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Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber

AuthorsJiménez Escrig, Antonio; Rincón, Mariela; Pulido, Raquel; Saura Calixto, Fulgencio D.
KeywordsAntioxidant dietary fiber
Dietary fiber
Low-density lipoprotein oxidation
Radical scavenging
Reducing ability
Tropical fruits
Issue Date2001
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 49: 5489- 5493 (2001)
AbstractGuava (Psidium guajava L.) is a tropical fruit, widely consumed fresh and also processed (beverages, syrup, ice cream, and jams). Pulp and peel fractions were tested, and both showed high content of dietary fiber (48.55-49.42%) and extractable polyphenols (2.62-7.79%). The antioxidant activity of polyphenol compounds was studied, using three complementary methods: (i) free radical DPPH?? scavenging, (ii) ferric reducing antioxidant power assay (FRAP), and (iii) inhibition of coppercatalyzed in vitro human low-density lipoprotein (LDL) oxidation. All fractions tested showed a remarkable antioxidant capacity, and this activity was correlated with the corresponding total phenolic content. A 1-g (dry matter) portion of peel contained DPPH?? activity, FRAP activity, and inhibition of copper-induced in vitro LDL oxidation, equivalent to 43 mg, 116 mg, and 176 mg of Trolox, respectively. These results indicate that guava could be a suitable source of natural antioxidants. Peel and pulp could also be used to obtain antioxidant dietary fiber (AODF), a new item which combines in a single natural product the properties of dietary fiber and antioxidant compounds.
Identifiersdoi: 10.1021/jf010147p
issn: 0021-8561
Appears in Collections:(IF) Artículos
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