Comparative analysis of the chemical composition and antioxidant activity of red (Psidium cattleianum) and yellow (Psidium cattleianum var. lucidum) strawberry guava fruit.

摘要: :  Strawberry guava (Psidium cattleianum Sabine) is a native fruit of Brazil widely consumed fresh and used in the food industry. In this context, present study deals with chemical characterization antioxidant activity red cattleianum) yellow (P. cattleianum var. lucidum Hort.) strawberry fruits, cultivars Irapua Ya-Cy, respectively. Knowledge composition fundamental to human nutrition, contributing quality foods. Phenolic compounds both fruits were analyzed by HPLC–DAD total flavonoid content was determined Folin–Ciocalteu assay. The evaluated reactive (TRAP) method. Psidium cattleianum presented higher polyphenolic than P. cattleianum var. lucidum (501.33 292.03 mg/100 g, respectively), hyperoside being one major flavonoids identified for cultivars. addition flavonoids, P. an anthocyanin, as cyanidin. varied concentration-dependent manner species. volatile oils fatty acids seeds quantified GC-EM. analysis essential oil compared previous on cultivar, revealing β-caryophyllene main component oils. acid also quite similar especially characterized presence unsaturated (86.25% 76%, among which linoleic most abundant. Practical Application:  study, investigated. This important potential application functional food. Moreover, it may be experimental basis further development use