FORMULATION AND STANDARIZATION OF ANNONA MURICATA LEAVES INCORPORATED CHAMMANTHI AND SAMBAR POWDER

Sudha UV^1,2* and Yasmin N^1,2

^*Correspondence: Sudha UV, Department of Zoology, Muslim Arts College, Thiruvithancode, Kanyakumari District, Tamil Nadu, India, Email:

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Introduction

Around the world, medicinal plants are regarded as the cornerstone of health maintenance and care. A. muricata is one of the therapeutic plants. A. muricata is a member of the Annonaceae family. Although just a few species have spread outside of the tropics, the family contains of trees, shrubs, and woody climbers. The fibrous and fragrant bark, wood with fine tangential bands of parenchyma, alternating, and distichous leaves, a trimerous perianth, and ruminating endosperm are some of the characteristics that give Annonaceae their look. Due to the antifungal, bacteriostatic, and particularly cytotonic properties of several chemical compounds in the leaves and bark, various Annonaceae became significant in pharmaceutics [1].

A. muricata favour low land locations with an altitude range of 0 to 1,200 meters and can tolerate poor soil conditions. Frost is too strong for it. Although its actual origin is uncertain, it is a native of the Americas' tropical areas and is extensively spread. On all climatic continents, especially in subtropical areas, it is an imported species. The plant is raised for its 20–30 cm long, prickly, green fruit, which is the second largest Annona after the jungle sop and may weigh up to 6.8 kg. Outside of its native range, a small amount of output may be found as far north as southern Florida, although much of this is garden planting for local consumption. Additionally, it is widely grown on the Mauritius Islands and in several regions of southeast Asia [2].

This plant can be used to cure a number of illnesses, including fever, respiratory conditions, malaria, liver, heart, and kidney infections, as well as other conditions. The pharmacological effects of A. muricata include antibacterial, antiprotozoan, antioxidant, insecticide, larvicide, selective cytotoxicity to tumour cells, aniolytic, anti-stress, anti-ulcer, wound healing, anti-icteric, hepatoprotective, and hypoglycemic properties. It has expanded in usage as a cancer therapy in recent years [3].

The bark, leaves, root, and seeds of A. muricata have all been used medicinally in various parts of the world. The decoction of bark, root, seed, or leaf is the preparation that is most frequently used in traditional medicines; however there are many different uses. Many tropical sub-Saharan nations, like Uganda, employ all parts to cure diseases including cancer, diabetes, parasite in fections, and malaria [4]. The aqueous extract of Amuricata to control lepidoperm larvae, aphids, and thrips among others, highlighted the significance of this plant in pest management [5].

Due to the plant's high iron content, it might raise a person's red blood cell count. In this approach, it can aid in the management of conditions including hypertension and anaemia [6,7]. A. muricata bark and leaf extracts increased wound contraction as compared to untreated wounds. Four intricate stages make up wound healing: coagulation, inflammation, proliferation, and maturation. Some of these stages have been demonstrated to be accelerated by A. muricata. Collagen accumulated and fibroblasts multiplied throughout the maturation period. A. muricata elevates the collagen fibre deposition in the wound [8].

Researchers have been interested in the antiinflammatory and anticancer capabilities of plant-based medicines because they provide alternative methods for treating a variety of contagious and crippling illnesses. A number of plant extracts have been proposed as potent immunomodulators with promising anti-inflammatory and anticancer properties, including Annona muricata L., Catharanthus roseus (L.) G. Don, Camptotheca accuminata Decne., Centella asiatica (L.) Urb., Ipomoea batatas (L.) Lam, Phyllanthus amarus Schumach and Thonn [9-15].

In A. muricata, several antioxidant screens have been carried out. Natural antioxidants from plant species have drawn attention because of their ability to combat oxygen-derived free radicals, which are linked to the development of several diseases like cancer, cardiovascular disease, arthritis, and degenerative illnesses like Parkinson's and Alzeimers [16].

