Polifenoles y Actividad Antioxidante del Fruto de Guayaba Agria (Psidium araca)

Abstract

The content of polyphenol compounds such as total phenols, total flavonoids, condensed tannins and phenolic acids of the sour guava fruits (Psidium araca) was determined. These compounds determine the antioxidant capacity, property that expresses the facility for scavenging reactive oxygen species as nutraceutical value of the specie. The antioxidant activity of sour guava was determined by different methods such as DPPH, ABTS, FRAP and ORAC. The results are comparable with those found for common guava (Psidium guajava) and higher than those reported for common fruits such as pineapple, watermelon, passion fruit and melon. In conclusion, sour guava is a fruit with antioxidant potential, which can be handled by various technological methods to get high added-value products.