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1
Thuaytong, W., and P. Anprung. "Bioactive Compounds and Prebiotic Activity in Thailand-Grown Red and White Guava Fruit (Psidium guajava L.)." Food Science and Technology International 17, no. 3 (2011): 205–12. http://dx.doi.org/10.1177/1082013210382066.
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This research involves the comparison of bioactive compounds, volatile compounds and prebiotic activity of white guava (Psidium guajava L.) cv. Pansithong and red guava cv. Samsi. The antioxidant activity values determined by 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging and ferric reducing antioxidant power (FRAP) assays were 10.28 µg fresh weight (fw)/µg DPPH and 78.56 µg Trolox equivalent (TE)/g fw for white guava and 7.82 µg/µg DPPH, fw and 111.06 µg TE/g fw for red guava. Ascorbic acid contents were 130 and 112mg/100g fw total phenolics contents 145.52 and 163.36 mg gallic acid equivalents (GAE)/100 g fw and total flavonoids contents 19.06 and 35.85 mg catechin equivalents (CE)/100 g fw, in white and red guava, respectively. Volatile compounds in guava were analyzed by the solid-phase microextraction (SPME)/gas chromatography (GC)/mass spectrometry (MS) method. The major constituents identified in white and red guavas were cinnamyl alcohol, ethyl benzoate, ß-caryophyllene, (E)-3-hexenyl acetate and α-bisabolene. Prebiotic activity scores for Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 were 0.12 and 0.28 in white guava, respectively, and 0.13 and 0.29 in red guava, respectively.
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Guevara, Mabel, Eduardo Tejera, María G. Granda-Albuja, et al. "Chemical Composition and Antioxidant Activity of the Main Fruits Consumed in the Western Coastal Region of Ecuador as a Source of Health-Promoting Compounds." Antioxidants 8, no. 9 (2019): 387. http://dx.doi.org/10.3390/antiox8090387.
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We studied 19 different tropical fruits traditionally consumed in the coastal lowlands of Ecuador to determine their chemical composition and antioxidant activity. Carambola (Averrhoa carambola L.) had the highest total phenolic, flavonoid, and total antioxidant capacity values, whereas guava fruits (Psidium guajava L.) had the highest vitamin C values. The main organic acids identified were lactic, citric, and acetic acids, and the highest amount of lactic acid was found in soursop fruits (Annona muricata L.), whereas Ecuadorian ivory palm (Phytelephas aequatorialis Spruce) and guava fruits had the highest acetic acid content. Guava also had the highest citric acid content; the highest concentration of oxalic acid was found in carambola. In terms of sugar content, giant granadilla (Passiflora quadrangularis L.) had the highest values of glucose, and red mombin (Spondias mombin L.) had the largest values for fructose and guava for sucrose. Chili pepper (Capsicum chinense Jacq) proved to be the main source of carotenoids, lutein, and β-carotene, anthocyanins, and vitamin C. The results here increase our knowledge regarding the composition of the main fruits consumed on the west coast of Ecuador to facilitate recommendations as potential sources of health-promoting compounds.
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Mukai, Hiroo, Toshihiko Takagi, Yasuhiro Nakamura, and Tetsuo Suzuki. "722 PB 438 FRUIT QUALITY OF STRAWBERRY GUAVA." HortScience 29, no. 5 (1994): 536e—536. http://dx.doi.org/10.21273/hortsci.29.5.536e.
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Fruit quality of strawberry guava, yellow strawberry guava (Psidium cattleianum Sabine) and red strawberry guava (Psidium cattleianum Sabine var. luidium) was investigated. Fruit weight of yellow strawberry guava ranged from 7.9 to 39.2 g, and that of red strawberry guava ranged from 3.6 to 15.9 g. Yellow strawberry guava was round, and red strawberry guava was ovoid, in fruit shape. strawberry guava fruit had many hard seeds. Yellow and red strawberry guava contained 16 to 137 and 5 to 33 seeds per fruit. Seed of red strawberry guava was bigger than that of yellow strawberry guava. Sucrose, glucose, and fructose were contained in strawberry guava fruit. Sucrose, glucose, and fructose contents of yellow strawberry guava fruit were 6.69%, 3.61%, and 6.27%, respectively. Those of red strawberry guava fruit were 9.52%, 2.09%, and 3.39%, respectively. Strawberry guava fruit contained about 1% of titratable acidity. Total ascorbic and dehydro-ascorbic acid contents of yellow strawberry guava fruit were 57.9 mg/100ml and 41.6 mg/100ml, respectively. Those of red strawberry guava were 81.4 mg/100ml and 74.4 mg/100ml, respectively. Fruit quality of strawberry guava was suitable to eat freshly.
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Xu, Chang, Yiyi Liao, Chunyan Fang, et al. "Simultaneous Analysis of Ursolic Acid and Oleanolic Acid in Guava Leaves Using QuEChERS-Based Extraction Followed by High-Performance Liquid Chromatography." Journal of Analytical Methods in Chemistry 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/2984562.
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In this paper, a novel method of QuEChERS-based extraction coupled with high-performance liquid chromatography has been developed for the simultaneous determination of ursolic acid (UA) and oleanolic acid (OA) in guava leaves. The QuEChERS-based extraction parameters, including the amount of added salt, vortex-assisted extraction time, and absorbent amount, and the chromatographic conditions were investigated for the analysis of UA and OA in guava leaves. Under the optimized conditions, the method showed good linearity over a range of 1–320 μg mL−1, with correlation coefficients above 0.999. The limits of detection of UA and OA were 0.18 and 0.36 μg mL−1, respectively. The intraday and interday precision were below 1.95 and 2.55%, respectively. The accuracies of the UA and OA determinations ranged from 97.4 to 111.4%. The contents of UA and OA in the guava leaf samples were 2.50 and 0.73 mg g−1, respectively. These results demonstrate that the developed method is applicable to the simultaneous determination of UA and OA in guava leaves.
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Yang, Guochen, Zhongge (Cindy) Lu, and Carl E. Niedziela. "(227) Guava Callus Production In Vitro." HortScience 41, no. 4 (2006): 1024D—1024. http://dx.doi.org/10.21273/hortsci.41.4.1024d.
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This research was initiated to study different culture media and plant growth regulators for their influences on callus initiation and production, with a research goal of developing an efficient in vitro callus regeneration protocol for guava (Psidium guajava L.). Guava is an important tropical fruit species that is rich in vitamins and vitamin precursors, minerals, organic acids, and pectins. Seventy-nine phytochemicals provide guava with many unique properties and actions, including anti-microbial, astringent, bactericidal, cicatrizant, emmenagogue, hypoglycemic, laxative, nutritive, and spasmolytic. Different concentrations of various plant growth regulators (PGR), such as 6-benzyladenine (BA), kinetin, or 2,4-dichlorophenoxyacetic acid (2,4-D), and naphthaleneacetic acid (NAA) were added to basic Murashige and Skoog (MS) and woody plant medium (WPM) and tested for their influences. Differences in callus initiation and morphology were noticed between MS and WPM, and among PGR concentration treatments.
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Aufa, Muhamad Raihan, Wendry Setiyadi Putranto, and Roostita Lobo Balia. "PENGARUH PENAMBAHAN KONSENTRASI JUS JAMBU BIJI MERAH (Psidium guajava L.) TERHADAP KADAR ASAM LAKTAT, VITAMIN C, DAN AKSEPTABILITAS SET YOGURT." Jurnal Teknologi Hasil Peternakan 1, no. 1 (2020): 8. http://dx.doi.org/10.24198/jthp.v1i1.23859.
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Red guava has high level of vitamin C, so it can be used as a source of vitamin C, also has a distinctive color. This study aims to determine the effect with different concentration of guava juice on lactic acid levels, vitamin C and acceptability of cow milk yogurt set. The experimental method used Completely Randomized Design (CRD) with four treatments increasing the concentration of red guava juice (0%, 5%, 10%, and 15%) and each treatment repeated five times. The results showed that the addition of the concentration of red guava juice by 0% to 15%, the lactic acid levels of different cow’s milk set yogurts showed a negative linear regression pattern with the regression y = -0,03724x + 1,10465 R² = 0,99699, and increasing vitamin C levels following a positive linear regression pattern y = 1,2932x – 0,324 R² = 0,9452. The concentration of red guava juice 15% produced the best cow’s milk set yogurt with 0,55% lactic acid levels and 20,69 mg/100 g vitamin C levels produces and produced the most preferred acceptability value with hedonic scale likes and numeric scales 2,20.
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Sucheta, Sucheta, Rakesh Gehlot, and Saleem Siddiqui. "Standardization of mixed fruit cheese from Guava (Psidiumguajava cv. Hisar Safeda) and Mango (Mangiferaindica var. Safeda) and its quality evaluation during storage." Journal of Applied and Natural Science 9, no. 2 (2017): 791–95. http://dx.doi.org/10.31018/jans.v9i2.1277.
