Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour

Autores
Moreno, María Alejandra; Zampini, Iris Catiana; Costamagna, Milena Soledad; Sayago, Jose Manuel; Ordóñez, Roxana Mabel; Isla, Maria Ines
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Psidium guajava fruits are consumed fresh or processed (beverages, syrup, ice cream, jams and jellies). Guayaba is a fruit highly perishable and susceptible to damage during the postharvest. One strategy to overcome this problem is its processing by using techniques that preserve its organoleptic, nutritive and functional properties and allow getting food with added value. The purpose of this study was to obtain flour from fresh fruits cultivated in Argentina Northwestern by lyophilization and to determine the antioxidant activity and the main phytochemicals present in fresh fruits and flour. Nutritional composition (sugar, protein and fat) and the bioactive phytochemicals (total phenolic compounds, flavonoid phenolic, condensed and hydrolizable tannin, ascorbic acid, pigments such as anthocyanin and carotenoids) as well as fiber content, were evaluated. The flour preserved flavor, aroma and color of pulp from fresh fruits. The flour contained around 30% of sugar, 20% of total protein, 0.5% of fat and high level of crude fiber. Carotenoids and ascorbic acid were the dominant phytochemicals in flour as well as in fresh fruits. The guayaba flour showed antioxidant activity with SC50 values similar to fresh fruits. The flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.
Fil: Moreno, María Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina
Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Costamagna, Milena Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentina
Fil: Sayago, Jose Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
FRESH FRUIT
PSIDIUM GUAJAVA
NUTRITIONAL PROPERTIES
FUNCTIONAL PROPERTIES
FLOUR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/6741
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/6741
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flourMoreno, María AlejandraZampini, Iris CatianaCostamagna, Milena SoledadSayago, Jose ManuelOrdóñez, Roxana MabelIsla, Maria InesFRESH FRUITPSIDIUM GUAJAVANUTRITIONAL PROPERTIESFUNCTIONAL PROPERTIESFLOURhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Psidium guajava fruits are consumed fresh or processed (beverages, syrup, ice cream, jams and jellies). Guayaba is a fruit highly perishable and susceptible to damage during the postharvest. One strategy to overcome this problem is its processing by using techniques that preserve its organoleptic, nutritive and functional properties and allow getting food with added value. The purpose of this study was to obtain flour from fresh fruits cultivated in Argentina Northwestern by lyophilization and to determine the antioxidant activity and the main phytochemicals present in fresh fruits and flour. Nutritional composition (sugar, protein and fat) and the bioactive phytochemicals (total phenolic compounds, flavonoid phenolic, condensed and hydrolizable tannin, ascorbic acid, pigments such as anthocyanin and carotenoids) as well as fiber content, were evaluated. The flour preserved flavor, aroma and color of pulp from fresh fruits. The flour contained around 30% of sugar, 20% of total protein, 0.5% of fat and high level of crude fiber. Carotenoids and ascorbic acid were the dominant phytochemicals in flour as well as in fresh fruits. The guayaba flour showed antioxidant activity with SC50 values similar to fresh fruits. The flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.Fil: Moreno, María Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; ArgentinaFil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Costamagna, Milena Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; ArgentinaFil: Sayago, Jose Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaScientific Research Publishing2014-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/6741Moreno, María Alejandra; Zampini, Iris Catiana; Costamagna, Milena Soledad; Sayago, Jose Manuel; Ordóñez, Roxana Mabel; et al.; Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour; Scientific Research Publishing ; Food and Nutrition Science; 5; 8; 2-2014; 725-7322157-944Xenginfo:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2014.58082info:eu-repo/semantics/altIdentifier/url/http://www.scirp.org/journal/PaperInformation.aspx?PaperID=44215info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:55:27Zoai:ri.conicet.gov.ar:11336/6741instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:55:27.421CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour
title Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour
spellingShingle Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour
Moreno, María Alejandra
FRESH FRUIT
PSIDIUM GUAJAVA
NUTRITIONAL PROPERTIES
FUNCTIONAL PROPERTIES
FLOUR
title_short Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour
