Assessment of bioactive compounds, antioxidant potential, and enzymatic activity in different guava (Psidium guajava) cultivars

Abstract

Fresh fruits of five guava (Psidium guajava L.) cultivars were assessed for ascorbic acid (AA) content and enzymatic antioxidants (superoxide dismutase [SOD] and ascorbate peroxidase [APX]) activities, while extracted peel and pulp samples were analyzed for total phenol (TP) and total flavonoids (TFs). The hydrophilic and lipophilic antioxidant activity was evaluated using six different analytical assays. We noticed significant differences in the antioxidant compounds (AA, TP, and TF). SOD and APX activities varied from ∼54 to 71 and ∼41 to 59 U/g FW, respectively. Cv. KG Guava had the highest TP (in both hydrophilic and lipophilic peel and pulp fractions) and TF (in hydrophilic pulp and lipophilic peel and pulp fractions). Therefore, the strongest antioxidant potential was exhibited by KG Guava using most of the assays, which was followed by the cultivars Kimchu and Salithong. The results provide valuable information about antioxidant potential of guava peel and pulp fractions, which is essential for their future application in the food and health industry.