ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2020
Determination of Phenolic Compounds in Three Edible Ripening Stages of Yellow Guava (Psidium cattleianum Sabine) after Acidic Hydrolysis by LC-MS/MS.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed.
- Characterization and Selective Antiglioma Activity of a Standardized Hydroalcoholic Extract from Yellow Psidium cattleianum Fruits.Neurochemical research · 2026Article
- Antioxidant Potential ofMolecules (Basel, Switzerland) · 2026Article
- The Phenolic Signature ofFood science & nutrition · 2025Article
- Phenolic profiling and bioactivity assessment ofHeliyon · 2024Article
- Chemical Constituents and Antioxidant Potential of Red Guava (Psidium cattleianum Sabine) from Southern Brazil in Different Edible Ripening Stages.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products.Plants (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
Yellow guava (Psidium cattleianum Sabine) has received considerable attention in the last years because of their high content in bioactive compounds with potential application in food and pharmaceutical industries. In this regard, this study aimed to investigate the phenolic compounds of three edible ripening stages of yellow guava fruits after acidic hydrolysis by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and their antioxidant capacity. Among the 23 phenolics quantified, catechin, isoquercitrin, quercetin, gallic acid, and syringic acid showed significant concentrations in all the evaluated stages, with values ranging from 479.59 ± 12.52 to 12,795.50 ± 320.95 μg 100 g
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Registered trials
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