Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit

Abstract

-The objective of this work was to evaluate bioactive compounds and antioxidant activity of the fruit of strawberry-guava genotypes during maturation, and identify the characteristics that influenced the genetic variability. The fruits were harvested from 15 naturally-occurring genotypes in Areia, Paraíba, Brazil, at the following stages of maturation: Completely Green; Start of Yellow Coloration; Mainly Yellow Coloration and Completely Yellow. During maturation, the ascorbic acid content increased as the chlorophyll and yellow flavonoids were reduced. Antioxidant activity increased with advancing maturity, being greater for the P1, P4, P6, P7, P14 and P15 genotypes. Principal component analysis showed that during maturation, variability among fruits of the strawberry guava was related to the ascorbic acid and carotenoid contents.

Comparative Analysis of Phenolic and Antioxidant Profiling of White Variety Guava Fruit (Cv Arka Mridula) Across the Ripening Stages, a Statistical Multi-Facet Study

“…Our nding was consistent with the literature Trong et al, (2021) [14]. Upregulation of the chlorophyll degrading enzymes such as peroxidase, chlorophyllase, and chlorophyll oxidase, might be attributed [15] for the decrease of the chlorophyll content of the guava peel. Plant Senescence Re ectance Index (PSRI) is an important parameter to assess the carotenoid content in the plant.…”

“Yellow Araçá” flour (Psidium cattleyanum cv. Ya-cy) in cereal bars - nutritional and functional potential

“…The antioxidant capacity in fresh fruits was higher than the observed by Dalla Nora et al (2014) (16713.2 g.g -1 DPPH). The values obtained were lower than those presented by Dantas et al (2013) and Pereira et al (2012) for yellow and red Araçá, respectively. The drying process, and subsequent processing into flour, affected the antioxidant potential of yellow araçá, increasing its concentration by 31.5% and 11.3% after drying ripe and unripe fruits, respectively.…”

“…In the maturation process, as expected due to the metabolism and transformation processes, a significant decrease in the concentration of flavonoids was observed, which significantly changed its quantity in the fruits (p < 0.05). The difference between unripe and ripe fruits was also described by Dantas et al (2013), observing a concentration of 1.56 mg.100 g -1 in unripe fruits and 3.56 mg.100g -1 in the ripe ones. The development of maturation process can explain this behavior, with polymerization of phenolic molecules, predominating in immature or unripe fruits.…”

Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings

“…For each coating treatment, evaluations were performed every two days in 4 replications of a tray. Nagata and Yamashita (1992); the total extractable polyphenols and the total antioxidant activity by the radical 1,1-diphenyl-2-picrilhhydrazyl assay (DPPH • ) were determined according to Dantas, Silva, Lima, Dantas and Mendonça (2013) and total antioxidant activity through the capture of the radical ABTS +according to (F. V. G. Silva et al, 2012).…”