Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (<i>Psidium guajava</i> L.) Cultivars

YOUSAF, Ali Asad; ABBASI, Kashif Sarfraz; AHMAD, Asif; HASSAN, Imran; SOHAIL, Asma; QAYYUM, Abdul; AKRAM, Muhammad Aaqib

doi:10.1590/fst.35319

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Original Article • Food Sci. Technol (Campinas) 41 (1) • Jan-Mar 2021 • https://doi.org/10.1590/fst.35319 copy

Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In order to ascertain physicochemical and nutraceutical attributes, indigenous guava (Psidium guajava L.) cultivars were comprehensively characterized. Eight cultivars namely Gola, Chota Gola, Surahi, Choti Surahi, Sufaida, Sdabahar, Lal Badshah and Karela were selected due to their climatic adaptability and commercial suitability. All the cultivars showed significant variations in terms of their studied quality attributes. Amongst physical characteristics, Gola exhibited highest (79.9 mm³) GMD with lowest (50.3 mm³) was estimated in Choti Surahi. Insignificant varietal differences were observed in most of the proximate parameters as well as in mineral contents. Nutraceutical estimations showed significant variation in ascorbic acid (222.26-289.43 mg/100 g), total phenolic contents (94.06-190.64 mg GAE/100 g), total flavonoid contents (81.30-154.19 mg QE/100 g) and radical scavenging activity (27.70-78.15%) in the selected cultivars. A highly significant correlation (R² = 0.9970 p < 0.05) was observed between ascorbic acid and radical scavenging activity. In sensory evaluation, Gola received over all maximum scores (8.8) amongst its counterparts. Processed data were then analyzed using Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). The combination of PCA and HCA yielded in a sufficient discrimination of the examined guava cultivars. In PCA analysis, first two PCA components explained 65.98% of the total variation. Dendrogram successfully classified the tested cultivars into three major groups featuring dissimilarities amongst the cultivars. Research outcome will provide baseline for the farmers, researchers, exporters and other stalk holders to realize the ultimate potential of indigenous guava cultivars for their appropriate commercial utilization.

Keywords:
guava cultivars; nutraceutical characterization; principal component analysis

CULTIVARS	Fruit Size mm	GMD mm³	Sphericity %	Surface Area mm²	Specific Gravity	TSS ^oBrix	pH	TA %	Total Sugars %
GOLA	80.3 ± 2.40 b	79.9 ± 2.15 a	99.5 ± 4.01 a	20077 ± 25.05 a	1.071 ± 0.14 a	8.1 ± 1.10 a	4.47 ± 0.60 a	0.70 ± 0.12 c	6.74 ± 1.00 a
CHOTA GOLA	60.9 ± 2.88 d	59.8 ± 2.04 f	98.2 ± 3.44 c	11226 ± 13.18 f	1.055 ± 0.11 d	7.8 ± 1.15 b	4.30 ± 0.50 ab	0.68 ± 0.52 cd	6.52 ± 0.50 b
SURAHI	94.6 ± 1.88 a	67.0 ± 3.03 d	70.8 ± 3.27 h	14116 ± 14.37 d	1.054 ± 0.12 d	6.3 ± 1.17 d	4.10 ± 0.70 bc	0.66 ± 0.61 de	6.18 ± 0.45 c
CHOTI SURAHI	57.8 ± 1.13 c	50.3 ± 2.65 h	87.0 ± 2.26 e	7954 ± 14.28 h	1.062 ± 0.31 c	6.8 ± 0.76 c	4.20 ± 0.50 bc	0.76 ± 0.70 ab	6.07 ± 1.00 cd
SUFAIDA	75.7 ± 1.28 b	65.2 ± 3.16 e	86.1 ± 3.52 g	13339 ± 22.81 e	1.071 ± 0.23 a	6.4 ± 1.00 d	4.30 ± 0.40 ab	0.64 ± 0.45 e	5.99 ± 0.90 d
LAL BADSHAH	55.8 ± 2.28 cd	55.4 ± 3.02 g	99.2 ± 4.28 b	9627 ± 8.38 g	1.067 ± 0.42 b	5.8 ± 1.10 e	4.01 ± 0.90 cd	0.60 ± 0.50 f	5.65 ± 0.50 e
SDABAHAR	69.7 ± 1.27 b	67.6 ± 4.05 c	97.1 ± 2.71 d	14371 ± 21.91 c	1.061 ± 0.14 c	5.6 ± 1.30 e	4.00 ± 1.05 cd	0.74 ± 0.30 b	5.22 ± 0.25 f
KARELA	86.1 ± 1.69 a	74.7 ± 2.73 b	86.7 ± 3.16 f	17526 ± 13.16 b	1.055 ± 0.55 d	5.3 ± 1.20 f	3.76 ± 0.70 d	0.78 ± 0.40 a	5.01 ± 0.80 g

