Quantification of Antioxidant Content in Fruit of Guava Germplasm

Sanguansil, Supannika; Boonprakob, Unaroj; Thaipong, Kriengsak

doi:10.17660/actahortic.2014.1024.53

Cited by 4 publications

(7 citation statements)

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“…This study presented that various cultivars show clearly distinct amount of antioxidant properties. Similar as several works were previously reported 19,24 .…”

Section: Antioxidant Propertiessupporting

confidence: 92%

“…Hence further research for this field of study is required. The flavonoid content in papaya fruit was lower than those in apple 30 , guava 19 , star fruit, and jackfruit 31 with the mean value of 48.5, 41.5, 42.6, and 18.3 mg CE/100 g FW, respectively. Conversely, it was higher than those in blond to orange-fleshed orange (12.1 mg CE/100 g FW) 30 , banana (4.7 mg CE/100 g FW), and pineapple (1.4 mg CE/100 g FW) 32 .…”

Section: Antioxidant Propertiesmentioning

confidence: 77%

“…The ascorbic acid level in papaya fruit was relatively high compared to other tropical fruits. The ranges of ascorbic acid were 82.7 mg/100 g FW in guava 19 , 55.0 mg/100 g FW in mango, 26.9 mg/100 g FW in pineapple, 7.2 mg/100 g FW in banana 20 , 67.0 mg/100 g FW in orange, 8.0 mg/100 g FW in dragon fruit, 5.8 mg/100 g FW in mangosteen, 5.2 mg/100 g FW in star fruit, 4.1 mg/100 g FW in wax apple, and 3.9 mg/100 g FW in langsat 21 . Attention has recently increased in phenolic compounds because of their antioxidant and free radical scavenging properties.…”

Section: Antioxidant Propertiesmentioning

confidence: 94%

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Antioxidant properties and fruit quality of selected papaya breeding lines

Iamjud¹,

Srimat²,

Sangwanangkul³

et al. 2016

ScienceAsia

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Nine selected S 3 papaya breeding lines were evaluated for their antioxidant properties and fruit quality. The 14 antioxidant properties and fruit quality traits measured in this study showed significant genotypic differences. KK80 showed the highest ascorbic acid content (114 ± 20 mg/100 ml), antioxidant activity (8.0 ± 1.3 µmol ascorbic acid equivalents/g fresh weight [FW]), and total phenolic compounds (72.2 ± 5.8 mg gallic acid equivalents/100 g FW). KD7 contained the highest amounts of total flavonoid (21.0 ± 5.8 mg catechin equivalents/100 g FW), lycopene (11.0 ± 1.7 mg/100 g FW), and β-carotene (10.0 ± 1.7 mg/100 g FW). The significant variation in antioxidant properties and fruit quality clearly shows the potential value of selected papaya breeding lines as new cultivars and parents in a breeding programme. Lycopene had a positive correlation with β-carotene (r = 0.62). Fruit size showed a negative correlation with total phenolic compounds (r = −0.64), antioxidant activity (r = −0.45), and ascorbic acid (r = −0.44). Flesh colour as hue angle was negatively correlated to lycopene (r = −0.67), suggesting that lycopene may be estimated indirectly by using the hue angle.

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“…This study presented that various cultivars show clearly distinct amount of antioxidant properties. Similar as several works were previously reported 19,24 .…”

Section: Antioxidant Propertiessupporting

confidence: 92%

Section: Antioxidant Propertiesmentioning

confidence: 77%

Section: Antioxidant Propertiesmentioning

confidence: 94%

See 1 more Smart Citation

Antioxidant properties and fruit quality of selected papaya breeding lines

Iamjud¹,

Srimat²,

Sangwanangkul³

et al. 2016

ScienceAsia

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“…Our data are in agreement with earlier reports on guava cultivar. Sanguansil et al (2011) an average antioxidant activity of 24.6 μmol AAE/g FW in peel without significant difference in fruit pulp and pulp heart fractions in terms of antioxidant activity, which is higher than the observed values. The observed variability in different guava fractions using different antioxidant assays could be ascribed to genotypic variability affecting various parameters, mainly the chemical reaction kinetics and antioxidant power of different reductive molecules at the steady state (Siddiqui et al, 2014).…”

Section: Cupric Reducing Antioxidant Capacitycontrasting

confidence: 79%

“…Significant variations in flavonoid contents (mg catechin equivalent/100 g FW) were recorded in peel and pulp of the fruits, which ranged between 12.84 ± 0.79-33. somewhat in accordance with Dantas et al (2013), who found that flavonoid content in guava pulp ranges between 21.56 and 4.82 mg/100. However, the values are relatively lower than levels found by Sanguansil et al (2011) without considering peel and pulp. These results are also quite similar and confirmed by Venkatachalam et al (2014) who reported flavonoid content as 8.67 ± 1.0 mg/100 g FW.…”

Section: Total Flavonoidscontrasting

confidence: 70%

Assessment of bioactive compounds, antioxidant potential, and enzymatic activity in different guava (Psidium guajava) cultivars

Kumari,

Mankar,

Karuna

et al. 2024

Crop Science

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Fresh fruits of five guava (Psidium guajava L.) cultivars were assessed for ascorbic acid (AA) content and enzymatic antioxidants (superoxide dismutase [SOD] and ascorbate peroxidase [APX]) activities, while extracted peel and pulp samples were analyzed for total phenol (TP) and total flavonoids (TFs). The hydrophilic and lipophilic antioxidant activity was evaluated using six different analytical assays. We noticed significant differences in the antioxidant compounds (AA, TP, and TF). SOD and APX activities varied from ∼54 to 71 and ∼41 to 59 U/g FW, respectively. Cv. KG Guava had the highest TP (in both hydrophilic and lipophilic peel and pulp fractions) and TF (in hydrophilic pulp and lipophilic peel and pulp fractions). Therefore, the strongest antioxidant potential was exhibited by KG Guava using most of the assays, which was followed by the cultivars Kimchu and Salithong. The results provide valuable information about antioxidant potential of guava peel and pulp fractions, which is essential for their future application in the food and health industry.

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