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The present investigation was carried out to prepare fruit cheese, a fruit confectionery prepared by combining fruit pulp with sugar, pectin and acid from blended fruit pulp of guava (Psidiumguajava) and mango (Mangiferaindica). The storage studies of mixed fruit cheese packed in HDPE bags showed significant changes in chemical properties during three months storage. Total sugars, reducing sugars and browning increased significantly from 66.8 to 68.7 %, 21.1 to 23.4 % and 0.25 to 0.37, while carotenoids and total phenols decreased significantly from 1.2 to 0.7 mg/100g and 39.1 to 35.2 mg/100g in guava-mango cheese during storage. Carotenoids was maximum (2.5 mg/100g) in guava-mango cheese containing highest mango pulp content, while ascorbic acid and total phenols was maximum (13.0 and 54.7 mg/100g) in cheese with highest guava pulp content. The cost of production was found minimum (Rs. 140/kg) in guava-mango cheese with 100 guava: 0 mango pulp ratio and increasing concentration of mango pulp showed a increasing trend in the cost of production of fruit cheese.
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Corrêa, Luiz Claudio, Carlos Antonio F. Santos, Fabio Vianello, and Giuseppina Pace P. Lima. "Antioxidant content in guava (Psidium guajava) and araçá (Psidium spp.) germplasm from different Brazilian regions." Plant Genetic Resources 9, no. 3 (2011): 384–91. http://dx.doi.org/10.1017/s1479262111000025.
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Guava (Psidium guajava) and araçá (Psidium spp.) plants are important for the Brazilian economy, as their fruit is both accepted by the consumers, and makes a beneficial contribution to the human diet thanks to their content in vitamin C, carotenoids and phenolic compounds. Here, we report the content in the fruit of free ascorbic acid, lycopene, β-carotene, flavonoids and phenolic compounds, and the total antioxidant activity present in a collection of guava and araçá accessions curated at the Embrapa Semiarido germplasm bank. Guava fruits with a red-coloured pulp flesh contained a significant amount of carotenoids, especially lycopene, and a high concentration of phenolic compounds. These compounds were largely responsible for the antioxidant activity of the araçá accessions. Among the guava accessions, phenolic compounds were also responsible for the antioxidant activity. High levels of free ascorbic acid were present in most accessions. In both guava and araçá, there is substantial potential to develop cultivars with a good level of consumer acceptability.
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Loay, A., and A. El Khateeb. "DELAYING GUAVA RIPENING BY EXOGENOUS SALICYLIC ACID." Journal of Plant Production 2, no. 5 (2011): 715–24. http://dx.doi.org/10.21608/jpp.2011.85603.
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Nur Rahmat, Aziz, Wardhana Suryapratama, and Fransisca Maria Suhartati. "Concentration of Partial VFA and Methane Production of Beef Cattle Rument Fluid which Red Dragon Fruit Skin (Hylocereus costaricensis) and Guava Leaf (Psidium guajava L.) in Ammoniated Rice Straw Based Ration." ANIMAL PRODUCTION 22, no. 3 (2021): 173–80. http://dx.doi.org/10.20884/1.jap.2020.22.3.21.
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The research aimed to examine the effect of red dragon fruit skin and guava leaves supplemented into beef cattle feed on the concentration of partial VFA and methane gas production. The in vitro study was conducted in a completely randomized design (CRD) with 3 treatments, namely P0: 50 % concentrate + 50 % ammoniated straw (Control), P1: 50 % concentrate + 50 % ammoniated straw + 5 % red dragon fruit skin flour, and P2: 50 % concentrate + 50 % ammonia straw + 5 % red dragon fruit skin flour + 2.5 % guava leaf flour. The concentrate consisted of 2 parts of rice bran and 1 part of coconut meal. The ratio of concentrat and ammoniated rice straw was 50:50. Each treatment was repeated 6 times. The results showed that the concentration of acetic acid, butyrate and methane gas decreased while the concentration of propionate increased with the addition of red dragon fruit and guava leaves. The research concluded that the addition of 5 % red dragon fruit skin flour combined with 2.5 % guava leaves flour in beef cattle feed could further reduce the concentration of acetic acid, butyric acid and the production of methane gas, but increase the concentration of propionic acid. It is suggested that defaunated agents of red dragon fruit skin and guava leaves could reduce the production of methane gas in the rumen of beef cattle.
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Shukla, S., R. Kushwaha, M. Singh, et al. "Quantification of bioactive compounds in guava at different ripening stages." Food Research 5, no. 3 (2021): 183–89. http://dx.doi.org/10.26656/fr.2017.5(3).554.
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Guava (Psidium guajava L.) is one of the most important tropical fruits belonging to the genus Psidium and the Myrtaceae family and claim to have phenolic compounds that have been reported to possess strong antioxidant activity. This study was aimed to evaluate the bioactive constituents in guava cultivars at different ripening stages by HPLC. The five guava cultivars were selected at different ripening stages and the bioactive components were analysed by high-pressure liquid chromatography. The quantification of bioactive compounds revealed that the highest amount of bioactive compounds was found in cultivar Safeda at the unripe stage, while a minimum amount was found in ripe Apple Colour guava cultivar. The six bioactive compounds were quantified in the range of gallic acid (9.46-63.08 mg/100 g), quercetin (0.11-2.51 mg/100 g), myrcetin (0.09-0.034 mg/100 g), ascorbic acid (7.45-75.07 mg/100 g), apegenin (0.01-0.032 mg/100 g) and lycopene (0.34-0.92 mg/100 g). The exploratory evaluation of guava samples was performed through Principal Component Analysis (PCA), the bioactive compounds, lycopene, myricetin, and quercetin are dominant variables on this PC1 (61.52%) (Scores better than 0.7), thereby causing greater variability among these samples. The second principal component (PC2) represents 16.54% of the total variance and the ascorbic acid, gallic acid and apeginin (score better than 0.7), are the dominant variables on this PC.
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Darmasiwi, Sari, Oktaviana Herawati, and Endah Retnaningrum. "Edible biofilm formation from guava seed waste fermentation." Digital Press Physical Sciences and Engineering 1 (2018): 00005. http://dx.doi.org/10.29037/digitalpress.11244.
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Guava seed is by-product from the consumption of guava fruits. We interested to explore further the potential of guava seed waste using fermentation method. The purpose of this research was to determine the ability of biofilm formation produced from fermentation of guava seed. Fermented guava seed was prepared by solid-state fermentation method using banana leaves wrap at 37 °C for 72 h. It were then continued with isolation and screening of bacteria from the fermentation products, preparation of bacteria cultures to be used in biofilm formation, and formation of biofilm by glass slides and broth cultures methods. The edible biofilm formation by glass slide method was observed by light microscopy using 0.5 % Crystal Violet dye, while biofilm formation by broth cultures method was observed by transmission electron microscopy (TEM) using phosphotungstic acid 2 % dye. The results show that there were 3 (three) strains lactic acid bacteria (LAB) candidates isolated from fermented guava seed waste product (J6, J7, and J8 strains). The observation by light microscopy showed that J7 strain was the only strain which was unable to form biofilm by glass slide method. All the strains showed the ability to form biofilms in different stages by broth cultures method. Thus, guava seed fermentation was able to produce edible biofilm but the LAB strains still need to be identified further.<br>
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Vazquez-Ochoa, Roberto I., and Maria T. Colinas-Leon. "Changes in Guavas of Three Maturity Stages in Response to Temperature and Relative Humidity." HortScience 25, no. 1 (1990): 86–87. http://dx.doi.org/10.21273/hortsci.25.1.86.
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Maturity at harvest influenced storage life of guava (Psidium guajava L.) fruit kept at 3.5, 7, or 11C and 80% or 88% RH. Quality characteristics considered were firmness, pH, titratable acidity, ascorbic acid and soluble solids concentrations, and weight loss. Chilling injury was observed only in guavas harvested at the mature-green stage and kept at 3.5 or 7C. The storage life of fruit kept at 11C was reduced due to fungal attack. The best results were obtained with guavas harvested at the color-turning stage followed by storage at 7C and 80% RH for 3 weeks. These fruits had good appearance 5 days after removal from storage.
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Puspaningtyas, Ayik Rosita. "DOCKING MOLEKUL DENGAN METODA MOLEGRO VIRTUAL DOCKER DARI EKSTRAK AIR Psidium guajava, Linn DAN Citrus sinensis, Peels SEBAGAI INHIBITOR PADA TIROSINASE UNTUK PEMUTIH KULIT." Jurnal Kimia Terapan Indonesia 15, no. 1 (2013): 31–39. http://dx.doi.org/10.14203/jkti.v15i1.102.
