Effects of processing methods on composition and functionality of volatile components isolated from immature fruits of atemoya.

Atemoya is one of the most important commercial fruits of the family Annonaceae. The immature fruits of atemoya amply produced from a fruit-thinning process is normally regarded as waste and discarded. This research aimed at studying antimicrobial, antioxidant, and anti-inflammatory activities of the essential oil (EO) isolated from the immature fruits to explore its potential application. The fruits were subjected to different drying methods: solar drying (SD), oven drying at 30°C (OD-30), and at 50°C (OD-50). The oven drying method gave a higher EO yield than the solar drying method. Spathulenol was the largest compound in the EO after the drying process. Antimicrobial effect was not affected by the different drying methods. Antioxidant activity of the EO was measured by DPPH, nitric oxide, and reducing power methods. The EOOD-50 exhibited a stronger antioxidant activity than EOSD and EOOD-30. The EO also showed an anti-inflammatory activity in a cell model.