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Determination of Phenolic Compounds in Three Edible Ripening Stages of Yellow Guava (Psidium cattleianum Sabine) after Acidic Hydrolysis by LC-MS/MS

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Abstract

Yellow guava (Psidium cattleianum Sabine) has received considerable attention in the last years because of their high content in bioactive compounds with potential application in food and pharmaceutical industries. In this regard, this study aimed to investigate the phenolic compounds of three edible ripening stages of yellow guava fruits after acidic hydrolysis by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and their antioxidant capacity. Among the 23 phenolics quantified, catechin, isoquercitrin, quercetin, gallic acid, and syringic acid showed significant concentrations in all the evaluated stages, with values ranging from 479.59 ± 12.52 to 12,795.50 ± 320.95 μg 100 g−1 of dry matter. In general, higher concentrations of phenolic acids were found in the latter ripening stages, while flavonoids were in the earlier ripening stages. These findings suggest that the ripening process promotes changes in the phenolic composition of yellow guava. However, considering the sum of phenolic compounds and the antioxidant capacity, all ripening stages investigated can be suggested as a supply of bioactive compounds for consumers.

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Acknowledgments

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001. Authors also wish to thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and the Cabanha Seraglio.

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, 88034-001, Brazil

    Mayara Schulz, Siluana Katia Tischer Seraglio, Fabiana Della Betta, Priscila Nehring, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa & Roseane Fett

  2. Livestock, and Food Supply, Brazilian Ministry of Agriculture, São José, SC, 88102-600, Brazil

    Andressa Camargo Valese & Heitor Daguer

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  1. Mayara Schulz
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  2. Siluana Katia Tischer Seraglio
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  3. Fabiana Della Betta
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Correspondence to Mayara Schulz or Roseane Fett.

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Schulz, M., Seraglio, S.K.T., Della Betta, F. et al. Determination of Phenolic Compounds in Three Edible Ripening Stages of Yellow Guava (Psidium cattleianum Sabine) after Acidic Hydrolysis by LC-MS/MS. Plant Foods Hum Nutr 75, 110–115 (2020). https://doi.org/10.1007/s11130-019-00792-0

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  • DOI: https://doi.org/10.1007/s11130-019-00792-0

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