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We have been molecular docking using MolegroVirtual Docker (MVD) on water extract of guava fruit(Psidiumguajava, Linn) and sweet orange (Citrussinensis,Peels) as inhibitor on enzyme tyrosinase withascorbic acid (vitamin C) as positive control to studywhitening agent. Based on the previous studies, the maincontent of the water extract of guava fruit (Psidiumguajava)are 2,6-dihydroxy-3,5-dimethyl-4-0--D-glucopyranosilbenzophenone, 3-hydroxy-2-butanone, and vitamin C, whilethe extract juice of sweet oranges (Citrus sinensis) arelimonene, linalol, and vitamin C. In this study the resultsshowed that the main content of the water extract of Psidiumguajava fruit have better bond as inhibitor on tyrosinase thanCitrus sinensis and vitamin C which can be seen fromMoldock score of Psidiumguajava (-107.806) and Citrussinensis (-76,9593); it meanslower the energyand morestable binding. The IC50 on water extract of guava fruit(psidiumguajava) and sweet orange (Citrus sinensis) were0.26 mM and 31.07 mM, respectively. The hydrogen bonds of2, 6-dihydroxy-3, 5-dimethyl-4-0--D- glucopyranosilbenzophenone with 5amino acid of tyrosinase were Gly 200,Pro 201 , Gly 196, Phe 197, and Asn 205, while limonen,linalool binding 3 amino acids were Gly 200, Phe 197, andAsn 205. Finally, 3D MVD visualization between maincontent of guava and sweet orange water extract can beconcluded that interaction of guava fruit (psidiumguajava)water extract against tyrosinase was more harmonious andstabil than vitamin C and main content of sweet orange(Citrus sinensis) water extract.Keywords: Psidium guajava, Citrus sinensis, tyrosinase, vitamin Cand docking molecule
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Srinil, Kajornpong, Anutida Sugsamran, Suratchaya Sorntammalee, and Sukanya Wichchukit. "Physico-chemical properties of Guava fruits from organic and conventional cultivation systems." E3S Web of Conferences 187 (2020): 04017. http://dx.doi.org/10.1051/e3sconf/202018704017.
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This study aimed to evaluate physico-chemical properties of guava fruits, ‘Paen Srithong’ and ‘Kim Ju’, from organic and conventional cultivation Systems. Two nearby orchards were selected for the study. Soil chemical attributes, physical properties of guava fruits: weight, density, sphericity, total soluble solids and mechanical testing and chemical properties: ascorbic acid and pectin contents were analysed. The result showed that the organic orchard contained higher levels of soil organic matter, nitrogen, phosphorus and potassium than the conventional orchard. The organic fruits from both cultivars exhibited less density, higher ascorbic acid and higher flesh firmness than the conventional cultivated fruits. ‘Paen Srithong’ cultivar from organic cultivation system exhibited additional significant differences in bigger size and higher contents in TSS and pectin than the conventional cultivated fruits. This confirmation supports positive consumer perceptions on organic guava fruits. It is very useful for promoting the quality of organic guava fruit and enhancing sale.
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Luo, You, Haiqing Liu, Shanzhong Yang, Jiarui Zeng, and Zhenqiang Wu. "Sodium Alginate-Based Green Packaging Films Functionalized by Guava Leaf Extracts and Their Bioactivities." Materials 12, no. 18 (2019): 2923. http://dx.doi.org/10.3390/ma12182923.
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The aim of this work was to develop green and bioactive films with sodium alginate incorporating guava leaf extracts. Seven formulations were performed with a different sodium alginate: Guava leaf water extract (WE)/ethanolic extract (EE) proportions (100:0, 90:10, 85:15, 80:20), and glycerol were used as a plasticizer. The HPLC-PDA analysis showed the main phenolic compounds in WE were gallic acid, ellagic acid, quercetin-3-O-β-D-xylopyranoside, avicularin and quercetin. The main polyphenols in EE were rutin, isoquercitrin, quercetin-3-O-β-D-xylopyranoside, avicularin, quercitrin, quercetin and kaempferol. Guava leaf extracts could greatly enhance the antioxidant activity, antibacterial activity, tensile strength and water solubility of the sodium alginate film as well as the water barrier property, while inducing a decrease in the moisture content and elongation at the break. The FTIR and SEM analyses indicated that intermolecular hydrogen bonding between the guava leaf extract and sodium alginate resulted in a more compact structure in the composite films. These results indicated that sodium alginate-guava leaf extract films might be developed into antiradical and antimicrobial food packaging materials.
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Ramadhan, Wahyu, and Wini Trilaksani. "Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development." Jurnal Pengolahan Hasil Perikanan Indonesia 20, no. 1 (2017): 95. http://dx.doi.org/10.17844/jphpi.v20i1.16495.
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Tallying agar powder as a texturizer in guava single sheet jam instigate the product more convenience to consumed. The aims of this research were to determine the best concentration of sucrose, citric acid and agar powder to form a good quality guava jam slice. The research method are optimization and formulation<br />of sucrose, citric acid and agar-agar on making guava jam single sheets product. Physochemical and sensory tests were performed to reveal the best formulation of guava jam slice and the Bayes method used to determine the optimization of the selected formula. Based on the results of formulation and analysis, it<br />was obtained that the guava jam slice with Acidulant concentration (0.02%, 0.04%, 0.06%), sucrose (70%, 80%, 90%, 100%) and agar powder (0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%) had pH 3.63-3.90, sugar content 34.68 g/100 g – 35.76 g/100 g, color intensity L*, a*, b* with ΔE* value was 37,88-53,97, fiber content 1.01%-1.59%, and water activity 0.852-0.893. Rheology properties for texture profile (hardness, cohesiveness, springiness, adhesive force, and gumminess) also showed significant value with agar powder formulation. Based on the Bayes test and hedonic test, it was found that the best formula was for guava jam slices with the addition of 90% sucrose, citric acid 0.04% and agar powder 0.9%. From the best formula, it was found the shelf life prediction model of Arrhenius formula was ln k = 20.222-6660.6(1/T) and the nutrition facts contribute total energy 45 kcal, fat 0%, carbohydrate 9%, protein 2% and dietary fiber 3%. <br /><br />
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Cavalini, Flavia Cristina, Angelo Pedro Jacomino, Michele Antonio Lochoski, Ricardo Alfredo Kluge, and Edwin Moisés Marcos Ortega. "Maturity indexes for 'Kumagai' and 'Paluma' guavas." Revista Brasileira de Fruticultura 28, no. 2 (2006): 176–79. http://dx.doi.org/10.1590/s0100-29452006000200005.
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Harvest time is one of the main factors related to guava fruit postharvest losses. It is subjectively determined by fruit size and skin color, without any consensual standardization among the growers. The use of maturity indexes enables growers to know the ideal harvest time according to each market situation. The objective of this work was to determine the maturity indexes to identify the harvest time for guava fruit cv. Kumagai and Paluma. Skin color, fruit firmness, soluble solids, titratable acidity, ratio and ascorbic acid were analyzed. The most adequate maturity indexes for 'Kumagai' guava fruit were skin color and pulp firmness, while for 'Paluma' guava fruit, the best indexes were skin color, pulp firmness, titratable acidity and ratio.
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Anugrah, Riva Mustika, Sugeng Maryanto, Kusmiyati Tjahjono, and Martha Irene Kartasurya. "Red Guava Juice (Psidium guajava L.) Reduce Oxidative Stress of Toll Gate Collector." agriTECH 39, no. 4 (2019): 333. http://dx.doi.org/10.22146/agritech.23030.
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Exposure to air pollution can increase the occurrence of oxidative stress. Research showed that guava can reduce oxidative stress in Sprague Dawley rats. This experiment investigated the effect of red guava juice on oxidative stress in toll collectors. The subjects were 20 toll collectors in the treatment group and 20 in the control group. The treatment group received 250 mL red guava juice for 21 days while the controls did not receive anything. Malondialdehyde (MDA) was measured with thiobarbituric acid (TBA) reaction, food consumption was measured by 3×24 hours’ recall. The data were analyzed by paired t-test, Wilcoxon test, independent t-test, Mann Whitney test, and general linear model. The results showed that the effect of red guava juice on the MDA level was significant in the treatment group (p<0.05). A multivariate analysis showed that the effect of red guava juice to MDA level was significant after controlled by age, carbohydrate intake and initial conditions (p<0.05). Red guava juices of 250 mL for 21 days could reduce malondialdehyde (MDA) levels of toll collectors.
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Setyaningrum, Christina Hanny, Ivone Elizabeth Fernandez, and Robertus Probo Yulianto Nugrahedi. "FORTIFIKASI GUAVA (Psidium guajava L.) JELLY DRINK DENGAN ZAT BESI ORGANIK DARI KEDELAI (Glycine max L.) DAN KACANG HIJAU (Vigna radiate L.)." JURNAL AGROTEKNOLOGI 11, no. 1 (2017): 10. http://dx.doi.org/10.19184/j-agt.v11i1.5437.
