Artículo
Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour
Moreno, María Alejandra
; Zampini, Iris Catiana
; Costamagna, Milena Soledad
; Sayago, Jose Manuel
; Ordóñez, Roxana Mabel
; Isla, Maria Ines
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Fecha de publicación:
02/2014
Editorial:
Scientific Research Publishing
Revista:
Food and Nutrition Science
ISSN:
2157-944X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Psidium guajava fruits are consumed fresh or processed (beverages, syrup, ice cream, jams and jellies). Guayaba is a fruit highly perishable and susceptible to damage during the postharvest. One strategy to overcome this problem is its processing by using techniques that preserve its organoleptic, nutritive and functional properties and allow getting food with added value. The purpose of this study was to obtain flour from fresh fruits cultivated in Argentina Northwestern by lyophilization and to determine the antioxidant activity and the main phytochemicals present in fresh fruits and flour. Nutritional composition (sugar, protein and fat) and the bioactive phytochemicals (total phenolic compounds, flavonoid phenolic, condensed and hydrolizable tannin, ascorbic acid, pigments such as anthocyanin and carotenoids) as well as fiber content, were evaluated. The flour preserved flavor, aroma and color of pulp from fresh fruits. The flour contained around 30% of sugar, 20% of total protein, 0.5% of fat and high level of crude fiber. Carotenoids and ascorbic acid were the dominant phytochemicals in flour as well as in fresh fruits. The guayaba flour showed antioxidant activity with SC50 values similar to fresh fruits. The flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.
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Licencia
Identificadores
Colecciones
Articulos(CCT - NOA SUR)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Articulos(INQUINOA)
Articulos de INST.DE QUIMICA DEL NOROESTE
Articulos de INST.DE QUIMICA DEL NOROESTE
Citación
Moreno, María Alejandra; Zampini, Iris Catiana; Costamagna, Milena Soledad; Sayago, Jose Manuel; Ordóñez, Roxana Mabel; et al.; Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour; Scientific Research Publishing ; Food and Nutrition Science; 5; 8; 2-2014; 725-732
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