CULTIVARS	Moisture %	Ash %	Crude Fiber %	Crude Fat %	Crude Protein %	TC %
GOLA	84.3 ± 1.20 a	0.65 ± 0.21 bc	3.40 ± 0.45 a	0.90 ± 0.15 ab	2.09 ± 0.35 ab	8.67 ± 0.90 d
CHOTA GOLA	83.1 ± 1.80 c	0.60 ± 0.10 e	3.35 ± 0.30 a	0.86 ± 0.09 bc	2.03 ± 0.27 bcd	10.1 ± 0.12 a
SURAHI	83.2 ± 1.50 c	0.63 ± 0.31 cd	3.46 ± 0.50 a	0.92 ± 0.20 a	2.11 ± 0.20 a	9.64 ± 0.80 ab
CHOTI SURAHI	84.3 ± 0.90 a	0.61 ± 0.20 de	3.34 ± 0.30 a	0.85 ± 0.15 c	2.04 ± 0.35 bcd	8.86 ± 0.16 cd
SUFAIDA	82.9 ± 0.50 c	0.66 ± 0.25 ab	3.45 ± 0.28 a	0.93 ± 0.20 a	2.06 ± 0.29 abc	9.94 ± 0.18 a
LAL BADSHAH	84.2 ± 1.37 a	0.59 ± 0.30 e	2.96 ± 0.55 b	0.87 ± 0.09 bc	2.03 ± 0.30 cd	9.27 ± 0.38 bc
SDABAHAR	83.1 ± 2.11 c	0.68 ± 0.22 a	3.32 ± 0.40 a	0.87 ± 0.25 bc	1.99 ± 0.25 d	10.05 ± 0.15 a
KARELA	83.7 ± 1.10 b	0.67 ± 0.30 ab	3.44 ± 0.50 a	0.85 ± 0.16 c	2.02 ± 0.20 cd	9.23 ± 0.13 bc

CULTIVARS	Na (ppm)	K (ppm)	Ca (ppm)	P (ppm)	Fe (ppm)	Mg (ppm)	Zn (ppm)
GOLA	317.33 ± 4.52 cd	3854.3 ± 32.6 d	261.7 ± 2.08 b	91.67 ± 1.53 bc	5.33 ± 0.27 bc	222.67 ± 3.06 b	11.65 ± 0.88 ab
CHOTA GOLA	312.33 ± 3.21 d	3740.0 ± 20.5 e	268.3 ± 2.52 ab	90.33 ± 2.58 bc	3.67 ± 0.19 d	214.33 ± 4.04 bc	10.33 ± 0.51 bc
SURAHI	323.33 ± 3.06 bc	3912.7 ± 26.1 c	251.3 ± 3.21 c	101.0 ± 7.94 a	5.67 ± 0.21 bc	217.67 ± 2.54 bc	12.66 ± 0.31 a
CHOTI SURAHI	330.33 ± 4.12 ab	3871.3 ± 36.1 cd	265.3 ± 4.51 ab	87.33 ± 5.08 c	3.66 ± 0.36 d	236.33 ± 3.06 a	10.33 ± 0.24 bc
SUFAIDA	296.67 ± 2.13 e	3645.0 ± 31.0 f	274.7 ± 3.06 a	90.33 ± 4.58 bc	4.33 ± 0.24 cd	235.67± 3.17 a	10.65 ± 0.64 bc
LAL BADSHAH	310.33 ± 3.18 d	3764.3 ± 41.0 e	233.0 ± 4.01 d	87.33 ± 2.08 c	5.34 ± 0.39 bc	201.33 ± 3.51 d	7.63 ± 0.19 d
SDABAHAR	312.33 ± 2.52 d	4094.3 ±55.0 b	222.1 ± 1.15 e	91.00 ± 3.10 bc	6.67 ± 0.45 ab	212.33 ± 1.53 c	9.67 ± 0.63 c
KARELA	332.67 ± 3.51 a	4167.7 ± 39.5 a	244.3 ± 4.04 c	98.00 ± 2.29 ab	7.66 ± 0.28 a	216.00 ± 4.18 bc	10.66 ± 0.74 bc

CULTIVARS	ASCORBIC ACID (mg/100 g)	TPC (mg GAE/100 g)	TFC (mg QE/100 g)	RSA %
GOLA	289.43 ± 0.97 a	190.64 ± 0.11 a	154.19 ± 0.21 a	78.15 ± 0.16 a
CHOTA GOLA	234.32 ± 0.29 e	104.94 ± 0.22 e	97.37 ± 0.15 d	38.07 ± 0.43 e
SURAHI	244.43 ± 0.75 d	115.97 ± 0.18 d	100.56 ± 0.37 c	42.46 ± 0.41 d
CHOTI SURAHI	246.20 ± 0.10 c	118.60 ± 0.21 c	101.31 ± 0.38 c	44.57 ± 0.41 c
SUFAIDA	250.82 ± 0.40 b	121.49 ± 0.46 b	103.45 ± 0.14 b	47.77 ± 0.67 b
LAL BADSHAH	227.95 ± 0.36 g	100.19 ± 0.31 g	94.33 ± 0.96 e	31.14 ± 0.76 g
SDABAHAR	222.26 ± 0.25 h	94.06 ± 0.26 h	81.30 ± 0.31 f	27.70 ± 0.40 h
KARELA	229.80 ± 0.26 f	102.19 ± 0.47 f	94.57 ± 0.32 e	34.37 ± 0.22 f