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Anemia is a condition of haemoglobin level that is below normal. One of the major causes is lacking of iron consumption, which is important in haemoposis process. Compared to men, women have less total iron in the body, and it raises the risk of anemia. The main purpose of this research was the fortification of iron in beverage. This research used soybean and mungbean as source of iron, which known as non-heme iron. To improve the absorption, ascorbic acid was needed as an enhancer, using guava and was produced into guava jelly drink. Method for extraction process is by maseration with 30% etanol as solution. The value of iron extract assessed by AAS at 248,3 nm. The formula of fortification was 20% of RDA of iron for woman, which was 18 mg per day. Chosen product was evaluated by sensory test. The nutrition value of product assessed including iron content, ascorbic acid, and proximate composition. The iron content of soybean was 113,86 ppm and 58,76 for mungbean. The nutrition of guava jelly drink with addition of fortificant were 87,47% water, 0,35% ash, 0,2% fat, 0,31% protein, 11,67% carbohydrate, 130,48 ppm iron, and 90,79 mg ascorbic acid.
 Keywords: iron deficiency anemia, soy bean, mungbean, jelly drink, and guava
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Mahattanatawee, Kanjana, Elizabeth Baldwin, Kevin Goodner, John Manthey, and Gary Luzio. "NUTRITIONAL COMPONENTS IN SELECT FLORIDA TROPICAL FRUITS." HortScience 41, no. 3 (2006): 504E—504. http://dx.doi.org/10.21273/hortsci.41.3.504e.
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Fourteen tropical fruits from southern Florida [red guava, white guava, carambola, red pitaya (red dragon), white pitaya (white dragon), mamey, sapodilla, lychee, longan, green mango, ripe mango, green papaya and ripe papaya] were evaluated for antioxidant activity, ascorbic acid (vitamin C), total fiber and pectin. ORAC (oxygen radical absorbance capacity) and DPPH (1,1-diphenyl-2-picrylhydrazyl, radical scavenging activity) assays were used to determine antioxidant activity. The total soluble phenolics (TSP), ORAC, and DPPH ranged from 205.4 to 2316.7 μg gallic acid equivalent/g puree, 0.03 to 16.7 μmole Trolox equivalent/g puree and 2.1 to 620.2 μg gallic acid equivalent/g puree, respectively. Total ascorbic acid (TAA), total dietary fiber (TDF) and pectin ranged from 13.6 to 159.6 mg/100 g, 0.88 to 7.25 g/100 g and 0.2 to 1.04 g/100 g, respectively. The antioxidant activities, TSP, TAA, TDF and pectin appeared to be influenced by cultivar (papaya, guava and dragon fruit) and ripening stage (papaya and/or mango). Data demonstrate the potential benefits of several of these fruits for human health.
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Mello, Heloisa Helena C., Hyara Paula Fleuri Xavier, Alessandra Gimenez Mascarenhas, Nadja Suzana Mogyca Leandro, Edemilson Cardoso da Conceição, and Angelica Louredo Pinheiro. "PSXI-8 Effect of guava extract supplementation of japanese quail breeder (Coturnix coturnix japonica) on quality of neonate quail hatched by eggs storaged at different periods pre-incubation." Journal of Animal Science 97, Supplement_3 (2019): 378–79. http://dx.doi.org/10.1093/jas/skz258.754.
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Abstract The objective was to evaluate the use of guava extract (Psidium guajava L.) as an antioxidant additive in the diets of Japanese quails (Coturnix coturnix japonica) in laying phase and to verify the quality of neonate quail hatched by eggs stored at different periods pre-incubation. The experiment was conduced at Federal University of Goias. A four hundred and thirty-two (432) eggs of layer Japanese quails fed with guava extract (contained 2.13% ellagic acid) in the diet were incubated in a completely randomized design, in a single-stage incubator. Temperature of 37°C and humidity of 65% was manteined. The eggs were distributed in 4x2 factorial design (levels of guava extract and stored pre-incubation period) with 54 replicates, each egg being considered an experimental unit. Four levels of guava extract were added in the ration of the breeders (0.0%, 0.3%, 0.6% and 0.9%) and two stored pre-incubation period (three and nine days) were studied. The quail neonate quality and intestinal development were analyzed. The results were submitted to ANOVA and Tukey test at 5% probability. To score quality was used Fisher exact test. The egg weight, neonate quail weight and quail lenght were lower when eggs were stored for nine days (P &lt; 0.05) independent of levels of guava extract in breeder diets. The quality of neonate quail was not influenced by guava extract and stored pre-incubation period. The use of 0.9% guava extract as an antioxidant resulted in higher crypt depth in quails hatched from eggs stored for nine days. It is possible that antioxidant effect of el-lagic acid preserved the lipidic structures of the intestinal villi during the stored pre-incubation period. It is concluded that the use of 0.9% inclusion of guava extract in layer quail diets enhanced the intestinal development of the neonate quail but did not improve quality of neonate quail.
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Mello, Heloisa Helena C., Hyara Paula Fleuri Xavier, Alessandra Gimenez Mascarenhas, Itallo Conrado Araújo, Billy Noronha Marques, and Natiele Ferraz de Oliveira. "PSXI-9 Parameters of incubation of neonate japanese quail of japanese quail breeder (Coturnix coturnix japonica) fed guava extract and stored for different periods storage pre incubation." Journal of Animal Science 97, Supplement_3 (2019): 379. http://dx.doi.org/10.1093/jas/skz258.755.
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Abstract The objective was to evaluate the use of guava extract (Psidium guajava L.) as an antioxidant additive in the diets of Japanese quails (Coturnix coturnix japonica) in laying phase and to verify the incubation parameters of eggs stored at different periods pre-incubation. The experiment was conduced at Federal University of Goias. The extract contained 2.13% ellagic acid. A four hundred and thirty-two (432) eggs of Japanese quails fed with guava extract in the diet were incubated in a completely randomized design, in a single-stage incubator. Temperature of 37°C and humidity of 65% was manteined. The eggs were distributed in 4x2 factorial design (levels of guava extract and stored pre-incubation period) with 54 replicates, each egg being considered an experimental unit. Four levels of guava extract were added in diets of the breeders (0.0%, 0.3%, 0.6% and 0.9%) and two stored pre-incubation period (three and nine days) were studied. The results were submitted to analysis of variance and Tukey test at 5% probability. To embryo diagnostic was used Fisher exact test. The eclosion percentage was not influenced by factors studied. There was a significant interaction (P &lt; 0.05) between effects of levels of guava extract in diet and stored pre-incubation period on hatch window. The hatch window was shorter for quails from egg storage for nine days and breeders fed a 0.0% guava extract. The lower level of guava extract supplementation in diets (0.3%) of breeder promotes padronizing hatcheries time. The neonates quails from eggs storaged for nine days hatched in shorter period time in relation to quails from the eggs stored for three days. Values of the embryo diagnostic were not different (P &gt; 0.05). It is concluded that the use of 0.3% inclusion of guava extract containing ellagic acid in layer quail diets promotes standardization of hatchery window of neonate quails.
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Haradito, Aditya, Rohula Utami, and Asri Nursiwi. "PENGARUH EKSTRAK JAMBU BIJI MERAH (Psidium guajava Linn) TERHADAP KUALITAS DAGING SAPI DALAM PROSES CURING." Jurnal Teknologi Hasil Pertanian 14, no. 1 (2021): 44. http://dx.doi.org/10.20961/jthp.v14i1.44719.
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<p><em>Curing is a method that can be used to maintain the quality of beef. The curing method uses nitrate and nitrite compounds, which have useful roles in the curing process. However, those compounds have a side effect on the body if consumed continuously, which causes cancer disease (carcinogenic). This harmful carcinogenic property can be controlled by the addition of ascorbic acid. Ascorbic acid is commonly found in several fruits, one of which is red guava (Psidium guajava L)</em><em>. </em><em>Therefore, this study aims to find out the most optimal addition of red guava extract in maintaining the beef qualities with curing treatment on the parameters of water content, pH, whc, texture, color, ascorbic acid, and nitrite residue. This study was conducted using a Completely Randomized Design with the various concentration of red guava extract (0%-5%) and observed at soaking times of 0, 2, 4, and 6 days. The analysis was performed by twice of sample repetition and analysis repetition. The results of the analysis were statistically analyzed by One Way ANOVA continued with the DMRT test if the results were significantly different (α = 0.05). Based on the results of the study, the higher of concentration in red guava extract, the pH, water content, whc, b* color, a* color, nitrite residue were smaller while the hardness, springiness, cohesiveness, L* color, a* color, the ascorbic acid content in curing were higher. The </em><em>chosen treatment</em><em> </em><em>due to</em><em> the test parameter in this study was the addition of 4% concentration in red guava extract in the curing process with 2 days soaking times.</em></p>
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Ortíz-Gutiérrez, Marel, Ruth Alfaro-Cuevas-Villanueva, Verónica Martínez-Miranda, Orlando Hernández-Cristóbal, and Raúl Cortés-Martínez. "Reduction and Biosorption of Cr(VI) from Aqueous Solutions by Acid-Modified Guava Seeds: Kinetic and Equilibrium Studies." Polish Journal of Chemical Technology 22, no. 4 (2020): 36–47. http://dx.doi.org/10.2478/pjct-2020-0037.
