Chemical composition and lipase inhibitory property of two varieties of guava fruits at different stages of ripening

The fruits of Psidium guajava L., known as guava, are edible. The objectives of the study were to analyse the chemical composition of the skin, flesh, and pulp of two different Indian varieties of guava, e.g., Khaja and Allahabad at different stages of ripening (immature green, mature green, colour turning, ripe, and overripe), and to study the pancreatic lipase (PL) inhibitory properties of the fruit extracts. In total, 86 compounds were identified from different parts of the fruits. The different parts varied chemically with different stages of ripening in two varieties of guava. Major components contributing to the variation were ascorbic acid, catechin, epicatechin, shikimic acid, quinic acid, and some polyols and amino acids. Ascorbic acid content increased in colour turning, ripe, and overripe stages. All the parts inhibited PL, highest activity being shown by the skin extracts. The two varieties were also different in PL inhibitory activities. Thus, the study highlighted the nutritional as well as PL inhibiting activity beneficial to prevent fat absorption.