International Journal of Food Science and Biotechnology

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

Received: Jul. 07, 2019    Accepted: Oct. 22, 2019    Published: Nov. 19, 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.

DOI 10.11648/j.ijfsb.20190404.12
Published in International Journal of Food Science and Biotechnology ( Volume 4, Issue 4, December 2019 )
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), 2024. Published by Science Publishing Group

Keywords

Custard Apple, Annona Squamosa, Chemical Composition, Oil Characteristics

References
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Cite This Article
  • APA Style

    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://download.sciencepg.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
  • Food Science and Technology Department, Alexandria University, Alexandria, Egypt

  • Food Science and Technology Department, Alexandria University, Alexandria, Egypt

  • Food Science and Technology Department, Alexandria University, Alexandria, Egypt

  • Home Economics Department, Alexandria University, Alexandria, Egypt

  • Section