ArticleMolecules (Basel, Switzerland)2012
Variation in antioxidant attributes at three ripening stages of guava (Psidium guajava L.) fruit from different geographical regions of Pakistan.
Article in Molecules (Basel, Switzerland), 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
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- Changes in Bioactive and Physicochemical Composition of Rubus During Three Developmental Stages.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Influence of fruit stages on chemical compositions, phytochemicals, and antioxidant activity of wood apple (Heliyon · 2025Article
- Unravelling Post-harvest Ripening Metabolomics of a New White Variety Guava Fruit (Cv Arka Mridula) with Special Emphasis on Phenolics and Corresponding Antioxidants.Applied biochemistry and biotechnology · 2024Article
- Influence of Harvesting Stage on Phytochemical Composition, Antioxidant, and Antidiabetic Activity of ImmatureCurrent issues in molecular biology · 2024Article
- Lactic acid fermentation of guava juice: Evaluation of nutritional and bioactive properties, enzyme (α-amylase, α-glucosidase, and angiotensin-converting enzyme) inhibition abilities, and anti-inflammatory activities.Food science & nutrition · 2023Article
- Atrazine Toxicity: The Possible Role of Natural Products for Effective Treatment.Plants (Basel, Switzerland) · 2023Review
- Different sources of irrigation water affect heavy metal accumulation in soils and some properties of guava fruits.Environmental science and pollution research international · 2022Article
- Guava Fruit andNutrients · 2022Article
- The application of ascorbic acid as a therapeutic feed additive to boost immunity and antioxidant activity of poultry in heat stress environment.Veterinary world · 2022Review
- Bitter friends are not always toxic: The loss of acetic acid bacteria and the absence ofFrontiers in microbiology · 2022Article
- Antitumor Potential ofMolecules (Basel, Switzerland) · 2021Article
- Vitamin C-Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination.Nutrients · 2021Review
- Carob Seeds: Food Waste or Source of Bioactive Compounds?Pharmaceutics · 2020Article
- Quantification of Galantamine inTurkish journal of pharmaceutical sciences · 2019Article
- Policosanol composition, antioxidant and anti-arthritic activities of milk thistle (Silybium marianum L.) oil at different seed maturity stages.Lipids in health and disease · 2018Article
- Evaluation of Antioxidant Activities and Phenolic Compounds ofTurkish journal of pharmaceutical sciences · 2017Article
- Anti-cancer effect of Annona Muricata Linn Leaves Crude Extract (AMCE) on breast cancer cell line.BMC complementary and alternative medicine · 2016Article
- Calophyllolide content in Calophyllum inophyllum at different stages of maturity and its osteogenic activity.Molecules (Basel, Switzerland) · 2015Article
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6 authors.
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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.
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