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African Journal of Agricultural Marketing ISSN 2375-1061 Vol. 11 (1), pp. 001-008, January, 2023. Available 
online at www.internationalscholarsjournals.org © International Scholars Journals 

 

Author(s) retain the copyright of this article. 
 

 

Full Length Research Paper 

 

An assessment of the preservative potentials of 
soursop (ANNONAMURICATA) seed oil on plantain and 

orange juice 

 
 

Dauda A. O., Salami, K.O., Oyeyinka, S.A., Esan, O.T., Arise, A.K and Asije A.R. 

 
University of Ilorin, Faculty of Agriculture, Department of Home Economics and Food Science, Ilorin, Kwara State, Nigeria. 

 
Accepted 14 November, 2022 

 
An assessment of the preservative potentials of seed oil of soursop (ANNONAMURICATA) plant grown in the 
tropics of West Africa were studied. The seed oil was extracted via Soxhlet extraction method, matured 
unripe plantain (stage one) selected, while juice was extracted from oranges. Unripe plantain sourced 
was coated with the extracted oil and orange juice produced was equally treated with 0.3 to 1.5mls of 
the extracted oil. Phytochemical component and proximate composition of the seed oil, pH and brix of 
coated plantain, and microbial load of orange juice were determined using standard methods. Results 
showed antioxidant values to be total soluble phenols (632.91mg/100g), total carotenoid 
(344.15µg/100g), concentration of tocopherol (360.0µg/100g), ascorbic acid (0.21mg/100g), flavonoid 
(150.45mg/kg), and anthocyanins (0.01%), while the moisture, ash, crude fat, crude protein, crude fiber 
and carbohydrate contents were: 52.12%, 1.61%, 5.19%, 9.71%, 1.33% and 30.05% respectively. 
Microbial load increase of the orange juice was delayed for 3 weeks when compared to control. It has 
high value for both the bacteria and fungi counts (2.48 log cfu/g and 1.59 log cfu/g respectively), and 
treated, 1.89 log cfu/g and 0.08 log cfu/g respectively. The oil coating delayed ripening and spoilage of 
the plantain samples by about 10days. 

 
Keywords: Antioxidant properties, soursop seed oil, microbial load, proximate composition, shelf life, coating. 

 
 
INTRODUCTION 

 
Human food sources are mainly from plants and animals. 
Plants, apart from being food to human, they are equally an 
important sources of medicine for treating ailments (Jyothi 
et al., 2011), and according to history, culture and some 
other reasons, folk medicine has taken a very  
 
 
 
*Corresponding Author’s Email:adegboladauda@yahoo.com 

 
 
 
 

 
important position in many countries, most especially, 
developing nations of the world (Gandhiraja et al., 2009; 
Gajalakshmi et al., 2012). Soursop (Annonamuricata), also 
known as “sir sak” or “guanabana”, is a popular fruit tree 
cultivated in the tropical regions of the world. It is native to 
tropical North and South America and belongs to the genus 
Annona of the family Annonaceae, which includes about 
100 species of trees or shrubs (Fasakin et al., 2008). There 
are about 60 or more species of the genus Annona 



2 

 

 
 
 

 

family, Annonaceae. However, from the entire species, 
soursop is the most tropical and best to be preserved and 
processed. Meanwhile, recent studies have shown that 
growing of the fruits is limited in many countries to certain 
seasons and localities, because the fruit does not travel 
much and rarely available fresh for consumption in the 
areas where they were being grown. Soursop 
(Annonamuricata) is a sweet type of fruit, rich in vitamin C, 
and as it is or being viewed, it is among the unpopular and 
underutilized seedy fruits. Its massive disposal of biomass 
wastes (skin, pulp, seeds etc.) that always occur in most 
fruit processing units and underutilization of the products 
has become noticed in the fruit in recent years (Federici et 
al., 2009). Some research work had been done on the  
pulp,  seed  and  leaves  of  the  fruit,  with some  vital 
acetogenins detected (Gandhiraja et al., 2009; 
Gajalakshmi et al., 2012). These compounds were found 

to show some biological, phytochemical or  
pharmacological activities, such as cytotoxic, antitumour, 
antimicrobial, antioxidant, pesticide properties etc. 
(Gajalakshmi et al., 2012; Stone, 1970; Vieira et al., 2010; 
Pathak et al., 2010; Chukwuka et al., 2011).  

