Guava fruit

Jimenez-Escrig A, Rincon M, Pulido R and Saura-Calixto F. 2001. Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. J Agric Food Chem 49 5489—5493. 

In 2003, Prior and others described methods for the extraction and analysis of hydrophilic and lipophilic antioxidants, using modifications of the ORAC procedure. These methods provide, for the first time, the ability to obtain a measure of total antioxidant capacity in the protein free plasma, using the same peroxyl radical generator for both lipophilic and hydrophilic antioxidants. This assay was also used to measure the total antioxidant capacity of guava fruit extracts (Thaipong and others 2006). 

Thaipong K, Boonprakoba U, Crosby K, Cisneros-Zevallos L and Byrne DH. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compos Anal 19(6-7) 669-675. 

Overall mean of phloxine B concentrations (and of SDs) in guava fruits from each sampling time (MD sample excluded. 

Volatile compounds isolated from strawberry guava fruit by simultaneous steam distillation-solvent extraction were identified by capillary gas chromatography-mass spectrometry (GC-MS) and were characterised sensorially by sniffing GC [52]. Terpenes and terpenic derivatives were identified and were shown to contribute much to the typical strawberry guava flavour. The presence of many aliphatic esters and terpenic compounds is thought to contribute to the unique flavour of the strawberry guava fruit. 

Psidium guajava L. Fan Shi Lui (Guava) (fruit) Avicularin, guaijaverin, arabinose ester, amritoside, crataegolic acid, luteioic acid, argamolic acid.33 Treat dysentery and acute gastrointestinal inflammation. 

Lainson et al. (1980) contaminated a variety of food with T. cruzi suspensions pasteurized milk a mix of boiled beans, flaked fish, minced beef, and rice bottled mango juice mix of cheese and guava fruit preserve and dry mandioca flour. Batches of six mice were fed with each contaminated food. T. cruzi survived for at least 3 h, at 26-28 °C, in milk and in a mix of rice, beans, fish, and beef. All the 30 mice fed with the contaminated food became infected. 

Khanna K, Chandra S. 1977. Control of guava fruit rot caused by Pestaolotia psidii with homeopathic drugs. Plant Dis Rep 61 362. 

Through support provided by various FTIR manufacturers,we were able to extend our HRGC-FTIR studies of volatiles including guava fruit (Psidium guajava, L.) (11), fermentation byproducts (12) and... 

Tijet, N. et al., Purification, molecular cloning and expression of the gene encoding fatty acid 13-hydroperoxide lyase from guava fruit (Psidium guajava), Lipid, 35, 709, 2000. 

The xanthine dyes, phloxine B and uranine, are used as pesticides. These dyes were extracted from guava fruit and separated on a Cjg column (2 = 493 nm for uranine and 546 nm for phloxine B) using a 15-min 80/20 —> 20/80 water (0.5 M ammonium acetate)/acetonitrile gradient [983]. Separation and peaks shapes were excellent. Samples were spiked with 0.05-5 pg/g with limits of detection reported as... 

In India, the guava fruit is eaten raw, stewed in sugar syrup, made into jams, jellies and sometimes guava cheese. With the rapid growth of... 

El-Buluk, R. E., Babiker, E. E., and El-Tinay, A. H. (1995). Changes in chemieal composition of guava fruits during growth and development. Food Chemistry 54, 279-282. 

Pal, D. K. and Selvaraj Y. (1979). Changes in pectin and pectinesterase activity in developing guava fruits (Psidium guajava L.). Journal of Food Science and Technology 16, 115-116. 

Bashir, H. and Abu-Goukh, A. 2003. Compositional changes during guava fruit ripening. Food Chemistry, 80(4), 557-563. 

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