Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient

There are innumerable fruits which are consumed for their nutritional and medicinal potential. Bioactive constituents present in various fruits act as radical scavengers and helps in preventing non-communicable diseases such as cardiovascular diseases, diabetes mellitus, hypertension etc. The study aimed to characterize the nutritional, mineral composition and antioxidant potential of guava cultivars viz; Allahabad safeda and L-49. The nutritional composition estimation was done according to standard protocol given by AOAC, mineral contents were determined by using Atomic absorption Spectrophotometer and antioxidant content (Total phenols content and total flavonoids content) and activity ( reducing power assay and hydroxyl radical scavenging activity) were performed by standard protocol.According to results obtained, Allahabad safeda cv guava had significantly high amount of fibre(2.91-±0.04 g/100g), calcium(145-± 0.24 mg/100g),magnesium (59.92-±1.02 mg/100g) and vitamin-C(214-±0.41 mg/100g) content as compared to L-49 cv guava. In addition, it also possesses excellent total phenol content (130.25-±0.72 mg GAE/100g), total flavonoids content (99.60-± 0.32 mg RE/100g) and antioxidant activity. Therefore, it can be used as a potential ingredient in the development of functional food products and its utilization would be a viable alternative to combat various chronic metabolic diseases. Divya Rawat | Neelam Chaturvedi"Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-4 , June 2018, URL: http://www.ijtsrd.com/papers/ijtsrd14288.pdf http://www.ijtsrd.com/other-scientific-research-area/other/14288/nutritional-and-antioxidant-potential-of-psidium-guajava-as-a-functional-ingredient/divya-rawat