“…Guava (Psidium guajava L.) is among Brazilian tropical fruits that stand out for its economic and nutritional importance (AMORIM et al, 2015;ARAÚJO et al, 2015;SEBRAE, 2016), and Brazil is among the world's top three fruit producers (TEIXEIRA et al, 2006;MENEZES et al, 2009). The fruit has been extensively studied and although it is an excellent source of exogenous nutrients and antioxidants, such as vitamin C, carotenoids, phenolic compounds and flavonoids (MELO et al, 2008;SOUSA et al, 2011a;2011b;VIEIRA et al, 2011;FREIRE et al, 2012;ORDÓÑEZ-SANTOS et al, 2014;ARAÚJO et al, 2015;SILVA et al, 2016), the consumption of fresh guava is still low in the country, estimated at 300g / inhabitant / year (SEBRAE, 2016). On the other hand, guava byproducts are quite consumed, and about 70% of guava production aimed at industrial processing is of 'Paluma' cultivar (AMORIM et al, 2015).…”