Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2019 Mar 4;28(5):1337-1347.
doi: 10.1007/s10068-019-00584-x. eCollection 2019 Oct.

Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert

Lucila J Virgen-Ceceña  1 , Luis M Anaya-Esparza  2 , Ana V Coria-Téllez  3 , María de Lourdes García-Magaña  1 , Hugo S García-Galindo  4 , Elhadi Yahia  5 , Efigenia Montalvo-González  1
Affiliations

Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert

Lucila J Virgen-Ceceña et al. Food Sci Biotechnol. .

Abstract

The nutritional quality, sensory attributes, polyphenols and acetogenins content in yoghurt and frozen dessert formulated with soursop pulp were investigated. The addition of soursop pulp to yoghurt and frozen dessert improved the sensory attributes and the nutritional quality of soursop dairy products resulting in a composition of 0.92 and 2.17% of dietary fiber, 11.25 and 9.84 mg/100 g of vitamin C as well as 243.02 and 490.98 mg/100 g of total polyphenols, respectively. Acetogenins were extracted from both dairy products using maceration, sonication, microwave and Soxhlet. Sonication showed to be faster and safer than the other methods for acetogenins extraction. Higher annonacin (an acetogenin) content was found in yoghurt (38 ng/g) than in frozen dessert (15 ng/g). The quantification of bioactive compounds implied the nutraceutical properties to yoghurt and ice cream when they are added with soursop pulp. The results are useful for the consumers seeking healthier foods.

Keywords: Acetogenins; Annona muricata; Dairy foods; Nutritional quality; Polyphenols.

PubMed Disclaimer

Conflict of interest statement

Conflict of interestThe authors declare that they have no conflicts of interest.

Figures

Fig. 1
Fig. 1
Sensory evaluation of yoghurt (A) and frozen dessert (B) with added soursop pulp, and qualitative identification of acetogenins by thin layer chromatography (TLC) obtained from four different extraction methods from yoghurt (C) and frozen dessert (D) with added soursop. ST Annonacin standard, MA Maceration, SO sonication, MW Microwave, SX Soxhlet
Fig. 2
Fig. 2
Identification of annonacin by direct introduction of samples in direct analysis in real time mass spectrometry (DART-MS) (A standard), from yoghurt (B) and frozen dessert (C) with soursop pulp added
Fig. 3
Fig. 3
High pressure liquid chromatography (HPLC) identification of annonacin (A standard) from yoghurt (B) and frozen dessert (C) with soursop pulp added
See this image and copyright information in PMC

Similar articles

See all similar articles

References

    1. Agu KC, Okolie PN. Proximate composition, phytochemical analysis, and in vitro antioxidant potentials of extracts of Annona muricate (Soursop) Food Sci. Nutr. 2017;5:1029–1036. doi: 10.1002/fsn3.498. - DOI - PMC - PubMed
    1. AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists. 15th ed. Washington DC, USA (2005)
    1. Bajwa UA, Huma N, Ehsan B, Jabbar K, Khurram A. Effect of different concentration of strawberry pulp on the properties of ice cream. Int. J. Agric. Biol. 2003;5:635–637.
    1. Barakat H, Hassan MFY. Chemical, nutritional, rheological, and organoleptical characterizations of stirred pumpkin-yoghurt. Scientific Res. Publishing. 2017;8:746–759.
    1. Benzie I, Strain J. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal. Biochem. 1996;239:70–76. doi: 10.1006/abio.1996.0292. - DOI - PubMed

LinkOut - more resources