Research Article Open Access

Antioxidant Activity and Bioactivity (LC50) of Soursop Leaves Jelly Candy with Addition of Soursop Fruit Extract (Annona muricata L)

Authors

CORRESPONDING AUTHOR
Rina Yenrina
Department of Agricultural Processing Technology, Faculty of Agricultural Technology, Andalas University, Limau Manis Campus, Padang, 25163, West Sumatra, Indonesia
|
Kesuma Sayuti
Department of Agricultural Processing Technology, Faculty of Agricultural Technology, Andalas University, Limau Manis Campus, Padang, 25163, West Sumatra, Indonesia
|
Rizky Astricia Putri
Department of Agricultural Processing Technology, Faculty of Agricultural Technology, Andalas University, Limau Manis Campus, Padang, 25163, West Sumatra, Indonesia
Published on: April 15, 2015
DOI 10.3923/pjn.2015.259.262
PDF

Abstract

It has been reported that the leaves of the soursop contains acetogenin that have the potential to inhibit the growth of cancer cells. Soursop leaves has not been used optimally, nowadays its leaves have only processed into tea or in capsules for drug treatment and also just to keep the body stamina. In this study had been tried to make Jelly Candy from the leaves, but there are weaknesses in flavor and taste. This study used a completely randomized design (CRD) consist of 5 treatments and 3 replications. Data were analyzed statistically used ANOVA and followed by Duncan’s New Multiple Range Test (DNMRT) at 5% significance level, the treatment were addition of soursop fruit extract as follows: A (0%), B (10%), C (20%), D (30%) and E (40%). Antioxidant activity was analyzed using DPPH method and bioactivity using Brine shrime Lethality Test (LC50). The results showed that the addition of the soursop fruit extract had significant effect on the antioxidants activity and bioactivity in the product was weak (LC50>1000 μg/mL).

Keywords:

Antioxidant activity, bioactivity, fruit soursop, jelly candy, leaves soursop

Article Metrics

270 Abstract Views
137 File Views
0 Downloads

License

Copyright (c) 2015 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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.

Article Citation Metrics

Find Antioxidant Activity and Bioactivity (LC50) of Soursop Leaves Jelly Candy with Addition of Soursop Fruit Extract (Annona muricata L) on PlumX

How to Cite

Yenrina, R., Sayuti, K., & Putri, R. A. (2015). Antioxidant Activity and Bioactivity (LC50) of Soursop Leaves Jelly Candy with Addition of Soursop Fruit Extract (Annona muricata L). Pakistan Journal of Nutrition, 14(5), 259–262. https://doi.org/10.3923/pjn.2015.259.262
Crossref
Scopus
Google Scholar
Europe PMC

References

1.
AOAC., 1995. Official Method of Analysis. 16th Edn., Association of Official Analytical Chemists, Washington, DC., USA.
2.
Emam, A.M., E.S. Swelam and N.Y. Megally, 2009. Furocoumarin and quinolone alkaloid with larvicidal and antifeedant activities isolated from Ruta chalepensis leaves. J. Nat. Prod., 2: 10-22.
3.
Kim, G.S., L. Zeng, F. Alali, L.L. Rogers, F.E. Wu, J.L. McLaughlin and S. Sastrodihardjo, 1998. Two new mono-tetrahydrofuran ring acetogenins, annomuricin E and muricapentocin, from the leaves of Annona muricata. J. Nat. Prod., 61: 432-436.
4.
Huang, Y.C., Y.H. Chang and Y.Y. Shao, 2006. Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan. Food Chem., 98: 529-538.
5.
Meyer, B.N., N.R. Ferrigni, J.E. Putnam, L.B. Jacobsen, D.E. Nichols and J.L. McLaughlin, 1982. Brine shrimp: A convenient general bioassay for active plant constituents. Planta Med., 45: 31-34.
6.
Rieser, M.J., X.P. Fang, J.K. Rupprecht, Y.H. Hui, D.L. Smith and J.L. McLaughlin, 1993. Bioactive single-ring acetogenins from seed extracts of Annona muricata. Planta Medica, 59: 91-92.
7.
DAHNIS., 1982. Composition of foods: Fruit and fruit juices raw, processed, prepared. Department of Agriculture Human Nutrition Information Service (DAHNIS), Consumer Nutrition Center, USA.