https://healthybodyfuel.com/nutrition-facts-of-mountain-soursop/

Mountain Soursop Nutrition Facts

Serving size: 100g

Fruit quality is strongly related to sugar accumulation, ripening, and fruit scent. However, the molecular mechanisms of sugar accumulation, ripening, and fruit scent in A. montana are still unclear.

https://onlinelibrary.wiley.com/doi/10.1155/2022/8828358

由於具有營養保健特性的生物活性化合物，這種水果越來越受到人們的關注。刺果番荔枝果肉是極佳的纖維來源，含有多種有趣的化合物，如果適量食用，可能對健康有益。例如，在刺果番荔枝植物中發現的多酚是具有抗氧化活性的天然化學物質，可保護細胞免受自由基損傷[10]。在這種植物中已發現超過 200 種不同的生物活性化合物，其中大部分是生物鹼、酚類和醋精苷 [8]

This fruit is gaining interest owing to bioactive compounds possessing nutraceutical properties. The soursop pulp is a wonderful source of fiber and contains several intriguing compounds that may have health advantages if consumed in moderation. The polyphenols found in the soursop plants, for example, are natural chemicals with antioxidant activity that defend cells against free radical damage [10]. More than 200 different bioactive compounds have been found in this plant, the majority of which are alkaloids, phenols, and acetogenins [8].

Soursop (Annona muricata) is classified into different categories such as sweet (sub-acid) and acidic (acid) in taste and spherical, elongated, or triangular in shape [11]. Annona species, commonly known as “custard apple,” is a member of the Annonaceae family that has been cultivated for its tasty fruits in many tropical regions around the world [12]. Annona muricata is also known by other names such as soursop, guanabana, paw-paw, graviola, and sirsak. Soursop seems to be native to the tropical regions of the United States. However, it expanded to other tropical and subtropical countries, such as India, Malaysia, and Nigeria. This fruit is a green heart-shaped with a diameter of 15 to 20 cm. When fully developed, their oval leaves have axillary buds that are 6 cm broad and 12 cm long [4]. The texture of the flesh varies from soft and moist to hard and dried.

刺果番荔枝 (Annona muricata) 的味道分為甜（亞酸）和酸（酸）等不同類別，形狀有球形、細長形或三角形[11]。番荔枝屬，俗稱“番荔枝”，是番荔枝科的一員，因其美味的果實而在世界許多熱帶地區種植[12]。番荔枝還有其他名稱，如刺番荔枝、guanabana、木瓜、graviola 和 Sirsak。刺果番荔枝似乎原產於美國熱帶地區。然而，它擴展到其他熱帶和亞熱帶國家，如印度、馬來西亞和奈及利亞。這種水果呈綠色心形，直徑15至20公分。完全發育後，其橢圓形葉子具有寬 6 公分、長 12 公分的腋芽[4]。果肉的質地從柔軟濕潤到堅硬乾燥不等。

As the soursop fruit has a distinctive taste, aroma, and short shelf life, it has been used in different value-added products. Soursop wine and soursop vinegar are produced by alcoholic fermentation and acetous fermentation processes, respectively. Comparing the acceptability of soursop vinegar produced commercially with that of apple vinegar, it was found that soursop vinegar had higher overall acceptability than apple vinegar. As a result, it was hypothesized that soursop vinegar can have a competitive edge in the market. This has the potential to not only make the consumption of soursop more sustainable, but it also has the potential to reduce the amount of fruit that is wasted and to promote the use of soursop in other food products’ applications [14].

Probiotic fermentation can increase the availability of phenolic compounds with highly promising antioxidant potential for human health benefits. Carotene, citric acid, gallic acid, catechin, pyrocatechol, vanillin, quercetin, protocatechuic acid, and propyl gallate are the most important compounds in probiotic fermentation. Therefore, this kind of fermentation can reduce the risk of diseases and exert a pharmacological effect [15].

