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

Fresh fruits of five guava (Psidium guajavaL.) cultivars were assessed for ascor-bic acid (AA) content and enzymatic antioxidants (superoxide dismutase [SOD]and ascorbate peroxidase [APX]) activities, while extracted peel and pulp sampleswere analyzed for total phenol (TP) and total flavonoids (TFs). The hydrophilic andlipophilic antioxidant activity was evaluated using six different analytical assays. Wenoticed significant differences in the antioxidant compounds (AA, TP, and TF). SODand APX activities varied from similar to 54 to 71 and similar to 41 to 59 U/g FW, respectively. Cv. KGGuava 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, thestrongest antioxidant potential was exhibited by KG Guava using most of the assays,which was followed by the cultivars Kimchu and Salithong. The results provide valu-able information about antioxidant potential of guava peel and pulp fractions, whichis essential for their future application in the food and health industry.