Guava Fruit (Psidium guajava L.) as a New Source of Antioxidant Dietary Fiber

Abstract

Guava (Psidium guajava L.) is a tropical fruit, widely consumed fresh and also processed (beverages, syrup, ice cream, and jams). Pulp and peel fractions were tested, and both showed high content of dietary fiber (48.55−49.42%) and extractable polyphenols (2.62−7.79%). The antioxidant activity of polyphenol compounds was studied, using three complementary methods: (i) free radical DPPH• scavenging, (ii) ferric reducing antioxidant power assay (FRAP), and (iii) inhibition of copper-catalyzed in vitro human low-density lipoprotein (LDL) oxidation. All fractions tested showed a remarkable antioxidant capacity, and this activity was correlated with the corresponding total phenolic content. A 1-g (dry matter) portion of peel contained DPPH• activity, FRAP activity, and inhibition of copper-induced in vitro LDL oxidation, equivalent to 43 mg, 116 mg, and 176 mg of Trolox, respectively. These results indicate that guava could be a suitable source of natural antioxidants. Peel and pulp could also be used to obtain antioxidant dietary fiber (AODF), a new item which combines in a single natural product the properties of dietary fiber and antioxidant compounds. Keywords: Guava; Psidium; tropical fruits; dietary fiber; polyphenols; antioxidant dietary fiber; radical scavenging; reducing ability; low-density lipoprotein oxidation

Guava: phytochemical composition of a potential source of antioxidants for cosmetic and/or dermatological applications

“…However, the major extracts related in the literature are prepared with unsuitable solvents for dermatological use or even toxic solvents. The description of the volatile compounds can also be found (Jiménez-Escrig, 2001;Soares et al, 2007;Chyau, Chen, Wu, 1992;Idstein, Schreier, 1985), as well the fruit oil composition (El-Ahmady, Ashour, Wink, 2013) can also be found.…”

“…Some phytochemicals, such as phenolic compounds, carotenoids and vitamins, mainly ascorbic acid (C) and tocopherol (E), are effective free-radical scavengers (Jiménez-Escrig et al, 2001). These substances are likely to be effective in the reduction of the stroke and cancer incidence, already attributed to the consumption of fruits and vegetables (Beecher, 1999).…”

“…They act mainly preventing the oxidative cell damage caused by the inactivation of free radicals generated by the metabolism, inflammatory processes, environmental conditions, UV radiation etc (Dhalla, Temsah, Netticadan, 2000;Sander et al, 2004). Considering the importance of antioxidants in the human body, the regular consumption of significant amounts of fruits and vegetables has been promoted by specialists to prevent degenerative and chronic diseases (Jiménez-Escrig et al, 2001).…”

Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

“…This fruit exhibits excellent nutritious, sensory and biofunctional properties. Among them, it is remarkable the high vitamin C content (269 mg/100 g), 1 dietary fibre (48,55-49,42%), 2 antioxidant compounds, 3 and its intense and pleasant aroma. 4,5 Dietary fibre is largely composed of complex carbohydrates that are beneficial to digestion, because they contribute to maintain the colonic microflora and to remove waste and toxins.…”

Free radical scavenging activity of extracts from seaweeds Macrocystis pyrifera and Undaria pinnatifida: applications as functional food in the diet of prawn Artemesia longinaris

“…The most recent studies deal with nutritional (Jiménez-Escrig et al, 2001;Kumar et al, 2008;Jiao et al, 2011) and pharmacological (Cardozo et al, 2007;Lordan et al, 2011;Thomas & Kim, 2011) applications. Global marine algae utilization is a multibillion-dollar industry; however, it is mainly limited to farming of edible species or production of the hydrocolloids agar, carrageenan, and alginates.…”