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AbstractThe use of guava seeds (GS) and acid-modified guava seeds (MGS) for the removal of Cr(VI) from aqueous solutions was investigated. Batch-type experiments were performed with Cr(VI) aqueous solutions and biosorbents to determine the kinetic and equilibrium sorption parameters. Results indicated that GS and MGS were capable of reducing and remove Cr(VI) from solutions, but the reduction was only observed at some experimental conditions. Infrared analysis showed that several functional groups were involved in the reduction, and biosorption of Cr(VI), particularly alcohol, phenolic, carboxylic, and methoxymethyl structures. The mechanisms of reduction and biosorption depended upon the type of biosorbent, pH, and temperature of the system. The pseudo-second-order kinetic model describes the kinetic sorption data, and the Langmuir-Freundlich (L-F) model describes the isotherm data in most cases. Significantly high total chromium biosorption capacities were obtained. Acid modification of guava seeds improves chromium biosorption performance.
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Setiaty Pandia, Muhammad Ferdiyansyah, and Febri Maihendra. "PEMBUATAN ADSORBEN DARI KULIT BATANG JAMBU BIJI (Psidium guajava L.) UNTUK MENJERAP LOGAM TEMBAGA (Cu) DAN NIKEL (Ni) PADA LIMBAH CAIR INDUSTRI PELAPISAN LOGAM." Jurnal Teknik Kimia USU 6, no. 4 (2018): 34–40. http://dx.doi.org/10.32734/jtk.v6i4.1596.
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 This research aims to study the effect of adsorption time, adsorption temperature, pH, and the ratio of raw materials with nitric acid in the manufacture of bark guava adsorbent in reducing the metals content of copper (Cu) and nickel (Ni) in the metal wastewater industry. Materials used include, among others, industrial metal coating wastes, guava stem bark, nitric acid, and aquadest. Initially the bark of guava stalk was cleansed and mashed 70-80 size, then activated with 4 N nitric acid (HNO3) solution with a variation in the ratio of bark the guava : nitric acid is 1:1; 1:2; and 1;3 g/mL were heated at 80oC for 120 minutes. The adsorbent is then dried in the oven at 110oC for 120 minutes. Adsorbent with the highest iodine number analysis results was used in the adsorption process of Cu (II) Ni(II) metals, wherein the adsorbent massused was 2 grams in 150 ml of metallic industry liquid waste, 70 rpm stirrer speed, variation of adsorption times are 60, 90, and 120 minutes, variation of adsorption temperatures are 35oC, 45oC, and 55oC, and variation of adsorption pH are 2, 7, and 12. The result showed that the ratio of bark of guava stem: the best nitric acid was 1: 3 g/mL with iodine number of 313,020 mg/g. Based on Liquid Waste Quality Standard for Industrial Activity (KepMen LH 51/1995), the copper and nickel content in liquid waste should not exceed 3 mg/L and 3 mg/L for metal coating industry. From the results of adsorption process that has been done, got the optimum condition of adsorption of copper metal that is at 60 minutes, temperature 35oC, and pH 7 and obtained the efficiency of adsorption equal to 69,1540%, and nickel metal that is at 60 minutes, temperature 35oC, and pH 7and obtained the efficiency of adsorption equal to 75,1700%, where the result of adsorption the Cu2+ and Ni2+ metal ions are 2,8077 mg/L and 4,1100 mg/L.
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Uddin, M. S., M. N. A. Hawlader, Luo Ding, and A. S. Mujumdar. "Degradation of ascorbic acid in dried guava during storage." Journal of Food Engineering 51, no. 1 (2002): 21–26. http://dx.doi.org/10.1016/s0260-8774(01)00031-0.
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Prommaban, Adchara, Niramon Utama‐ang, Anan Chaikitwattana, Chairat Uthaipibull, and Somdet Srichairatanakool. "Linoleic acid‐rich guava seed oil: Safety and bioactivity." Phytotherapy Research 33, no. 10 (2019): 2749–64. http://dx.doi.org/10.1002/ptr.6449.
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Liu, Xiaomei, and Guochen Yang. "Clonal propagation of guava (Psidium guajava L) on nodal explants of mature elite cultivar." International Journal of Plant Biology 2, no. 1 (2011): 2. http://dx.doi.org/10.4081/pb.2011.e2.
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Guava (Psidium guajava L.) is a very valuable tropical and subtropical fruit. However, guava micro-propagation are genotypes dependent, there are several problems associated with in vitro cultures of guava including browning or blackening of culture medium due to leaching of phenolics, microbial contamination, and in vitro tissue recalcitrance. A micro-propagation system using Murashige and Skoog (MS) medium with 6-benzylaminopurine (BA), kinetin and naphthaleneacetic acid (NAA) was developed for guava (Psidium guajava L) from mature cultivar. As part of this research various disinfection methods and plant growth regulators were tested in vitro. The most effective method involved treating explants in a 15% bleach solution for 20 mins followed by culturing them in MS medium with 250 mg/L polyvinylpyrrolidone (PVP). This method maximized the percentage of bud breakage (53.3%), while producing the minimum browning rate (18.3%) for the explants. The best observed proliferation rate (71.2%) occurred on the MS medium supplemented with 4.44 μM BA, 4.65 μM kinetin (KT) and 0.54 μM NAA. It produced the highest mean number of shoots (2.2). Shoots were then rooted (65%) when dipped in 4.9 mM Indole-3-butyric acid (IBA) solution for 1 min and rooted plantlets survived (100%) after acclimatization to the greenhouse.
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Tamwing, Gabriela da Silva, Sebastião Elviro de Araújo Neto, Isabela De Almeida Rodrigues, Rosely Ferreira de Oliveira, Bruno Jhosef de Souza, and Bárbara Barbosa Mota. "Concentrations of indolebutyric acid on air-layering of guava cv. Paluma." Comunicata Scientiae 12 (December 29, 2020): e3460. http://dx.doi.org/10.14295/cs.v12.3460.
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Nowadays, the predominant technique for the commercial propagation of guava seedlings is through cuttings, using herbaceous cuttings that need a specialized infrastructure with intermittent misting, clean water, exhausters, water filters, and fans. As an alternative to plant propagation by cuttings, this study aimed to evaluate the influence of concentrations of indolebutyric acid (IBA) on the rooting of branches of the guava cv. Paluma by air-layering. The experimental design was in randomized blocks, with four replications and 10 air layers per plot. The treatments consisted of six concentrations of IBA powder mixed with industrial talcum: 0, 1,000, 2,000, 3,000, 4,000, and 5,000 mg.kg-1. Four adult guava parents that were in the off-season period were used. For the preparation of the air layers, the stems were girdled with a 4.0 cm width, using a steel blade, by removing the bark until exposing the cambium region, followed by IBA application and wrapping of the branches with a plastic bag containing moist organic substrate. The following variables were evaluated 120 days after air-layering: percentage of rooted and callused air layers, longest root length, and root dry matter. The analysis of variance indicated no significant differences between the IBA concentrations for all variables, but the rooting percentages were high (68.6 to 92.2%) regardless of the application of the exogenous auxin.
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Rehman, Muhammad Adil, Muhammad Rafique Asi, Amjad Hameed, and Leslie D. Bourquin. "Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit." Foods 9, no. 10 (2020): 1361. http://dx.doi.org/10.3390/foods9101361.
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Guava is an important climacteric fruits in terms of taste and aroma, which contains various vital nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. At ambient conditions, it exhibits a short shelf life, which makes it difficult for marketing and subsequent storage. Therefore, it is necessary to develop procedures to extend its shelf life and conserve quality. For this purpose, an aloe vera (AV) gel coating was assessed for its potential to enhance the shelf life of guava fruits. Guava fruits coated with AV gels (0, 20, 40, 60 and 80%, v/v) were evaluated for postharvest shelf life extension, changes in quality attributes, anti-oxidative activities, and flavonoid content when stored at ambient conditions (23 ± 2 °C and 70–75% relative humidity) for 12 days. The AV gel-treated fruits showed reduced increments in total sugar, malondialdehyde, and total carotene contents compared to untreated controls. AV gel-treated fruits exhibited higher contents of ascorbic acid, flavonoids (quercetin and rutin), and total phenolics in comparison to control fruits. Moreover, AV gel-treated fruits displayed greater activities of superoxide dismutase, catalase, and ascorbate peroxidase, along with higher antioxidant capacity and higher levels of total soluble solids, than untreated fruits. These results demonstrate that AV gel coating, especially at high concentrations, can be considered an eco-friendly and non-chemical substitute treatment for maintaining the postharvest quality of guava fruit.
