Antimicrobial and

Antioxidant Activity of
Custard Apple
 ● The custard apple of India, the sitaphal or sugar apple is

“ one of the finest fruits introduced in India from tropical

America and found in wild form in many parts of the
country.
● It is common in China; Phillippines, Egypt and Central
Africa.
● The fruit is rich in carbohydrate mainly in the form of
sugar (23.5%), protein (1.6%), calcium (17mg/100g),
and phosphorus (47mg/100g), Iron (1.5mg/100g). 

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● Custard apple is considered a delicacy in dry
regions due to its sweet delicate flesh. The peel of
custard apple contains tannins, acetogenin and
alkaloids which is beneficial in the treatment of
several types of cancer and tumors and for the
manufacture of herbal supplements

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Current Scenario
● Studies are being done to investigate the composition,
anti-microbial potential, antioxidant activity of the fruit
peel wastes of custard apple.
● The phytochemical screening of the fruit peel revealed
the presence of Carbohydrates, Saponins, Phenols and
Terpenoids
● This could pave the way for indirect waste management
by transforming these wastes into a health resource and
help understand the importance of food sustainability
and to increase the sustainability of food systems

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Observations
● The antioxidant property of the peel extract was evaluated using
DPPH free radical scavenging and FRAP assay.
● The antimicrobial test results showed that the raw fruit peel extract
had a great potential for antimicrobial activity against all the
bacteria and fungal species selected for testing.
● Drug resistance microbes are gaining resistance day by day towards
antibiotics and fruit peels of Annona reticulata could be used as a
source for antibiotic to overcome antibiotic resistant organisms as
plant foods can be consumed without the fear of adverse effects.

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● The results suggest that the raw fruit peel
extracts possesses antioxidant and
antimicrobial properties, and could therefore
be a potential source of ingredients for the
food and pharmaceutical industry.  Annona
reticulata species could be studied further for
making use of its flavour properties in food.