Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan

The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Muhammad Ashraf [verfasserIn] M. Ashrafuzzaman [verfasserIn] Bushra Sultana [verfasserIn] Farooq Anwar [verfasserIn] Rehana Naseer [verfasserIn] Javaria Gull [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2012

Schlagwörter:	guava ripening vitamin C phenolic contents antioxidant activity

Übergeordnetes Werk:	In: Molecules - MDPI AG, 2003, 17(2012), 3, Seite 3165-3180
Übergeordnetes Werk:	volume:17 ; year:2012 ; number:3 ; pages:3165-3180

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/molecules17033165

Katalog-ID:	DOAJ010847146

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520			\|a The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan (Islamabad, Faisalabad and Bhakkar). The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, followed by the semi-ripe (G2) and fully-ripe (G3) stages. On the other hand, vitamin C content increased as the fruit maturity progressed, with highest value seen at the fully-ripe stage (G3) followed by the semi-ripe (G2) and un-ripe stage (G1). The concentration of vitamin C in fruits varied as: Faisalabad (136.4–247.9 mg 100 g−1), Islamabad (89.7–149.7 mg 100 g−1) and Bhakkar (73.1–129.5 mg 100 g−1). The results showed that different stages of maturation and geographical locations had profound effects on the antioxidant activity and vitamin C contents of guava fruit.
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allfields	10.3390/molecules17033165 doi (DE-627)DOAJ010847146 (DE-599)DOAJ1f60bb70f7c34826825194c589e4b7da DE-627 ger DE-627 rakwb eng QD241-441 Muhammad Ashraf verfasserin aut Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan (Islamabad, Faisalabad and Bhakkar). The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, followed by the semi-ripe (G2) and fully-ripe (G3) stages. On the other hand, vitamin C content increased as the fruit maturity progressed, with highest value seen at the fully-ripe stage (G3) followed by the semi-ripe (G2) and un-ripe stage (G1). The concentration of vitamin C in fruits varied as: Faisalabad (136.4–247.9 mg 100 g−1), Islamabad (89.7–149.7 mg 100 g−1) and Bhakkar (73.1–129.5 mg 100 g−1). The results showed that different stages of maturation and geographical locations had profound effects on the antioxidant activity and vitamin C contents of guava fruit. guava ripening vitamin C phenolic contents antioxidant activity Organic chemistry M. Ashrafuzzaman verfasserin aut Bushra Sultana verfasserin aut Farooq Anwar verfasserin aut Rehana Naseer verfasserin aut Javaria Gull verfasserin aut In Molecules MDPI AG, 2003 17(2012), 3, Seite 3165-3180 (DE-627)311313132 (DE-600)2008644-1 14203049 nnns volume:17 year:2012 number:3 pages:3165-3180 https://doi.org/10.3390/molecules17033165 kostenfrei https://doaj.org/article/1f60bb70f7c34826825194c589e4b7da kostenfrei http://www.mdpi.com/1420-3049/17/3/3165/ kostenfrei https://doaj.org/toc/1420-3049 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2012 3 3165-3180
spelling	10.3390/molecules17033165 doi (DE-627)DOAJ010847146 (DE-599)DOAJ1f60bb70f7c34826825194c589e4b7da DE-627 ger DE-627 rakwb eng QD241-441 Muhammad Ashraf verfasserin aut Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan (Islamabad, Faisalabad and Bhakkar). The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, followed by the semi-ripe (G2) and fully-ripe (G3) stages. On the other hand, vitamin C content increased as the fruit maturity progressed, with highest value seen at the fully-ripe stage (G3) followed by the semi-ripe (G2) and un-ripe stage (G1). The concentration of vitamin C in fruits varied as: Faisalabad (136.4–247.9 mg 100 g−1), Islamabad (89.7–149.7 mg 100 g−1) and Bhakkar (73.1–129.5 mg 100 g−1). The results showed that different stages of maturation and geographical locations had profound effects on the antioxidant activity and vitamin C contents of guava fruit. guava ripening vitamin C phenolic contents antioxidant activity Organic chemistry M. Ashrafuzzaman verfasserin aut Bushra Sultana verfasserin aut Farooq Anwar verfasserin aut Rehana Naseer verfasserin aut Javaria Gull verfasserin aut In Molecules MDPI AG, 2003 17(2012), 3, Seite 3165-3180 (DE-627)311313132 (DE-600)2008644-1 14203049 nnns volume:17 year:2012 number:3 pages:3165-3180 https://doi.org/10.3390/molecules17033165 kostenfrei https://doaj.org/article/1f60bb70f7c34826825194c589e4b7da kostenfrei http://www.mdpi.com/1420-3049/17/3/3165/ kostenfrei https://doaj.org/toc/1420-3049 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2012 3 3165-3180