5. Nutritional Composition

The soursop fruits are made up of 4% core, 8% seeds, 20% peel, and 67% edible pulp by weight. Their pulp is rich in protein; carbohydrate; water; nonreducing sugar; and vitamins B₁, B₂, and C [16]. Several physicochemical characteristics were refractive indices of 1.356 for the pulp and 1.335 for the seeds, pH values of 4.56 for the pulp and 8.34 for the seeds, and soluble solid contents of 151Brix for the pulp and 1.51Brix for the seeds. The second most copious component of the soursop pulp next to water are the sugars, which constitute about 70% of the total solids. The reducing sugars, glucose, and fructose were 93.6% of the total sugar content. Using gas-liquid chromatography, fructose, D-glucose, and sucrose contents of the soursop pulp were 1.80, 2.27, and 6.57%, respectively, to make a total sugar content of 10.48%. The soursop fruit contains 12% sugar (mostly glucose and some fructose), pectin, calcium chloride, sodium, potassium, and citrate [12].

The fiber content of the soursop pulp was reported as 0.78 and 0.95%. The alcohol-insoluble solids were mainly pectin, which in ripe fruit is 0.91% on a fresh weight basis. The fraction decreases from 12.0 to 4.0% on a dry weight basis from climacteric-to-climacteric phases. The wet weight of the soursop pulp has been reported to be 0.055 gN/100 g. 91% of this amount was contributed by the acid and free amino acids. 11 free amino acids were identified by paper chromatography and four other unknown ninhydrin-positive components were detected. Proline and γ-aminobutyric acid were the most copious free amino acids. Other amino acids identified were serine, aspartic acid, glutamic acid, glycine, citrulline, alanine, cysteine, lysine, and arginine [17]. A study of the preharvest deterioration of soursop and its effect on nutrient composition was performed in Ibadan, southwestern Nigeria. Four fungal pathogens including Botryodiplodia theobromae, Fusarium sp., Rhizopus stolonifer, and Aspergillus niger were found to be linked with the preharvest deteriorating soursop. Nutrient analysis shows that the freshly harvested noninfected soursop fruits have 14.88–14.91% carbohydrates, 0.89–0.90% ash, 1.20–1.24% crude protein, 19.15–19.35% dry matter, 78.49–78.68% moisture content, 0.63–0.65% sodium, and 1.39–1.41% potassium at five tested sites. Comparable values have also been documented. An estimated 39% reduction in the carbohydrate contents has been observed in the freshly harvested fruits. This was probably due to the degradative activities of the pathogens leading to a decrease in the quality of the fruit. The contaminated fruits had about 20 and 11% loss in crude protein and dry matter, respectively. However, the ash and moisture contents of the infected fruits were higher than those of the noninfected ones [18].

The soursop fruit has a distinct aroma and flavor [19]. It is a unique fruit with delightful fragrant and creamy pulp. The fruit is rich in vitamins, minerals, and dietary fiber [20]. The fruit’s edible pulp makes up around 66% of the total weight and has a pleasant aroma and flavor. This is rich in vitamins and minerals. Polyphenols are categorized into groups based on their chemical structure with main examples including phenolic acids and flavonoids (Table 1) [22]. Methanol extract phytochemical investigation revealed the presence of alkaloid and flavonoid. Meanwhile, ethyl acetate extract included tannin, saponin, and phenolic compounds, and hexane contained tannin and phenolic compounds [17].

由於刺果番荔枝果實具有獨特的味道、香氣和較短的保質期，因此已被用於不同的加值產品中。刺果番荔枝酒和刺果番荔枝醋分別透過酒精發酵和醋酸發酵製程生產。將商業生產的刺果番荔枝醋與蘋果醋的可接受性進行比較，發現刺果番荔枝醋的整體可接受性高於蘋果醋。因此，有人推測刺果番荔枝醋可以在市場上具有競爭優勢。這不僅有可能使刺果番荔枝的消費更加永續，還有可能減少浪費的水果數量，並促進刺果番荔枝在其他食物中的應用[14]。

