Comparative Analysis of the Chemical Composition and Antioxidant Activity of Red (Psidium cattleianum) and Yellow (Psidium cattleianum var. lucidum) Strawberry Guava Fruit
| Autor: | Juliana Maria de Mello Andrade, Roger R. Dresch, Maria do Carmo Bassols Raseira, Ana Lúcia Aboy, Miriam Anders Apel, Amelia Teresinha Henriques, Rafaela Marin, Renata Biegelmeyer |
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| Rok vydání: | 2011 |
| Předmět: |
Linoleic acid
Flavonoid Cyanidin Context (language use) Antioxidants law.invention chemistry.chemical_compound Phenols Species Specificity law Oils Volatile Plant Oils Food science Chromatography High Pressure Liquid Essential oil Flavonoids chemistry.chemical_classification Psidium Chemistry Fatty Acids food and beverages Polyphenol Fruit Anthocyanin Seeds Brazil Food Science |
| Zdroj: | Journal of Food Science. 76:C991-C996 |
| ISSN: | 0022-1147 |
| DOI: | 10.1111/j.1750-3841.2011.02319.x |
| Popis: | Strawberry guava (Psidium cattleianum Sabine) is a native fruit of Brazil widely consumed fresh and used in the food industry. In this context, the present study deals with the chemical characterization and the antioxidant activity of the red (Psidium cattleianum) and yellow (P. cattleianum var. lucidum Hort.) strawberry guava fruits, cultivars Irapua and Ya-Cy, respectively. Knowledge of chemical composition is fundamental to human nutrition, contributing to the quality of foods. Phenolic compounds in both fruits were analyzed by HPLC–DAD and the total flavonoid content was determined by the Folin–Ciocalteu assay. The antioxidant activity was evaluated by the total reactive antioxidant (TRAP) method. Psidium cattleianum presented a higher content of polyphenolic compounds than P. cattleianum var. lucidum (501.33 and 292.03 mg/100 g, respectively), with hyperoside being one of the major flavonoids identified for both cultivars. In addition to flavonoids, P. cattleianum presented an anthocyanin, identified as cyanidin. The antioxidant activity varied in a concentration-dependent manner for both strawberry guava species. The volatile oils in fruits and fatty acids in seeds were quantified by GC-EM. The analysis of the essential oil of yellow strawberry guava was compared with a previous study on the red cultivar, revealing β-caryophyllene as the main component in both oils. The fatty acid composition was also quite similar and was especially characterized by the presence of unsaturated fatty acids (86.25% and 76%, respectively), among which linoleic acid as the most abundant. Practical Application: In this study, the chemical characterization and the antioxidant activity of the red (Psidium cattleianum) and yellow (P. cattleianum var. lucidum Hort.) strawberry guava fruits were investigated. This is important for potential application of strawberry guava as functional food. Moreover, it may be the experimental basis for further development and use in food industry. |
| Databáze: | OpenAIRE |
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