Differences of volatile and nonvolatile constituents between mature and ripe guava (Psidium guajava Linn.) fruits

Chyau, Charng-Cherng; Chen, Shu Yueh.; Wu, Chung May

doi:10.1021/jf00017a028

Cited by 59 publications

(47 citation statements)

References 8 publications

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“…The mean values observed for guava nectar in this research, Table 2, for hexanal, 8 ng.µL -1 , 3-phenylpropyl acetate, 4.65 ng.µL -1 and, cinnamyl acetate, 0.66 ng.µL -1 are similar to those found by Chyau, Chen and wu (1992) in guava pulp. As for (E)-hex-2-enal, hexanal, (Z)-hex-3-enol and (Z)-hex-3-enyl acetate, the above mentioned authors reported higher values than those found in this research, 13.0, 2.7, 5.7, and 14.0 ng.µL -1 , respectively.…”

Section: Identification and Quantification Of Guava Nectar Volatile Csupporting

confidence: 85%

Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

Corrêa¹,

Chaves²,

Jham³

et al. 2010

Ciênc. Tecnol. Aliment.

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IntroductionAroma is one of the most important factors in sensory quality identity for fruits and vegetable products. Food aroma can be understood and identified by its volatile chemical compounds content. These volatiles are sensed and the aroma perceived by olfactory sensory receptors either when food are tasted or by its smell exhaled from a distance (NOBREGA, 2003).Volatile compounds have an important role in fruit juice sensory quality, particularly when it is heat treated and need to be stored ISMAIL;ASKAR, 1988). Qualitative and quantitative analyses of aroma compounds are needed in monitoring product quality and for aroma developing in fresh and processed products (SONG et al., 1997).Yen and Lin (1999), studying heat treatment, 95 °C/5 minute, in guava juice, detected a decrease in the volatile compounds content as compared to fresh product; however, there was no important effect of storage time on the volatile concentration up to 60 days under refrigeration at 4 °C. Esters and alcohols had higher concentrations than those of the other volatile compounds. ResumoNéctares de goiaba foram formulados para 10, 12 ou 14 ºBrix. Benzoato de sódio, 500 mg.kg -1 , foi usado como conservante. O Brix foi ajustado usando xarope saturado de sacarose. O néctar foi pasteurizado a 85 °C/42 segundos, em trocador de calor tubular e envasado, a quente, em garrafas de vidro branco de 500 mL. Os produtos foram estocados à temperatura ambiente (25 ± 5 o C) e sob refrigeração (5 ± 2 o C), expostos à luz fluorescente e analisados um dia após processamento (tempo zero) e aos 40, 80 e 120 dias de estocagem. Oito compostos foram identificados e quantificados por Cromatografia Gasosa (CG) -Espectrometria de Massa (EM): hexanal, (E)-hex-2-enal, 1-hexenol, (Z)-hex-3-enol, acetato de (Z)-hex-3-enila, acetato de 3-fenilpropila, acetato de cinamila e ácido acético. O efeito do processamento térmico na concentração de compostos voláteis não foi significativo, exceto um decréscimo na concentração de hexanal (p = 0,0001) e acetato de (Z)-hex-3-enila (p = 0,0029). Observou-se maior decréscimo no teor dos ésteres (Z)-hex-3-enila e acetato de 3-fenilpropila durante a estocagem. O acetato de cinamila apresentou maior decréscimo de concentração após a estocagem. A refrigeração apresentou melhor efeito na estabilidade dos teores de voláteis, principalmente os ésteres. Palavras-chave: néctar de goiaba; compostos voláteis; GC; GC/MS; processamento térmico; estocagem. AbstractGuava nectars were formulated for approximately 10, 12, or 14 o Brix, with 40% guava pulp. Sodium benzoate, 500 mg.kg -1 was used as preservative. The Brix value was adjusted with saturated sucrose syrup. The guava nectar was pasteurized (85 o C/42 seconds) in tubular heat exchanger and then hot filled in 500 mL white glass bottles. The products were stored either at room temperature (25 ± 5 o C) or refrigerated (5 ± 2 °C) under fluorescent light exposure and analyzed on the day after processing (time zero) and also 40, 80, and 120 days of storage. Eight compounds were identif...

