Bioactive Compounds, Vitamin C and Antioxidant Capacities of Fresh and Industrialized Frozen Pulps of Guava (Psidium guajava L.)
Consumption of bioactive compounds in fruits, vegetables and their derivatives is related to lower incidences of
non-communicable diseases. This study determines the contents of bioactive compounds and vitamin C and verifies the
antioxidant capacities of fresh (FG) and industrialized frozen pulps (IP1 and IP2) of guava. Results showed that the total
soluble solids and pH for FG and IP were within the limits established by current legislation. IP and FG are excellent
sources of phenolic compounds, especially proanthocyanidins, whose values were 38.45±0.21, 51.26±6.15, 38.03±2.48
mg catechin equivalent/100 g (fresh or wet weight) for FG and IP1 and IP2, respectively. There was only a significant
difference between IP1 and IP2 in the amount of total flavonoids. The major carotenoid present in guava, lycopene, was
significantly higher in FG (7.46±0.37 mg lycopene/100 g wet weight). The IP2 had the highest content of vitamin C
(68.10 mg AA/100 g wet weight), while the FG (9.51 mg AA/100 g wet weight) had the smallest amount of this vitamin.
After performing three different antioxidants methods, a significant difference was observed. FG had a lower antioxidant
capacity measured by DPPH scavenging. For the other methods, no significant difference was found between samples.
Finally, we conclude that fresh and frozen guava pulp have considerable levels of antioxidants. So frozen guava pulp may
be an excellent choice for consumers who are looking for a convenient, healthy food.
Keywords: Bioactive compounds, vitamin C, antioxidant capacity, guava, frozen pulp, pedro sato, flavonoids, carotenoids, lycopene, HPLC.
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