Volume 4, Issue 4, December 2019, Page: 87-93
Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (Annona squamosa L.)
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
Received: Jul. 7, 2019;       Accepted: Oct. 22, 2019;       Published: Nov. 19, 2019
DOI: 10.11648/j.ijfsb.20190404.12      View  616      Downloads  238
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.
Custard Apple, Annona Squamosa, Chemical Composition, Oil Characteristics
To cite this article
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.), International Journal of Food Science and Biotechnology. Vol. 4, No. 4, 2019, pp. 87-93. doi: 10.11648/j.ijfsb.20190404.12
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