Formulación y análisis fitoquímico de una bebida potencialmente funcional obtenida de la combinación de un extracto de hojas y pulpa de Annona muricata (Annonaceae)

• Published in: Acta botánica mexicana 2023 (130)
• Main Authors: García Magaña, María de Lourdes, Nolasco González, Yolanda, Montalvo González, Efigenia, Guerrero Analco, José Antonio, León Fernández, Andrés E, Monribot Villanueva, Juan Luis
• Format: Article
• Language: Spanish
• Subjects: análisis sensorial; bebidas; diseño de mezclas; drinks; fitoquímicos; guanábana; mixture design; phytochemicals; sensory analysis; soursop
• ISSN: 2448-7589; 0187-7151

Background and Aims: Annona muricata beverages are widely used in traditional medicine to treat different ailments; however, they have been little characterized phytochemically and are consumed as sugary beverages, and may contribute to non-communicable diseases, including obesity. The objective of this work was to obtain and characterize a sensorially acceptable beverage from an extract of A. muricata leaves and pulp.Methods: A mixture design was used to formulate nine beverages by combining different ratios of the aqueous extract of A. muricata leaves and pulp. These beverages were subjected to physicochemical and sensory evaluation. Based on these results, one beverage was selected to be characterized by spectrophotometry and compared with an infused and commercial beverage. In addition, the selected beverage was further analyzed for its phy-tochemical composition by ultra-high-performance chromatography coupled to mass spectrometry and high-performance liquid chromatography coupled to a photodiode array detector.Key results: The selected beverage was formulated with 25% pulp, 50% leaf extract, and 25% water; it also displayed a 7.63 °Brix, pH 3.42, and 0.40% acidity. This beverage was up to three times higher in bioactive compounds than infused and commercial beverages. Fourteen phenolic compounds and two acetogenins were quantified, while two alkaloids (coclaurine and reticuline) and fifteen acetogenins were tentatively identified.Conclusions: The combination of A. muricata leaf extract and pulp is a vital alternative to obtain a sensorially acceptable beverage that contains bioactive compounds with a potential medicinal action since the phenolic compounds, alkaloids, and acetogenins present in the beverage could have efficient biological activities in the prevention of chronic degenerative diseases. Antecedentes y Objetivos: Las bebidas de Annona muricata se utilizan ampliamente en la medicina tradicional para tratar diferentes padecimientos; sin embargo, han sido poco caracterizadas fitoquímicamente y se consumen como bebidas azucaradas, y pueden contribuir a enfermedades no tras-misibles, entre ellas la obesidad. El objetivo de este trabajo fue obtener y caracterizar una bebida sensorialmente aceptable a partir de un extracto de hojas y pulpa de A. muricata.Métodos: Se utilizó un diseño de mezcla para formular nueve bebidas, combinando diferentes proporciones del extracto acuoso de hojas y pulpa de A. muricata. Estas bebidas se sometieron a una eva