Phenolic Compounds and Antioxidant Activity of Guava (Psidium guajava L.) Fresh and Frozen

• Autor(a) principal: Haida, Kimiyo Shimomura
• Data de Publicação: 2015
• Outros Autores: Haas, Jucelaine, Mello, Sonia Aparecida de, Haida, Karissa Satomi, Abrão, Ricardo Marcelo, Sahd, Raphael
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Fitos
• DOI: 10.5935/2446-4775.20150004
• Texto Completo: https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/206
• topic: Psidium guajava; compostos fenólicos; antioxidante.; Psidium guajava; phenolic compounds; antioxidant

The fruit of Psidium guajava L. (Myrtaceae) has a high market acceptance in both in natura consumption as in processed form, due to its nutritional, sensory and biofunctionals properties. On the other hand, it shows a very short life spam, leading to the production of frozen pulps. The objective of this study was to evaluate the antioxidant capacity and content of phenolic compounds present in the guava fruit (Psidium guajava L.) green, ripe, frozen for 30 to 60 days. The fruits were purchased in a grocery in the 1st stage of maturation, after stored at room temperature for 5 days (ripe) and taken to freezing for 30 to 60 days. The content of total phenols was determined by Folin-Ciocalteau method. The antioxidant activity of the extracts was analyzed by the sequestration of radical DPPH method. The content of phenolic compounds ranged from 40.10 to 112,49 mg EAG.100g-1, respectively to mature and 30 days frozen guava. The ability to inhibit oxidative free radicals ranged from 46.53% for 30 days frozen to 98.84% for ripe guava. All phenolic compounds and extracts showed good antioxidant activity. Consumption of guava should be encouraged by their functional property.