Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
2013
DANTAS, A. L. | SILVA, S. de M. | LIMA, M. A. C. de | DANTAS, R. L. | MENDONÇA, R. M. N. | ANA LIMA DANTAS, UNIVERSIDADE FEDERAL DA PARAIBA | SILVANDA DE MELO SILVA, UNIVERSIDADE FEDERAL DA PARAIBA | MARIA AUXILIADORA COELHO DE LIMA, CPATSA | RENATO LIMA DANTAS, UNIVERSIDADE FEDERAL DA PARAIBA | REJANE MARIA NUNES MENDONÇA, UNIVERSIDADE FEDERAL DA PARAIBA.
The objective of this work was to evaluate bioactive compounds and antioxidant activity of the fruit of strawberry-guava genotypes during maturation, and identify the characteristics that influenced the genetic variability. The fruits were harvested from 15 naturally-occurring genotypes in Areia, Paraíba, Brazil, at the following stages of maturation: Completely Green; Start of Yellow Coloration; Mainly Yellow Coloration and Completely Yellow. During maturation, the ascorbic acid content increased as the chlorophyll and yellow flavonoids were reduced. Antioxidant activity increased with advancing maturity, being greater for the P1, P4, P6, P7, P14 and P15 genotypes. Principal component analysis showed that during maturation, variability among fruits of the strawberry guava was related to the ascorbic acid and carotenoid contents.
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