Chemical, bioactive and color analysis in three varieties of guava
DOI:
https://doi.org/10.29312/remexca.v15i6.3360Keywords:
Psidium guajava L., phytochemicals, vitamin CAbstract
Guava (Psidium guajava L.) is a fruit highly prized for its nutritional value and antioxidant capacity. In Mexico, the state of Zacatecas is the third largest guava producer. In the south of the state is the region of Santiago el Chique, which contributes to this production. This work aimed to determine the moisture, °Brix, titratable acidity, pH, ascorbic acid content, color, as well as the content of total polyphenols and antioxidant capacity of three varieties of guava (Blanca, China and Fresa), acquired in 2022 with producers in the locality of Santiago el Chique, Zacatecas. The analyses were conducted in the Food Research and Safety Laboratory of the nutrition academic program of the Autonomous University of Zacatecas. The results showed significant differences in practically all the parameters analyzed, except in the case of the percentage of moisture. Compared to the other varieties, the high concentration of ascorbic acid in the ‘Fresa’ guava stands out.
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