Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (<i>Annona squamosa</i> L.)

Dalia H. Eshra; Attia R. Shehata; Abdel-Nabey A. Ahmed; Jehan I. Saber

doi:doi:10.11648/j.ijfsb.20190404.12

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Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.)

Dalia H. Eshra, Attia R. Shehata, Abdel-Nabey A. Ahmed, Jehan I. Saber

Published in International Journal of Food Science and Biotechnology (Volume 4, Issue 4)

Received: 7 July 2019 Accepted: 22 October 2019 Published: 19 November 2019

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Abstract

Custard apple (Annona squamosal L.) seed kernel and the extracted oil were characterized for their physicochemical properties. Crude ether extract was found to be the main component where, the seed kernels had 31.22%. Moreover, protein content was 20.01%. On the other hand, the crude fiber and total ash were 15.43 and 1.89%, respectively. Total phenolic compounds, antioxidant activity and IC50 of CASKF were 42.02 mg GAE/ 100g, 87.55% and 22.84 μg/ml, respectively. The results indicated that CASKF is rich in content of K, P, Ca, Mg and Na. Nevertheless, very low levels of Cd and Pb were detected. The amino acid composition of the defatted CASKF indicated that glutamic, aspartic, alanine, leucine and arginine were the predominant amino acids. The total amount of essential amino acids in the defatted CASKF was 37.77 g /100g protein (-) which is higher than that reported in FAO/ WHO pattern. The dominant fatty acids of custard apple seed kernel oil were oleic (49.75%), Linoleic (22.50%), palmitic (15.06%) and stearic and (4.63%). The oil could be classified as a semi-dry oil. Total lipid fractions consisted mainly of nine classes in which triacylglycerols were the major class.

Published in	International Journal of Food Science and Biotechnology (Volume 4, Issue 4)
DOI	10.11648/j.ijfsb.20190404.12
Page(s)	87-93
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Custard Apple, Annona Squamosa, Chemical Composition, Oil Characteristics

References

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Dalia H. Eshra, Attia R. Shehata, Abdel-Nabey A. Ahmed, Jehan I. Saber. (2019). Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.). International Journal of Food Science and Biotechnology, 4(4), 87-93. https://doi.org/10.11648/j.ijfsb.20190404.12

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ACS Style

Dalia H. Eshra; Attia R. Shehata; Abdel-Nabey A. Ahmed; Jehan I. Saber. Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.). Int. J. Food Sci. Biotechnol. 2019, 4(4), 87-93. doi: 10.11648/j.ijfsb.20190404.12

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AMA Style

Dalia H. Eshra, Attia R. Shehata, Abdel-Nabey A. Ahmed, Jehan I. Saber. Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.). Int J Food Sci Biotechnol. 2019;4(4):87-93. doi: 10.11648/j.ijfsb.20190404.12

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@article{10.11648/j.ijfsb.20190404.12,
  author = {Dalia H. Eshra and Attia R. Shehata and Abdel-Nabey A. Ahmed and Jehan I. Saber},
  title = {Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.)},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {4},
  number = {4},
  pages = {87-93},
  doi = {10.11648/j.ijfsb.20190404.12},
  url = {https://doi.org/10.11648/j.ijfsb.20190404.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20190404.12},
  abstract = {Custard apple (Annona squamosal L.) seed kernel and the extracted oil were characterized for their physicochemical properties. Crude ether extract was found to be the main component where, the seed kernels had 31.22%. Moreover, protein content was 20.01%. On the other hand, the crude fiber and total ash were 15.43 and 1.89%, respectively. Total phenolic compounds, antioxidant activity and IC50 of CASKF were 42.02 mg GAE/ 100g, 87.55% and 22.84 μg/ml, respectively. The results indicated that CASKF is rich in content of K, P, Ca, Mg and Na. Nevertheless, very low levels of Cd and Pb were detected. The amino acid composition of the defatted CASKF indicated that glutamic, aspartic, alanine, leucine and arginine were the predominant amino acids. The total amount of essential amino acids in the defatted CASKF was 37.77 g /100g protein (-) which is higher than that reported in FAO/ WHO pattern. The dominant fatty acids of custard apple seed kernel oil were oleic (49.75%), Linoleic (22.50%), palmitic (15.06%) and stearic and (4.63%). The oil could be classified as a semi-dry oil. Total lipid fractions consisted mainly of nine classes in which triacylglycerols were the major class.},
 year = {2019}
}

