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Home » Knowledge: Pink Guava (Psidium guajava L)

Knowledge: Pink Guava (Psidium guajava L)

Psidium guajava

Pink guava is a common tropical fruit that is found in many parts of tropical and subtropical countries (including Malaysia). Pink guava is famous for its sweet and musky fragrance that have unique tropical notes of papaya, passion fruit and ripe pear. Many guava fruits are claimed to have a slightly sour taste, but pink guava is known to be the sweetest kind of all guava varieties.

Pink guava is called as “pink” due to its pink colour flesh that carries a phytochemical known as “carotenoid”. Carotenoids are beneficial antioxidants that keep you protected from diseases, aging and enhance your immune system. For its nutritional values, guava fruit is considered as one of the richest sources of vitamin C as it contains at least 3 times that of recommended daily allowance. Besides, guava contains other nutrients like potassium and pectin which can helps to lower blood cholesterol.

We provide practical, easy & consistent on food processing application.

Fresh natural flavor extract powder for Bakery & Beverage.

  • Vegan
  • Non-GMO
  • No Fillers
  • No Flavors
  • No Additives
  • No Artificial Colors
  • Soy and Gluten Free
  • Lab Tested for Authentic & Active Compound
  • Origin from Malaysia Borneo Forest
 
 Bionutricia Pink Guava Psidium guajava ExtractBRAND X
CertificationRegistered with the Ministry of Health, Halal TestedNot registered & certified
Raw IngredientsPink Guava Psidium guajava from Malaysia farmVery little / no raw ingredients; Use non-Pink Guava materials
ProcessExtracted through R.O. water & Ultra-sonic; Full bio-active ingredientsGrinded peel powder; Extracted through ethanol process
Active CompoundAscorbic acidNot Tested
FormulationOnly Pink Guava Psidium guajava which is proven safe and effectiveCombination of other ingredients (effectiveness & safety is not proven); Added with prohibited drugs
LabelTransparent, standardized Pink Guava Psidium guajava extract Ascorbic acidMisleading claim (quantity), incorrect amount of Pink Guava Psidium guajava extract, mostly filler ingredients

Each 100 grams of guava,

• 5.2 g fiber • 91 mg potassium • 0.34 mg copper • 5.5 mg sodium • 23.8 mg magnesium • 10 mg calcium • 152 mg vitamin C (ascorbic acid)

Phytochemical


• Quercetin • Ascorbic acid
tannins, saponins, terpenoids, guajavarin, quercetin and flavonoids

High in antioxidant

Randomized crossover design
SubjectPsidium guajava L. and Psidium acutangulum D.C
Parameters analysed
  1. free radical DPPH scavenging
  2. ferric reducing antioxidant power assay (FRAP)
Outcomes
  • Peel and pulp of guava extracts were tested to have remarkable antioxidant capacity.
  • There was a significant correlation between estimated extractable phenol content and radical scavenging activity and ferric reducing antioxidant power.
  • Guava extract inhibited the LDL oxidation in vitro.
  • Guava could be a promising source of natural antioxidants.
Table 1: Total extractable phenol content (TEP), free radical DPPH-scavenging activity and ferric reducing antioxidant power (FRAP).
 Psidium guajavaPsidium acutangulum
 PeelPulpPeelPulp
TEP (g GAE kg-1 dm)58.7 ± 4.026.3 ± 0.877.9 ± 3.026.2 ± 1.3
DPPH (EC50, g d m/g)1.92 ± 0.083.70 ± 0.062.62 ± 0.573.72 ± 0.42
FRAP (µmol Trolox/ g d m)*462 ± 51238 ± 7392 ± 17233 ± 0.50

*abbreviations: TEP: Total extractable phenol content; DPPH: 2,2-diphenyl-1- picrylhydrazy; FRAP: Ferric reducing antioxidant power; EC50: Median efficient concentration (reflects 50% depletion of DPPH• free-radical.

Table 2: Inhibition of in vitro copper-induced oxidation of LDL.
 Psidium guajavaPsidium acutangulum
 PeelPulpPeelPulp
CLT50 (µg of d m mL-1)1.65 ± 0.052.75 ± 0.153.30 ± 0.208.50 ± 0.50

*CLT50: concentration of antioxidant that increases the lag time to 50% greater than that of the control.

Improves heart health

Randomized and single-blind trial
SubjectHypertension patients
Duration of the study12 weeks
Groups0.5-1.0 kg/day
Dosage
  1. With guava diet (n = 61)
  2. Without guava diet (n = 59)
Parameters analysedBlood lipid analysis
Outcomes

Significant net decrease of total cholesterol (9.9%), triglycerides (7.7%), and blood pressure (9.0/8.0 mm Hg), with net increase in high-density lipoprotein cholesterol (8%) after 12 weeks of guava fruit consumption.

 Group A (n = 61)Group B (n = 59)
 At entry mean (SD)Change after 12 weeks mean (SD)At entry mean (SD)Change after 12 weeks mean (SD)
Cholesterol (mg/dL)226(20)-26.6223(18)-5.6
Triglycerides (mg/dL)116(18)-18.6162(15)-5.8
High-density lipoprotein (HDL) (mg/day)44(8)+2.446(11)-1.2
Blood pressure (mm.Hg) 1) Systolic 2) Diastolic163(6) / 106(4)-13.6 / -11.0161(7)-4.6 / -3.0
FunctionModerate intake of guava fruit in daily diet provides sufficient amount of dietary fibre, antioxidant vitamins and minerals. -Inclusion of high fibre food can decrease fat intake by decreasing lipoprotein metabolism and blood pressure, which subsequently may improve overall heart health.

Anti-microbial properties

In vitro lab experiment
SubjectBacteria strains – Staphylococcus aureus, Enteroaggregative E. coli (EAEC), Enterotoxigenic E. coli (ETEC), Enterobacter cloacae, Shigella flexineri, Enterococcus faecalis, Klebsiella, and Pseudomonas aeruginosa
Duration of the study24 hours
Groups
  1. Positive Control – norfloxacin
  2. Negative Control – water
  3. Apple extract
  4. Guava extract
Dosage30 microlitres of fruit extracts
Parameters analysedZone inhibition in millimeter (mm)
Outcomes

Extract of guava showed stronger antimicrobial activities than apple extract and was founeffectively inhibit the growth of Staphylococcus aureus, Enteroaggregative E. coli (EAEC), Enterobacter cloacae, Shigella flexineri, Enterococcus faecalis, Klebsiella, and Pseudomonas aeruginosa bacteria subcultures.

Zone inhibition, ZOI(mm)
 Apple extractGuava extract
 Ethanol extractMethanol extractEthanol extractMethanol extract
S. aureus13.014.316.014.7
EAEC14.716.316.319.0
E. cloacae––10.713.7
S. flexineri––9.012.3
E. faecalis––13.015.3
Klebsiella––13.0–
P. aeruginosa––10.012.3

FunctionGuava showed to have a high antimicrobial activity that inhibit growth of bacteria and show great promise for potential antimicrobial drugs.
 
 

Standardized Pure 20:1 Pink Guava Psidium guajava Extract Powder

  • Pure 20:1 Pink Guava Extract
  • 0.5-1% Ascorbic Acid (Bioactive Phytochemicals)
  • Natural Enzyme
  • Rich in phytonutrient
  • High in antioxidant
  • May Help Lower Blood Sugar Levels
  • May Boost Digestive Health
  • May Promote Weight Loss
  • May Boost Immunity
  • Good for Skin
  • Scientifically tested
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