Factors Influencing the Nutraceutical Activity of Guava Fruits (original) (raw)
Related papers
2015
Antioxidants received from plant sources are found to be one of the best remedies for a number of human diseases. Guava with high amount of dietary fiber is recommended as natural and secured source of antioxidants. In this study, antioxidant capacity in guava fruits is determined by the assessment of total phenol content and DPPH scavenging activity. Results obtained emphasize on the usage guava fruits to eradicate destructive free radicals from the human body. Daily intake of guava fruits can help fighting noxious diseases like cancer and arthritis.
The Storage Effect against Vitamin C Content in crystal guava (Psidium guajava L.) Juice
journal of sciences islamic republic of iran, 2021
Guava fruit (Psidium guajava L.) has many varieties, one of which is crystal guava. Crystal guava contains vitamin C which is easily oxidized by temperature. Therefore, this study aimed to determine the levels of vitamin C in crystal guava juice at different storage. Crystal guava samples were obtained from Bogor and then stored at different places and temperatures. Hence, guava fruits were placed in the freezer, refrigerator, and room temperature for 3 days, and all samples were juiced. Based on visual evaluation, guava fruit color is different. Moreover, the quantification method of vitamin C levels in guava juice by HPLC can be carried out with a flow rate of 1 mL/minute using the mobile phase ratio (methanol/water: 5/95, v/v), λmax: 265 nm and C18 as a stationary phase. Retention time of vitamin C in guava is around 2.765 minutes. The effect of storage of vitamin C content in guava juice from fresh samples, and guava stored in the freezer, in the refrigerator, and at room temper...
Quantification of bioactive compounds in guava at different ripening stages
Food Research, 2021
Guava (Psidium guajava L.) is one of the most important tropical fruits belonging to the genus Psidium and the Myrtaceae family and claim to have phenolic compounds that have been reported to possess strong antioxidant activity. This study was aimed to evaluate the bioactive constituents in guava cultivars at different ripening stages by HPLC. The five guava cultivars were selected at different ripening stages and the bioactive components were analysed by high-pressure liquid chromatography. The quantification of bioactive compounds revealed that the highest amount of bioactive compounds was found in cultivar Safeda at the unripe stage, while a minimum amount was found in ripe Apple Colour guava cultivar. The six bioactive compounds were quantified in the range of gallic acid (9.46-63.08 mg/100 g), quercetin (0.11-2.51 mg/100 g), myrcetin (0.09-0.034 mg/100 g), ascorbic acid (7.45-75.07 mg/100 g), apegenin (0.01-0.032 mg/100 g) and lycopene (0.34-0.92 mg/100 g). The exploratory eval...
Plant Archives, 2018
Objective : Tropical fruits claim to have phenolic compounds that have been reported to possess strong antioxidant activity. Several studies are going on worldwide directed towards finding natural antioxidants of plant origin. This study explores the phenolic content and antioxidant potential of five edible guava cultivars (Allahabad Surkha, Lalit, Red fleshed, Chittidar and Allahabad Safeda) collected in three different seasons (winter, summer and rainy) during maturity (unripe, semi-ripe and ripe). Method: Guava fruits were screened for their bioactive components (total phenolic content, total flavonoid content, Vitamin C) as well as for the antioxidant properties by using vitro assays (DPPH, ABTS, FRAP). Result : The findings suggest that the cultivars, ripening stages and seasons significantly affected the bioactive constituents and antioxidant capacity of the fruit. The bioactive constituents and antioxidant capacity decreases as the ripening proceeds (unripe>semi-ripe>ri...
Post harvest application of selected antioxidants to improve the shelf life of guava fruits
5-8,2fi)5, CISH, Lucknow stord at 5 and l5qC, respectiveiy-The limit of acceptable L+, C* and h" changis in this study were 65.33+3.3, 43.0+O.5and 113.83+2.5,reslwtively,andthecolourvaluescorrespondedtopalegreenfruit.[naddition,thefruits stored at 10'C showed lowest incidence of brorvning mrnpared to those stored at 5',C, while the fruit stored at l5 oC showed ripening developed senescence, shrivelled and freckled. Results of this study will bE useful in deciding precooling time and low tempcature for storage of guava cv. Kampuchea.
2021
Tropical fruits claim to have phenolic compounds that have been reported to possess strong antioxidant activity. The study investigatedantioxidant activity and total phenolic content of five Guava cultivars namely Allahabad Safeda, Allahabad Surkha, Lalit, Chittidar and Apple color harvested at three fruit ripening stages (unripe, semi-ripe and ripe) and extracted by four solvents (ethanol, methanol, acetone and water) with different polarities (50%, 70% and 100%).The findings suggest that guava cultivars with maturity stages and extracting solvent affected its phenolic content and antioxidant activity significantly. Pure solvents were inefficient extraction medium for antioxidants. Enhanced extraction yields were obtained from solvent containing higher water concentrations and 50% ethanol is a recommended solvent for extracting antioxidants compounds from guava fruit. High correlations between phenolic compositions and antioxidant activities of guava extracts were observed. The tot...
Food Science and Technology
In order to ascertain physicochemical and nutraceutical attributes, indigenous guava (Psidium guajava L.) cultivars were comprehensively characterized. Eight cultivars namely Gola, Chota Gola, Surahi, Choti Surahi, Sufaida, Sdabahar, Lal Badshah and Karela were selected due to their climatic adaptability and commercial suitability. All the cultivars showed significant variations in terms of their studied quality attributes. Amongst physical characteristics, Gola exhibited highest (79.9 mm 3) GMD with lowest (50.3 mm 3) was estimated in Choti Surahi. Insignificant varietal differences were observed in most of the proximate parameters as well as in mineral contents. Nutraceutical estimations showed significant variation in ascorbic acid (222.26-289.43 mg/100 g), total phenolic contents (94.06-190.64 mg GAE/100 g), total flavonoid contents (81.30-154.19 mg QE/100 g) and radical scavenging activity (27.70-78.15%) in the selected cultivars. A highly significant correlation (R 2 = 0.9970 p < 0.05) was observed between ascorbic acid and radical scavenging activity. In sensory evaluation, Gola received over all maximum scores (8.8) amongst its counterparts. Processed data were then analyzed using Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). The combination of PCA and HCA yielded in a sufficient discrimination of the examined guava cultivars. In PCA analysis, first two PCA components explained 65.98% of the total variation. Dendrogram successfully classified the tested cultivars into three major groups featuring dissimilarities amongst the cultivars. Research outcome will provide baseline for the farmers, researchers, exporters and other stalk holders to realize the ultimate potential of indigenous guava cultivars for their appropriate commercial utilization.
Plant Foods for Human Nutrition, 2020
Yellow guava (Psidium cattleianum Sabine) has received considerable attention in the last years because of their high content in bioactive compounds with potential application in food and pharmaceutical industries. In this regard, this study aimed to investigate the phenolic compounds of three edible ripening stages of yellow guava fruits after acidic hydrolysis by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and their antioxidant capacity. Among the 23 phenolics quantified, catechin, isoquercitrin, quercetin, gallic acid, and syringic acid showed significant concentrations in all the evaluated stages, with values ranging from 479.59 ± 12.52 to 12,795.50 ± 320.95 μg 100 g −1 of dry matter. In general, higher concentrations of phenolic acids were found in the latter ripening stages, while flavonoids were in the earlier ripening stages. These findings suggest that the ripening process promotes changes in the phenolic composition of yellow guava. However, considering the sum of phenolic compounds and the antioxidant capacity, all ripening stages investigated can be suggested as a supply of bioactive compounds for consumers.