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TY - JOUR
T1 - Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.)
AU - Dalia H. Eshra
AU - Attia R. Shehata
AU - Abdel-Nabey A. Ahmed
AU - Jehan I. Saber
Y1 - 2019/11/19
PY - 2019
N1 - https://doi.org/10.11648/j.ijfsb.20190404.12
DO - 10.11648/j.ijfsb.20190404.12
T2 - International Journal of Food Science and Biotechnology
JF - International Journal of Food Science and Biotechnology
JO - International Journal of Food Science and Biotechnology
SP - 87
EP - 93
PB - Science Publishing Group
SN - 2578-9643
UR - https://doi.org/10.11648/j.ijfsb.20190404.12
AB - Custard apple (Annona squamosal L.) seed kernel and the extracted oil were characterized for their physicochemical properties. Crude ether extract was found to be the main component where, the seed kernels had 31.22%. Moreover, protein content was 20.01%. On the other hand, the crude fiber and total ash were 15.43 and 1.89%, respectively. Total phenolic compounds, antioxidant activity and IC50 of CASKF were 42.02 mg GAE/ 100g, 87.55% and 22.84 μg/ml, respectively. The results indicated that CASKF is rich in content of K, P, Ca, Mg and Na. Nevertheless, very low levels of Cd and Pb were detected. The amino acid composition of the defatted CASKF indicated that glutamic, aspartic, alanine, leucine and arginine were the predominant amino acids. The total amount of essential amino acids in the defatted CASKF was 37.77 g /100g protein (-) which is higher than that reported in FAO/ WHO pattern. The dominant fatty acids of custard apple seed kernel oil were oleic (49.75%), Linoleic (22.50%), palmitic (15.06%) and stearic and (4.63%). The oil could be classified as a semi-dry oil. Total lipid fractions consisted mainly of nine classes in which triacylglycerols were the major class.
VL - 4
IS - 4
ER -

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Author Information

Dalia H. Eshra

Food Science and Technology Department, Alexandria University, Alexandria, Egypt
Attia R. Shehata

Food Science and Technology Department, Alexandria University, Alexandria, Egypt
Abdel-Nabey A. Ahmed

Food Science and Technology Department, Alexandria University, Alexandria, Egypt
Jehan I. Saber

Home Economics Department, Alexandria University, Alexandria, Egypt

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Dalia H. Eshra, Attia R. Shehata, Abdel-Nabey A. Ahmed, Jehan I. Saber. (2019). Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.). International Journal of Food Science and Biotechnology, 4(4), 87-93. https://doi.org/10.11648/j.ijfsb.20190404.12

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ACS Style

Dalia H. Eshra; Attia R. Shehata; Abdel-Nabey A. Ahmed; Jehan I. Saber. Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.). Int. J. Food Sci. Biotechnol. 2019, 4(4), 87-93. doi: 10.11648/j.ijfsb.20190404.12

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AMA Style

Dalia H. Eshra, Attia R. Shehata, Abdel-Nabey A. Ahmed, Jehan I. Saber. Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.). Int J Food Sci Biotechnol. 2019;4(4):87-93. doi: 10.11648/j.ijfsb.20190404.12

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@article{10.11648/j.ijfsb.20190404.12,
  author = {Dalia H. Eshra and Attia R. Shehata and Abdel-Nabey A. Ahmed and Jehan I. Saber},
  title = {Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.)},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {4},
  number = {4},
  pages = {87-93},
  doi = {10.11648/j.ijfsb.20190404.12},
  url = {https://doi.org/10.11648/j.ijfsb.20190404.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20190404.12},
  abstract = {Custard apple (Annona squamosal L.) seed kernel and the extracted oil were characterized for their physicochemical properties. Crude ether extract was found to be the main component where, the seed kernels had 31.22%. Moreover, protein content was 20.01%. On the other hand, the crude fiber and total ash were 15.43 and 1.89%, respectively. Total phenolic compounds, antioxidant activity and IC50 of CASKF were 42.02 mg GAE/ 100g, 87.55% and 22.84 μg/ml, respectively. The results indicated that CASKF is rich in content of K, P, Ca, Mg and Na. Nevertheless, very low levels of Cd and Pb were detected. The amino acid composition of the defatted CASKF indicated that glutamic, aspartic, alanine, leucine and arginine were the predominant amino acids. The total amount of essential amino acids in the defatted CASKF was 37.77 g /100g protein (-) which is higher than that reported in FAO/ WHO pattern. The dominant fatty acids of custard apple seed kernel oil were oleic (49.75%), Linoleic (22.50%), palmitic (15.06%) and stearic and (4.63%). The oil could be classified as a semi-dry oil. Total lipid fractions consisted mainly of nine classes in which triacylglycerols were the major class.},
 year = {2019}
}

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