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ACTIVITIES OF
GUAVAFRUITS
Thaipongl, UnarojBoonprakobl,Luis Cisneros-Zevallos2
andDavid H Byrne2
lDepartmentof Horticulture,KasetsartUniversity,NakhonPathom,Thailand;2Department
of Horticultural
Sciences,TexasA&M University,Texas,USA
Abstract. The objectives of this study were to evaluate the hydrophilic antioxidant activity (AOAH) and the
lipophilic antioxidant activity (AOAL); and their correlations with vitamin C, and total phenolic and f3-carotene
contents in fresh guava fruits of one white flesh clone ('Allahabad Safeda') and three pink flesh clones ('Fan
Retief', 'Ruby Supreme,' and an advanced selection). A ferric reducing antioxidant power assay was used to
estimate both AOAH and AOAL from methanol and dichloromethane extracts, respectively. The white flesh
clone, 'Allahabad Safeda,' showed higher levels ofbotl:lAOAH [33.3!)MTrolox equivalents (TE)/g fresh weight
(FW)] andAOAL (0.25!)MTE/g FW) than the pink flesh clones that ranged from 15.5 to 30.4 and from 0.12 to
0.13!)M TE/g FW for AOAH and AOAL, respectively. The AOAH was positively correlated with vitamin C (r
= 0.92, P < 0.01) and total phenolic (r = 0.97, P < 0.01) but was negatively correlated with f3-carotene(r = -0.73,
P = 0.03). The AOAL was not correlated with these antioxidants.
INTRODUCnON
Natural antioxidants, particularly in fruits and
vegetables, have been of increasing interest to both
consumers and scientists, such asepidemiologists, food
scientists, chemists, and plant scientists because
epidemiological studies have indicated that frequent
consumption of natural antioxidants is associated with
a lower risk of cardiovascular diseases and cancers
(Renaud et aI, 1998; Temple, 2000). The defensive
effects of the natural antioxidants in fruits and
vegetables are related to the three major groups:
vitamins, especially vitamin C; phenolics; and
carotenoids, especially ~-carotene(Klein and Kurilich,
2000). Vitamin C and phenolics are known as
hydrophilic antioxidants, while carotenoidsare known
as lipophilic antioxidants.
Extractions
Seshadri, 1968).
assayed.
KriengsakThaipong,Departmentof
Horticulture,KasetsartUniversity,KamphaengSaen
Campus,Nakhonfathom 73140,Thailand.Tel:
6634281084 ext 112; Fax: 6634281086E-mail:
kriengsak.t@ku.ac.th
254
HYDROPHILIC
Kriengsak
Correspondence:
Vo136
(supp14)2005
assayed.
Antioxidant activity detenninations
The ferric reducing antioxidant power (FRAP)
assay was used to determine both hydrophilic and
lipophilic antioxidant activities.
The procedure
followed the method of Benzie and Strain (1996), with
some modifications. The stock solutions included 300
mM acetate buffer (3.1 g C2H3NaO2.3H2Oand 16 ml
C2H40J, pH 3.6; 10 mM TPTZ (2, 4, 6-tripyridyl-striazine) solution in 40 mM HCI; and 20 mM
FeCI3.6H2O solution. The working solution was
freshly prepared by mixing 25 ml acetate buffer, 2.5
ml TPTZ solution, and 2.5 ml FeCI3.6H2O solution;
then warmed at 37C before use. Fruit extracts (150
~I) were allowed to react with 2,850 ~I of the FRAP
solution for 30 minutes in dark conditions. Readings
of the colored product [ferrous tripyridyltriazine
complex 1 were then taken at 593 nm. The standard
curve was linear, between 25 and 800 ~M Trolox.
Result~ were expressed in J.lMTrolox equivalents (TE)/
g fresh weight (FW). Adequate dilution was needed if
the FRAP value measured was over the linear range of
the standard curve.
Antioxidantdeterminations
Total phenolic
content
Folin-Ciocalteu
method,
(1959).
was determined
which
well
allowed
by the
was adapted
from
150
with a Vortex.
was
DISCUSSION
(GAB;
acid (0-0.1
mg/rnl)
mg/l00
g FW) using a
standard curve.
Adequate
RESULTS
255
gallic
VTC
0.5408
-O.50DS
lycopene,
Table1
Antioxidantactivitiesandcompoundsof four guavaclones.
White
AllahabadSafeda
Pink
Fan Retief
Pink
RubySupreme
AdvancedSelection Pink
af33.3
(99.25)
30.4b (99.60)
15.5d (99.19)
25.3 c (99.49)
0.25 a (0.75)
0.12 b (0.40)
0.13 b (0.81)
0.13 b (0.51)
< 0.01
< 0.01
345a
301 b
170c
271b<0.01
379 a
397 a
174c
259b<0.01
na
1.6b
2.9a
0.8c
<0.01
ZAOAH = hydrophilic antioxidant activity (11M TF/g-l FW); YAOAL = lipophilic antioxidant activity (11M TF/g-l FW); "TPC =
total phenolic content (GAE; mgilOO g FW); wVTC = Vitamin C content (mgilOO g FW); 'BET = Ii-carotene content (mgilOO gFW);
fMean separation within columns by Duncan's new multiple range test, p < 0.01; na = not available.
Table2Pearson's
correlationcoefficientsamongantioxidantactivities,total phenolic,vitamin C, andj3-carotene
contents.
Trait"
AGAR
AOAL
0.97b
0.92b
-0.73a
0.5608
TPC
AOAL
TPC
VTC
BET
0.36ns
0.89b
-0.05ns
-0.79b
content (GAE; mg/1OO g FW); VTC = Vitamin C content (mg/1OO g FW); BET = !3-carotenecontent (mg/1OOg FW);
os= non-significant, a,b= significant at p ~ 0.05 and 0.01, respectively.
?~t\
Vol 36 (supp14)2005
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