Plantains are mostly consumed as vegetable by many 
people in Nigeria either as raw (ripe one), boiled, roasted 
or fried with rice or beans, while matured green plantain 
are boiled and eaten with vegetables or processed into 
flour for other uses. Most times, peel colour is usually an 
indicator of the ripeness as the cholorophll content in the 
peel reduces with ripening (Li et al., 1997), which is a 
colour change from green to yellow (Marriot et al., 1981). 
All these are human style of monitoring, but cannot 
measure the internal parameter of the samples.  

The antioxidant profiles of soursop fruit have not really 
been investigated in respect to their use as preservatives 
for the prevention or delay of microbial growth in food 
products and as fruit or vegetable coatings to delay 
ripening. This research work tend to look at the oil 
extracted from soursop seed with the intension of it being 
used as fruit and vegetable coatings to delay ripening 
processes and protect the fruit and vegetable from water 
loss and spoilage, as well as enhancing shelf life stability. 
 

 

MATERIALS AND METHODS 

 

The soursop fruits used for this work were obtained from a 
soursop tree at Ikare town in Ondo State, Nigeria. Unripe 
plantains and matured oranges used for the research work 
were obtained from a local farm within Ilorin metropolis. 
 

Preparation of Seed 

 

The soursop fruits sourced were properly washed, peeled 
and the pulps squeezed out to remove the seeds that were 
then dried at room temperature. 

 
 
 
 

 

Extraction of Oil Using Soxhlet Extractor 

 

A 250-ml Soxhlet extractor apparatus with n-hexane 
(solvent) was used for extraction work. A known weight of 
the seed flour was measured into a muslin cloth placed in a 
thimble of the apparatus. A reactor with a known volume of 
n-hexane was used with a condenser according to the 
method of Bokhari et al., 2012. 
 

Procedure for Coating 

 

Matured unripe plantain at stage one of ripeness with 
uniform colour, size, appearance, and absence of physical 
defects were selected. The oil extracted were used to coat 
the skin of the unripen plantain at a thickness of 0.001mm. 
It was done with aid of a brush dipped into the oil and 
smeared or rub on the skin of the selected plantain. The 
coated plantains were spread on a sack in a ventilated 
room, as well as the control plantain (those without coating) 
sample under same condition. The rate of ripening was 
being observed on a daily basis. 
 

Procedure for Orange Juice Production 

 

The production of orange juice involves selection of the 
orange fruits, washing, peeling, slicing, extracting of juice, 
sieving, homogenizing, pasteurizing and cooling. 
 

Orange fruits  
 

Washing  
 

Peeling  
 

Slicing  
 

Extraction of juice  
 

Sieving,  
 

Homogenizing  
 

Pasteurizing  
 

Cooling  
 

Orange juice 

 

Figure 1: Production Flowchart of Orange Juice 
 

 

RESULTS AND DISCUSSION 

 

Physical and Proximate Analysis of Soursop Seed 



3 

 

 
 
 

 

The physical and proximate composition analyses carried 
out on the seed of soursop showed that the seed was very 
rich in oil. The oil was light coloured in appearance and did 
not solidify at room temperature. It was said to be 
unsaturated with low fat content of 5.19%. The presence of 
saturated oil content in the seed could make it susceptible 
to rancidity. The fat content in the seed was similar to that 
reported by Nzekwe and Nzekwe, 2011 (5.04%) for 
another specie of soursop, while Antia et al., 2006 said that 
dietary fat increases the palatability of food by absorbing 
and retaining flavours.  

Moisture content of the seed was reported to be high on 
wet basis (52.12%). However, Onimawo, 2002 and 
Nzekwe and Nzekwe, 2011 respectively reported sharp 
decrease in the moisture content of soursop seed (8.5% 
and 2.17%).  

Cabohydrate is a potential source of energy and the high 
quantity in the soursop seed contributes to the energy 
value in Annonamuricata. The seed of Annonamuricata 
had 30.05% carbohydrate value, which was lower to that 
reported by Onimawo 2002 (47.0%), but higher than that 
reported by Salami, 2016 (19.14%) for Serendipity 
berry(Dioscoreophyllumcumminsii) seed.  

