Bioactive compounds and prebiotic activity in thailand-grown red and white guava fruit (Psidium guajava L.)

Food Science and Technology International

Volumn 17, Issue 3, 2011, Pages 205-212

  Thuaytong, W ^a   Anprung, P ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

bioactive compounds; guava; prebiotic; probiotic; volatile compounds

Indexed keywords

BIOACTIVE COMPOUNDS; GUAVA; PREBIOTICS; PROBIOTICS; VOLATILE COMPOUNDS;

ESSENTIAL OILS; EXTRACTION; FREE RADICALS; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; ORGANIC ACIDS; PHENOLS;

VOLATILE ORGANIC COMPOUNDS;

BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS ACIDOPHILUS; PSIDIUM; PSIDIUM GUAJAVA;

ANTIOXIDANT; PREBIOTIC AGENT; PROBIOTIC AGENT;

ARTICLE; BIFIDOBACTERIUM; CHEMISTRY; FOOD ANALYSIS; FRUIT; GUAVA; LACTOBACILLUS ACIDOPHILUS; THAILAND;

ANTIOXIDANTS; BIFIDOBACTERIUM; FOOD ANALYSIS; FRUIT; LACTOBACILLUS ACIDOPHILUS; PREBIOTICS; PROBIOTICS; PSIDIUM; THAILAND;

EID: 79959648189     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210382066     Document Type: Article

References (47)

