Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan
| Autor: | Farooq Anwar, Bushra Sultana, Javaria Gull, Rehana Naseer, M. Ashrafuzzaman, Muhammad Ashraf |
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| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
Antioxidant
guava ripening vitamin C phenolic contents antioxidant activity DPPH medicine.medical_treatment Linoleic acid Pharmaceutical Science Ascorbic Acid Article Analytical Chemistry Linoleic Acid lcsh:QD241-441 chemistry.chemical_compound Phenols Picrates lcsh:Organic chemistry Drug Discovery Botany medicine Pakistan Physical and Theoretical Chemistry Flavonoids Psidium Guava Fruit Vitamin C Chemistry Plant Extracts Organic Chemistry Biphenyl Compounds food and beverages Ripening Free Radical Scavengers Horticulture Chemistry (miscellaneous) Reducing Agents Fruit Molecular Medicine Lipid Peroxidation |
| Zdroj: | Molecules, Vol 17, Iss 3, Pp 3165-3180 (2012) Molecules; Volume 17; Issue 3; Pages: 3165-3180 Molecules |
| ISSN: | 1420-3049 |
| Popis: | The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan (Islamabad, Faisalabad and Bhakkar). The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, followed by the semi-ripe (G2) and fully-ripe (G3) stages. On the other hand, vitamin C content increased as the fruit maturity progressed, with highest value seen at the fully-ripe stage (G3) followed by the semi-ripe (G2) and un-ripe stage (G1). The concentration of vitamin C in fruits varied as: Faisalabad (136.4-247.9 mg 100 g⁻¹), Islamabad (89.7-149.7 mg 100 g⁻¹) and Bhakkar (73.1-129.5 mg 100 g⁻¹). The results showed that different stages of maturation and geographical locations had profound effects on the antioxidant activity and vitamin C contents of guava fruit. |
| Databáze: | OpenAIRE |
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