allfields_unstemmed	10.3390/molecules17033165 doi (DE-627)DOAJ010847146 (DE-599)DOAJ1f60bb70f7c34826825194c589e4b7da DE-627 ger DE-627 rakwb eng QD241-441 Muhammad Ashraf verfasserin aut Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan (Islamabad, Faisalabad and Bhakkar). The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, followed by the semi-ripe (G2) and fully-ripe (G3) stages. On the other hand, vitamin C content increased as the fruit maturity progressed, with highest value seen at the fully-ripe stage (G3) followed by the semi-ripe (G2) and un-ripe stage (G1). The concentration of vitamin C in fruits varied as: Faisalabad (136.4–247.9 mg 100 g−1), Islamabad (89.7–149.7 mg 100 g−1) and Bhakkar (73.1–129.5 mg 100 g−1). The results showed that different stages of maturation and geographical locations had profound effects on the antioxidant activity and vitamin C contents of guava fruit. guava ripening vitamin C phenolic contents antioxidant activity Organic chemistry M. Ashrafuzzaman verfasserin aut Bushra Sultana verfasserin aut Farooq Anwar verfasserin aut Rehana Naseer verfasserin aut Javaria Gull verfasserin aut In Molecules MDPI AG, 2003 17(2012), 3, Seite 3165-3180 (DE-627)311313132 (DE-600)2008644-1 14203049 nnns volume:17 year:2012 number:3 pages:3165-3180 https://doi.org/10.3390/molecules17033165 kostenfrei https://doaj.org/article/1f60bb70f7c34826825194c589e4b7da kostenfrei http://www.mdpi.com/1420-3049/17/3/3165/ kostenfrei https://doaj.org/toc/1420-3049 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2012 3 3165-3180
allfieldsGer	10.3390/molecules17033165 doi (DE-627)DOAJ010847146 (DE-599)DOAJ1f60bb70f7c34826825194c589e4b7da DE-627 ger DE-627 rakwb eng QD241-441 Muhammad Ashraf verfasserin aut Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan (Islamabad, Faisalabad and Bhakkar). The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, followed by the semi-ripe (G2) and fully-ripe (G3) stages. On the other hand, vitamin C content increased as the fruit maturity progressed, with highest value seen at the fully-ripe stage (G3) followed by the semi-ripe (G2) and un-ripe stage (G1). The concentration of vitamin C in fruits varied as: Faisalabad (136.4–247.9 mg 100 g−1), Islamabad (89.7–149.7 mg 100 g−1) and Bhakkar (73.1–129.5 mg 100 g−1). The results showed that different stages of maturation and geographical locations had profound effects on the antioxidant activity and vitamin C contents of guava fruit. guava ripening vitamin C phenolic contents antioxidant activity Organic chemistry M. Ashrafuzzaman verfasserin aut Bushra Sultana verfasserin aut Farooq Anwar verfasserin aut Rehana Naseer verfasserin aut Javaria Gull verfasserin aut In Molecules MDPI AG, 2003 17(2012), 3, Seite 3165-3180 (DE-627)311313132 (DE-600)2008644-1 14203049 nnns volume:17 year:2012 number:3 pages:3165-3180 https://doi.org/10.3390/molecules17033165 kostenfrei https://doaj.org/article/1f60bb70f7c34826825194c589e4b7da kostenfrei http://www.mdpi.com/1420-3049/17/3/3165/ kostenfrei https://doaj.org/toc/1420-3049 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2012 3 3165-3180
allfieldsSound	10.3390/molecules17033165 doi (DE-627)DOAJ010847146 (DE-599)DOAJ1f60bb70f7c34826825194c589e4b7da DE-627 ger DE-627 rakwb eng QD241-441 Muhammad Ashraf verfasserin aut Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan (Islamabad, Faisalabad and Bhakkar). The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, followed by the semi-ripe (G2) and fully-ripe (G3) stages. On the other hand, vitamin C content increased as the fruit maturity progressed, with highest value seen at the fully-ripe stage (G3) followed by the semi-ripe (G2) and un-ripe stage (G1). The concentration of vitamin C in fruits varied as: Faisalabad (136.4–247.9 mg 100 g−1), Islamabad (89.7–149.7 mg 100 g−1) and Bhakkar (73.1–129.5 mg 100 g−1). The results showed that different stages of maturation and geographical locations had profound effects on the antioxidant activity and vitamin C contents of guava fruit. guava ripening vitamin C phenolic contents antioxidant activity Organic chemistry M. Ashrafuzzaman verfasserin aut Bushra Sultana verfasserin aut Farooq Anwar verfasserin aut Rehana Naseer verfasserin aut Javaria Gull verfasserin aut In Molecules MDPI AG, 2003 17(2012), 3, Seite 3165-3180 (DE-627)311313132 (DE-600)2008644-1 14203049 nnns volume:17 year:2012 number:3 pages:3165-3180 https://doi.org/10.3390/molecules17033165 kostenfrei https://doaj.org/article/1f60bb70f7c34826825194c589e4b7da kostenfrei http://www.mdpi.com/1420-3049/17/3/3165/ kostenfrei https://doaj.org/toc/1420-3049 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2012 3 3165-3180
