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Trabajos de Investigación
Composición química y capacidad antioxidante en fruta, pulpa y mermelada de guayaba (Psidium guajava L.)
Marquina V, Araujo L, Ruíz J, Rodríguez-Malaver A , Vit P.
Facultad de Farmacia y Bioanálisis, Facultad de Medicina. Universidad de Los Andes, Mérida, Venezuela
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SUMMARY
Composition and antioxidant capacity of the guava (Psidium guajava L.) fruit, pulp and jam.
Guava (Psidium guajava L.) is a tropical fruit widely relished in the tropics, consumed fresh and processed. In this work, free acidity, pH, ash, nitrogen and water contents were measured, besides the total polyphenol content and the antioxidant capacity of the peel, the shell and the pulp of the fresh fruit and the processed guava pulp and jam. The highest phenolic content was found in the guava skin la (10,36 g/100 g skin) and the lowest in the jam (1,47 g/ 100 g jam), in dry weight. The antioxidant capacity of the skin was 10 times higher than that of the pulp, and the jam was twice that of the shell.
Key words: Antioxidant capacity, guava, polyphenols, pulp, jam.
Recibido: 14/11/2007
Aceptado: 17/12/2007
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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