The ash content of any sample is a measure of the 
quantity of mineral in the sample. The ash content of the 
soursop seed was 1.61%, which is a measure of the 
mineral content in the seed. The value obtained was 
slightly higher than that reported by Sarmento et al., 2015 
(1.31%), and lower than that reported by Fasakin et al., 
2008 (2.29%) for some other varieties of soursop seed. 
This variation could be attributed to varietal differences and 
impact of type and composition of soil of fruit origin 
(Hidden, 2016). Also, soursop (Annonamuricata) seed 
could actually be said to be high in ash content when 
compared to that of other seeds such as that of noni 
(Morindacitrifolia Linn.) (0.93%) as reported by Sarmento et 
al., 2015, but lower than that of cashew nut  
(Anacardiumoccidentale L.) (2.6%); Pecan 
(Caryaillinoinensis) (2.1%) (Taco, 2011) etc. As a result of 
this, it could then be said that the seeds contain good 
quantity of mineral elements, and may then be good food 
fortificant or useful raw material for animal feed formulation 
and production of fertilizer.  

The fibre content of the soursop seed was 1.33%. It 
could be recalled that the presence of fibre in seed 
indicates ability to aid digestion process and prevent the 
absorption of excess cholesterol in the body (Mensah et 
al., 2008). The substantial amount of fibre in the seed oil of 
soursop showed they can help in keeping the digestive 
system healthy and functioning properly.  

The crude protein content of the seed was 9.71%. The 
value, being slightly high, could make the seed flour a good 
raw material in the production of animal feeds because of 
the rich quantity of protein. The protein value was similar to 
that reported by Sarmento et al., 2015 (8.90%) for 

 
 
 
 

 

Ximeniaamericana L, while Pereira et al., (2013) reported 

(4.24%) for yellow guava, Psidiumcattleyanum, guabiroba 

(5.53%)  for  Campomanesiaxanthocarpa  and  mandacaru  
(4.05%) for Cereus hildmannianus. Roesler et al., 2007 
also reported high protein content for wild plum seeds; 
seeds of banha (2.7%), cagaita (4.42%), but lower than 
pequi almond (25.27%), and gold flax seeds (21.6%) 
(Barroso et al., 2014; Lima et al., 2007). The last three 
being far higher than the value recorded for soursop seed.  

Table 2 presents the result of the coated and uncoated 
plantain samples monitored over twelve days for ripeness 
and eventual spoilage. It could be seen from the result that 
after the ten days, all (100%) the uncoated plantain had 
ripened, while only ten percent (10%) of the coated 
plantain samples were ripe. Also, forty percent (40%) of the 
uncoated fully ripened samples were completely spoilt, 
while only seven percent (7%) of the coated samples were 
bad under same ambient condition the samples were 
placed. In other to truly ascertain the preservative 
potentials of the soursop seed oil, the pH and brix value of 
the coated and uncoated samples were measured over the 
twelve days.  

It was noticed from Table 3 that the pH value of the 
coated and uncoated plantain samples ranged from 4.87-
5.02 and 4.87-6.32 respectively. The high pH value (6.32) 
recorded for the uncoated samples after twelve days 
depicted less acidity and sweetness, with the values 
increasing from 4.87 to 6.32, noting that the pH values of 
the coated and uncoated plantain on the first day were the 
same. The Brix value of the coated and uncoated plantain 

ranged from 0.02
o
Brix to 0.44

o
Brix and 0.02

o
Brix to 

5.90
o
Brix respectively. The very low brix value recorded for 

the unripe plantain was normal, as the plantain were at the 
green stage. It could then be said that the starch in the 
plantain at the unripe stage was being converted to sugars, 
as reflected by the brix value. To buttress this, Jamaludin 
et al., 2014 reported that the soluble solids content of 
banana increased as it reached the ripening stage. The 
soluble solids content was increasing as the banana was 
going from unripe to ripe and then overripe stage. Soluble 
solids are sugars and during ripening, starch contents are 
converted into sugar and thus, soluble solid of the plantain 
was increasing as the plantain was going to the ripening 
stage, and soluble solids are an important trait of hydrolysis 
of starch into soluble sugars such as glucose, sucrose and 
fructose according to Marriot et al., 1981.  

Judging by the outcome of soursop seed oil on the 
samples, it could be said to have corroborated the report of 
Raybaudi-Massilia et al., 2015 that states that seed oils 
normally have antimicrobial property. The lower pH and/or 
insignificant or negligible changes in the brix value could be 
due to the effectiveness of the oil coating on the plantain, 
delaying the period of ripening and eventual spoilage. The 
soursop seed oil could then be said to have significant 
effect on the rate of ripening and spoilage, which 



4 

 

 
 

 
Table 1: Proximate Composition on Soursop Seeds  

 

 Analysis  Percentage (%)         

