Bibliographic citations
Vargas, L., (2018). Evaluación de los macrocomponentes y su capacidad antioxidante de Psidium guajava l. (guayaba) [Tesis, Universidad de la Amazonía Peruana]. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/5364
Vargas, L., Evaluación de los macrocomponentes y su capacidad antioxidante de Psidium guajava l. (guayaba) [Tesis]. : Universidad de la Amazonía Peruana; 2018. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/5364
@misc{renati/971378,
title = "Evaluación de los macrocomponentes y su capacidad antioxidante de Psidium guajava l. (guayaba)",
author = "Vargas Bosmediano, Laly Pierina",
publisher = "Universidad de la Amazonía Peruana",
year = "2018"
}
The fruits of Psidium guajava (guava), from the market Bethlehem, were characterized by the degree of ripeness and processed to obtain guava pulp, the same that was evaluated in terms of nutrition analyzes of fresh fruit, moisture ( 85.08%), carbohydrate (13.45%), fiber (6.20%), fat (0.20%), protein (0.82%), ash (0.45%), vitamin C (16.70 mg) and energy (58.88 Kcal); and dried fruit, moisture (11.71%), carbohydrate (73.92%), fiber (36.60%), fat (2.96%), protein (9.19%), ash (2.22%), vitamin C (50.40 mg) and energy (359.08 Kcal); from dry pulp ethanolic extract 1% formic acid which antioxidant capacity (AA) by test DPPH and total phenol content (267,988 ± 0679 mg EAG / 100g original sample) was evaluated it was obtained , anthocyanins (0.5650 ± 0.0337 mg of cyanidin-3-glucoside / 100 g of original sample), flavonoids (43.80 ± 0.04 g of quercetin / 100g original sample), and tannins (62 816 ± 51 326 (+) - catechin / 100g sample Original) indicating that the fruits Psidium guajava (guava) of the Peruvian Amazon, contain a high nutritional value and contains phenolic antioxidant compounds suggest the need to industrialize to maximize their properties.
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