Investigation on Ethanolic Extract of Annona Squamosa L. (Sugar Apple) Fruit for Potential Anti-Gout Property: In-Vitro Study

Abstract

Annona squamosa L. (Sugar Apple) belongs to the Annonaceae family. Different
parts of Annona squamosa L. have various medicinal properties such as anti-inflammatory,
antioxidant, antidiabetic, antimicrobial, antiulcer, and analgesic activity. To determine the
antioxidant, anti-inflammatory and anti-gout properties of ethanolic extract of Annona
squamosa L. fruit in the in-vitro study. Annona squamosa L. fruit was extracted by maceration
process using 70% ethanol solution and evaporated at 40 0C. The ethanolic extract of Annona
squamosa L. fruit was screened for the chemical tests of amino acids, carbohydrates, alkaloids,
terpenoids, flavonoids, phenols, and tannins. The antioxidant activity of Annona squamosa L.
fruit extract undergoes the total phenolic compound (TPC), ferric reducing ability of plasma
(FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays and Xanthine oxidase inhibitory
(XOI) assay used for anti-gout property. A 190 g of Annona squamosa L. fruit obtains 48.60 g
of ethanolic extract. Chemical tests for carbohydrates, amino acids, flavonoids, tannins, and
terpenoids have positive results while chemical tests for alkaloids, and phenols have negative
results. The TPC is 8.106 mg GAE/g of Annona squamosa L. fruit. The EC1 value for the FRAP
assay of Annona squamosa L. fruit is 2.1307 mg/mL. The IC50 values for DPPH and XOI
assays of Annona squamosa L. fruit are 4.1154 mg/mL and 4.4745 mg/mL, respectively.
Annona squamosa L. fruit extract shows an increase in antioxidant activities and xanthine
oxidase inhibition in a concentration-dependent manner. Annona squamosa L. fruit has the
potential to be a source of antioxidant, anti-inflammatory, and anti-gout properties.