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Section: Identification and Quantification Of Guava Nectar Volatile Csupporting

confidence: 85%

Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

Corrêa¹,

Chaves²,

Jham³

et al. 2010

Ciênc. Tecnol. Aliment.

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“…However, the major extracts related in the literature are prepared with unsuitable solvents for dermatological use or even toxic solvents. The description of the volatile compounds can also be found (Jiménez-Escrig, 2001;Soares et al, 2007;Chyau, Chen, Wu, 1992;Idstein, Schreier, 1985), as well the fruit oil composition (El-Ahmady, Ashour, Wink, 2013) can also be found.…”

Section: Resultsmentioning

confidence: 99%

Guava: phytochemical composition of a potential source of antioxidants for cosmetic and/or dermatological applications

Chiari-Andréo

Trovatti

Marto

et al. 2017

Braz. J. Pharm. Sci.

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Guava (Psidium guajava L.) is a native fruit of the American tropics with commercial applications for its taste, flavor and aroma. Numerous pharmacological uses have been described for it, such as the antiseptic effect of its leaves, the use of the fresh fruit and tea from its leaves for the treatment of diarrhea, dysentery, diabetes mellitus, and others. However, considering its rich composition, the guava also is a potential source of antioxidants to be used in the development of new formulations for cosmetic and/or dermatological applications, the main focus of this research. Herein, we describe the study of the phytochemical composition and the antioxidant activity of a guava extract prepared with non-toxic solvents aiming its use at biological applications. High performance liquid chromatography and mass spectrometry were employed to identify the major components, while thermoanalytical measurements and hot stage microscopy were used to assess the chemical stability of guava fruit extract. The antioxidant activity was also evaluated assessing the SOD-like activity and ABTS free radical scavenger. The results show that the extract is a rich source of phenolic compounds, such as quercetin, kaempferol, schottenol, among many others. All of the components found in guava extract exhibit biological effects according to the literature data, mainly antioxidant properties. Uniterms

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“…Data were statistically analyzed in completely randomized design in factorial arrangement, according to the procedures outlined by [16], and the treatments means were compared by least significant differences (LSD) and Duncan' multiple range using SPSS program package. …”

Section: Discussionmentioning

confidence: 99%

Determination of Antioxidant Capacity, Total Phenolics and Antimicrobial Properties of Spray-Dried Guava Extract for Value-Added Processing

Chauhan¹

2014

J Food Process Technol

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To explore the potential use of Guava as a functional food ingredient, aqueous guava extract was filtered to remove insoluble material; the soluble extract was spray-dried with the addition of 7% maltodextrin. Spray dried Guava concentrate showed increased levels of antioxidant capacity (2, 2-diphenyl-1-picrylhydrazyl DPPH assay 3.2 fold) and total phenolics (2.0 fold) but low levels of flavinoids. The addition of maltodextrin during spray-drying resulted in the formation of certain unresolved peaks analyzed by HPLC due to dilution effect, the redistribution of molecular weight is likely beneficial for in vivo absorption and increase its bioavailability. Spray-drying concentration also increased the proportion of ascorbic acid content (118.6 mg/100g) of guava powder and showed effective antimicrobial activity against Shigella (MIC 11mg/ml), E coli (MIC 8 mg/ml) and Candida spp. (MIC<1 mg/ml). The proximate and physiochemical properties showed good quality and increased solubility of guava powder compared to plain guava extract. Overall the spray-dried Guava powder may be a good source of natural antioxidants and profoundly increase use of Guava in value added processing and dietary intake.

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Differences of volatile and nonvolatile constituents between mature and ripe guava (Psidium guajava Linn.) fruits

Cited by 59 publications

References 8 publications

Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

Guava: phytochemical composition of a potential source of antioxidants for cosmetic and/or dermatological applications

Determination of Antioxidant Capacity, Total Phenolics and Antimicrobial Properties of Spray-Dried Guava Extract for Value-Added Processing

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