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Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945

Resumo

FREIRE, Juliana Mesquita et al. Evaluation of functional compounds and antioxidant activity in guava pulp flour. Rev. Bras. Frutic. [online]. 2012, vol.34, n.3, pp.847-852. ISSN 0100-2945.  https://doi.org/10.1590/S0100-29452012000300026.

Guava (Psidium guajava) is a native Brazilian plant and its fruits are rich in antioxidants compounds which can inhibit the liproteins oxidation, reducing the aggravations of oxidative stress. The objective of this study was to determine these substances and antioxidant activity of the flours from the fruits of Pedro Sato, Paluma and Século XXI cultivars. The parameters analyzed were phenolic compounds, vitamin C, beta-carotene, dietary fiber, minerals (iron, potassium, copper, magnesium, manganese, zinc and calcium) and antioxidant activity by DPPH methods and beta-carotene/acid linoleic. The levels of phenolic compounds were higher for the Século XXI cultivar.The level of beta-carotene and dietary fiber did not vary among cultivars analyzed. The Paluma and Século XXI cultivars stood out in antioxidant activity by both methods. Regarding to minerals, there was no significant difference for potassium, copper and zinc. Calcium was not detected by the used method. Iron, magnesium and manganese were higher for Paluma, Pedro Sato and Século XXI, respectively.

Palavras-chave : fruits; cultivars; bioactive substances.

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