In Vitro Antioxidant Capacity of Crude Extracts and Acetogenin Fraction of Soursop Fruit PulpLeón-Fernández AE1, Sáyago-Ayerdi SG1, Velázquez-Estrada RM1, Zepeda-Vallejo LG2, Yahia E3, Montalvo-González E1*
- *Corresponding Author:
- Montalvo-González E
Instituto Tecnológico de Tepic
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E-mail: [email protected]
Received date: May 17, 2016; Accepted date: May 19, 2017; Published date: June 19, 2017
Citation: León-Fernández AL, Sáyago-Ayerdi SG, Velázquez-Estrad RM, Zepeda-Vallejo LG, Yahia E, et al. (2017) In Vitro Antioxidant Capacity of Crude Extracts and Acetogenin Fraction of Soursop Fruit Pulp. Pharm Anal Acta 8:550. doi: 10.4172/2153-2435.1000550
Copyright: © 2017 León-Fernández E, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Extracts using chloroform, methanol-acetone, aqueous, and an acetogenin fraction obtained from soursop fruit pulp were analyzed by measuring total soluble phenolic compounds and antioxidant activities using the assays: scavenging 1,1-diphenyl-2-picrylhydrazil (DPPH) radical, 2,20-Azinobis-3-ethylbenzotiazoline-6-sulfonic acid (ABTS) radical, reducing power, nitric oxide radical, and total antioxidant capacity. Methanol-acetone extract had higher total soluble phenolic compounds (3.24-3.95 g/100 g DW), antioxidant capacity by DPPH (47.9 mmol TE/g DW) and total antioxidant capacity (221.96 μg α-tocopherol equivalent). However, analysis by ABTS, reducing power and nitric oxide radical methods also showed high antioxidant capacity in aqueous extract. Chloroform extract and acetogenin fraction had higher antioxidant capacity when using the reducing power method (23.85 and 21.77 μM AA equivalent, respectively), and was higher than in aqueous extract. Our results suggest that soursop pulp is a good source of antioxidants and has acetogenins, making the fruit a potentially important functional food.