Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae)
Background and Aims: Annona muricata beverages are widely used in traditional medicine to treat different ailments; however, they have been little characterized phytochemically and are consumed as sugary beverages, and may contribute to non-communicable diseases, including obesity. The objective of...
| Hlavní autoři: | , , , , , |
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| Médium: | Online |
| Jazyk: | eng spa |
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Instituto de Ecología, A.C.
2023
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| On-line přístup: | https://abm.ojs.inecol.mx/index.php/abm/article/view/2185 |
| _version_ | 1799771430933495808 |
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| author | Nolasco-González, Yolanda García-Magaña, María de Lourdes León-Fernández, Andrés Eloy Monribot-Villanueva, Juan L. Guerrero-Analco, José A. Montalvo González, Efigenia |
| author_facet | Nolasco-González, Yolanda García-Magaña, María de Lourdes León-Fernández, Andrés Eloy Monribot-Villanueva, Juan L. Guerrero-Analco, José A. Montalvo González, Efigenia |
| author_sort | Nolasco-González, Yolanda |
| collection | ABM |
| description | Background and Aims: Annona muricata beverages are widely used in traditional medicine to treat different ailments; however, they have been little characterized phytochemically and are consumed as sugary beverages, and may contribute to non-communicable diseases, including obesity. The objective of this work was to obtain and characterize a sensorially acceptable beverage from an extract of A. muricata leaves and pulp.
Methods: A mixture design was used to formulate nine beverages by combining different ratios of the aqueous extract of A. muricata leaves and pulp. These beverages were subjected to physicochemical and sensory evaluation. Based on these results, one beverage was selected to be characterized by spectrophotometry and compared with an infused and commercial beverage. In addition, the selected beverage was further analyzed for its phytochemical composition by ultra-high-performance chromatography coupled to mass spectrometry and high-performance liquid chromatography coupled to a photodiode array detector.
Key results: The selected beverage was formulated with 25% pulp, 50% leaf extract, and 25% water; it also displayed a 7.63 °Brix, pH 3.42, and 0.40% acidity. This beverage was up to three times higher in bioactive compounds than infused and commercial beverages. Fourteen phenolic compounds and two acetogenins were quantified, while two alkaloids (coclaurine and reticuline) and fifteen acetogenins were tentatively identified.
Conclusions: The combination of A. muricata leaf extract and pulp is a vital alternative to obtain a sensorially acceptable beverage that contains bioactive compounds with a potential medicinal action since the phenolic compounds, alkaloids, and acetogenins present in the beverage could have efficient biological activities in the prevention of chronic degenerative diseases. |
| format | Online |
| id | oai:oai.abm.ojs.inecol.mx:article-2185 |
| institution | Acta Botanica Mexicana |
| language | eng spa |
| publishDate | 2023 |
| publisher | Instituto de Ecología, A.C. |
| record_format | ojs |
| spelling | oai:oai.abm.ojs.inecol.mx:article-21852024-02-16T07:12:45Z Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) Formulación y análisis fitoquímico de una bebida potencialmente funcional obtenida de la combinación de un extracto de hojas y pulpa de Annona muricata (Annonaceae) Nolasco-González, Yolanda García-Magaña, María de Lourdes León-Fernández, Andrés Eloy Monribot-Villanueva, Juan L. Guerrero-Analco, José A. Montalvo González, Efigenia análisis sensorial bebidas diseño de mezclas fitoquímicos guanábana. drinks mixture design phytochemicals sensory analysis soursop Background and Aims: Annona muricata beverages are widely used in traditional medicine to treat different ailments; however, they have been little characterized phytochemically and are consumed as sugary beverages, and may contribute to non-communicable diseases, including obesity. The objective of this work was to obtain and characterize a sensorially acceptable beverage from an extract of A. muricata leaves and pulp. Methods: A mixture design was used to formulate nine beverages by combining different ratios of the aqueous extract of A. muricata leaves and pulp. These beverages were subjected to physicochemical and sensory evaluation. Based