples of the seed flour and pulp with 0.1 M NaOH to the phenolphthalein end point. Total soluble solids were estimated with the Abbe hand refractometer (RG 701, Officine Gallileo, Italy) while the non-reducing sugar was determined by the Lane and Eynon methods described by Pearson [3]. Specific gravity was estimated using a 25 ml specific gravity bottle at 20 ◦C as described by Pomeranz & Meloan [4]. Refractive index was determined by an Abbe refractometer (Model RG 701, Officine Galileo, Italy). pH was determined using a pH meter (Troptronic Milano, Italy) at 20 ◦C. 167 Table 1. Proximate composition of the pulp and seed of Annona muricata Parameter1 Pulp Seed flour Moisture content (%) 81.0 0.72a 8.5 0.61b Total ash (%) 0.5 0.4c 13.5 0.6d Crude fat (%) ND2 20.5 0.81 Crude fiber (%) ND2 8.0 0.52 Crude protein(%) 0.9 0.5e 2.4 0.42f Carbohydrate (by difference; %) ND2 47.1 0.33 Water soluble ash (as K2 CO3; %) ND2 0.2 0.45 Calcium (mg/100 g) ND2 17.0 0.33 1 All determinations were done in triplicate and the means SD values recorded. 2 ND = Not determined. Means with the same alphabet superscript within a row are not significantly different (p > 0.05). Characterization of oil. Extracted oil was characterized. Saponification value, unsaponifiable value, odor, peroxide value and acid value were determined as described by Pearson [3]. These values were compared with literature values of soybean oil and beniseed oil. The color was determined by comparison with standard lovibond glasses as also described by Pearson [3]. Statistical analysis. Data were subjected to Student’s t-test [16] to determine the significance of differences between means of seed flour and pulp samples. Significance was accepted at p≤0.05. Results and discussion The proximate composition of the seed flour is shown in Table 1. The crude protein was very low (2.4%) when compared to leguminous plants such as groundnut (21.14%) [5], pigeon pea (23.8%) [5], cowpea (24.14%) [5], bambara groundnut (17.5–21.2%) [6] but was higher than that reported for cassava flour (1.3%) [7] and sweet potato flour (2.1%) [14]. The relatively low moisture content indicates that, when dried, the flour prepared from Annona muricata seeds should have good keeping quality without encouraging the growth of molds. The crude fat content was relatively high (20.5%), placing the seeds in the group of oil seeds although the fat content was lower than reported for soybeans (21.0%) [17] and for beniseeds (48.2%) [8]. The ash 168 Table 2. Selected physicochemical properties of the pulp and seed flour of Annona muricata Parameter 1 Pulp Seed flour Refractive index 1.356 0.01a 1.335 0.01a Specific gravity 1.023 0.02b 1.250 0.03c pH 4.56 0.2a 8.34 0.4b Soluble solids (◦ Brix) 15.00 0.3e 1.50 0.4d Non-reducing sugar (% sucrose) ND2 24.5 0.12 Titratable acidity (%) 0.79 0.03c 3.43 0.24d 1 All parameters were determined in triplicate and mean SD values recorded. 2 ND = Not determined. Mean with the same alphabet superscript within a row are not significantly different (p > 0.05). content of the seed flour was relatively high (13.5%) compared to that reported for groundnut (3.78%) [5], lima beans (4.0–5.0%) [6], velvet tamarind (3.3%) [9], and full-fat fluted pumpkin seeds (4.0%) [10]. The crude fiber content (8%) for the seed flour was moderate compared to that of Cola milinii (16.6%) [11]. The carbohydrate content of the seed flour was relatively high (47%). The high fat and high carbohydrate contents make the flour of sour sop a good source of energy. The proximate composition of the pulp of sour sop is also shown in Table 1. Moisture content was very high (81%) compared to that reported for the pulp of Vitex doniana (18.6%) [18], but lower than that reported for African bush mango (90.%) [15]. Protein content (0.9%) was higher than reported for African bush mango juice (0.52%) [15], mango juice (0.5%) [19], Vitex doniana (0.8%) [18], but lower than that obtained for cashew pulp (2.92%) [20] and pineapple pulp (1.5%) [21]. The ash content of the pulp was 0.5% which is comparable to that reported for African bush mango (0.5%) [15] but lower than that reported for Vitex doniana pulp (1.4%) [18]. The physicochemical analyses are shown in Table 2. Total soluble solids were 15.0◦ Brix for the pulp and 1.5◦ Brix for the seed flour, indicating that the pulp contained a considerable amount of sugar while the sugar content of the seed was negligible. The refractive index was 1.356 and specific gravity was 1.023 for the pulp. The refractive index of the seed was 1.335 while the specific gravity was 1.250. Values for refractive index agree with those recommended by Pearson [3] and Lewis [12] for sweetening agents. The pH value of 4.56 for the pulp indicates that it is fairly acidic, similar to the pH values reported for Vitex doniana syrup (4.45) and pulp (4.38) by Egbekun 169 Table 3. Comparison of characteristics of Annona muricata, soybean and beniseed oils Parameter Annona muricata Soybean1 Beniseed2 Color pure yellow pale yellow pure yellow Odor repugnant odorless odorless Specific gravity 0.922 0.922 0.916 Refractive index 1.464 1.465 1.474 Acid value (KOH/g) 23.56 0.60 9.86 Saponification value (KOH/g) 100.84 246.25 223.84 Unsaponifiable matter (%) 60.46 – – Peroxide value (mg/kg) 1.1 – 6.6 1 British Pharmacopeia [1]. 2 Ilesanmi et al. [13]. [8]. On the other hand, the seed contents were alkaline with a pH of 8.3. The low pH, which serves as a preservative for the pulp, and the relatively high sugar concentration indicate that the syrup from the pulp could be used for wine production [5]. The color of Annona muricata oil was pure yellow and that of soybeans was pale yellow. Apart from the repugnant odor of Annona muricata oil, character istics of the extracted oil were quite close to those of soybean oil. The refractive index (1.45%) and specific gravity (0.922) of Annona muricata, are similar to the figures reported for soybean oil [1] and beniseed oil [13]. However, substantial differences were noted between Annona muricata oil and other seed oils for acid value, saponification value and unsaponifiable matter (Table 3). The pH of the oil was 5.77 indicating it was slightly acidic. The peroxide value (1.1) was quite low compared to that reported for beniseed oil (6.6) [13]. Conclusion These results indicate that if the oil of Annona muricata was deodorized, it could be useful as cooking oil. This is an indication that great potential exist s for the use of the seeds of sour sop. Instead of discarding them as waste, they could be very useful as a source of oil for both domestic and industrial uses because of the relatively high oil (20.5%) content of the seed flour. Further studies of this potential should be carried out in this direction. Moreover, in subsequent work, attempts should be made to produce wine from the pulp of 170 Annona muricata because of the favorable physicochemical characteristics of the pulp. Acknowledgment I am very grateful to Miss Blessing Igwe who painstakingly assisted in the laboratory analyses of the samples. References 1. British Pharmacopeia (1993), Vol. 1. London: Her Majesty Stationery Office, H MSO, pp 478–498. 2. AOAC (1980) Official Methods of Analysis of the Association of Official Analy tical Chemists. Washington, DC. 3. Pearson D (1976) The Chemical Analysis of Foods, 7th edn. Edinburgh, UK: Chur chill Livingstone. 4. Pomeranz Y, Meloan CE (1978) Food Analysis: Theory and Practice, revised edn. 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