Document Type : Original Article
Author
Department of Bread and Pasta Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
The aim of this paper is to identify active compounds in graviola leaves (L), peels (PI), and pulp (P) to be used in the production of functional pies. The methodology included in this paper is based on determining the three active components of the methanolic extracts calorimetrically and quantitatively. The methanolic extracts were tested for percent cell viability and median lethal dose (IC50) of liver cancer cells (HePG-2). The results showed that the methanolic extracts exhibited yields of 13, 16.68, and 71.13 for L, PI, and P. The antioxidant activity of P against 2,2-diphenyl-1-Picryllhydrazyl (DPPH) was 79.16%. The HP-LC results identified that oleuropein, benzoic, and catechin were the major phenolic compounds. Luteolin, 7-glycerol, and quercetin were the major identified flavonoids. Isorhamnetin was identified as the major isoflavone in three parts. The methanolic extracts of three parts showed that IC50 was 10.52, 15.52, and 19.00 µg/ml. The pulp had 473.33, 50, and 56.5 mg/100g of vitamin C, B6, and B12, respectively. Sensory evaluation of the pie showed a higher significance (p ≤ 0.05) overall acceptability of the sample substituted 50% juice with kneading water: filling custard milk. The accepted pie had 15.13 g/100 gm protein, 505.75 Kcal/100 gm energy, 84.05 Ca, 1.58 Zn, and 85.67 Mg ppm. Results suggest graviola are a rich source of healthy components and are recommended for developing functional pies that may help in the complementary treatment of liver cancer.
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