on these results, one beverage was selected to be characterized by spectrophotometry and compared with an infused and commercial beverage. In addition, the selected beverage was further analyzed for its phytochemical composition by ultra-high-performance chromatography coupled to mass spectrometry and high-performance liquid chromatography coupled to a photodiode array detector. Key results: The selected beverage was formulated with 25% pulp, 50% leaf extract, and 25% water; it also displayed a 7.63 °Brix, pH 3.42, and 0.40% acidity. This beverage was up to three times higher in bioactive compounds than infused and commercial beverages. Fourteen phenolic compounds and two acetogenins were quantified, while two alkaloids (coclaurine and reticuline) and fifteen acetogenins were tentatively identified. Conclusions: The combination of A. muricata leaf extract and pulp is a vital alternative to obtain a sensorially acceptable beverage that contains bioactive compounds with a potential medicinal action since the phenolic compounds, alkaloids, and acetogenins present in the beverage could have efficient biological activities in the prevention of chronic degenerative diseases. Antecedentes y Objetivos: Las bebidas de Annona muricata se utilizan ampliamente en la medicina tradicional para tratar diferentes padecimientos; sin embargo, han sido poco caracterizadas fitoquímicamente y se consumen como bebidas azucaradas, y pueden contribuir a enfermedades no trasmisibles, entre ellas la obesidad. El objetivo de este trabajo fue obtener y caracterizar una bebida sensorialmente aceptable a partir de un extracto de hojas y pulpa de A. muricata. Métodos: Se utilizó un diseño de mezcla para formular nueve bebidas, combinando diferentes proporciones del extracto acuoso de hojas y pulpa de A. muricata. Estas bebidas se sometieron a una evaluación fisicoquímica y sensorial. A partir de estos resultados, se seleccionó una bebida para caracterizarla por espectrofotometría y compararla con una bebida infusionada y otra comercial. Además, se analizó la composición fitoquímica de la bebida seleccionada mediante cromatografía de ultra alta resolución acoplada a espectrometría de masas y cromatografía líquida de alta resolución acoplada a un detector de matriz de fotodiodos. Resultados clave: La bebida seleccionada se formuló con 25% de pulpa, 50% de extracto de hojas y 25% de agua; además, presentó un valor de 7.63 °Brix, un pH 3.42 y una acidez de 0.40%. Esta bebida fue hasta tres veces superior en compuestos bioactivos respecto a las bebidas infusionada y comercial. Se cuantificaron catorce compuestos fenólicos y dos acetogeninas, mientras que se identificaron provisionalmente dos alcaloides (coclaurina y reticulina) y quince acetogeninas. Conclusiones: La combinación de extracto de hojas y pulpa de A. muricata es una alternativa vital para obtener una bebida sensorialmente aceptable que contiene compuestos bioactivos con potencial acción medicinal, ya que los compuestos fenólicos, alcaloides y acetogeninas presentes en la bebida podrían tener actividades biológicas eficientes en la prevención de enfermedades crónicas degenerativas. Instituto de Ecología, A.C. 2023-07-03 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/xml application/epub+zip https://abm.ojs.inecol.mx/index.php/abm/article/view/2185 10.21829/abm130.2023.2185 Acta Botanica Mexicana; No. 130 (2023) Acta Botanica Mexicana; Núm. 130 (2023) 2448-7589 0187-7151 eng spa https://abm.ojs.inecol.mx/index.php/abm/article/view/2185/4428 https://abm.ojs.inecol.mx/index.php/abm/article/view/2185/4493 https://abm.ojs.inecol.mx/index.php/abm/article/view/2185/4429 https://creativecommons.org/licenses/by-nc/4.0 |
| spellingShingle | Nolasco-González, Yolanda García-Magaña, María de Lourdes León-Fernández, Andrés Eloy Monribot-Villanueva, Juan L. Guerrero-Analco, José A. Montalvo González, Efigenia Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) |
| title | Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) |
| title_full | Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) |
| title_fullStr | Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) |
| title_full_unstemmed | Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) |
| title_short | Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) |
| title_sort | formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of annona muricata (annonaceae) |
| url | https://abm.ojs.inecol.mx/index.php/abm/article/view/2185 |
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