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Making Use of Guava Seed (Psidium guajava L): The Effects of Pre-treatments on Its Chemical Composition

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Abstract

The guava processing industry in Malaysia produces by-products in the form of seed core and peel. These by-products can be regarded as underused resources but there are concerns about their composition that prevent their use in the food and feed industries. This study aims to analyze the respective effects of heat treatments (boiling or autoclaving) and germination periods on the nutritional composition and phytochemical content of guava seeds. The guava seeds were found to contain 618, 78, 72, and 5 mg/g dry weight total dietary fiber, fat, protein, and ash, respectively. The tannin and saponin contents, but not the phytic acid content, were below the respective anti-nutritional thresholds. The heat treatments did not affect the total dietary fiber and ash contents but reduced all other chemical components to different extents (15–91 %). Boiling did not reduce the phytic acid content substantially but autoclaving caused a reduction of 91 % to a level below the anti-nutritional threshold. Germination for 14 days caused a significant reduction in nutrient contents in the range of 16–79 %. Germination also reduced the phytic acid content by 90 % in the seed but did not significantly affect the saponin content. Thus, guava seed can be treated thermally or germinated to manipulate its chemical composition to enable its use in the food and feed industries.

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Acknowledgments

This work was supported by Universiti Tunku Abdul Rahman through the internal grant IPSR/RMC/UTARRF/C2-09/C2.

Conflict of interest

All co-authors have seen and agreed with the contents of the manuscript and there is no financial interest to report. We declare no conflict of interest and we certify that this article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Faculty of Science, Department of Chemical Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900, Kampar, Perak, Malaysia

    Ying Ping Chang, May Ping Tan, Wai Li Lok, Suganthi Pakianathan & Yasoga Supramaniam

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  1. Ying Ping Chang
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  2. May Ping Tan
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  3. Wai Li Lok
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Correspondence to Ying Ping Chang.

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Chang, Y.P., Tan, M.P., Lok, W.L. et al. Making Use of Guava Seed (Psidium guajava L): The Effects of Pre-treatments on Its Chemical Composition. Plant Foods Hum Nutr 69, 43–49 (2014). https://doi.org/10.1007/s11130-013-0396-3

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