National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Food-processing by-products are nutrient-rich materials that can be converted into value-added products through microbial fermentation. The present study investigated the valorization of custard apple (Annona squamosa) seed and peel by-products through submerged fermentation using Trichoderma viride MTCC 793. Custard apple seeds and peels were collected separately, pretreated by autoclaving, and inoculated with 1% T. viride culture followed by fermentation for 3–4 days at 28°C. The fermented media were filtered, extracted with dimethyl sulfoxide, and concentrated. The extracts were evaluated qualitatively for phytochemicals and in vitro for antioxidant, anti-inflammatory, antimicrobial, anticancer and antidiabetic activities. Alkaloids, tannins, steroids, proteins, terpenoids and carbohydrates were detected in both extracts, while flavonoids, saponins and anthraquinones were not detected; phenols were detected in the seed extract but not in the peel extract. At 1000 µg/ml, DPPH radical-scavenging activity was 73.28% for seed and 75.98% for peel extracts. Protein-denaturation inhibition at 100 µg/ml was 46.61% and 45.63%, respectively. Antibacterial and antifungal assays showed concentration-dependent inhibition against the tested organisms. In the MTT assay against MCF-7 cells, the reported IC50 values were 53.29 for seed extract and 53.41 for peel extract. At 100 µg/ml, α-amylase inhibition was 92.12% for seed and 89.09% for peel, while α-glucosidase inhibition was 71.23% and 71.91%, respectively. These findings indicate that fermented custard apple by-products contain measurable phytochemical constituents and exhibit several in vitro bioactivities, supporting their further investigation as substrates for value-added bioproduct development.
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