Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-15T17:16:29.476Z Has data issue: false hasContentIssue false
  • English
  • Français

Antioxidant content in guava (Psidium guajava) and araçá (Psidium spp.) germplasm from different Brazilian regions

Published online by Cambridge University Press:  31 May 2011

Luiz Claudio Corrêa ,
Carlos Antonio F. Santos ,
Fabio Vianello  and
Giuseppina Pace P. Lima
Luiz Claudio Corrêa
Affiliation:
Department of Chemistry and Biochemistry, I.B., Universidade Estadual Paulista (UNESP), CP 510, CEP 18618-000Botucatu, Sao Paulo, Brazil
Carlos Antonio F. Santos
Affiliation:
Laboratório de Genética Vegetal, Embrapa Semi-Árido, Petrolina, Pernambuco, Brazil
Fabio Vianello
Affiliation:
Department of Biological Chemistry, University of Padova, Padova, Italy
Giuseppina Pace P. Lima*
Affiliation:
Department of Chemistry and Biochemistry, I.B., Universidade Estadual Paulista (UNESP), CP 510, CEP 18618-000Botucatu, Sao Paulo, Brazil
*
*Corresponding author. E-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Guava (Psidium guajava) and araçá (Psidium spp.) plants are important for the Brazilian economy, as their fruit is both accepted by the consumers, and makes a beneficial contribution to the human diet thanks to their content in vitamin C, carotenoids and phenolic compounds. Here, we report the content in the fruit of free ascorbic acid, lycopene, β-carotene, flavonoids and phenolic compounds, and the total antioxidant activity present in a collection of guava and araçá accessions curated at the Embrapa Semiarido germplasm bank. Guava fruits with a red-coloured pulp flesh contained a significant amount of carotenoids, especially lycopene, and a high concentration of phenolic compounds. These compounds were largely responsible for the antioxidant activity of the araçá accessions. Among the guava accessions, phenolic compounds were also responsible for the antioxidant activity. High levels of free ascorbic acid were present in most accessions. In both guava and araçá, there is substantial potential to develop cultivars with a good level of consumer acceptability.

Keywords

antioxidantsgermplasm bankplant breedingPsidium spp.
Type
Research Article
Information
Plant Genetic Resources , Volume 9 , Issue 3 , August 2011 , pp. 384 - 391
Copyright
Copyright © NIAB 2011