title_full Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour
title_fullStr Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour
title_full_unstemmed Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour
title_sort Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour
dc.creator.none.fl_str_mv Moreno, María Alejandra
Zampini, Iris Catiana
Costamagna, Milena Soledad
Sayago, Jose Manuel
Ordóñez, Roxana Mabel
Isla, Maria Ines
author Moreno, María Alejandra
author_facet Moreno, María Alejandra
Zampini, Iris Catiana
Costamagna, Milena Soledad
Sayago, Jose Manuel
Ordóñez, Roxana Mabel
Isla, Maria Ines
author_role author
author2 Zampini, Iris Catiana
Costamagna, Milena Soledad
Sayago, Jose Manuel
Ordóñez, Roxana Mabel
Isla, Maria Ines
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv FRESH FRUIT
PSIDIUM GUAJAVA
NUTRITIONAL PROPERTIES
FUNCTIONAL PROPERTIES
FLOUR
topic FRESH FRUIT
PSIDIUM GUAJAVA
NUTRITIONAL PROPERTIES
FUNCTIONAL PROPERTIES
FLOUR
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Psidium guajava fruits are consumed fresh or processed (beverages, syrup, ice cream, jams and jellies). Guayaba is a fruit highly perishable and susceptible to damage during the postharvest. One strategy to overcome this problem is its processing by using techniques that preserve its organoleptic, nutritive and functional properties and allow getting food with added value. The purpose of this study was to obtain flour from fresh fruits cultivated in Argentina Northwestern by lyophilization and to determine the antioxidant activity and the main phytochemicals present in fresh fruits and flour. Nutritional composition (sugar, protein and fat) and the bioactive phytochemicals (total phenolic compounds, flavonoid phenolic, condensed and hydrolizable tannin, ascorbic acid, pigments such as anthocyanin and carotenoids) as well as fiber content, were evaluated. The flour preserved flavor, aroma and color of pulp from fresh fruits. The flour contained around 30% of sugar, 20% of total protein, 0.5% of fat and high level of crude fiber. Carotenoids and ascorbic acid were the dominant phytochemicals in flour as well as in fresh fruits. The guayaba flour showed antioxidant activity with SC50 values similar to fresh fruits. The flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.
Fil: Moreno, María Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina
Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Costamagna, Milena Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentina
Fil: Sayago, Jose Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description Psidium guajava fruits are consumed fresh or processed (beverages, syrup, ice cream, jams and jellies). Guayaba is a fruit highly perishable and susceptible to damage during the postharvest. One strategy to overcome this problem is its processing by using techniques that preserve its organoleptic, nutritive and functional properties and allow getting food with added value. The purpose of this study was to obtain flour from fresh fruits cultivated in Argentina Northwestern by lyophilization and to determine the antioxidant activity and the main phytochemicals present in fresh fruits and flour. Nutritional composition (sugar, protein and fat) and the bioactive phytochemicals (total phenolic compounds, flavonoid phenolic, condensed and hydrolizable tannin, ascorbic acid, pigments such as anthocyanin and carotenoids) as well as fiber content, were evaluated. The flour preserved flavor, aroma and color of pulp from fresh fruits. The flour contained around 30% of sugar, 20% of total protein, 0.5% of fat and high level of crude fiber. Carotenoids and ascorbic acid were the dominant phytochemicals in flour as well as in fresh fruits. The guayaba flour showed antioxidant activity with SC50 values similar to fresh fruits. The flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.
publishDate 2014
dc.date.none.fl_str_mv 2014-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/6741
Moreno, María Alejandra; Zampini, Iris Catiana; Costamagna, Milena Soledad; Sayago, Jose Manuel; Ordóñez, Roxana Mabel; et al.; Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour; Scientific Research Publishing ; Food and Nutrition Science; 5; 8; 2-2014; 725-732
2157-944X
url http://hdl.handle.net/11336/6741
identifier_str_mv Moreno, María Alejandra; Zampini, Iris Catiana; Costamagna, Milena Soledad; Sayago, Jose Manuel; Ordóñez, Roxana Mabel; et al.; Phytochemical composition and antioxidant capacity of Psidium guajava fresh fruits and flour; Scientific Research Publishing ; Food and Nutrition Science; 5; 8; 2-2014; 725-732
2157-944X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2014.58082
info:eu-repo/semantics/altIdentifier/url/http://www.scirp.org/journal/PaperInformation.aspx?PaperID=44215
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Scientific Research Publishing
publisher.none.fl_str_mv Scientific Research Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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