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<responseDate>2018-01-17T12:17:39Z</responseDate>
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<identifier>oai:HAL:hal-01672064v1</identifier>
<datestamp>2017-12-23</datestamp>
<setSpec>type:ART</setSpec>
<setSpec>subject:sdv</setSpec>
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<metadata><dc>
<publisher>HAL CCSD</publisher>
<title lang=en>An integrative analytical study of the functional and antioxidant properties of selected varieties of pink guava Psidium guajava L.</title>
<creator>Marcelin, Odile</creator>
<creator>Mazaloubeaud, Chloé</creator>
<creator>Priam, Fabienne</creator>
<creator>Marcus, Roselyne</creator>
<creator>Belloir, Fabien</creator>
<creator>Vrabié, Valériu</creator>
<creator>Smith-Ravin, Emilie Juliette</creator>
<contributor>Archéologie Industrielle, Histoire, Patrimoine- Géographie, Développement, Environnement de la Caraïbe [EA 929] (AIHP-GEODE) ; Université des Antilles et de la Guyane (UAG)</contributor>
<description>International audience</description>
<source>IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT)</source>
<identifier>hal-01672064</identifier>
<identifier>https://hal.univ-antilles.fr/hal-01672064</identifier>
<source>https://hal.univ-antilles.fr/hal-01672064</source>
<source>IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 2017, 11 (9), 〈10.9790/2402-1109015767 〉</source>
<identifier>DOI : 10.9790/2402-1109015767 </identifier>
<relation>info:eu-repo/semantics/altIdentifier/doi/10.9790/2402-1109015767 </relation>
<language>en</language>
<subject lang=en>Psidium guajava L.</subject>
<subject lang=en> Vitamin C</subject>
<subject lang=en> Lycopene</subject>
<subject lang=en> Total polyphenols</subject>
<subject lang=en> Antioxidant activity</subject>
<subject>[SDV] Life Sciences [q-bio]</subject>
<subject>[SDV.BBM] Life Sciences [q-bio]/Biochemistry, Molecular Biology</subject>
<subject>[SDV.BIO] Life Sciences [q-bio]/Biotechnology</subject>
<type>info:eu-repo/semantics/article</type>
<type>Journal articles</type>
<description lang=en>(Guava (Psidium guajava L.) is a tropical fruit widely consumed around the world. The study wascarried out on four selected guava varieties grown in Martinique. Two fruit harvests were gathered at two-yearintervals, at the green/yellow color change maturity stage. First, we established the homogeneity of all fruitbatches by bootstrapping, ANOVA, box plot and multiple comparison statistical analysis on physicalparameters. Red Supreme Ruby clearly differs from the other three varieties, whereas the results for CentenoProlific are between Beauséjour and Enana Cuba. We determined on puree obtained from a homogeneousbatch of each variety the physicochemical and functional properties as well as the antioxidant properties. Ourresults show that the combination of lycopene and vitamin C, and their synergistic mechanisms in the fruitextracts may be responsible for the high antioxidant activity of guava puree, and we demonstrate a statisticallysignificant positive correlation between EC50 and lycopene.</description>
<date>2017</date>
</dc>
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