Comparative Evaluation of the Nutritional Composition, Phytochemical Constituents, Dioxin Content, and Antimicrobial Activities of Soursop (Annona muricata) Peel and Seed
Keywords:
Soursop, Peel, Seed, Proximate Composition, PhytochemicalsAbstract
The growing resistance of bacteria to antibiotics is a serious global health problem, and there is a need to identify natural antimicrobial agents. Soursop (Annona muricata) peel and seeds, typically discarded as fruit by-products, could be a source of bioactive compounds with nutritional and pharmacological properties. In this study, the proximate composition, vitamin content, phytochemical profile of soursop peel and seed, dioxin residues, and antimicrobial activity were comprehensively evaluated. Proximate analysis revealed that the peel had higher moisture content (45.83%) and dietary fiber (13.19%), whereas the seed was higher in protein (8.40%), fat (6.29%), and carbohydrates (32.43%). Vitamin profiling showed that the seed contained higher levels of pyridoxine and α-tocopherol, while the peel contained high levels of fat-soluble vitamins, phylloquinone, and water-soluble vitamins such as ascorbic acid. Phytochemical analysis detected flavonoids, phenolic compounds, and terpenes in varying amounts in the peel and seed; the flavonoids were luteolin and gallocatechin-3-gallate, while the terpenes were limonene. Only trace amounts of dioxins were found in the peel, with 2,3,7,8-TCDD at 0.916 ppm, which poses little risk. Both extracts were antimicrobial; the peel was more active against Pseudomonas aeruginosa and Micrococcus roseus, and the seed was more active against Staphylococcus aureus and Bacillus subtilis. These differential activities were confirmed by minimum inhibitory concentration (MIC) tests, with some strains completely inhibited at concentrations as low as 62.5 mg/mL. The findings indicate the potential of soursop peel and seed as a source of nutrients and natural antimicrobial agents, with possible applications in functional foods, nutraceuticals, and the prevention of antibiotic-resistant pathogens.
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