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Chemical Constituents and Antioxidant Potential of Red Guava (Psidium cattleianum Sabine) from Southern Brazil in Different Edible Ripening Stages

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Abstract

Ripening and growing location are important factors that can impact fruit quality characteristics. In this study, the influence of these factors on physicochemical characteristics, carbohydrates, aliphatic organic acids, phenolic compounds, and antioxidant capacity of red guava (Psidium cattleianum Sabine) was evaluated. Fruit ripening increased fructose and glucose (up to 22.83 and 16.42 g 100 g− 1 dry matter (DM), respectively), and decreased citric acid, the major organic acid (up to 135.35 mg g− 1 DM). Ripening and growing location also influenced the concentration of phenolic compounds and antioxidant capacity of red guava, in which a dependency between both factors was observed in most cases. Apigenin, galangin, isoquercitrin, among other phenolic compounds were quantified for the first time in red guava, in which isoquercitrin was the major (up to 13409.81 mg kg− 1 DM). The antioxidant potential of red guava was also confirmed by ferric reducing antioxidant power assay (up to 82.63 µmol Fe+ 2 g− 1 DM), Folin-Ciocalteu reducing capacity assay (up to 17.79 mg gallic acid equivalent g− 1 DM), and DPPH free radical scavenging assay (up to 25.36 mg ascorbic acid equivalent g− 1 DM). These results especially demonstrated the bioactive potential of red guava and provided knowledge regarding the influence of ripening and growing location on chemical and bioactive components encouraging its industrial exploitation.

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Data Availability

Data and material may be provided on request by the corresponding authors.

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Funding

The authors would like to thank CAPES – Brazil (Finance code 001) and CNPq – Brazil (Grant numbers 165753/2020-0, 150915/2022-5, 150069/2021-9, and 309702/2022-4) for financial support.

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil

    Siluana Katia Tischer Seraglio, Mayara Schulz, Bibiana Silva, Carolina Turnes Pasini Deolindo, Luciano Valdemiro Gonzaga, Roseane Fett & Ana Carolina Oliveira Costa

  2. Federal Agricultural Defense Laboratory, Brazilian Ministry of Agriculture, Livestock and Food Supply, São José, 91780-580, SC, Brazil

    Carolina Turnes Pasini Deolindo & Rodrigo Barcellos Hoff

Authors
  1. Siluana Katia Tischer Seraglio
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  2. Mayara Schulz
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  3. Bibiana Silva
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  4. Carolina Turnes Pasini Deolindo
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  5. Rodrigo Barcellos Hoff
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  6. Luciano Valdemiro Gonzaga
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  7. Roseane Fett
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  8. Ana Carolina Oliveira Costa
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Contributions

Conceptualization: SKTS and MS; Investigation: SKTS, MS, BS, CTPD; Writing – original draft: SKTS, MS, and BS; Writing – review and editing: SKTS, MS, BS, CTPD, RBH, LVG, RF, and ACOC; Supervising: RBH, LVG, RF, and ACOC.

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Correspondence to Siluana Katia Tischer Seraglio or Ana Carolina Oliveira Costa.

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Seraglio, S.T., Schulz, M., Silva, B. et al. Chemical Constituents and Antioxidant Potential of Red Guava (Psidium cattleianum Sabine) from Southern Brazil in Different Edible Ripening Stages. Plant Foods Hum Nutr 79, 166–172 (2024). https://doi.org/10.1007/s11130-024-01141-6

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