FORMULATION AND PRODUCTION OF GRANULE FROM ANNONA MURICATA FRUIT JUICE AS ANTIHYPERTENSIVE INSTANT DRINK

Abstract

Objective: The present study aims to formulate instant granule drink from soursop (Anonna muricata Linn) fruit juice and investigate its antihypertensive effect on Sprague-Dawley rats suffer from level 1 hypertensive disease.

Methods: Soursop instant granule was formulated using the wet granulation method, comprising of soursop fruit juice as the main ingredient with the addition of natrium carboxymethyl cellulose (CMC), citric acid, saccharalose, and maltodextrin as excipient and flavoring substances. The obtained granule, then administered orally to natrium chloride (NaCl)-induced hypertensive Sprague-Dawley rats and the systolic and diastolic blood pressure of rats was measured subsequently on the day 4^th, 8^th, 11^th and 14^th of treatment.

Results: The granule obtained from soursop fruit juice has very good physical characteristics, colored white, has fresh sweet and sour taste with the typical smell of soursop fruit. Other physical characteristics of the granule were it has 2.9% water content (<5%), 1.91 % ash content, 3.13 ml/s solubility, 29.3% angle of repose, and stable in the storage at 15 °C for two months. The oral administration of soursop granule significantly decrease the systolic and diastolic blood pressure in both male and female Sprague-Dawley NaCl-induced hypertension rats.

Conclusion: The granule produced from the juice of soursop fruit has acceptable physical features and proved effective to decrease high blood pressure, hence the soursop granule could be produced as an antihypertensive instant fruit drink in an industrial scale to substitute synthetic antihypertensive drugs.