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

Auteur(s) :
Saura-Calixto F., Pulido R., Jimenez-escrig A., Rincón-Cervera MA.
Date :
Nov, 2001
Source(s) :
Journal of agricultural and food chemistry. #49:11 p5489-5493
Adresse :
JIMENEZ-ESCRIG A,CSIC,INST FRIO DEPT METAB & NUTR;CIUDAD UNIV;E-28040 MADRID, SPAIN.ajescrig@if.csic.es

Sommaire de l'article

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.

Source : Pubmed
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