Molecules 2012, 17(3), 3165-3180; doi:10.3390/molecules17033165
Article

Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan

Javaria Gull 1 email, Bushra Sultana 1,* email, Farooq Anwar 2 email, Rehana Naseer 1 email, Muhammad Ashraf 3,4 email and M. Ashrafuzzaman 5,* email
1 Department of Chemistry and Biochemistry, University of Agriculture Faisalabad-38040, Pakistan 2 Department of Chemistry, University of Sargodha, Sargodha 40100, Pakistan 3 Department of Botany, University of Agriculture Faisalabad-38040, Pakistan 4 Department of Botany and Microbiology, King Saud University, Riyadh-11451, Saudi Arabia 5 Institute of Tropical Agriculture, University Putra Malaysia, Serdang, Selangor 43400 UPM, Malaysia
* Authors to whom correspondence should be addressed.
Received: 20 January 2012; in revised form: 3 March 2012 / Accepted: 10 March 2012 / Published: 14 March 2012
PDF Full-text Download PDF Full-Text [213 KB, uploaded 14 March 2012 09:30 CET]
Abstract: The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan (Islamabad, Faisalabad and Bhakkar). The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, followed by the semi-ripe (G2) and fully-ripe (G3) stages. On the other hand, vitamin C content increased as the fruit maturity progressed, with highest value seen at the fully-ripe stage (G3) followed by the semi-ripe (G2) and un-ripe stage (G1). The concentration of vitamin C in fruits varied as: Faisalabad (136.4–247.9 mg 100 g−1), Islamabad (89.7–149.7 mg 100 g−1) and Bhakkar (73.1–129.5 mg 100 g−1). The results showed that different stages of maturation and geographical locations had profound effects on the antioxidant activity and vitamin C contents of guava fruit.
Keywords: guava; ripening; vitamin C; phenolic contents; antioxidant activity

Article Statistics

Click here to load and display the download statistics.

Cite This Article

MDPI and ACS Style

Gull, J.; Sultana, B.; Anwar, F.; Naseer, R.; Ashraf, M.; Ashrafuzzaman, M. Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan. Molecules 2012, 17, 3165-3180.

AMA Style

Gull J, Sultana B, Anwar F, Naseer R, Ashraf M, Ashrafuzzaman M. Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan. Molecules. 2012; 17(3):3165-3180.

Chicago/Turabian Style

Gull, Javaria; Sultana, Bushra; Anwar, Farooq; Naseer, Rehana; Ashraf, Muhammad; Ashrafuzzaman, M. 2012. "Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan." Molecules 17, no. 3: 3165-3180.

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert