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Characteristics of the aqueous extraction process of soursop leaves

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The general objective of this research was to determine the characteristics of the aqueous extraction process of soursop leaves that was later spray dried into powder form. The aqueous extract was prepared by macerating dried soursop leaves with various temperatures (50, 60, 70, and 800 C) with the ratio soursop leaf over water 1:20 and then spray drying the extracts with different drying temperatures (120, 130, 140, and 1500 C) with maltodextrin concentration of 9%. The aqueous and spray dried extract were then analyzed for their total solid, moisture content, yield, and NADH oxidase inhibition activity. The results found that soursop leaves macerated at 80 0 C and spray dried at 1400 C contained the highest NADH oxidase inhibition activity (41.36% per 4.6 x 10-2 kg dried leaves / l distilled water and 30.43% per 4.6 x 10-2 kg dried leaves / l distilled water respectively) among other treatments. LC-MS analysis showed that the both macerated and spray dried extract contained annonaceous acetogenins. LC50 value of 23.6 ppm was obtained using brine shrimp lethality test.

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Availability

B01490

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Series Title

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Call Number

1490

Publisher

: Swiss German University., 2013

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Language

English

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Classification

NONE

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Subject(s)

FT

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