 Moisture Content  52.12 ± 0.03         

 Crude Protein  9.71 ± 0.01         

 Crude Fiber  1.33 ± 0.01         

 Crude Fat  5.19 ± 0.01         

 Total Ash  1.61 ± 0.01         

 Carbohydrate  30.05 ± 0.03         

 Mean ± Standard Deviation, (p ≤ 0.05)          

 Table 2: Result of the Measurement of the Ripening and Spoilage  
 Level of Coated and Uncoated Plantain Samples         

           

Days Sample code   Ripened (%)   Spoilage (%)    
              

0      UCP 0.00    0.00   

CP 0.00     0.00       

1      UCP 0.00    0.00   

CP 0.00     0.00       

2      UCP 0.00    0.00   

CP 0.00     0.00       

3      UCP 10.00    0.00   

CP 0.00     0.00       

4      UCP 35.00    0.00   

CP 0.00     0.00       

5      UCP 65.00    5.00   

CP 00.00     0.00       

6      UCP 75.00    15.00   

CP 5.00     0.00       

7      UCP 80.00    20.00   

CP 5.00     0.00       

8      UCP 85.00    25.00   

CP 7.00     5.00       

              



5 

 

 
 
 
 

 
Table 2: Continue  

 

 9  UCP 100.00 30.00  

 CP 7.00  7.00   

 10  UCP 100.00 40.00  

 CP 10.00 7.00    
    

 Key: UCP = uncoated plantain, CP = coated plantain using Soursop (Annonamuricata) seed oil.   

 Table 3: Chemical Properties of Coated and Uncoated Plantain (pH and Brix)   
       

 Days Analysis Coated Uncoated   

 0 pH 4.87 4.87   

  Brix 0.02 
o
Bx 0.02 

o
Bx   

 3 pH 4.88 4.96   

  Brix 0.02 
o
Bx 0.12 

o
Bx   

 5 pH 4.87 5.88   

  Brix 0.02 
o
Bx 2.40 

o
Bx   

 7 pH 4.89 6.02   

  Brix 0.06 
o
Bx 4.38 

o
Bx   

 10 pH 4.91 6.24   

  Brix 0.11 
o
Bx 5.66 

o
Bx   

 12 pH 5.02 6.32   

  Brix 0.44 
o
Bx 5.90 

o
Bx   

 
Key: 

o
Bx = Brix 

 
 

 

may then be attributed to the antioxidant properties of 

the seed oil of the soursop fruit. As a result of this, it 

could then be said that the seed oil may be used to delay 

ripening and spoilage of freshly cut fruits 

 
Microbiological Analysis of the Treated and Untreated 
Orange Juice during Storage 

 

The microbiological analysis carried out on the orange juice 
treated with soursop seed oil was monitored over 4 weeks 
during storage(Figures 2 and 3 respectively), with the 
colonies counted in unit per gram (log cfu/g). It was 
observed that the bacterial counts were higher than the 
fungi counts. The total microbial counts for the samples 

 
 
 

 

were very high by the first week, but those on the potato 
agar media were low. The decrease noticed in the 
microbial loads of the treated samples at the end of the 
storage period was from 1.89 log cfu/g to 0.08log cfu/g, 
while the control sample increased from 1.12 log cfu/g to 
2.48log cfu/g over same period. The reduction noticed in 
the microbial load of the treated samples could be 
attributed to the action of the soursop seed oil extract 
added.  

The values obtained were within the safe limit for juices, 
as they had not exceeded the standard values of 1.0 x 

10
4
cfu/ml stated by Ihekoronye (1985) for juice to be safe. 

Bacterial count is the most predominant and most 
important organisms in orange juice spoilage. The 



6 

 

     
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
Figure 2: Bacterial count of treated and untreated oraange juice during storage  
Key: SPO 5 = Orange Juice treated with 1.5ml of Soursop Seed Oil, SPO 4 = Orange Juice treated with 1.2ml of Soursop Seed Oil, SPO 3 = Orange Juice 
treated with 0.9ml of Soursop Seed Oil, SPO 2 = Orange Juice treated with 0.6ml of Soursop Seed Oil, SPO 1 = Orrange Juice treated with 0.3ml of 
Soursop Seed Oil, CTL = Control-Pure orange juice.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
Figure 3: Fungi count of treated and untreated orange juice during storage  
Key: SPO 5 = Orange Juice treated with 1.5ml of Soursop Seed Oil, SPO 4 = Orange Juice treated with 1.2ml of Soursop Seed Oil, SPO 3 = Orange Juice 
treated with 0.9ml of Soursop Seed Oil, SPO 2 = Orange Juice treated with 0.6ml of Soursop Seed Oil, SPO 1 = Orrange Juice treated with 0.3ml of 
Soursop Seed Oil, CTL = Control-Pure of orange juice. 
 

