Effect of Different Drying Methods on the Phytochemical and Antioxidant Properties of Soursop Leaves at Two Stages of Maturity

Soursop (<i>Annona muricata</i> L.) leaves are a rich source of bioactive compounds and antioxidant properties. However, they are non-economical and rapidly diminish due to insect damage and biochemical degradation. This study investigates the impact of different drying methods, including tray drying (TD), vacuum drying (VD), and freeze-drying (FD), on the phytochemical and antioxidant properties of soursop leaves at two maturity stages (young (YL) and mature (ML)). By analyzing their proximate composition, mineral content, color characteristics, pH, extraction yield, chlorophyll, ascorbic acid, total phenolics, flavonoids, and antioxidant activities, this study aims to optimize and select the appropriate drying techniques for soursop leaves. Results demonstrate that FD samples achieved the highest preservation of moisture-sensitive bioactive compounds and antioxidant properties followed by VD and TD. FD samples retained higher levels of chlorophyll (10.09-16.88 mg/g), ascorbic acid (15.91-19.89 mg/100g), phenolics (111.98-121.43 mg GAE/g), and flavonoids (68.91-72.45 mg QE/g) exhibited minimal browning and maintained stable pH (6.81-7.01) values. VD effectively reduced moisture content (3.03%) and preserved mineral concentrations, while TD led to significant nutrient loss despite its moisture removal efficiency. Additionally, ML consistently displayed higher nutrient and phytochemical concentrations than YL. This study highlights FD as the optimal method for preserving the health benefits of soursop leaves and suggests VD as a viable alternative when FD is not feasible. These findings are significant for developing cost-effective and efficient preservation strategies, enhancing the economic value of soursop leaves in various applications.