May the superfruit red guava and its processing waste be a potential ingredient in functional foods?
Abstract
Guava (Psidium guajava L.), a popular fruit in tropical countries, can be consumed in natura or transformed into many products. Guava's processing waste (seed, peel, and pulp leftovers) can represent up to 30% of the fruit's volume. Evidence indicates that this fraction still holds a significant amount of antioxidant substances, such as phenolic compounds. Therefore, the objective of this study was to investigate the phytochemical composition...
Paper Details
Title
May the superfruit red guava and its processing waste be a potential ingredient in functional foods?
Published Date
Jan 1, 2019
Journal
Volume
115
Pages
451 - 459
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