Bioactive Compounds, Vitamin C and Antioxidant Capacities of Fresh and Industrialized Frozen Pulps of Guava (Psidium guajava L.)

Consumption of bioactive compounds in fruits, vegetables and their derivatives is related to lower incidences of non-communicable diseases. This study determines the contents of bioactive compounds and vitamin C and verifies the antioxidant capacities of fresh (FG) and industrialized frozen pulps (IP1 and IP2) of guava. Results showed that the total soluble solids and pH for FG and IP were within the limits established by current legislation. IP and FG are excellent sources of phenolic compounds, especially proanthocyanidins, whose values were 38.45±0.21, 51.26±6.15, 38.03±2.48 mg catechin equivalent/100 g (fresh or wet weight) for FG and IP1 and IP2, respectively. There was only a significant difference between IP1 and IP2 in the amount of total flavonoids. The major carotenoid present in guava, lycopene, was significantly higher in FG (7.46±0.37 mg lycopene/100 g wet weight). The IP2 had the highest content of vitamin C (68.10 mg AA/100 g wet weight), while the FG (9.51 mg AA/100 g wet weight) had the smallest amount of this vitamin. After performing three different antioxidants methods, a significant difference was observed. FG had a lower antioxidant capacity measured by DPPH scavenging. For the other methods, no significant difference was found between samples. Finally, we conclude that fresh and frozen guava pulp have considerable levels of antioxidants. So frozen guava pulp may be an excellent choice for consumers who are looking for a convenient, healthy food.