Flavonoid profile and antioxidant activity of pink guava

Khalid Hamid Musa, Aminah Abdullah, Vimala Subramaniam

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

This article determines ascorbic acid, total phenolic content and the antioxidant capacity of whole fruit, flesh, and skin fractions of two varieties of pink guava widely produced in Malaysia (semenyih and sungkai). They were analysed and specific flavonoid compounds (apigenin, isorhamentin, kaempferol, luteolin, myricetin, and quercetin) were determined. Ascorbic acid, total phenolic content and antioxidant capacity was found to be higher in semenyih than in sungkai, mainly in the skin fraction. The predominant flavonoid in all pink guava fractions was kaempferol, with sungkai flesh having the highest kaempferol content. The pink guava represents an important source of antioxidant flavonoid compounds that may have health benefits.

Original languageEnglish
Pages (from-to)149-154
Number of pages6
JournalScienceAsia
Volume41
Issue number3
DOIs
Publication statusPublished - 1 Jun 2015

Fingerprint

guavas
kaempferol
flavonoids
antioxidant activity
antioxidants
ascorbic acid
myricetin
apigenin
luteolin
quercetin
Malaysia
fruits

Keywords

  • DPPH
  • FRAP
  • Psidium guajava
  • Variety

ASJC Scopus subject areas

  • General

Cite this

Flavonoid profile and antioxidant activity of pink guava. / Musa, Khalid Hamid; Abdullah, Aminah; Subramaniam, Vimala.

In: ScienceAsia, Vol. 41, No. 3, 01.06.2015, p. 149-154.

Research output: Contribution to journalArticle

Musa, Khalid Hamid ; Abdullah, Aminah ; Subramaniam, Vimala. / Flavonoid profile and antioxidant activity of pink guava. In: ScienceAsia. 2015 ; Vol. 41, No. 3. pp. 149-154.
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