Nutritional and Chemical Composition of the Costa Rican Guava (Psidium friedrichsthalianum [O. Berg] Nied): An Underexploited Edible Fruit with Nutritional and Industrial Potential

被引：3
|
作者：
Munoz-Arrieta, Rodrigo [4 ]
Esquivel-Alvarado, Daniel [1 ]
Alfaro-Viquez, Emilia [1 ]
Rodriguez-Salazar, Massiel [2 ]
Alvarez-Valverde, Victor [3 ]
Rodriguez, Gerardo [3 ]
Reed, Jess D. [1 ]
机构：
[1] Univ Wisconsin Madison, Reed Res Grp, Dept Anim Sci, Madison, WI 53705 USA
[2] Costa Rican Inst Res & Teaching Hlth & Nutr INCIE, Cartago 42250, Costa Rica
[3] Natl Univ Costa Rica, Sch Chem, Heredia 863000, Costa Rica
[4] Natl Ctr Biotechnol Innovat Costa Rica CENIBiot, San Jose 11741200, Costa Rica
来源：
ACS FOOD SCIENCE & TECHNOLOGY | 2021年 / 1卷 / 10期
基金：
美国国家卫生研究院;
关键词：
proximate composition; proanthocyanidins; Costa Rican guava; B-type interflavan bonds; vitamins; minerals; VITAMIN-C CONTENT; ANTIOXIDANT; JUICE;
D O I：
10.1021/acsfoodscitech.1c00262
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The nutritional and chemical composition of the Costa Rican guava was evaluated by proximate analysis, amino acids, sugars, organic acids, vitamins, and minerals composition. The fatty acid and proanthocyanidin (PAC) profiles were also determined. Proximate analysis showed that Costa Rican guava has a moisture content of 82.10 g/100 g, crude fat 0.91 g/100 g, protein 0.51 g/ 100 g, dietary fiber 7.10 g/100 g, and carbohydrate 8.48 g/100 g. Arginine is the predominant essential amino acid. Sucrose and citric acid are the predominant sugar and organic acid, respectively. Apart from ascorbic acid, niacin is the predominant vitamin. Sodium and calcium are the predominant minerals. Linoleic and alpha-linolenic acids are the predominant fatty acids. Costa Rican guava PAC contain exclusively B-type interflavan bonds with molecular masses typical of (epi)catechin monomers. To the best of our knowledge, this is the first study to provide a detailed description of the nutritional and chemical composition of the Costa Rican guava.
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收藏
页码：1970 / 1978
页数：9
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