Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars

Abstract

In order to ascertain physicochemical and nutraceutical attributes, indigenous guava (Psidium guajava L.) cultivars were comprehensively characterized. Eight cultivars namely Gola, Chota Gola, Surahi, Choti Surahi, Sufaida, Sdabahar, Lal Badshah and Karela were selected due to their climatic adaptability and commercial suitability. All the cultivars showed significant variations in terms of their studied quality attributes. Amongst physical characteristics, Gola exhibited highest (79.9 mm 3) GMD with lowest (50.3 mm 3) was estimated in Choti Surahi. Insignificant varietal differences were observed in most of the proximate parameters as well as in mineral contents. Nutraceutical estimations showed significant variation in ascorbic acid (222.26-289.43 mg/100 g), total phenolic contents (94.06-190.64 mg GAE/100 g), total flavonoid contents (81.30-154.19 mg QE/100 g) and radical scavenging activity (27.70-78.15%) in the selected cultivars. A highly significant correlation (R 2 = 0.9970 p < 0.05) was observed between ascorbic acid and radical scavenging activity. In sensory evaluation, Gola received over all maximum scores (8.8) amongst its counterparts. Processed data were then analyzed using Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). The combination of PCA and HCA yielded in a sufficient discrimination of the examined guava cultivars. In PCA analysis, first two PCA components explained 65.98% of the total variation. Dendrogram successfully classified the tested cultivars into three major groups featuring dissimilarities amongst the cultivars. Research outcome will provide baseline for the farmers, researchers, exporters and other stalk holders to realize the ultimate potential of indigenous guava cultivars for their appropriate commercial utilization.

Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (Oreochromis niloticus) By-product Powders

“…The four factors explained 83.73% of the variation in the total SBs quality. The results of the current investigation were in line with the finding that investigated the principal component physicochemical and nutraceutical in guava products [42]. Nutraceutical pigmentation (the correlation of color changes and biological activity) highly contributed to the quality of the snack bars.…”

Phytochemical composition and nutritional characterization of qamgur (Brassica rapa L.) in different forms

“…Color is the most important sensory attribute perceived by the consumer and grower (Yousaf et al, 2021). In general, Fresh qamgur is white with globular roots, qamgur powders is yellowish-brown powders after low temperature drying, and FD qamgur slices appear in white flakes via ultra-low temperature and vacuum environment, as is shown in Figure 1.…”

A grey comprehensive evaluation model for wheat quality incorporating PCA-EWM

“…If the degree of correlation between some indices and all other indices is low, it indicates that they provide a weak amount of information for the overall evaluation of quality, and when there are more factors in the evaluation index set, it will reduce the calculation efficiency of the model and increase the difficulty of the problem analysis, so it is necessary to analyze the relationship between the indices, so as to select the factors prominent in the expression of wheat quality. Related studies show that PCA has strong advantages in multivariate correlation analysis and validity verification, and without the need for a priori knowledge (Yousaf et al, 2021;Sun et al, 2020). Therefore, this paper uses PCA to analyze and select wheat physical and chemical indices of wheat, as shown in the following steps.…”