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Xavier, H. P. F., N. S. M. Leandro, A. G. Mascarenhas, et al. "Variation in quality of newly hatched chicks from Japanese breeder quail fed guava extract." South African Journal of Animal Science 50, no. 2 (2020): 178–85. http://dx.doi.org/10.4314/sajas.v50i2.1.
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The aim of this study was to evaluate the effects of guava extract as a dietary supplement for Japanese quail hens on incubation parameters, intestinal development, and the quality of newly hatched chicks. Six hundred and forty-eight eggs were collected from Japanese quail hens fed diets with 0.0, 3.0, 6.0, and 9.0 g/kg of guava extract. The study consisted of four treatments, six replicates, and 27 eggs per replicate. The guava extract contained 2% ellagic acid. The eggs were incubated at 37.5 °C and 65% relative air humidity. The hatch window, hatchability, embryo development in unhatched eggs, quality of newly hatched quails, and intestinal histomorphometry of a duodenum segment were evaluated. Differences among the treatments in hatchability and the hatch window were not significant. The guava extract did not affect mortality rate, live pecking, dead pecking, and contaminated and inverted eggs. The number of infertile eggs was lower in the groups that received 3.0 and 9.0 g/kg of extract in their diets. Use of up to 3.0 g/kg of guava extract in the diet increased the weight of both eggs and newly hatched chicks. The quality score of newly hatched quail was similar across treatments. The inclusion of 3.0 g/kg of guava extract in the diet of Japanese quail breeder hens increased the hatchling weight of the chicks and improved the villus to crypt ratio of their duodenum.
 Keywords: embryology, embryo metabolism, hatchery, incubation, breeder nutrition
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Taha, Asia A., Fatma M. Abouzeid, Mohamed M. Elsadek, and Yasmeen M. Othman. "The Electropolishing of C-Steel in Orthophosphoric Acid Containing Methanolic Plant Extract." Journal of Chemistry 2020 (December 17, 2020): 1–18. http://dx.doi.org/10.1155/2020/6903159.
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Plant extracts have been regarded as “green” alternatives as additives for metal electropolishing improvement. Therefore, understanding the electrochemical properties and the reaction mechanisms of the electroactive compounds from the plant extracts is necessary to further explore the mechanism and application of the plant extract-based additives for metal dissolution. The C-steel electropolishing behavior in orthophosphoric acid using the galvanostatic polarization and weight loss methods was ascertained. This was inspected via anode potential-limiting current relationship measurement and comparison in a solution of regularly mounting concentrations (from 50 to 1800 ppm of methanolic marjoram, coriander seeds, chamomile, and guava leaves extract), and the influence of temperature on the dissolution kinetics was investigated. Surface morphologies, roughness, and reflection of investigated specimens were inspected with a scanning electron microscope (SEM), profilometry, and Vis-IR spectroscopy. Addition of methanolic plant extract to the electropolishing solution results in a lower limiting current. Retardation percentage gained from mass loss measurement is comparable with those obtained from measurements of galvanostatic polarization. Addition of 500 ppm of marjoram, coriander, chamomile, and guava leaves increases the degree of surface brightness and reflectance to 64.9, 56.59, 27, and 24.5, respectively, relative to electropolishing electrolyte-free solution 16. The roughness (Ra) decreased from 2.7 μm to 0.52 μm without addition of any material. Ra values are 0.28, 0.23, 0.21, and 0.17 μm in the presence of guava leaves, chamomile, coriander seeds, and marjoram.
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Oliveira, Ágda Malany Forte de, Railene Hérica Carlos Rocha de Araújo, Kalinny Araújo Alves, et al. "Active packaging using Scenedesmus sp. and agar delays maturity and maintains post-harvest quality of 'Paluma' guavas." MAY 2021, no. 15(05):2021 (May 10, 2021): 703–7. http://dx.doi.org/10.21475/ajcs.21.15.05.p3011.
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The use of new technologies is important for the preservation of guava, especially in reaching long-distance markets, being indispensable to associate storage techniques to increase the durability of fresh fruit. We evaluated the efficiency of edible coatings based on agar and Scenedemus sp. on the quality and post-harvest conservation of 'Paluma' guava. The experiment consisted of a randomized design with four replicates. The treatments (T) were composed of mixing concentrations between agar and Scenedesmus sp.: A: (0% + 0%); B: (0% + 0.5%); C: (0% + 1%); D: (0% + 2%); E: (3% + 0%); F: (3% + 0.5%); G: (4% + 0%) and H: (4% + 0.5%) applied by immersion. At the end of 11 days of storage at 10 °C ± 2ºC and 65% ± 5% RH, the fruit was analyzed. There was a significant effect (P < 0.05) of the coating based on Scenedesmus sp. on the brightness (L*) of the peel and pulp of guava, hue (°h) and chromaticity (C*) of the peel, loss of fresh mass, firmness of the pulp, ascorbic acid, titratable acidity, pH, SS/AT ratio, and total sugars. We observed a lower maturation and maintenance of the post-harvest quality of 'Paluma' guava with the active packages corresponding to treatments F and H. This included the maintenance of the indexes L*, C* and h of peel color, retention in the loss of fresh mass, in the firmness and maintenance of organic acids
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Melo, Fernanda dos Santos Nunes de, Silvanda de Melo Silva, Alex Sandro Bezerra de Sousa, et al. "Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings." Semina: Ciências Agrárias 42, no. 4 (2021): 2313–26. http://dx.doi.org/10.5433/1679-0359.2021v42n4p2313.
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Guava is a fruit rich in antioxidants and its value can be enhanced by fresh-cut processing, which increases convenience for consumption. The objective of this study was to evaluate the changes in bioactive compounds, total antioxidant activity (TAA) and microbial quality in slices of fresh-cut (FC) ‘Paluma’ guava coated with chitosan at 2% (Q), calcium chloride at 1% (CC), calcium chloride at 1% + sodium alginate at 1% (CC + A), calcium chloride at 1% + chitosan at 2% (CC + Q), and control (T - without coating). Coated slices were packed in trays, wrapped with PVC film and kept at 3 ± 1 °C and 75 ± 4% RH for 12 days and evaluated for ascorbic acid, lycopene, β-carotene, total extractable polyphenols (TEP), and TAA by ABTS+- and DPPH . Ascorbic acid content of slices did not differ by coatings, but TEP was higher in slices coated with Q. The TAA by DPPH was higher in slices coated with Q, however, by ABTS+- it was higher in those coated with Q, CC and CC + Q. No thermotolerant coliforms or Salmonella were detected in FC guava from any treatment. However, slices coated with Q showed the lowest counts of total coliforms and molds and yeasts. Therefore, the application of Q coating provided microbiological safety to FC guava, still maintaining the levels of bioactive compounds and TAA superior to the control slices, which can characterize this as a healthy FC product, with superior functional potential.
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Lima, R. P., G. C. Silva, A. L. Dantas, et al. "Ascorbic acid redox metabolism in ‘Paluma’ guava under nitrogen fertilization." Acta Horticulturae, no. 1194 (March 2018): 389–96. http://dx.doi.org/10.17660/actahortic.2018.1194.56.
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Siddiqui, S., R. K. Sharma, and O. P. Gupta. "Physiological and Quality Response of Guava Fruits to Posture during Storage." HortScience 26, no. 10 (1991): 1295–97. http://dx.doi.org/10.21273/hortsci.26.10.1295.
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Fruits from the winter season crop of guava (Psidlum guajava L.) were harvested at the green mature stage and stored at ambient conditions in three postures: 1) natural, pedicel end vertically upward; 2) reverse, pedicel end vertically downward; and 3) horizontal, pedicel end sideways. Fruits in the natural posture showed minimum physiological loss in weight, ripening percentage, ethylene and CO2 evolution rates, and maximum soluble solids and ascorbic acid concentrations during storage. Organoleptic rating and other characteristics indicate that guava fruits should be packed in the natural posture to retain better quality for longer periods.
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Sabaghnia, Zeiynab, and Fariborz Zaree Nahandi. "Effects of Forchlorofenuron (CPPU) treatment on fruit properties in the fruit of common guava." Annales Universitatis Mariae Curie-Sklodowska, sectio C – Biologia 72, no. 2 (2019): 7. http://dx.doi.org/10.17951/c.2017.72.2.7-14.
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<p>The common guava is a small tree from Myrtacaeae family which is cultivated for its fruits. Researches have explored new methods to promote fruit yields and quality of crops. Application of Forchlorofenuron or CPPU (with Molecular Formula: C12H10CIN3O) improves the fruit size as well as its quality, but there has not been an investigation evaluating its effects on common guava fruit under field conditions. This research was performed to study the effects of different doses of CPPU (0, 10, 20 and 40 mg L-1) on common guava fruit size and quality characteristics under field conditions. Analysis of variance and LSD (least significant differences) mean compression indicated that total soluble solids, total acidity, ascorbic acid or vitamin C, fruit firmness, phenolics, 1,1-Diphenyl-2-picrylhydrazyl (DPPH), polygalacturonase, pectin methyl esterase and ethylene were significantly different in most traits and CPPU-40 produced high means. The principal components (PC) analysis explained 95% of the total variation and the first two principal components (PC1 and PC2) explained 78% and 17% of the total variation, respectively. According to biplot, CPPU-40 had the highest values for all of the measured traits except DPPH, ethylene and polygalacturonase. The most prominent relations by biplot were a strong positive correlation among phenolics, fruit firmness, total acidity, total soluble solids and ascorbic acid as indicated by the small obtuse angles between their vectors. The measured traits were grouped into two clusters and cutoff point verified via Wilks’ lambda statistics. Cluster I consisted of three traits (ascorbic acid or vitamin C, fruit firmness and ethylene) while cluster II included total soluble solids. Findings of this study suggest that CPPU can be used as an effective growth regulator to improve the size and quality of common guava fruit.</p>
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Prommaban, Adchara, Niramon Utama-ang, Anan Chaikitwattana, Chairat Uthaipibull, John B. Porter, and Somdet Srichairatanakool. "Phytosterol, Lipid and Phenolic Composition, and Biological Activities of Guava Seed Oil." Molecules 25, no. 11 (2020): 2474. http://dx.doi.org/10.3390/molecules25112474.
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Plant seeds have been found to contain bioactive compounds that have potential nutraceutical benefits. Guava seeds (Psidium guajava) are by-products in the beverage and juice industry; however, they can be utilized for a variety of commercial purposes. This study was designed to analyze the phytochemicals of the n-hexane extract of guava seed oil (GSO), to study its free-radical scavenging activity, and to monitor the changes in serum lipids and fatty acid profiles in rats that were fed GSO. The GSO was analyzed for phytochemicals using chromatographic methods. It was also tested for free-radical scavenging activity in hepatoma and neuroblastoma cells, and analyzed in terms of serum lipids and fatty acids. GSO was found to contain phenolic compounds (e.g., chlorogenic acid and its derivatives) and phytosterols (e.g., stimasterol, β-sitosterol and campesterol), and exerted radical-scavenging activity in cell cultures in a concentration-dependent manner. Long-term consumption of GSO did not increase cholesterol and triglyceride levels in rat serum, but it tended to decrease serum fatty acid levels in a concentration-dependent manner. This is the first study to report on the lipid, phytosterol and phenolic compositions, antioxidant activity, and the hepato- and neuro-protection of hydrogen peroxide-induced oxidative stress levels in the GSO extract.
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Yusuf, Sadiq, Abdulkareem Agunu, Nna Venessa Katung, and Uduak Umana. "Ethanolic Leaf Extract of Psidium Guajava L. [Myrtaceae] Protects the Stomach against Ischemia-Reperfusion Induced Gastric Mucosal Injury." Asian Journal of Medical Sciences 1, no. 1 (2010): 1–3. http://dx.doi.org/10.3126/ajms.v1i1.2452.
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Objective: Decoction of the root, bark or leaves of Psidium guajava universally known guava has a long history of dietary and medicinal uses in Africa. This study was designed to investigate the gastric secretory and protective properties of leaf extract of guava on ischemia-reperfusion (I-R) induced gastric mucosal injury in rats.Methods: Male Wistar rats (n = 40) were divided in eight groups. Group 1 served as control group, group 2 animals were subjected to I-R without treatment, groups 3, 4, 5 and 7 were pretreated with 25, 50, 100 mg/kg of the extract orally 10 mg/kg indomethacin intraperitoneally [i.p.] 30 min before I-R respectively. Group 6 animals were pretreated with indomethacin [10mg/kg, i.p.] without I-R while group 8 animals were administered with 100mg/kg guava extract 30 minutes before administration of indomethacin [10mg/kg, i. p.] and subjected to I-R. Extent of mucosal damage was assessed by calculating the ulcer index while adherent mucus was determined by the Alcian Blue method.Results: The results obtained indicated that oral pretreatment of rats with extract of guava leaves significantly reduced and reversed I-R induced mucosal injury (P < 0.001), reduced gastric acid and adherent mucus on the gastric mucosa (P < 0.05) respectively. Indomethacin aggravated the mucosal injury induced by I-R which was reversed by 100 mg/kg extract of guava.Conclusion: In conclusion, the stimulation of mucus secretion by guava extract may be responsible for its gastro-protective properties against I-R induced mucosal injury.Keywords: guava extract; gastric mucosa; ischemia-reperfusion; indomethacin; Psidium guajavaDOI: 10.3126/ajms.v1i1.2452Asian Journal of Medical Sciences Vol.1(1) 2010 p.1-3
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Wahyuntari, Evi, and Sri Wahtini. "The effect of guava juice toward haemoglobin levels in pregnant women." International Journal of Research in Medical Sciences 8, no. 2 (2020): 508. http://dx.doi.org/10.18203/2320-6012.ijrms20200226.
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Background: The prevalence of anemia among pregnant women is 33-75% in developing countries. Iron deficiency is a common cause of anaemia. Absorption of iron can be achieved by increasing the content of diets containing vitamin C or ascorbic acid (AA) such as those in vegetables and fruit. The purpose of this study was to assess the effect of guava juice on the haemoglobin levels of pregnant women.Methods: The study was conducted using quasi-experiment. Sample was determined by the consecutive sampling method. 29 respondents were selected from each group. Both groups were given iron supplements of 2x1 for 2 weeks, while the control group besides receiving iron supplement therapy also consumed 200 ml/day guava juice for 2 weeks, with the inclusion criteria of third trimester pregnant women, anemia, no pregnancy complications and willing to be a respondent by signing an informed consent. Exclusion criteria not having a routine ANC at the Kalasan primary Health. Data collection was conducted using demographic data questionnaire, Observation Sheet of the provision of Fe tablets and guava juice and the measurement of hemoglobin levels with a hemocue.Results: There was an increase in Haemoglobin levels in the group given iron supplement therapy and consumption of 200 ml guava juice/day for 2 weeks with a p value of <0.05.Conclusions: Consumption of guava juice of 200 ml/day for 2 weeks increases the haemoglobin in pregnant women with anemia.
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Kumar, Manoj, Maharishi Tomar, Ryszard Amarowicz, et al. "Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities." Foods 10, no. 4 (2021): 752. http://dx.doi.org/10.3390/foods10040752.
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Psidium guajava (L.) belongs to the Myrtaceae family and it is an important fruit in tropical areas like India, Indonesia, Pakistan, Bangladesh, and South America. The leaves of the guava plant have been studied for their health benefits which are attributed to their plethora of phytochemicals, such as quercetin, avicularin, apigenin, guaijaverin, kaempferol, hyperin, myricetin, gallic acid, catechin, epicatechin, chlorogenic acid, epigallocatechin gallate, and caffeic acid. Extracts from guava leaves (GLs) have been studied for their biological activities, including anticancer, antidiabetic, antioxidant, antidiarrheal, antimicrobial, lipid-lowering, and hepatoprotection activities. In the present review, we comprehensively present the nutritional profile and phytochemical profile of GLs. Further, various bioactivities of the GL extracts are also discussed critically. Considering the phytochemical profile and beneficial effects of GLs, they can potentially be used as an ingredient in the development of functional foods and pharmaceuticals. More detailed clinical trials need to be conducted to establish the efficacy of the GL extracts.
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Santos, Carlos Antonio Fernandes, Luiz Cláudio Corrêa, and Soniane Rodrigues da Costa. "Genetic divergence among Psidium accessions based on biochemical and agronomic variables." Crop Breeding and Applied Biotechnology 11, no. 2 (2011): 149–56. http://dx.doi.org/10.1590/s1984-70332011000200007.
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Sixty-nine Psidium accessions collected in six Brazilian states were analyzed by two non-hierarchical clustering methods and principal components (PC), to provide orientation for breeding programs. The variables ascorbic acid, β-carotene, lycopene, total phenols, total flavonoids, antioxidant activity, titrable acidity, soluble solids, total soluble sugars, moisture content, lateral and transversal fruit diameter, fruit pulp and seed weighs, and plant fruit number and weight were analyzed. Specific groups were observed for the araçazeiros accessions, by the Tocher and the k-means methods, as well as by the three-dimensional dispersion of the four PCs. The clustering separated accessions of araçazeiros from the guava. There was no specific grouping in terms of States of origin, indicating the absence of barriers in the guava propagation accessions. Analyses suggested the collection of a greater number of guava germplasm samples from a smaller number of regions and divergent accessions with high nutritional compound levels to develop new cultivars.
