Composition and antioxidant capacity of the guava (Psidium guajava']java L.) fruit, pulp and jam

被引：0

作者：

Marquina, V ^{[1
]}

Araujo, L. ^{[1
]}

Ruiz, J. ^{[1
]}

Rodriguez-Malave, A. ^{[1
]}

Vit, P. ^{[1
]}

机构：

[1] Univ Los Andes, Fac Med, Fac Farm & Bioanal, Merida, Venezuela

来源：

ARCHIVOS LATINOAMERICANOS DE NUTRICION | 2008年 / 58卷 / 01期

关键词：

antioxidant capacity; guava; polyphenols; pulp; jam;

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Guava (Psidium guajava L.) is a tropical fruit widely relished in the tropics, consumed fresh and processed. In this work, free acidity, pH, ash, nitrogen and water contents were measured, besides the total polyphenol content and the antioxidant capacity of the peel, the shell and the pulp of the fresh fruit and the processed guava pulp and jam. The highest phenolic content was found in the guava skin la (10,36 g/100 g skin) and the lowest in the jam (1,47 g/ 100 g jam), in dry weight. The antioxidant capacity of the skin was 10 times higher than that of the pulp, and the jam was twice that of the shell.

引用

页码：98 / 102

页数：5

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