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Int. J. Mol. Sci. 2016, 17(5), 699; doi:10.3390/ijms17050699

Exploratory Characterization of Phenolic Compounds with Demonstrated Anti-Diabetic Activity in Guava Leaves at Different Oxidation States

1
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
2
Functional Food Research and Development Center, Health Science Technological Park, Avd. del Conocimiento, Bioregion building, 18100 Granada, Spain
3
Department of Chemistry and Physics (Analytical Chemistry Area) and Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera de Sacramento s/n, E-04120 Almería, Spain
*
Authors to whom correspondence should be addressed.
Academic Editor: Manickam Sugumaran
Received: 30 March 2016 / Revised: 27 April 2016 / Accepted: 4 May 2016 / Published: 11 May 2016
(This article belongs to the Special Issue Advances in Molecular Research of Functional and Nutraceutical Food)
View Full-Text   |   Download PDF [918 KB, uploaded 11 May 2016]   |  

Abstract

Psidium guajava L. is widely used like food and in folk medicine all around the world. Many studies have demonstrated that guava leaves have anti-hyperglycemic and anti-hyperlipidemic activities, among others, and that these activities belong mainly to phenolic compounds, although it is known that phenolic composition in guava tree varies throughout seasonal changes. Andalusia is one of the regions in Europe where guava is grown, thus, the aim of this work was to study the phenolic compounds present in Andalusian guava leaves at different oxidation states (low, medium, and high). The phenolic compounds in guava leaves were determined by HPLC-DAD-ESI-QTOF-MS. The results obtained by chromatographic analysis reported that guava leaves with low degree of oxidation had a higher content of flavonols, gallic, and ellagic derivatives compared to the other two guava leaf samples. Contrary, high oxidation state guava leaves reported the highest content of cyanidin-glucoside that was 2.6 and 15 times higher than guava leaves with medium and low oxidation state, respectively. The QTOF platform permitted the determination of several phenolic compounds with anti-diabetic properties and provided new information about guava leaf phenolic composition that could be useful for nutraceutical production. View Full-Text
Keywords: Psidium guajava L.; HPLC-DAD-ESI-QTOF-MS; phenolic compounds; gallic and ellagic derivatives; flavonols; cyanidin-glucoside Psidium guajava L.; HPLC-DAD-ESI-QTOF-MS; phenolic compounds; gallic and ellagic derivatives; flavonols; cyanidin-glucoside
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MDPI and ACS Style

Díaz-de-Cerio, E.; Verardo, V.; Gómez-Caravaca, A.M.; Fernández-Gutiérrez, A.; Segura-Carretero, A. Exploratory Characterization of Phenolic Compounds with Demonstrated Anti-Diabetic Activity in Guava Leaves at Different Oxidation States. Int. J. Mol. Sci. 2016, 17, 699.

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