CULTIVARS	Color	Aroma	Taste	Texture
GOLA	8.0 a	8.0 a	8.8 a	8.0 a
CHOTA GOLA	6.4 ab	6.4 abcd	6.4 bc	6.4 ab
SURAHI	6.6 ab	6.6 abc	6.6 abc	7.0 ab
CHOTI SURAHI	6.6 ab	6.8 ab	7.2 ab	6.6 ab
SUFAIDA	6.4 ab	6.2 abcd	6.4 bc	6.0 ab
LAL BADSHAH	5.2 bc	5.2 bcd	5.2 bcd	5.6 b
SDABAHAR	3.8 c	4.6 d	4.6 cd	5.2 b
KARELA	5.0 bc	4.8 cd	4.0 d	5.2 b

Variables	Fruit Size	GMD	Sphericity	Surface Area	Specific Gravity	TSS	pH	Titratable Acidity
GMD	0.5842
Sphericity	-0.7509	0.0045
Surface Area	0.5633	0.9974	0.0253
Specific Gravity	-0.2536	0.0794	0.4233	0.1044
TSS	-0.4229	0.0481	0.2797	0.0777	0.2522
pH	-0.3355	0.0297	0.2027	0.0487	0.4904	0.8578
Titratable Acidity	0.1774	0.2295	-0.0269	0.2542	-0.3626	-0.1077	-0.2681
Total Sugars	-0.2990	-0.0160	0.0569	0.0056	0.2417	0.9398	0.8443	-0.3202

Variables	Ascorbic Acid	TPC	TFC
TPC	0.9855
TFC	0.9705	0.9896
RSA%	0.9970	0.9897	0.9792

Traits	F1	F2	F3	F4	F5	F6	F7
Moisture	0.234	-0.176	-0.833	0.260	-0.278	0.271	0.047
Crude protein	0.809	0.254	0.234	0.127	-0.450	0.083	0.004
Crude fiber	0.345	0.718	0.391	0.143	0.437	-0.008	0.039
Crude fat	0.535	0.242	0.515	-0.448	-0.351	0.195	-0.168
Ash	-0.154	0.738	-0.005	-0.462	0.412	0.195	-0.098
Total carbohydrates	-0.444	-0.100	0.750	-0.281	0.205	-0.326	-0.047
Na	-0.087	0.457	-0.450	0.759	-0.054	-0.038	-0.032
K	-0.515	0.690	-0.412	0.166	0.120	-0.096	-0.194
Ca	0.727	-0.137	0.373	0.244	0.294	0.123	0.390
P	-0.052	0.866	0.267	0.147	-0.325	-0.198	0.098
Fe	-0.523	0.711	-0.341	-0.267	-0.179	-0.035	0.025
Mg	0.518	0.106	0.273	0.234	0.509	0.576	-0.007
Zn	0.565	0.706	0.339	0.216	0.046	-0.104	-0.087
Fruit Size	-0.041	0.904	0.243	-0.028	-0.239	0.251	0.019
GMD	0.243	0.773	-0.204	-0.483	0.047	-0.219	0.136
Sphericity	-0.031	-0.528	-0.567	-0.437	0.312	-0.329	0.047
Surface area	0.278	0.764	-0.260	-0.459	0.052	-0.202	0.134
Specific gravity	0.440	-0.342	-0.243	-0.617	0.065	0.495	-0.029
TSS	0.857	-0.280	-0.007	0.074	0.214	-0.369	-0.001
pH	0.879	-0.315	0.161	-0.162	0.218	-0.108	-0.134
Titratable Acidity	-0.167	0.493	-0.388	0.426	0.623	-0.013	-0.096
Total Sugars	0.898	-0.270	0.168	0.089	-0.042	-0.283	-0.061
Ascorbic Acid	0.947	0.168	-0.205	-0.156	0.019	0.091	-0.012
TPC	0.899	0.186	-0.334	-0.211	0.012	0.018	-0.037
TFC	0.894	0.148	-0.367	-0.190	-0.043	-0.040	0.070
RSA	0.940	0.174	-0.234	-0.160	0.054	0.046	0.018
Color	0.969	-0.020	0.041	0.177	-0.084	-0.009	0.141
Aroma	0.981	-0.041	0.007	0.167	-0.009	-0.049	-0.078
Taste	0.969	-0.131	-0.024	0.078	0.015	-0.007	-0.194
Texture	0.948	0.066	-0.047	0.134	-0.143	-0.156	-0.179
Overall Opinion	0.962	0.103	-0.166	0.125	-0.054	-0.105	0.081

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[1] *Corresponding author: kash_if33@uaar.edu.pk