Proximate composition, phenolic, and antioxidant properties of soursop fruit parts

Figures & data

Table 1. Proximate composition of oven-dried soursop fruit pulp and seed.

Proximate composition (%)	Soursop pulp	Soursop seed
Moisture	19.08 ± 0.97	4.74 ± 0.33
Carbohydrate	32.87 ± 0.33	13.90 ± 0.58
Protein	14.38 ± 0.02	24.95 ± 0.03
Crude fat	24.07 ± 0.09	37.54 ± 1.19
Crude fiber	6.47 ± 0.96	15.41 ± 0.31
Ash	3.16 ± 0.41	3.46 ± 0.05

Values are means ± standard deviations of duplicate determinations.

Figure 1. The antioxidant activities (DPPH and ABTS) of oven- and solar-dried soursop seeds, pulp, and peel. Different letters on bars with the same pattern indicate significant differences (p < .05; n = 6).

Figure 2. FRAP and phenolic activity of oven- and solar-dried soursop seeds, pulp, and peel. Different letters on bars indicate significant differences (p < .05; n = 6).

Table 2. Correlation between TPC, DPPH, ABTS acid scavenging activity, and FRAP.

Variables	DPPH	ABTS	FRAP	TPC
DPPH	1
ABTS	0.943**	1
FRAP	0.829*	0.714	1
TPC	0.812*	0.667	0.986**	1

**Correlation significant at 0.01 level * Correlation significant at 0.05 level.

Figure 3. PCA among the antioxidant properties. TPC = total phenolic content; DPPH = 2,2-diphenyl-1-picrylhydrazyl; FRAP = ferric reducing antioxidant power; ABTS = 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid).