Resumo

OLAYA ZEA, JULIO ANDRÉS  e  RESTREPO SANCHEZ, LUZ PATRICIA. Study of Phenolic Compounds and Antioxidant Activity of Guava in Different Stage of Ripening. Acta biol.Colomb. [online]. 2012, vol.17, n.3, pp.611-624. ISSN 0120-548X.

This work studied the phenolic content, antioxidant activity and the content of vitamin C in different stages of maturity of the fruits of three varieties of guava in Colombia. We worked with two wild varieties, the regional red (RR) and white regional (RB) and a promising character as is the variety guavatá victory (GV), all from the Suárez River region (Santander, Colombia). Ethanol extracts were obtained and evaluated free phenol content, antioxidant capacity by ABTS^•+ and DPPH^•, FRAP, bleaching of ß-carotene and vitamin C by HPLC. The RB when ripe showed higher value of free phenolic content and antioxidant capacities and best RR was the one with higher value of vitamin C.

Palavras-chave : Antioxidants; guava; HPLC; phenols; ripening; vitamin C.

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