The DOI matches its Crossref record.
Guava Fruit (Psidium guajava L.) as a New Source of Antioxidant Dietary Fiber
Abstract
Guava (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 copper-catalyzed 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.
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Cited by
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Alothman, M., Bhat, R., & Karim, A. A. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.12.005 · Cited by 853
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Ayala-Zavala, J. F., Vega-Vega, V., Rosas-Domínguez, C., Palafox-Carlos, H., Villa-Rodriguez, J. A., Siddiqui, M. W., Dávila-Aviña, J. E., & González-Aguilar, G. A. (2011) · Food Research International · doi:10.1016/j.foodres.2011.02.021 · Cited by 616
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Binsan, W., Benjakul, S., Visessanguan, W., Roytrakul, S., Tanaka, M., & Kishimura, H. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.05.065 · Cited by 320
Metadata
- Authors
- Jiménez-Escrig, A., Rincón, M., Pulido, R., & Saura-Calixto, F.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2001-09-29
- Volume
- 49
- Issue
- 11
- Pages
- 5489-5493
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1982903663
- Cited by
- 461
- References
- 0
- FWCI
- 3.08
- Type
- journal article
- Language
- en
- Open access
- closed
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- Jiménez-Escrig, A., Rincón, M., Pulido, R., & Saura-Calixto, F. (2001). Guava Fruit (Psidium guajava L.) as a New Source of Antioxidant Dietary Fiber. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf010147p
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