title: Comparative analysis of the chemical composition and antioxidant activity of red (Psidium cattleianum) and yellow (Psidium cattleianum var. lucidum) strawberry guava fruit.
abstract: Strawberry guava (Psidium cattleianum Sabine) is a native fruit of Brazil widely consumed fresh and used in the food industry. In this context, the present study deals with the chemical characterization and the antioxidant activity of the red (Psidium cattleianum) and yellow (P. cattleianum var. lucidum Hort.) strawberry guava fruits, cultivars Irapuã and Ya-Cy, respectively. Knowledge of chemical composition is fundamental to human nutrition, contributing to the quality of foods. Phenolic compounds in both fruits were analyzed by HPLC-DAD and the total flavonoid content was determined by the Folin-Ciocalteu assay. The antioxidant activity was evaluated by the total reactive antioxidant (TRAP) method. Psidium cattleianum presented a higher content of polyphenolic compounds than P. cattleianum var. lucidum (501.33 and 292.03 mg/100 g, respectively), with hyperoside being one of the major flavonoids identified for both cultivars. In addition to flavonoids, P. cattleianum presented an anthocyanin, identified as cyanidin. The antioxidant activity varied in a concentration-dependent manner for both strawberry guava species. The volatile oils in fruits and fatty acids in seeds were quantified by GC-EM. The analysis of the essential oil of yellow strawberry guava was compared with a previous study on the red cultivar, revealing β-caryophyllene as the main component in both oils. The fatty acid composition was also quite similar and was especially characterized by the presence of unsaturated fatty acids (86.25% and 76%, respectively), among which linoleic acid as the most abundant.
  
  
  CONCLUSIONS
  In this study, the chemical characterization and the antioxidant activity of the red (Psidium cattleianum) and yellow (P. cattleianum var. lucidum Hort.) strawberry guava fruits were investigated. This is important for potential application of strawberry guava as functional food. Moreover, it may be the experimental basis for further development and use in food industry.
authors.affiliation: Faculdade de Farmácia, UFRGS, Av Ipiranga 2752, 90.610.000 Porto Alegre, RS, Brazil. renata.biegel@gmail.com
authors.forename: Renata
authors.initials: R
authors.lastname: Biegelmeyer
authors.forename: Juliana Maria Mello
authors.initials: JM
authors.lastname: Andrade
authors.forename: Ana Lúcia
authors.initials: AL
authors.lastname: Aboy
authors.forename: Miriam Anders
authors.initials: MA
authors.lastname: Apel
authors.forename: Roger Remy
authors.initials: RR
authors.lastname: Dresch
authors.forename: Rafaela
authors.initials: R
authors.lastname: Marin
authors.forename: Maria do Carmo Bassols
authors.initials: Mdo C
authors.lastname: Raseira
authors.forename: Amélia Teresinha
authors.initials: AT
authors.lastname: Henriques
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D001938:Brazil; D002851:Chromatography, High Pressure Liquid; D005227:Fatty Acids / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D009822:Oils, Volatile / Q000032:analysis; D010636:Phenols / Q000032:analysis; D010938:Plant Oils / Q000032:analysis; D031647:Psidium / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D013045:Species Specificity
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D005419:Flavonoids; D009822:Oils, Volatile; D010636:Phenols; D010938:Plant Oils