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Chemical Constituents and Antioxidant Potential of Red Guava (Psidium cattleianum Sabine) from Southern Brazil in Different Edible Ripening Stages.
Seraglio, Siluana Katia Tischer; Schulz, Mayara; Silva, Bibiana; Pasini Deolindo, Carolina Turnes; Hoff, Rodrigo Barcellos; Gonzaga, Luciano Valdemiro; Fett, Roseane; Costa, Ana Carolina Oliveira.
Afiliação
  • Seraglio SKT; Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil. siluanaseraglio@hotmail.com.
  • Schulz M; Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil.
  • Silva B; Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil.
  • Pasini Deolindo CT; Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil.
  • Hoff RB; Federal Agricultural Defense Laboratory, Brazilian Ministry of Agriculture, Livestock and Food Supply, São José, 91780-580, SC, Brazil.
  • Gonzaga LV; Federal Agricultural Defense Laboratory, Brazilian Ministry of Agriculture, Livestock and Food Supply, São José, 91780-580, SC, Brazil.
  • Fett R; Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil.
  • Costa ACO; Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil.
Plant Foods Hum Nutr ; 79(1): 166-172, 2024 Mar.
Article em En | MEDLINE | ID: mdl-38252363
ABSTRACT
Ripening and growing location are important factors that can impact fruit quality characteristics. In this study, the influence of these factors on physicochemical characteristics, carbohydrates, aliphatic organic acids, phenolic compounds, and antioxidant capacity of red guava (Psidium cattleianum Sabine) was evaluated. Fruit ripening increased fructose and glucose (up to 22.83 and 16.42 g 100 g- 1 dry matter (DM), respectively), and decreased citric acid, the major organic acid (up to 135.35 mg g- 1 DM). Ripening and growing location also influenced the concentration of phenolic compounds and antioxidant capacity of red guava, in which a dependency between both factors was observed in most cases. Apigenin, galangin, isoquercitrin, among other phenolic compounds were quantified for the first time in red guava, in which isoquercitrin was the major (up to 13409.81 mg kg- 1 DM). The antioxidant potential of red guava was also confirmed by ferric reducing antioxidant power assay (up to 82.63 µmol Fe+ 2 g- 1 DM), Folin-Ciocalteu reducing capacity assay (up to 17.79 mg gallic acid equivalent g- 1 DM), and DPPH free radical scavenging assay (up to 25.36 mg ascorbic acid equivalent g- 1 DM). These results especially demonstrated the bioactive potential of red guava and provided knowledge regarding the influence of ripening and growing location on chemical and bioactive components encouraging its industrial exploitation.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Psidium / Antioxidantes País/Região como assunto: America do sul / Brasil Idioma: En Revista: Plant Foods Hum Nutr Assunto da revista: BOTANICA / CIENCIAS DA NUTRICAO Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Psidium / Antioxidantes País/Região como assunto: America do sul / Brasil Idioma: En Revista: Plant Foods Hum Nutr Assunto da revista: BOTANICA / CIENCIAS DA NUTRICAO Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda