Isaac Scientific Publishing

Advances in Food Science and Engineering

Factors Influencing the Nutraceutical Activity of Guava Fruits

Download PDF (319.3 KB) PP. 107 - 111 Pub. Date: September 25, 2017

DOI: 10.22606/afse.2017.13003

Author(s)

  • Prachi Pathare
    Agharkar Research Institute. G.G. Agarkar road, Pune 411004
  • Smita Nilegaonkar
    Agharkar Research Institute. G.G. Agarkar road, Pune 411004
  • Vaishali Agte*
    Agharkar Research Institute. G.G. Agarkar road, Pune 411004

Abstract

Five different Indian varieties of guava fruits (Psidium guajava L.) collected as unripe, semi-ripe and fully ripe were analyzed for total phenols, vitamin C and antioxidant potential. Changes over 10 weeks time in the antioxidant potential in refrigerated guava juice were also investigated. The fruits contained appreciable diversity in vitamin C (43.0-278.3 mg/100g fresh weight), total phenol (97.9-542.7 mg/100g), DPPH scavenging capacity (60.5-98.4%) and IC 50 of TEAC (2.18-5.16). A significant correlation existed between DPPH Scavenging capacity (r=0.42, p<0.05) and with total phenol and with TEAC and Vitamin C contents (r=-0.36, p<0.05). Two way ANOVA indicated significant differences between varieties and maturation stages in the vitamin C, polyphenols contents and TEAC (p<0.001). In guava juice, the levels of vitamin C and DPPH scavenging activity showed a sharp decrease with complete destruction after storage of 4 weeks at 5- 100C. Levels of polyphenols and TEAC showed a slower decrease in the levels.

Keywords

Guava; TEAC; polyphenols; ascorbic acid; varietal differences.

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