Flour derived from Annona squamosa seeds: antioxidant and antimutagenic insights

As a consequence of the wide use of edible pulp of Annona squamosa in the food industry, substantial seed waste is generated. Repurposing this by-product into food applications offers a sustainable alternative with economic benefits. This study aimed to determine the antioxidant and chemopreventive potential of Conde seed flours (CSF) obtained from the film (CSFF) and almond (CSAF). Total phenolic compounds (TPC) and total flavonoid compounds (TFC) were analyzed by spectrophotometry and Ultra-Performance Liquid Chromatography (UPLC). Antioxidant activity assessed by ABTS•+ demonstrated higher values for CSFF (73.24 TE/g) compared to CSAF (4.21 TE/g). CSFF exhibited greater TPC (2.59 mg GAE/g) and TFC (2.43 mg CE/g), with p-coumaric acid (229.93 µg/g) as the predominant compound, representing approximately 93% of TPC. In contrast, CSAF exhibited lower TPC (0.57 mg GAE/g) and TFC (0.24 mg CE/g), with no detectable phenolic compounds. Protective activity against doxorubicin (DXR, 20 mg/kg bw)-induced DNA damage was assessed in Swiss mice using the micronucleus test. Both CSFF and CSAF displayed no cytotoxic or mutagenic effects. CSFF demonstrated significant chemopreventive potential, whereas CSAF exhibited antimutagenic effects at 3.5 and 14 mg/kg/bw/day. The higher phenolic content of CSFF, particularly p-coumaric acid, may contribute to superior DNA-protective effect, supporting CSF as a promising therapeutic functional food ingredient.