Objectives

To study the importance and therapeutic value of Annona muricata leaf.

To improve the nutrient content of the formulated product.

To evaluate the sensory qualities of the formulated product.

To determine the keeping quality.

Methodology

Selection of samples

The fresh samples of Annona muricata leaves were selected for this experimental study.

Collection of samples

The fresh sample of Annona muricata leaves were collected from Thuckalay, Kanyakumari district. The remaining ingredients, which included coconut, lentils, sesame seeds, dry red chilies, coriander seeds, cumin seeds, fenugreek seed, pepper, mustard seed, curry leaves, oil and asafetida were purchased from a neighboring super market in Thuckalay, Kanyakumari district, Tamil Nadu (Figure 1).

Processing of the sample

To get rid of the dust and other foreign materials, the samples were carefully washed with running water two or three times. Then, it was dried using the old-fashioned method of sun drying, with special attention paid to the dried leaves, and it was ground into a fine powder using a conventional mixer. For further investigation, the material was sealed within an airtight container and kept at room temperature.

Product formulation, preparation of chammanthi and sambar powder

Dry-roast chana dal in a heated iron pan over a medium temperature until the dal turns golden brown. Remove and leave to cool on a platter. Then dry roast the urad dal till it emits a nutty aroma and changes colour (about 4-5 minutes). Place on a platter and leave to cool. The white sesame seeds are then added, and they are toasted until they begin to change colour and crackle. They are then removed to a dish to cool. Dry red chilies and curry leaves are added to a teaspoon of heated oil and sauteed until the red chilies balloon up and the curry leaves become crispy and dry. Once finished, extinguish the flame, place everything on a tray, and allow everything cool fully. Transfer the cooled-down roasted ingredients, salt, and hing to a blender. Depending on your preferences, pulse the components to a fine or coarse powder. After that, return it to the plate and thoroughly combine it with your hands. Place it in a container that is airtight. A. muricata leaves were added to the chammanthi powder at three different ratios 2:4:6 AMCP1, AMCP2, AMCP3.

Heat a pan and then add ½ cup coriander seeds and 2 tablespoons cumin seeds. On a low heat, roast the coriander and cumin, stirring often, until they become fragrant and change color. It takes roughly 1 to 2 minutes to roast these spices over a low heat. They should smell aromatic. Do not brown them too much. Remove them from the pan and add to a large plate or tray. Wipe the pan with a cotton napkin and add 16 to 18 dry red chilies. Before roasting red chilies, make sure to remove the seeds and the cap. The red chilies should be stirred during roasting until they change colour and have a strong smoky scent. On the same dish add toasted spices, spread out the roasted red chilies. Fenugreek seeds, 1.5 tablespoons, are added. Stir often while roasting. Avoid burning them by roasting until they are browned. To the same plate, remove. Include 1 tablespoon of black pepper, whole. Roast and stir often. Remove the black pepper from the pan and place it on the dish with the other spices as soon as it begins to smell. Add 2 tablespoons of split and husked Bengal gram, or chana dal, to the same pan at this time. The lentils should turn golden before being transferred to a dish with the other toasted spices since chana dal takes longer to cook than the spices. Add 1 tablespoon of split and husked black gram (urad dal) to the pan at this time. Continue stirring the lentils while they roast until they are brown and fragrant. Add them to the platter with the other spices. Include 1/3 cup curry leaves. The curry leaves should be roasted while being stirred until the leaves are crisp. Set apart. Add 1 1/2 teaspoons of black mustard seeds now. When all of the mustard seeds have popped, remove them and set them aside. At this point, turn off the heat and add a half-teaspoon of asafetida to the pan. When the color changes and you can smell the asafoetida (hing) in the air, remove the pan from heat and keep it aside. Add the cooled spices to your spice grinder. Also add ½ tablespoon of turmeric. Depending on the size of your grinder jar and made affine powder. As soon as the masala powder cools at room temperature, then carefully spoon it in an air tight container. A. muricata leaves powder were incorporated with sambar powder at three different ratios 2:4:6 AMSP1, AMSP2, AMSP3.

