Phenolic components, ascorbic acid and organic acids profiling of six guava varieties grown under subtropical region of Lucknow, Uttar Pradesh
DOI:
https://doi.org/10.5958/2582-2683.2021.00015.0Keywords:
Guava, ascorbic acid, organic acids, phenolic components, HPLC-PDA estimationAbstract
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.
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