1. Adsule R.N. and Kadam S.S. (1995). Guava. In: Salunkhe D.K. and Kadam S.S. (eds), Handbook of Fruit Science and Technology: Production, Composition, Storage and Processing, New York: Marcel Dekker. 419-433.
2. Aoac (1995). Official Methods of Analysis. Washington DC: Association of Official Analytical Chemists.
3. Álvarez E.E. and Sanchez P.G. (2006). Dietary fibre. Nutrición Hospitalaria 21: 60-71.
4. Benzie I.F.F. and Strain J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of ''Antioxidant Power'' the FRAP assay. Analytical Biochemistry 239: 70-76.
5. Brasil I.M., Maia G.A. and de Figueiredo R.W. (1995). Physical-chemical changes during extraction and clarification of guava juice. Food Chemistry 54 (4). 383-386.
6. Chen H.C., Sheu M.J. and Wu C.M. (2006). Characterization of volatiles in guava (Psidium guajava L. cv. Chung-Shan-Yueh-Pa) fruit from Taiwan. Journal of Food and Drug Analysis 14 (4). 398-402.
7. Ekundayo O., Ajani F., Seppaenen-Laakso T. and Laakso I. (1991). Volatile constituents of Psidium guajaVa L. (guava) fruit. Flavour and Fragrance Journal 6 (3). 233-236.
8. Engel E., Baty C., LeCorre D., Souchon I. and Martin N. (2002). Flavour-active compounds potentially implicated in cooked cauliflower acceptance. Journal of Agricultural and Food Chemistry 50: 6459-6467. (Pubitemid 35216756)
9. Fahey J.W., Beverly A.C. and Rusell R.M. (1999). Methods for assessing the biological effects of specific plant components. Nutrition Reviews 57: S34 - S40.
10. Gallori S., Flamini G., Bilia A.R., Morelli I., Landini A. and Vincieri F.F. (2001). Chemical composition of some traditional herbal drug preparations: essential oil and aromatic water of costmary (Balsamita suaveolens Pers.). Journal of Agricultural and Food Chemistry 49: 5907-5910. (Pubitemid 34062554)
11. Gil M.I., Tomas-Barberan F.A., Hess-Pierce B. and Kader A.A. (2002). Antioxidant capacities, phenolic compounds, carotenoids and vitamin C contents of nectarine, peach and plum cultivars from California. Journal of Agricultural and Food Chemistry 50: 4976-4982. (Pubitemid 34856177)
12. Gorinstein S., Zemser M., Haruenkit R., Chuthakorn R., Grauer F., Belloso M.O. and Trakhtenberg S. (1999). Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon. The Journal of Nutritional Biochemistry 10 (6). 367-371. (Pubitemid 29255987)
13. Huebner J., Wehling R.L. and Hutkins R.W. (2007). Functional activity of commercial prebiotics. International Dairy Journal 17: 770-775. (Pubitemid 46498732)
14. Jordan M.J., Margaria C.A., Shaw P.E. and Goodner K.L. (2002). Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O. Journal of Agricultural and Food Chemistry 50 (19). 5386-5390. (Pubitemid 35001298)
15. Jordan M.J., Margaria C.A., Shaw P.E. and Goodner K.L. (2003). Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O. Journal of Agricultural and Food Chemistry 51 (5). 1421-1426.
16. Kaur N. and Gupta A.K. (2002). Applications of inulin and oligofructose in health and nutrition. Journal of Biosciences 27 (7). 703-714. (Pubitemid 36091305)
17. Kobayashi H., Wang C. and Pomper K.W. (2008). Phenolic content and antioxidant capacity of pawpaw fruit (Asimina triloba L.) at different ripening stages. HortScience 43 (1). 268-270.
18. Lim Y.Y., Lim T.T. and Tee J.J. (2007). Antioxidant properties of several tropical fruits: A comparative study. Food Chemistry 103 (3). 1003-1008. (Pubitemid 46283247)
19. Luximon-Ramma A., Bahorun T. and Crozier A. (2003). Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits. Journal of the Science of Food and Agriculture 83: 496-502. (Pubitemid 36400078)
20. MacLeod A.J. and Troconis N.G. (1982). Volatile flavour components of guava. Phytochemistry 21: 1339-1342.
21. MacLeod G. and Ames J.M. (1990). Volatile components of starfruit. Phytochemistry 29: 165-172.
22. Mahattanatawee K., Manthey J.A., Luzio G., Talcott S.T., Goodner K. and Baldwin E.A. (2006). Total antioxidant activity and fiber content of select Florida-Grow tropical fruits. Journal of Agricultural and Food Chemistry 54 (19). 7355-7363. (Pubitemid 44554963)
23. Maisuthisakul P., Suttajit M. and Pongsawatmanit R. (2007). Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food Chemistry 100: 1409-1418. (Pubitemid 44160748)
24. Marinova D., Ribarova F. and Atanassova M. (2005). Total phenolics and total flavonoids in Bulgarian fruits and vegetables. Journal of the University of Chemical Technology and Metallurgy 40 (3). 255-260.
25. Masuda T., Yonemori S., Oyama Y., Takeda Y., Tanaka T., Andoh T., Shinobara A. and Nakata M. (1999). Evaluation of the antioxidant activity of environmental plants: activity of the leaf extracts from seashore plants. Journal of Agricaultural and Food Chemistry 47: 1749-1754. (Pubitemid 29217189)
26. Mercadante A.Z., Steck A. and Pfander H. (1999). Carotenoids from guava (Psidium guajava L): isolation and structure elucidation. Journal of Agricultural and Food Chemistry 47 (1). 145-151. (Pubitemid 29179637)
27. Moreno Y., Collado M.C., Ferrús M.A., Cobo J.M., Hernández E. and Hernandez M. (2006). Viability assessment of lactic acid bacteria in commercial dairy products stored at 4 °C using LIVE/DEAD BacLightTM staining and conventional plate counts. International Journal of Food Science and Technology 41: 275-280.
28. Narain N., Almeida J.N., Galvão M.S., Madruga M.S. and Brito E.S. (2004). Volatile compounds in passion fruit (Passiflora edulis forma flavicarpa) and yellow mombin (Spondias mombin L) fruits obtained by dynamic headspace technique. Ciência e Tecnologia de Alimentos 4: 212-216.
29. Nelson N. (1944). A photometric adaptation of the Somogyi method for determination of glucose. Journal of Biological Chemistry 153: 375-380.
30. Pearson D. (1976). The Chemical Analysis of Fruit and Vegetable Products. New York: Churchill Livingstone.
31. Pino J.A., Marbot R. and Vazquez C. (2001). Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit. Journal of Agricultural and Food Chemistry 49 (12). 5883-5887. (Pubitemid 34062550)
32. Pino J.A., Marbot R. and Vasquez C. (2002). Characterization of volatiles in Costa Rican guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruit. Journal of Agricultural and Food Chemistry 50 (21). 6023-6026. (Pubitemid 35155330)
33. Pino J.A., Mesa J., Munoz Y., Marti M.P. and Marbot R. (2005). Volatile components from mango (Mangifera indica L.) cultivars. Journal of Agricultural and Food Chemistry 53 (21). 2213-2223. (Pubitemid 40395797)
34. Rao A.V. and Rao L.G. (2007). Carotenoids and human health. Pharmacological Research 55 (3). 207-216. (Pubitemid 46518154)
35. Ray B. and Bhunia A. (2008). Fundamental Food Microbiology. Boca Raton, Florida, USA: CRC Press.
36. Reyed R.M. (2007). The role of bifidobacteria in health. Research Journal of Medicine and Medical Sciences 2 (1). 14-24.
37. Roy S.K. and Khurdiya D.S. (1995). Other subtropical fruit. In: Salunkhe D.K. and Kadam S.S. (eds), Handbook of Fruit Science and Technology: Production, Composition, Storage and Processing, New York: Marcel Dekker. 539-541.
38. Shah N.P. (2000). Probiotic bacteria: selective enumeration and survival in dairy foods. Journal of Dairy Science 83: 894-907.
39. Siriwoharn T., Wrolstad R.E., Finn C.E. and Pereira C.B. (2004). Influence of cultivar, maturity and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics and antioxidant properties. Journal of Agricultural and Food Chemistry 52 (26). 8021-8030. (Pubitemid 40053690)
40. Soares F.D., Pereira T., Marques M.O.M. and Monteiro A.R. (2007). Volatile and non-volatile chemical composition of the white guava fruit (Psidium guajava) at different stages of maturity. Food Chemistry 100 (1). 15-21. (Pubitemid 44202238)
41. Talcott S.T., Percival S.S., Pittet-Moore J. and Celoria C. (2003). Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis). Journal of Agricultural and Food Chemistry 51: 935-941.
42. Taruscio T.G., Barney D.L. and Exon J. (2004). Content and profile of flavanoid and phenolic acid compounds in conjunction with the antioxidant capacity for a variety of Northwest Vaccinium Berries. Journal of Agricultural and Food Chemistry 52 (10). 3169-3176.
43. Temple N.J. (2000). Antioxidants and disease: more questions than answers. Nutrition Research 20: 449-459. (Pubitemid 30183211)
44. Tulipani S., Mezzetti B., Capocasa F., Bompadre S., Beekwilder J., Ric de Vos C.H., Capanoglu E., Bovy A. and Battino M. (2008). Antioxidants, phenolic compounds and nutritional quality of different strawberry genotypes. Journal of Agricultural and Food Chemistry 56: 696-704. (Pubitemid 351300233)
45. Vernin G., Verin E., Vernin C. and Metzger J. (1991). Extraction and GC-MS-SPECMA data bank analysis of the aroma of Psidium guajava L. fruit from Egypt. Journal of Flavour Fragrance 6 (2). 143-148.
46. Wilson C.W. and Shaw P.E. (1978). Terpene hydrocarbons from Psidium guajava. Phytochemistry 17: 1435-1436.
47. Zhishen J., Mengcheng T. and Jianming W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64: 555-559. (Pubitemid 29060787)