Sensory evaluation

The prepared products were subjected to sensory analysis to find out the acceptability. The formulated products were organoleptically evaluated by using numerical score card. Sensory assessment were evaluated on the quality description ( ie) appearance, texture, taste, colour, flavour and overall acceptability. The sensory evaluation was carried out for the product such as A. muricata incorporated chammanthi and sambar powder. The product were evaluated by a panel of 20 semi trained panel members from the Department of Nutrition and Dietetics ,Muslim Arts College, Thiruvithancode, Kanyakumari District.

Nutrient analysis

Nutrients content was analysed was done in the powdered form of A. muricata leaves, such as protein, calcium, iron, and phosphorus. Each recipe's nutritional value and the amount of nutrients in each item were determined.

Keeping quality of formulated products

The products were stored in different containers and kept at room temperature for two months. Once every 15 days, these containers were examined for the emergence of any off flavors and color changes in the masala mix.

Statistical analysis

The primary data thus obtained was statistically analyzed, specifically the mean, standard deviation, and standard mean error.

Results and Discussion

Nutrients Analysis of A. muricata leaves powder

The nutrients present in A. muricata leaves powder such as protein, calcium, iron and phosphorus were analyzed and the result obtained was tabulated (Table 1).

Table 1: Nutrient analysis of A. muricata leaves powder.

The nutrients analysis of A. muricata leaves powder was carried out using standard procedure. The protein content of A. muricata leaves powder was 0.144 g. The calcium content of A. muricata leaves powder was 82 ppm/ mg. The iron content of A. muricata leaves powder was 0.417μg/ ml. The phosphorus content of A. muricata leaves powder was 9.117μg/ ml. Nutrients present in standard and A. muricata leaves powder incorporated chammanthi powder in the ratios 2:4:6 (Table 2).

Table 2: Nutrients present in standard and A. muricata leaves powder incorporated with chammanthi powder in the ratios 2:4:6.

From the above table it is revealed that 100 g of AMCP contain 7.04 of protein, 206 mg of calcium, 5.266 mg of iron and 215.55 mg of phosphorus. In 100g of AMCP1 contains 7.047 g of protein, 210.1 mg of calcium, 5.28 mg of iron and 216 mg of phosphorus. AMCP2 contains 7.05 g of protein, 214.2 mg of calcium, 5.30 mg of iron and 216.46 mg of phosphorus. AMCP3 contains 7.06 g of protein, 218.3 mg of calcium, 5.32 mg of iron and 216.92 mg of phosphorus respectively. Nutrients present in standard and A. muricata leaves powder incorporated sambar powder in the ratios 2:4:6 (Table 3).

Table 3: Nutrients present in standard and A. muricata leaves powder incorporated with sambar powder in the ratios 2:4:6.

From the above table it is revealed that 100 g of AMSP contain 15.108 of protein, 302.42 mg of calcium, 6.495 mg of iron and 276.21 mg of phosphorus. In 100g of AMSP1 contains 15.115 g of protein, 306.52 mg of calcium, 6.286 mg of iron and 216 mg of phosphorus. AMSP2 contains 15.122 g of protein, 310.62 mg of calcium, 6.536 mg of iron and 277.57 mg of phosphorus. AMSP3 contains 15.129 g of protein, 314.72 mg of calcium, 6.557 mg of iron and 277.57 mg of phosphorus respectively.

Sensory evaluation

The sensory evaluation of the formulated products is given in the following Table 4 and Figure 1.

Table 4: The sensory analysis of standard and A. muricata leaves powder incorporated with chammanthi powder in the ratios 2:4:6.

Figure 1: Annona muricata leaves.

