Phytochemical compounds in soursop fruit starches (Annona muricata L.): Phytochemicals in native starches

Abstract

Research on starches containing phytochemical compounds are new opportunities in the production of functional foods and dietary supplements. Starches containing these compounds may have beneficial health effects, such as antioxidant properties. Starches are found in a variety of unconventional sources, including soursop fruits. The objective of this study was to determine the content of phytochemical compounds in starches extracted from soursop fruits by conventional method and ultrasound. Starch was extracted from soursop fruits by conventional method and ultrasound, obtaining two phases for each method. The amylose and lipid content were determined, as well as the content of phytochemical compounds in the starches (phenols, tannins, flavonoids, phytosterols, alkaloids and acetogenins). The extractions were: ACF1 (conventional starch phase 1), AUF1 (conventional starch phase 1), AUF2 (Ultrasonic starch phase 2), ACF2 (conventional starch phase 2). The AUF1 starches presented a high content of total soluble phenols (2.26 mg EAG / g of a.b.s.), tannins (0.99 mg EAG / g of a.b.s.), flavonoids (1.55 mg EQ / g of a.b.s.), phytosterols (3.55 mg / EC g of a.b.s.), alkaloids (8.42 mg EA / g of a.b.s.) and acetogenins (1.81 mg EAn / g of a.b.s.). The ultrasound-assisted starch extraction method increases the starch content of soursop fruits and phytochemical compounds. The phytochemical compounds present in the starches of soursop fruits are phenols, flavonoids, tannins, alkaloids, phytosterols and acetogenins.