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Barion, Gabriela Cristina, Ana Carolina Pelaes Vital, Paula Toshimi Matumoto-Pintro, and Cássia Inês Lourenzi Franco Rosa. "Influence of glucomannan edible coating in guava quality during storage." Research, Society and Development 9, no. 10 (2020): e2639108432. http://dx.doi.org/10.33448/rsd-v9i10.8432.
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Guava (Psidium guajava) is a highly perishable fruit and is considered as climacteric. Therefore, some alternatives are studied to prolong post-harvest conservation, one of them being the application of edible coatings, which are based on polysaccharides. The objective of this study was to evaluate the post-harvest conservation of uncoated (control – T0) guavas and with edible coating containing 0.5% (T0.5) and 1.0% (T1.0) of konjac glucomannan. The fruits were immersed in the solutions and stored under refrigeration at 4 ° C for analysis at 7 and 15 days of storage. The main parameters evaluated in relation to fruit quality during storage were firmness and color, and with the coating application it was possible to observe a maintenance of these parameters when compared to the control (p <0.05). Besides that, the fruits with coating presented a lower loss of mass. The other parameters evaluated were not influenced by coating addition (p> 0.05), such as pH, acidity, soluble solids, ascorbic acid, luminosity and redness of the peel and color of the pulp. Therefore, coatings made with glucomannan from Konjac may be an alternative to guarantee the quality of fruits during its commercialization, increasing its shelf life.
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Iamjud, K., N. Banyen, U. Boonprakob, and K. Thaipong. "ASCORBIC ACID, TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITY OF GUAVA LEAF EXTRACTS." Acta Horticulturae, no. 1024 (March 2014): 367–72. http://dx.doi.org/10.17660/actahortic.2014.1024.50.
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Santos, Talita M., Men de Sá M. Souza Filho, Ebenézer de O. Silva, et al. "Enhancing storage stability of guava with tannic acid-crosslinked zein coatings." Food Chemistry 257 (August 2018): 252–58. http://dx.doi.org/10.1016/j.foodchem.2018.03.021.
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Barata-Soares, Anderson D., Maria Luiza P. A. Gomez, Carlos Henrique de Mesquita, and Franco M. Lajolo. "Ascorbic acid biosynthesis: a precursor study on plants." Brazilian Journal of Plant Physiology 16, no. 3 (2004): 147–54. http://dx.doi.org/10.1590/s1677-04202004000300004.
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Since the first isolation of ascorbic acid (AsA) in 1928, few papers have been published regarding the biosynthesis of AsA in plants, especially in fruits. It took as long as 1998, before Wheeler, Jones and Smirnoff, based on a study with Arabidopsis leaves, proposed what can be considered the main pathway of biosynthesis of AsA, in which L-galactose (L-GAL) is a key precursor. This paper reports the effectiveness of some precursors (cold or radiolabeled) in the biosynthesis of AsA in different plants: green sweet pepper, white-pulp guava, red-pulp guava, papaya and strawberry at two ripening stages (mature green and ripe for papaya and mature green and half red for strawberry) and broccoli. The 'Smirnoff-Wheeler' pathway was functioning and active in all sources studied, as demonstrated by the increase in AsA contents and incorporation of labeled precursors into AsA. In papaya, the AsA content in the ripe fruit was higher than in the mature green, indicating the synthesis of AsA during ripening. On the other hand, the AsA content in the mature green strawberry was similar to that of the half red fruits. Our data demonstrate that L-GAL and L-Galactono-1,4-lactone (L-GL) are effective precursors for the biosynthesis of AsA in fruits and also provided additional evidence for the participation of D-mannose (D-MAN) and D-glucose-1P in the biosynthesis of AsA in plants.
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Sancho, Soraya de Oliveira, Ana Raquel Araújo da Silva, Allan Nilson de Sousa Dantas, et al. "Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements." Journal of Chemistry 2015 (2015): 1–8. http://dx.doi.org/10.1155/2015/264284.
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Seven residues from tropical fruit (acerola, cashew apple, guava, mango, papaya, pineapple, and sapota) processing were prospected for physicochemical parameters (pH, total soluble solids, water activity, reducing sugar, acidity, protein, moisture, ash, and lipids), functional compounds (total phenolic content, anthocyanins, ascorbic acid, and free radical scavenging activity—DPPH), fatty acid profile, and mineral content. Prospection of these industrial residues aimed its use as potential sources for food supplementation. Acerola residue was found to be a valuable source of anthocyanins, phenolics, and vitamin C; cashew apple residue could be a source of unsaturated fatty acids; pineapple and papaya residues could be used, respectively, as manganese and phosphorous source.
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Mahawar, Manoj Kumar, Kirti Jalgaonkar, Bhushan Bibwe, Tushar Kulkarni, Bharat Bhushan, and Vijay Singh Meena. "Optimization of mixed aonla-guava fruit bar using response surface methodology." Nutrition & Food Science 48, no. 4 (2018): 621–30. http://dx.doi.org/10.1108/nfs-09-2017-0189.
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Purpose This paper aims to optimize the quantum of aonla pulp that could be mixed with guava pulp to make a nutritional rich fruit bar. The developed fruit bar will not only help in the improvement of processing value of both Guava and underused but highly nutritional Aonla but also serve the purpose of improvement in nutritional status of consumers. Design/methodology/approach Response surface methodology (RSM) using Box–Behnken design was used with the process variables as aonla and guava pulp ratio, PR (30:70, 40:60, 50:50); pectin concentration, PC (0, 0.15, 0.30%); and drying temperature, DT (50, 60, 70°C) for optimization of process conditions. The prepared mixed fruit leather was evaluated for physico-chemical, textural and sensory properties such as titratable acidity (TA), ascorbic acid content (AA), L value (lightness), cutting force (CF), taste and overall acceptability (OAA). Findings Second-order regression models fitted for TA, AA, L value (lightness), CF, taste and OAA were highly significant (P = 0.01) with the coefficient of determination (R2 = 0.85). The TA and AA of mixed fruit bar increased whereas L value, CF, taste and OAA decreased with increasing level of aonla pulp in the blend formulation. The optimum process conditions for mixed aonla-guava bar with desirable characteristics were 40:60 (PR), 0.02% (PC) and 56°C (DT). The corresponding optimum values of TA, AA, L value, CF, taste and OAA were 1.00%, 164 mg/100 g, 50, 5066 g, 7.83 and 7.92, respectively. The design formulation and data analysis using RSM validated the optimum solution. Originality/value This paper demonstrates that optimum blending of aonla and guava pulp has improved the overall nutritional characteristics and acceptability of the final product. This will not only help in reducing the associated post-harvest losses but also encourage the cultivators/local processing industries by stabilizing the price during glut sea.
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Queiroz Nazareno, Lailla Sabrina, Ana Karolina De Oliveira Sá Acevedo, and Edvaldo Renner Da Costa Cardoso. "Characterization and quality assessment of frozen tropical fruit pulp." REVISTA AGRO@MBIENTE ON-LINE 13 (December 6, 2019): 287. http://dx.doi.org/10.18227/1982-8470ragro.v13i0.5559.
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Given the increase in the production, commercialization andconsumption of fruit pulp in southwest Piauí state (PI), Brazil, research is needed to gain information on the composition of products already on the market. As such, this study aimed to assess the quality of fruit pulp based on standards established by current legislation. The pulps studied were acerola, cajá, cupuaçu, guava and passion fruit, which were thawed and homogenized. The samples were stored with three replications and the following assessed: total soluble solids (TSS), tritratable acidity (TA), pH and total vitamin C. The TSS (°Brix) and TA (% citric acid) values in acerola, cajá, cupuaçu, guava and passion fruit pulps were 5.20º and 1.02%, 3.20º and 0.86%, 13.24º and 2.42%, 4.80° and 0.64% and 6.20º and 2.41%, respectively. The pH values of acerola (3.00) and cupuaçu (3.02) pulps were in line with legislation (Ordinance 58, of August 30, 2016), whereas cajá (2.05), guava (2.72) and passion fruit (2.72) were below the established limit. With respect to vitamin C, acerola (1015.42 mg per 100 g), cajá (49.60 mg per 100 g), guava (29.0 mg per 100 g) and passion fruit (22.25 mg per 100 g) were in accordance with legislation, where as cupuaçu was below the legally stipulated content (11.68 mg per 100 g). All the pulps studied had at least one characteristic that did not meet the minimum legal requirement, which can be resolved by adopting good manufacturing practices that comply with legislation.