LAPSE:2023.4820
Published Article
LAPSE:2023.4820
Seed Waste from Custard Apple (Annona squamosa L.): A Comprehensive Insight on Bioactive Compounds, Health Promoting Activity and Safety Profile
February 23, 2023
Abstract
L. (custard apple or sugar apple), belonging to the Annonaceae family, is a small tree or shrub that grows natively in subtropical and tropical regions. Seeds of the custard apple have been employed in folk medicines because of the presence of bioactive chemicals/compounds such as alkaloids, flavonoids and phenolic compounds and acetogenins and cyclopeptides that are responsible for various biological activities. The seeds also show the presence of tannins, vitamin C, vitamin E and a higher content of amino acids. From investigations, it has been shown that the seeds of A. squamosa have considerable potential to be used as an antibacterial, hepatoprotective, antioxidant and antitumor/anticancer agent. Cyclosquamosin B, extracted from the custard apple seed, possesses vasorelaxant properties. Tocopherols and fatty acids, notably oleic acid and linoleic acid, are also found in the seed oil. A. squamosa seeds contain a high amount of annonaceous acetogenins compounds, which are potent mitochondrial complex I inhibitors and have high cytotoxicity. A survey primarily based on the nutritional, phytochemical and biological properties showed that A. squamosa seeds can be used for the discovery of novel products, including pharmaceutical drugs. Although there are sufficient in vitro and in vivo experimental investigations supporting the benefits of seeds, clinical investigations/trials are still needed to determine the health contributing benefits of A. squamosa seeds.
L. (custard apple or sugar apple), belonging to the Annonaceae family, is a small tree or shrub that grows natively in subtropical and tropical regions. Seeds of the custard apple have been employed in folk medicines because of the presence of bioactive chemicals/compounds such as alkaloids, flavonoids and phenolic compounds and acetogenins and cyclopeptides that are responsible for various biological activities. The seeds also show the presence of tannins, vitamin C, vitamin E and a higher content of amino acids. From investigations, it has been shown that the seeds of A. squamosa have considerable potential to be used as an antibacterial, hepatoprotective, antioxidant and antitumor/anticancer agent. Cyclosquamosin B, extracted from the custard apple seed, possesses vasorelaxant properties. Tocopherols and fatty acids, notably oleic acid and linoleic acid, are also found in the seed oil. A. squamosa seeds contain a high amount of annonaceous acetogenins compounds, which are potent mitochondrial complex I inhibitors and have high cytotoxicity. A survey primarily based on the nutritional, phytochemical and biological properties showed that A. squamosa seeds can be used for the discovery of novel products, including pharmaceutical drugs. Although there are sufficient in vitro and in vivo experimental investigations supporting the benefits of seeds, clinical investigations/trials are still needed to determine the health contributing benefits of A. squamosa seeds.
Record ID
Keywords
anticancer, bioactivities, custard apple seed, health benefits, phytochemistry
Subject
Suggested Citation
Kumari N, Prakash S, Kumar M, Radha, Zhang B, Sheri V, Rais N, Chandran D, Dey A, Sarkar T, Dhumal S, Kumar S, Mahato DK, Vishvanathan M, Mohankumar P, Pateiro M, Lorenzo JM. Seed Waste from Custard Apple (Annona squamosa L.): A Comprehensive Insight on Bioactive Compounds, Health Promoting Activity and Safety Profile. (2023). LAPSE:2023.4820
Author Affiliations
Kumari N: School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India [ORCID]
Prakash S: School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India [ORCID]
Kumar M: Chemical and Biochemical Processing Division, ICAR−Central Institute for Research on Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville, NC 27858, USA [ORCID]
Radha: School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
Zhang B: Department of Biology, East Carolina University, Greenville, NC 27858, USA [ORCID]
Sheri V: Department of Biology, East Carolina University, Greenville, NC 27858, USA [ORCID]
Rais N: Department of Pharmacy, Bhagwant University, Ajmer 305004, India [ORCID]
Chandran D: Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India [ORCID]
Dey A: Department of Life Sciences, Presidency University, 86/1 College Street, Kolkata 700073, India [ORCID]
Sarkar T: Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Malda 732102, India [ORCID]
Dhumal S: Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India [ORCID]
Kumar S: Indian Institute of Farming Systems Research, Modipuram 250110, India
Mahato DK: CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Hwy, Burwood, VIC 3125, Australia [ORCID]
Vishvanathan M: Department of Seed Science and Technology, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India
Mohankumar P: School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore 641114, India [ORCID]
Pateiro M: Centro Tecnológico de la Carne de Galicia, Rúa Galicia no 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain [ORCID]
Lorenzo JM: Centro Tecnológico de la Carne de Galicia, Rúa Galicia no 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain [ORCID]
Prakash S: School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India [ORCID]
Kumar M: Chemical and Biochemical Processing Division, ICAR−Central Institute for Research on Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville, NC 27858, USA [ORCID]
Radha: School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
Zhang B: Department of Biology, East Carolina University, Greenville, NC 27858, USA [ORCID]
Sheri V: Department of Biology, East Carolina University, Greenville, NC 27858, USA [ORCID]
Rais N: Department of Pharmacy, Bhagwant University, Ajmer 305004, India [ORCID]
Chandran D: Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India [ORCID]
Dey A: Department of Life Sciences, Presidency University, 86/1 College Street, Kolkata 700073, India [ORCID]
Sarkar T: Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Malda 732102, India [ORCID]
Dhumal S: Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India [ORCID]
Kumar S: Indian Institute of Farming Systems Research, Modipuram 250110, India
Mahato DK: CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Hwy, Burwood, VIC 3125, Australia [ORCID]
Vishvanathan M: Department of Seed Science and Technology, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India
Mohankumar P: School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore 641114, India [ORCID]
Pateiro M: Centro Tecnológico de la Carne de Galicia, Rúa Galicia no 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain [ORCID]
Lorenzo JM: Centro Tecnológico de la Carne de Galicia, Rúa Galicia no 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain [ORCID]
Journal Name
Processes
Volume
10
Issue
10
First Page
2119
Year
2022
Publication Date
2022-10-18
ISSN
2227-9717
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PII: pr10102119, Publication Type: Review
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LAPSE:2023.4820
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https://doi.org/10.3390/pr10102119
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