Antioxidant Properties of Guava and Its Byproducts
Summary
Guava (Psidium guajava) fruit and its processing residues have emerged as rich sources of antioxidant molecules. The fruit pulp, peel, seeds and leaves harbour high concentrations of vitamin C, phenolic acids, flavonoids, tannins and carotenoids that confer potent radical-scavenging and metal-chelating activities. These phytochemicals inhibit lipid peroxidation and protect cellular components from oxidative stress, thereby contributing to the prevention of chronic and degenerative diseases. By-products generated during industrial processing, such as seed kernels and peel, contain significant amounts of dietary fibre and bioactive compounds whose recovery not only adds value but also supports sustainable waste management. Advances in extraction techniques, including solvent partitioning and fractionation, have improved yield and purity of target antioxidants. Moreover, studies on in vitro digestion and bioaccessibility have informed the formulation of functional foods and nutraceuticals that deliver bioactive compounds in bioavailable forms. The global significance of guava and its by-products lies in their potential to contribute to human health, economic development and environmental stewardship in tropical and sub-tropical regions.
Research from Nature Portfolio
No recent studies from this source are available on the antioxidant properties of guava and its by-products.
Antioxidant Properties of Guava and Its Byproducts publication trend
The graph below shows the total number of articles in antioxidant properties of guava and its byproducts across all publications each year (not limited to Nature Index journals).
Technical terms
Phenolic compounds: Plant secondary metabolites with one or more aromatic rings bearing hydroxyl substituents, acting as antioxidants.
Flavonoids: A subclass of polyphenols featuring a C6–C3–C6 skeleton, known for radical-scavenging and anti-inflammatory properties.
Carotenoids: Tetraterpenoid pigments that quench singlet oxygen and scavenge free radicals.
Radical scavenging: The mechanism by which antioxidants neutralise reactive free radicals to prevent oxidative damage.
Bioaccessibility: The proportion of a compound released from its food matrix in the gastrointestinal tract, available for absorption.
References
- Optimization and In Vitro Digestion of a Guava (Psidium guajava), Mamey (Pouteria sapota) and Stevia (Stevia rebaudiana) Functional Beverage. Foods (2023).
- Guava (Psidium guajava L.) Fruit and Valorization of Industrialization By-Products. Processes (2021).
- Targeted Metabolomic Analysis of Polyphenols with Antioxidant Activity in Sour Guava (Psidium friedrichsthalianum Nied.) Fruit. Molecules (2016).
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