Changes inVitamin C, Polyphenol Content andAntioxidant Activity of Guava Fruit DuringRipening

Received: 29-05-2012

Accepted: 12-08-2012

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Issue: Vol. 10 No. 5 (2012)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Trang, N., Thuy, L., Lam, N., & Thuy, N. (2024). Changes inVitamin C, Polyphenol Content andAntioxidant Activity of Guava Fruit DuringRipening. Vietnam Journal of Agricultural Sciences, 10(5), 805–811. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1704

Changes inVitamin C, Polyphenol Content andAntioxidant Activity of Guava Fruit DuringRipening

Nguyen Thi Huyen Trang (*) 1 , Le Thu Thuy 1 , Nguyen Van Lam 2 , Nguyen Huong Thuy 2

  • 1 Lớp BQCBA K54, Khoa Công nghệ thực Phẩm, Trường Đại học Nông nghiệp Hà Nội
  • 2 Khoa Công nghệ thực phẩm, Trường Đại học Nông nghiệp Hà Nội

    • Keywords

    Antioxidant activity, guava fruit, polyphenol, ripening stage

    Abstract


    Changes in chemical composition (vitamin C, polyphenol) and antioxidant activity of guava fruits collected in Dong Du, Gia Lam, Hano at different maturity stages were examined. The maturity stages were mature green, color turning, ripe and overripe. The results showed that vitamin C content sharply increased during ripening and reached the maximum value at ripe stage. Both polyphenol content and antioxidant activity decreased during ripening. Changes in polyphenol content was significantly correlated with changes in antioxidant activity.

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