Determinación de vitamina C, compuestos fenólicos totales y actividad antioxidante de frutas de guayaba (Psidium guajava L.) cultivadas en Colombia

Simple item page
dc.contributor.authorDayana Rojas-Barquera
dc.contributor.authorCarlos‐Eduardo Narváez‐Cuenca
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:34:10Z
dc.date.available2026-03-22T14:34:10Z
dc.date.issued2009
dc.descriptionCitaciones: 24
dc.description.abstractIN GUAVA (Psidium guajava L.) FRUITS FROM COLOMBIA. Some physicochemical parameters, vitamin C, total phenolic compounds and antioxidant activity (AA) measured by ABTS, FRAP and DPPH methods were determinated in four different varieties of ripe guava produced in Colombia. Samples were statistically similar in their titratable acidity. Soluble solids were statistically similar and higher in "Pear", "Pink Regional", and "White Regional", but lower in "Apple" guavas. Vitamin C was statistically lower in "Pear" guava. Phenolics, ABTS-, FRAP-, and DPPH-AA were statistically lower in "Apple" guava if compared in wet basis. "Pink Regional" and "White Regional" contained the highest levels in vitamin C, phenolics and antioxidant activity.
dc.identifier.doi10.1590/s0100-40422009000900019
dc.identifier.urihttps://doi.org/10.1590/s0100-40422009000900019
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/47274
dc.language.isoes
dc.publisherBrazilian Chemical Society
dc.relation.ispartofQuímica Nova
dc.sourceUniversity of San Simón
dc.subjectPsidium
dc.subjectDPPH
dc.subjectABTS
dc.subjectVitamin C
dc.subjectPEAR
dc.subjectChemistry
dc.subjectAntioxidant
dc.subjectTitratable acid
dc.subjectAscorbic acid
dc.subjectFood science
dc.titleDeterminación de vitamina C, compuestos fenólicos totales y actividad antioxidante de frutas de guayaba (Psidium guajava L.) cultivadas en Colombia
dc.typearticle

Files

Collections

Artículo Científico Publicado