Flavonoid profile and antioxidant activity of pink guava

Khalid Hamid Musa^a,*, Aminah Abdullah^a, Vimala Subramaniam^b

ABSTRACT: This article determines ascorbic acid, total phenolic content and the antioxidant capacity of whole fruit, flesh, and skin fractions of two varieties of pink guava widely produced in Malaysia (semenyih and sungkai). They were analysed and specific flavonoid compounds (apigenin, isorhamentin, kaempferol, luteolin, myricetin, and quercetin) were determined. Ascorbic acid, total phenolic content and antioxidant capacity was found to be higher in semenyih than in sungkai, mainly in the skin fraction. The predominant flavonoid in all pink guava fractions was kaempferol, with sungkai flesh having the highest kaempferol content. The pink guava represents an important source of antioxidant flavonoid compounds that may have health benefits.

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^a	School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
^b	Medicinal Plant Program, Biotechnology Division, Forest Research Institute Malaysia (FRIM), Kepong, Selangor, Malaysia

* Corresponding author, E-mail: khalid.hamid@ukm.edu.my

Received 26 Jan 2015, Accepted 23 Mar 2015

Flavonoid profile and antioxidant activity of pink guava

Khalid Hamid Musaa,*, Aminah Abdullaha, Vimala Subramaniamb

Khalid Hamid Musa^a,*, Aminah Abdullah^a, Vimala Subramaniam^b