 

microbial growth curve of sample SOP 2 in Figures2 and 3 
demonstrated normal growth curve of micro-organism, 
similar to that reported by Agoreyo et a l., 2003. The 
organism after adapting for the first two weeks entered an 
exponential phase by week 3 and then the deeath phase 
on week 4 with gradual reduction in numbers. This might 
be due to the depletion of the nutrients of the orrange juice 
as the nutrients could have been used up by the organisms 

 
 

 
during these periods, hence resulting in higher mortality 
rate and struggle for survival (Oyewole, 2012). 
 

Antioxidant Analysis of Soursop Seed Oil 

 

The result of the antioxidant analysis carried out on 
soursop seed oil is as shown in Table 4. The soursop seed 
oil had 150.45mg/kg flavonoids, which was similar to the 
findings on some other varieties of soursop by Onyechi 



7 

 

 
 
 

 
Table 4:Antioxidant properties of Soursop Seed Oil  

 

Parameter   
Carotenoid µg/100g 344.15 ± 22.14 

Ascorbic acid mg/100g 0.21 ± 0.0001 

Tocoferol µg/100g 5.93 ± 0.08 

Flavonoid mg/kg 150.45 ± 0.92 

Phenolic mg/100g 632.91 ±731.75 

Anthocyanin % 0.01 ± 0.003 

 
Mean ± Standard deviations 

 
 
 
 
 
 
 

et al., (2012). Flavanoids are known for their antioxidant 
and antimicrobial activity as reported by Dembitsky et al., 
2011. Phenolic contents of soursop seed oil was 
632.91mg/100g. This value was higher than4.43g/kg 
(0.443g/100g)reported by Neuza et al., 2016 for orange 
seed oil. The value confirmed thatsoursop seed oil is very 
rich in phenolic compound, and from literature, it has been 
reported that phenolic compound is a characteristic or 
property of anticancer (Pieme et al., 2014; Yang et al., 
2015). Moreno and Jorge, 2012 reported a high quantity of 
antioxidant in soursop, most especially the phenolic 
compounds, which was corroborated by Gutierrez-Abejon 
et al., 2004.Total anthocyanin content was reported to be 
0.01%, followed by ascorbic acids (0.21 mg/100g). 
Ascorbic acids are antioxidants, as well as a precursor of 
important vitamin C, showing the soursop seed oil to be of 
good quality.  

Soursop seed oil has total carotenoid content of 
344.15µg/100g as seen in Table 4, a value higher than that 
reported by Neuza et al., 2016 (19.01 mg/kg). Carotenoids 
are antioxidants as well as a precursor of vitamin A, which 
confirms soursop seed oil to be of good quality. The 
tocoferol content of soursop seed oil was 5.93 µg/100g. 
This was lower to that reported by Neuzaet al., 2016 
(135.65 mg/kg). Tocoferols are equally antioxidants, as 
well as a precursor of vitamin E, a property that makes the 
seed flour to be of good quality. Antioxidant activity 
generally and especially that of soursop, could be 
beneficial in human health, as it has the ability to prevent 
the activity of other chemical compounds called radicals 
that have the ability to cause damage to cells, including 
damage that may lead to cancer (NCI, 2014).  

It has also been reported by Pathak et al., 2010 and 
Vijayameena et al., 2013 that soursop has phytochemicals 
that can exhibit antimicrobial properties, useful in bacterial 
infection treatment, thus complimenting the outcome of this 
research work. 

 
 
 
 
 
 

 

CONCLUSIONS 

 

This study showed that the use of natural extract of 
soursop seed oil containing antioxidant compounds to 
preserve agricultural produce, could be a cheaper, efficient 
and effective way of extending the shelf life of fresh and 
freshly-cut fruits and vegetables. It could be said 
particularly that the use of soursop (Annonamuricata) seed 
oil on orange juice and plantain as preservative agents, 
minimized microbial load with its moderate use and 
delayed ripening by about 10 days respectively, as some of 
the phytochemical components of the soursop seed oil that 
were determined confirmed the presence of antioxidants. 
Hence applying edible coating containing antioxidants to 
freshly-cut fruits could effectively reduce browning, while 
increasing the antioxidant capacity of the coated or packed 
food (Kaliana et al., 2014). Also, the high proximate 
composition of the soursop seeds confirmed its high 
quality, which could make it a good raw material for animal 
feed. 
 

 
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