益生菌發酵可以增加酚類化合物的可用性，這些酚類化合物具有極有前景的抗氧化潛力，對人類健康有益。胡蘿蔔素、檸檬酸、沒食子酸、兒茶素、焦兒茶酚、香草醛、槲皮素、原兒茶酸和沒食子酸丙酯是益生菌發酵中最重要的化合物。因此，這種發酵可以降低疾病風險並發揮藥理作用[15]。

5. 營養成分

以重量計算，刺果番荔枝果實由 4% 的果核、8% 的種子、20% 的果皮和 67% 的可食用果肉組成。它們的果肉富含蛋白質；醣類;水;非還原糖；以及維生素 B1、B2 和 C [16]。幾個物理化學特性是果肉的折射率為1.356，種子的折射率為1.335，果肉的pH值為4.56，種子的pH值為8.34，果肉的可溶性固形物含量為151Brix，種子的可溶性固形物含量為1.51Brix。刺果番荔枝果肉中僅次於水的第二大成分是糖，約佔總固體量的 70%。還原糖、葡萄糖、果糖佔總糖含量的93.6%。以氣液層析法測定，刺果番荔枝果肉中果糖、D-葡萄糖和蔗糖的含量分別為1.80%、2.27%和6.57%，總糖含量為10.48%。刺果番荔枝果實含有 12% 的糖（主要是葡萄糖和一些果糖）、果膠、氯化鈣、鈉、鉀和檸檬酸鹽 [12]。

據報導，刺果番荔枝漿的纖維含量為 0.78% 和 0.95%。醇不溶性固形物主要是果膠，在成熟果實中果膠的含量以鮮重計為0.91%。從更年期到更年期，該分數以乾重計從 12.0% 降至 4.0%。據報導，刺果番荔枝果肉的濕重為 0.055 gN/100 g。其中 91% 由酸和遊離氨基酸貢獻。透過紙層析鑑定出 11 種遊離胺基酸，並檢測到其他 4 種未知的茚三酮陽性成分。脯胺酸和γ-氨基丁酸是最豐富的遊離胺基酸。其他確定的胺基酸有絲氨酸、天門冬胺酸、谷氨酸、甘氨酸、瓜氨酸、丙氨酸、半胱氨酸、賴氨酸和精氨酸[17]。在尼日利亞西南部的伊巴丹進行了一項關於刺果番荔枝採前變質及其對營養成分影響的研究。四種真菌病原體，包括可可葡萄二孢菌(Botryodiplodia theobromae)、鐮刀菌(Fusarium sp.)、匍匐根黴(Rhizopus stolonifer) 和黑曲霉(Aspergillus niger)，被發現與採前惡化的刺果番荔枝有關。營養分析顯示，新採收的未受感染的刺果番荔枝果實碳水化合物含量為14.88-14.91%，灰分0.89-0.90%，粗蛋白1.20-1.24%，乾物質19.15-19.35%，水分含量78.49- 78.68%，鈉含量0.63-0.65%，五個測試地點的鉀含量為 1.39–1.41%。也記錄了可比較的值。據觀察，新鮮收穫的水果中碳水化合物含量估計減少了 39%。這可能是由於病原體的降解活動導致水果品質下降。受污染的水果的粗蛋白質和乾物質分別損失約20%和11%。然而，受感染果實的灰分和水分含量高於未受感染的果實[18]。

刺果番荔枝果實具有獨特的香氣和風味[19]。它是一種獨特的水果，具有令人愉悅的芳香和奶油般的果肉。這種水果富含維生素、礦物質和膳食纖維[20]。該水果的可食用果肉約佔總重量的66%，具有宜人的香氣和風味。它富含維生素和礦物質。多酚依其化學結構分為幾類，主要例子包括酚酸和類黃酮（表1）[22]。甲醇萃取物的植物化學研究顯示存在生物鹼和類黃酮。同時，乙酸乙酯萃取物含有單寧、皂苷和酚類化合物，己烷含有單寧和酚類化合物[17]。