Resumo

ESPINAL R, Mauricio; DAZA A, Jorge Iván  e  RESTREPO S, Luz Patricia. Lipophilic antioxidant activity of guava fruit varieties Palmira ICA I, Regional Roja and Regional Blanca in four ripening stages. Agron. colomb. [online]. 2012, vol.30, n.2, pp.251-259. ISSN 0120-9965.

We determined the lipophilic antioxidant activity and β-carotene content with HPLC-UV in guava fruit Psidium guajava L.) varieties Palmira ICA I, Regional Roja and Regional Blanca in the ripening stages: green, semi-ripe, mature and senescent. It was established that the β-carotene content and lipophilic antioxidant activity increased during the ripening process up to the climacteric maximum and decreased during senescence; lipophilic antioxidant activity being higher in the varieties Palmira ICA I (13.06 μmol α-tocoferol/g fruit) and regional roja (14.08 μmol a-tocopherol/g fruit) and lower in the regional blanca variety (7.04 μmol a-tocopherol/g fruit), while β-carotene content was highest in the regional roja variety (85.26 Eq. retinol/100 g fruit) followed by the varieties Palmira ICA I (10.53 Eq. retinol/100 g fruit) and regional blanca (5.78 Eq. retinol/100 g fruit). The best correlation between lipophilic antioxidant activity and β-carotene content was observed in the ‘regional roja’ (r² = 0.830), while the varieties Palmira ICA I and regional blanca showed no correlation

Palavras-chave : Psidium guajava L.; β-carotene; postharvest; regional varieties.

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