Nutritional Values Of Guava Fruit

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Apart from guava’s nutritional value, flavor of guava is also one of the most distinguishable characteristics of this tropical fruit. Studies on guava volatile compounds have been made using leaf, skin, fruit and fruit puree. The first publication was made on the volatile components of guava in 1970. The compounds from guava fruit were extracted using distillation. Twenty-two compounds were present in the oil: eight alcohols, six esters, three aldehydes four terpenes, one ketone and an alcohol. Hexanol and cis-3- hexen-1-ol were higher in concentrations as compared to other six alcohols.
It was concluded that combination of methyl benzoate, β-phenyl ethyl acetate, methyl cinnamate and cinnamyl acetate possibly contributed to the overall aroma
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A total of thirty-one odor-active regions were detected, whereas two areas with caramel-like aromas, grapefruit-like odor and a black-currant aroma quality showed the highest flavor dilution-factors (FD). 5 compunds were identified for the first time in guava fruit (3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3- sulfanyl-1-hexanol, 3-sulfanylhexyl acetate, trans-4,5-epoxy-(E)-2-decenal and …show more content…
Compounds showing OAV (odor activity value) lower than 1 were not assumed to contribute to overall aroma.
In addition to macronutrients, food contains components that may provide health benefits such as phytochemicals derived from naturally occurring compounds (Bloch and Thomson 1995). Phytochemicals are sometimes referred as phytonutrients because they are natural bioactive compounds present in plant foods and works with nutrients and dietary fiber for the protection against diseases. (Nunez-Rueda 2005). They are considered non-nutritive substances because they are not needed for regular metabolism. Within this group of nonnutritive substances are phenolic compounds, terpenoids, pigments and other natural antioxidants. (Craig 1997). Polyphenols are the most abundant antioxidants in the diet. Their total dietary intake could be 10 times higher than vitamin C consumption (Scalbert and others 2005).
Phenolic compounds are responsible for major organoleptic characteristics of plant-derived foods and beverages, particularly color and

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