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callnumber-first	Q - Science
author	Muhammad Ashraf
spellingShingle	Muhammad Ashraf misc QD241-441 misc guava misc ripening misc vitamin C misc phenolic contents misc antioxidant activity misc Organic chemistry Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan
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topic_title	QD241-441 Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan guava ripening vitamin C phenolic contents antioxidant activity
topic	misc QD241-441 misc guava misc ripening misc vitamin C misc phenolic contents misc antioxidant activity misc Organic chemistry
topic_unstemmed	misc QD241-441 misc guava misc ripening misc vitamin C misc phenolic contents misc antioxidant activity misc Organic chemistry
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title	Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan
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title_full	Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan
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author_browse	Muhammad Ashraf M. Ashrafuzzaman Bushra Sultana Farooq Anwar Rehana Naseer Javaria Gull
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title_sort	variation in antioxidant attributes at three ripening stages of guava (psidium guajava l.) fruit from different geographical regions of pakistan
callnumber	QD241-441
title_auth	Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan
abstract	The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan (Islamabad, Faisalabad and Bhakkar). The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, followed by the semi-ripe (G2) and fully-ripe (G3) stages. On the other hand, vitamin C content increased as the fruit maturity progressed, with highest value seen at the fully-ripe stage (G3) followed by the semi-ripe (G2) and un-ripe stage (G1). The concentration of vitamin C in fruits varied as: Faisalabad (136.4–247.9 mg 100 g−1), Islamabad (89.7–149.7 mg 100 g−1) and Bhakkar (73.1–129.5 mg 100 g−1). The results showed that different stages of maturation and geographical locations had profound effects on the antioxidant activity and vitamin C contents of guava fruit.
abstractGer	The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan (Islamabad, Faisalabad and Bhakkar). The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, followed by the semi-ripe (G2) and fully-ripe (G3) stages. On the other hand, vitamin C content increased as the fruit maturity progressed, with highest value seen at the fully-ripe stage (G3) followed by the semi-ripe (G2) and un-ripe stage (G1). The concentration of vitamin C in fruits varied as: Faisalabad (136.4–247.9 mg 100 g−1), Islamabad (89.7–149.7 mg 100 g−1) and Bhakkar (73.1–129.5 mg 100 g−1). The results showed that different stages of maturation and geographical locations had profound effects on the antioxidant activity and vitamin C contents of guava fruit.
abstract_unstemmed	The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan (Islamabad, Faisalabad and Bhakkar). The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, followed by the semi-ripe (G2) and fully-ripe (G3) stages. On the other hand, vitamin C content increased as the fruit maturity progressed, with highest value seen at the fully-ripe stage (G3) followed by the semi-ripe (G2) and un-ripe stage (G1). The concentration of vitamin C in fruits varied as: Faisalabad (136.4–247.9 mg 100 g−1), Islamabad (89.7–149.7 mg 100 g−1) and Bhakkar (73.1–129.5 mg 100 g−1). The results showed that different stages of maturation and geographical locations had profound effects on the antioxidant activity and vitamin C contents of guava fruit.
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title_short	Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan
url	https://doi.org/10.3390/molecules17033165 https://doaj.org/article/1f60bb70f7c34826825194c589e4b7da http://www.mdpi.com/1420-3049/17/3/3165/ https://doaj.org/toc/1420-3049
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The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, followed by the semi-ripe (G2) and fully-ripe (G3) stages. On the other hand, vitamin C content increased as the fruit maturity progressed, with highest value seen at the fully-ripe stage (G3) followed by the semi-ripe (G2) and un-ripe stage (G1). The concentration of vitamin C in fruits varied as: Faisalabad (136.4–247.9 mg 100 g−1), Islamabad (89.7–149.7 mg 100 g−1) and Bhakkar (73.1–129.5 mg 100 g−1). 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Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan

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