From the above Table 4 and Figure 2 the mean sensory analysis of standard and A. muricata blended chammanthi powder in the ratios 2:4:6 such as appearance, texture, taste, flavor, color and overall acceptability for AMCP are 5, 5. 4.8, 5, 5, and 4.7; AMCP1 are 4.65, 4.8, 4.35, 4.5 and 4.3; AMCP2 are5, 4.7, 4.7, 4.8, 5 and 5; AMCP3 are 3.7, 3.3, 3.8, 3.2, 3.1 and 3.45 respectively.

Figure 2: The sensory analysis of standard and A. muricata leaves powder incorporated with chammanthi powder in the ratios 2:4:6.

The sensory analysis of standard and A. muricata leaves powder incorporated with sambar powder in the ratios 2:4:6. From the Table 5 and Figure 3the mean sensory parameters for standard and A. muricata blended sambar powder in the ratios 2:4:6 such as appearance, texture, taste, flavor, color and overall acceptability for AMSP are 5, 5. 5, 5, 5, and 4.35; AMSP1 are 4.7, 5, 4.7, 5 and 5; AMCP2 are 3.45, 3.5, 3.5, 3.8, 3.7 and 3.8; AMCP3 are 2.94, 3.4, 3.25, 3.25, 2.9 and 3.5 respectively.

Table 5: The sensory analysis of standard and A. muricata leaves powder incorporated sambar powder in the ratios 2:4:6.

Figure 3: The sensory analysis of standard and A. muricata leaves powder incorporated with sambar powder in the ratios 2:4:6.

Shelf life of formulated product

Keeping quality of the samples was done for the A. muricata blended chammanthi and sambar powder. To find out the storage behavior they were kept for about two months at room temperature. These containers were checked as examined once in 15 days for the growth of any microorganism, color changes, development of any off flavor and formation of any buds and insects. From the Table 6 it is found that A. muricata leaves powder incorporated chammanthi and sambar powder doesn’t show any changes at room temperature for about 60 days.

Table 6: Shelf life of standard and A. muricata leaves powder incorporated mix.

Discussion

According to the current study, chammanthi and sambar powder that has been combined with A. muricata has a longer shelf life and a significant nutritional impact. In mice models, A. muricata leaves outperformed curcumin, a well-known natural chemo preventive, in terms of anti-tumor efficacy. This extract has demonstrated a protective impact on biochemical processes and morphological alterations in colorectal cancer induction. A. muricata leaf and stem extract found in commercial powder capsules also shown anti-tumorigenic and anti-metastatic effects on pancreatic cancers in animal models [17].

The leaves of A. muricata have also been intensively examined for various pharmacological and biological qualities aside from the anti-inflammatory and anticancer effects. The leaves of A. muricata exhibited notable antiulcer action against lesions, according to research by Bento, et al. [18]. Additionally, the ethyl acetate leaf extract of A. muricata has been found to have outstanding wound healing effects [18]. Superoxide dismutase and catalase, as well as non-enzymatic antioxidants including vitamin C and vitamin E, were discovered to be present in the A. muricata leaves in a different study [20]. The DPPH test showed that the aqueous and ethanol extracts of A. muricata leaves have substantial antioxidant activity [21]. Additionally, it was discovered that the leaves of A. muricata possessed anti-plasmodial, anti-arthritic, anti-protozoal, antibacterial, antimicrobial, anticonvulsant, antidiabetic, antihypertensive, antiparasitic, insecticidal, gastro protective, molluscicidal, hepatoprotective, and bilirubinlowering properties [8,22]. The DPPH test showed that the aqueous and ethanol extracts of A. muricata leaves have substantial antioxidant activity [21].

Conclusion

The results of this investigation indicate that the designed product has a number of health advantages. The item is nutrient-rich in many different ways. It aids in the treatment of several disorders. It receives the greatest value in sensory analysis and can be consumed by those with cancer, diabetes, etc. The formulated product was generally well received.

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