Phenolic components, ascorbic acid and organic acids profiling of six guava varieties grown under subtropical region of Lucknow, Uttar Pradesh

Authors

  • Anup Kr Bhattacherjee ICAR-Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow – 226101, India
  • Abhay Dikshit ICAR-Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow – 226101, India

DOI:

https://doi.org/10.5958/2582-2683.2021.00015.0

Keywords:

Guava, ascorbic acid, organic acids, phenolic components, HPLC-PDA estimation

Abstract

Guava (Psidium guajava L.) is a well known source of ascorbic acid, phenolic compounds and organic acids. Both ascorbic acid and phenolic components are powerful antioxidants and organic acids impart flavour in fruits. Gallic acid, chlorogenic acid, catechin, epicatechin, caffeic acid, ellagic acid and p-coumaric acid as phenolic components and ascorbic acid, oxalic acid, citric acid, tartaric acid and malic acid as organic acids were identified in fruits of six guava varieties at edible ripe stage using HPLC-PDA. Maximum amount of ascorbic acid (234.80 mg 100g-1) was recorded in Dhawal followed by Allahabad Safeda (198.80 mg 100g-1). Among the phenolic compounds, gallic acid, chlorogenic acid and catechin were the predominant ones. Maximum amounts of gallic acid (8.00 mg 100g-1), chlorogenic acid (9.00 mg 100g-1) and epicatechin (6.00 mg 100g-1) were detected in Shweta. Lalit had maximum amounts of catechin, ellagic acid, caffeic acid and p-coumaric acid (6.00, 5.93, 2.46 and 0.90 mg 100g-1, respectively). Citric acid was the major organic acid noticed in guava fruits distantly followed by tartaric acid. Lalima contained maximum amounts of citric acid (460.00 mg 100g-1) and malic acid (2.50 mg 100g-1). The genotype Sardar possessed maximum amount of tartaric acid (71.00 mg 100g-1) and Dhawal that of oxalic acid (18.50 mg 100g-1). In terms of ascorbic acid, Dhawal and Allahabad safeda were the best varieties for consumption, while Shweta and Lalit were the best varieties to consume having anticancer antioxidant phenolic components. 

Downloads

Download data is not yet available.

References

Anand, V., Manikandan, K.V., Kumar, S. and Pushpa, H.A. 2016. Phytopharmacological overview of Psidium guajava Linn. Pharmacognosy Journal, 8: 314-320.

Augustyniak, A., Waszkiewicz, E. and Skrzydiewska, E. 2005. Preventive action of green tea from changes in the liver antioxidant abilities of different aged rats intoxicated with ethanol. Nutrition, 21: 925-932.

Baldwin, E., Manthey, J.A., Luzio, G., Goodner, K., Plotto, A., Mahattanatawee, K. and Gmitter, F. 2008. Healthful and nutritional components in select Florida tropical fruits. Proceedings of the Tropical Fruits in Human Nutrition and Health Conference, pp. 60-66.

Bashir, H.A. and Abu-Goukh, A.A. 2003. Compositional changes during guava fruit ripening. Food Chemistry, 80(4): 557-563. Bhattacherjee, A.K., Tandon, D.K., Dikshit, A. and Kumar, S. 2011. Effect of pasteurization temperature on quality of aonla juice during storage. Journal of Food Science and Technology, 48: 269-273.

Chan, J.R., H.T., Brekke, J.E. and Chang, T.U. 1971. Nonvolatile organic acids in guava. Journal of Food Science, 36: 237-239. Chauhan, R., Kapoor, A.C. and Gupta, O.P. 1986. Note on the effect of cultivar and season on the chemical composition of guava fruits. Haryana Journal of Horticultural Sciences, 15: 228-230.

Chen, Y., Zhou, T., Zhang, Y., Zou, Z., Wang, F. and Xu, D. 2015. Evaluation of antioxidant and anticancer activities of guava. International Journal of Food and Nutritional Safety, 6: 1-9.

Chiari-Andréo, B.G., Trovatti, E., Marto, J., Almeida-Cincotto, M.G.J., Melero, A., Corrêa, M.A., Chiavacci, L.A., Ribeiro, H., Garrigues, T. and Isaac, V.L.B. 2017. Guava: phytochemical composition of a potential source of antioxidants for cosmetic and/or dermatological applications. Brazilian Journal of Pharmaceutical Sciences, 53: e16141.

Dina, O.M.A., Ahmed, A.R. and Babikir, E.B. 2014. Physicochemical and nutritional value of red and white guava cultivars grown in Sudan. Journal of Agriculture Food and Applied Sciences, 2: 27-30.

dos Santos, W.N.L., Sauthier, M.C.S., dos Santos, A.M.P., Santana, D.A., Azevedo, R.S.A. and Caldas, J.C. 2017. Simultaneous determination of 13 phenolic bioactive compounds in guava (Psidium guajava L.) by HPLC-PAD with evaluation using PCA and neural network analysis (NNA). Microchemical Journal, 133: 583-592.

Duthie, G.G., Gardner, P.T. and Kyle, J.A.M. 2003. Plant polyphenols: are they the new magic bullet? Proceedings of the Nutrition Society, 62: 599-603.

