Antioxidant Activity of Pink-Flesh Guava (Psidium guajava L.): Effect of Extraction Techniques and Solvents

Khalid Hamid Musa, Aminah Abdullah, Khairiah Jusoh, Vimala Subramaniam

Research output: Contribution to journalArticle

88 Citations (Scopus)

Abstract

The effect of commonly used techniques and solvents in the antioxidant activities of pink-flesh guava fruit were studied. The extraction techniques compared were homogenization, shaking, sonication, magnetic stirring, and maceration for 1, 2, and 3 days. The solvent systems used were methanol, ethanol, and acetone at three different concentrations (50%, 70%, and 100%) and with 100% distilled water. The antioxidant activity of the fruit was evaluated using Folin-Ciocalteu index, ferric-reducing antioxidant power assay, and 1,1-diphenyl-2-picrylhydrazyl free radical-scavenging capacity. Ultrasonic and homogenization were the best techniques to extract the antioxidant from guava fruit. Homogenization technique was found to be the most convenient exhaustive and time-saving extraction technique. Results showed that the extracting solvent significantly (P < 0.05) altered the antioxidant property estimations of pink-flesh guava fruit. Pure solvents were inefficient extraction media for antioxidant. Enhanced extraction yields were obtained from solvent containing higher water concentrations and 50% acetone is a recommended solvent for extracting antioxidants compounds from pink-flesh guava fruit. High correlations between phenolic compositions and antioxidant activities of pink-flesh guava extracts were observed. High levels of antioxidant activities were detected in pink-flesh guava, indicating that the fruit may serve as an excellent dietary source of natural antioxidants.

Original languageEnglish
Pages (from-to)100-107
Number of pages8
JournalFood Analytical Methods
Volume4
Issue number1
DOIs
Publication statusPublished - 2011

Fingerprint

Psidium
Psidium guajava
guavas
Antioxidants
antioxidant activity
antioxidants
Fruits
fruits
homogenization
Fruit
water
acetone
methodology
Acetone
maceration
extracts
ultrasonics
methanol
ethanol
Sonication

Keywords

  • Antioxidant
  • Extraction Solvent
  • Extraction Technique
  • Pink-Flesh Guava

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry
  • Applied Microbiology and Biotechnology
  • Safety, Risk, Reliability and Quality
  • Safety Research

Cite this

Antioxidant Activity of Pink-Flesh Guava (Psidium guajava L.) : Effect of Extraction Techniques and Solvents. / Musa, Khalid Hamid; Abdullah, Aminah; Jusoh, Khairiah; Subramaniam, Vimala.

In: Food Analytical Methods, Vol. 4, No. 1, 2011, p. 100-107.

Research output: Contribution to journalArticle

Musa, Khalid Hamid ; Abdullah, Aminah ; Jusoh, Khairiah ; Subramaniam, Vimala. / Antioxidant Activity of Pink-Flesh Guava (Psidium guajava L.) : Effect of Extraction Techniques and Solvents. In: Food Analytical Methods. 2011 ; Vol. 4, No. 1. pp. 100-107.
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