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Alothman, M, Bhat, R and Karim, AA (2009) Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry 115: 785–788.Google Scholar
Amorim Neto, MS (1989) Informações meteorológicas dos Campos Experimentais de Bebedouro e Mandacaru, Petrolina, PE. (EMBRAPACPATSA, Documentos, 57). Petrolina: EMBRAPA-CPATSA, p. 58.Google Scholar
Caldeira, SD, Hiane, PA, Ramos, MIL and Ramos Filho, MM (2004) Physical-chemical characterization of araçá (Psidium guineense SW.) and tarumã (Vitex cymosa Bert.) of Mato Grosso do Sul State (Brazil). Boletim do Centro de Pesquisa de Processamento de Alimentos 22: 145–154.Google Scholar
Carvalho, CRL, Mantovani, DMB, Carvalho, PRN and Moraes, RMM (1990) Análises químicas de alimentos. (Manual Técnico). Campinas: Instituto de Tecnologia de Alimentos, p. 121.Google Scholar
Carvalho, PGB, Machado, CMM, Moretti, CL and Fonseca, MEN (2006) Vegetable crops as functional food. Horticultura Brasileira 24: 397–404.Google Scholar
Chandrika, UG, Fernando, KS and Ranaweera, KK (2009) Carotenoid content and in vitro bioaccessibility of lycopene from guava (Psidium guajava) and watermelon (Citrullus lanatus) by high-performance liquid chromatography diode array detection. International Journal of Food Science and Nutrition 60: 558–566.CrossRefGoogle ScholarPubMed
Chen, HY and Yen, GC (2007) Antioxidant activity and free radical-scavenging capacity of extracts from guava (Psidium guajava L.) leaves. Food Chemistry 101: 686–694.Google Scholar
Chorilli, M, Leonardi, GR and Salgado, HRN (2007) Free radicals and antioxidant agents: concepts to application in pharmaceutical and cosmetic formulations. Revista Brasileira de Farmácia 88: 113–118.Google Scholar
Diplock, AT, Charleux, JL, Crozier-Willi, G, Kok, FJ, Rice-Evans, C, Roberfroid, M, Stahl, W and Vina-Ribes, J (1998) Functional food science and defence against reactive oxygen species. British Journal of Nutrition 80: S77–S112.Google Scholar
El Sohafy, SM, Metwalli, AM, Harraz, FM and Omar, AA (2009) Quantification of flavonoids of Psidium guajava L. preparations by planar chromatography (HPTLC). Pharmacognosy Magazine 4: 61–66.Google Scholar
Franzon, RC (2009) Espécies de araçás nativos merecem maior atenção da pesquisa Grupo cultivar de publicações. Available at http://www.grupocultivar.com.br/noticias/noticia.asp?id = 36454. Accessed December 2009.Google Scholar
Giovannucci, E (1999) Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature. Journal of the National Cancer Institute 91: 317–331.Google Scholar
Indap, MA, Radhika, S, Motiwale, L and Rao, KVK (2006) Quercetin: antitumor activity and pharmacological manipulations for increased therapeutic gains. Indian Journal of Pharmaceutical Sciences 68: 465–469.Google Scholar
Lehr, HA, Frei, B, Olofsson, AM, Carew, TE and Arfors, E (1995) Protection from oxidized LDL-induced leukocyte adhesion to microvascular and macrovascular endothelium in vivo by vitamin C but not Vitamin E. Circulation 91: 1525–1532.Google Scholar
Lombard, KA, Geoffriau, E and Peffley, E (2002) Flavonoid quantification in onion by spectrophotometric and high performance liquid chromatography analysis. Horticultural Science 37: 682–695.Google Scholar
Luximon-Ramma, A, Bahorun, T and Crozier, A (2003) Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits. Journal of the Science of Food and Agriculture 83: 496–502.Google Scholar
Martínez-Flores, S, González-Gallego, J, Culebras, JM and Tuñón, MJ (2002) Los flavonoides: propriedades y acciones antioxidantes. Nutrición Hospitalaria 17: 271–278.Google Scholar
Mattiuz, B and Durigan, JF (2001) Effect of mechanical injuries on firmness and color of ‘Paluma’ and ‘Pedro sato’ guavas. Revista Brasileira de Fruticultura 23: 277–281.Google Scholar
Mendonça, RD, Ferreira, KS, De Souza, LM, Marinho, CS and Teixeira, SL (2007) Physical and chemical characteristics of ‘Cortibel 1’ and ‘Cortibel 4’ guavas stored in environmental. Bragantia 66: 685–692.Google Scholar
Mensor, LL, Menezes, FS, Leitão, GG, Reis, AS, Santos, TC, Coube, CS and Leitão, SG (2001) Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytotherapy Research 15: 127–130.CrossRefGoogle ScholarPubMed
Nagata, M and Yamashita, I (1992) Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit. Nippon Shokuhin Kogyo Gakkaishi 39: 925–928.Google Scholar
Padula, M and Rodriguez-Amaya, DB (1986) Characterization of the carotenoids and assessment of the vitamin A value of Brazilian guavas (Psidium guajava L.). Food Chemistry 20: 11–19.CrossRefGoogle Scholar
Patthamakanokporn, O, Puwastien, P, Nitithamyong, A and Sirichakwal, PP (2008) Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. Journal of Food Composition and Analysis 21: 41–248.Google Scholar
Pereira, FM (1995) The Culture of Guava. Jaboticabal: Funep, p. 47.Google Scholar
Rao, AV and Agarwal, SA (2000) Role of antioxidant lycopene in cancer and heart disease. Journal of the American College of Nutrition 19: 563–569.Google Scholar
Rao, AV and Rao, LG (2007) Carotenoids and human health. Pharmacological Research 55: 207–216.Google Scholar
Risterucci, AM, Duval, MF, Rohde, W and Billote, N (2005) Isolation and characterization of microsatellite loci from Psidium guajava L. Molecular Ecology Notes 5: 745–748.Google Scholar
SAS Institute (2002) JMP Statistics and Graphics Guide, version 5, Cary, NC: SAS Institute Inc.Google Scholar
Sauberlich, HE (1990) Ascorbic acid. In: Brown, ML (ed.) Present Knowledge in Nutrition. 6th edn. Washington, DC: International Life Sciences Institute Nutrition Foundation, pp. 132–141.Google Scholar
Setiawan, B, Sulaeman, A, Giraud, DW and Driskell, JA (2001) Carotenoid content of selected Indonesian fruits. Journal of Food Composition and Analysis 14: 169–176.CrossRefGoogle Scholar
Shahidi, F, Janitha, PK and Wanasundara, PD (1992) Phenolic antioxidants. Reviews in Food Science and Nutrition 32: 67–103.Google Scholar
Singleton, VL and Rossi, JA (1965) Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144–153.Google Scholar
Thaipong, K, Boonprakob, U, Crosby, K, Cisneros-Zevallos, L and Byrne, DH (2006) Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 19: 669–675.CrossRefGoogle Scholar
Watson, L and Dallwits, MJ (2008) The families of flowering plants: descriptions, illustrations and information retrieval. Available at http://delta-inkey.com. Accessed August 2009.Google Scholar
Wille, GMF, Macedo, REF, Masson, ML, Stertz, SC, Neto, RC and Lima, JM (2004) Development of technology for the manufacture of candy pasta with pear-guava (Psidium acutangulum dc) for small producer. Ciência e Agrotecnologia 28: 1360–1366.Google Scholar
Yan, LY, Teng, LT and Jhi, TJ (2006) Antioxidant properties of guava fruit: comparison with some local fruits. Sunway Academic Journal 3: 9–20.Google Scholar
Supplementary material: File

Lima Supplementary Material

Lima Supplementary Material

Download Lima Supplementary Material(File)
File 215 KB