Fleuriet, A. and Macheix, J.J. 2003. Phenolic acids in fruits and vegetables. In: Flavonoids in Health and Disease, C.A. Rice Evans and L. Packer (eds.), Marcel Dekker Inc., New York.

Flores, G., Dastmalchi, K., Wu, S.B., Whalen, K., Dabo, A.J., Reynertson, K.A. and Kennelly, E.J. 2013. Phenolic-rich extract from the Costa Rican guava (Psidium friedrichsthalianum) pulp with antioxidant and anti inlammatory activity. Potential for COPD therapy. Food Chemistry, 141: 889-895.

Flores, G., Wu, S.B., Adam, N. and Kennelly, E.J. 2015. Chemical composition and antioxidant activity of seven cultivars of guava (Psidium guajava) fuits. Food Chemistry, 170: 327-335.

Fu, L., Lu, W.Q. and Zhou, X.M. 2016. Phenolic compounds and in vitro antibacterial and antioxidant activities of three tropic fruits: persimmon, guava, and sweetsop. BioMed Research International (open access), Article ID 4287461, 1-9.

Ghosh, S.N., Roy, S. and Bera, B. 2013. Study on performance of twenty one guava cultivars in red and laterite soil of West Bengal under irrigated condition. Journal of Crop and Weed, 9: 81-83.

Jiménez-Escrig, A., Rincón, M., Pulido R. and Saura-Calixto F. 2001. Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. Journal of Agricultural and Food Chemistry, 49: 5489-5493.

Kader, A.A. 2008. Flavor quality of fruits and vegetables. Journal of the Science of Food and Agriculture, 88: 1863-1868. Liu, X., Yan, X., Bi, J., Liu, J., Zhou, M., Wu, X. and Chen, Q. 2018. Determination of phenolic compounds and antioxidant activities from peel, flesh, seed of guava (Psidium guajava L.). Electrophoresis, 39: 1654-1662.

Madsen, H.L. and Bertelsen, G. 1995. Spices as antioxidants. Trends in Food Science and Technology, 6: 271-277.

Mahattanatawee, K., Manthey, J.A., Luzio, G., Talcott, S.T., Goodner, K. and Baldwin, E.A. 2006. Total antioxidant activity and fibre content of select Florida-grown tropical fruits. Journal of Agricultural and Food Chemistry, 54: 7355- 7363.

Mandal, S., Shivapurkar, N.M., Galati, A.J. and Stoner, G.D. 1988. Inhibition of N-nitrosomethylbenzylamine metabolism and DNA binding in cultured rat esophagus by ellagic acid. Carcinogenesis, 9: 1313-1316.

McCook-Russell, K.P., Nair, M.G., Facey, P.C. and Bowen-Forbes, C.S. 2012. Nutritional and nutraceutical comparison of Jamaican Psidium cattleianum (strawberry guava) andPhenolic components, ascorbic acid and organic acids profiling of six guava varieties grown under subtropical region of Lucknow, Uttar Pradesh

Psidium guajava (common guava) fruits. Food Chemistry, 134: 1069-1073.

Naseer, S., Hussain, S., Naeem, N., Pervaiz, M. and Rahman, M. 2018. The phytochemistry and medicinal value of Psidium guajava (guava). Clinical Phytoscience, 4: 32.

Nour, V., Trandafir, I. and Ionica, M.E. 2010. HPLC organic acid analysis in different citrus juices under reversed phase conditions. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38: 44-48.

Reddy, N.N., Gangopadhyay, K.K., Rai, M. and Kumar, R. 1999. Evaluation of guava cultivars under rainfed sub-humid region of Chhotanagpur plateau. Indian Journal of Horticulture, 56: 135-140.

Tandon, D.K., Kalra, S.K., Singh, H. and Chadha, K.L. 1983. Physico-chemical characteristics of some guava varieties. Progressive Horticulture, 15: 42-44.

Thuaytong, W. and Anprung, P. 2011. Bioactive compounds and prebiotic activity in Thailand-grown red and white guava fruit (Psidium guajava L.). Food Science and Technology International, 17: 205-212.

Tridge 2019. Top producing countries of guava. https:// www.tridge.com/intelligences/guava/production, accessed on 16 April, 2020.

Wilson, C.W., Shaw, P.E. and Campbell, C.W. 1982. Determination of organic acids and sugars in guava (Psidium guajava L.) cultivars by high performance liquid chromatography. Journal of the Science of Food and Agriculture, 33: 777­780.

Downloads

Published

2021-08-21

Issue

Vol. 16 No. 1 (2021): Journal of Eco-Friendly Agriculture (Jan-Jun) 2021

Section

Articles

How to Cite

Bhattacherjee, A.K., & Dikshit , A. (2021). Phenolic components, ascorbic acid and organic acids profiling of six guava varieties grown under subtropical region of Lucknow, Uttar Pradesh . Journal of Eco-Friendly Agriculture, 16(1), 77–82. https://doi.org/10.5958/2582-2683.2021.00015.0
Crossref
Scopus
Google Scholar
Europe PMC