Nutraceutical Potential of Guava

Full text

Nutraceutical Potential of Guava
Moni Gupta, Anshu Wali, Anjali, Sachin Gupta, and
Sudheer K. Annepu
Contents
1 Introduction ................................................................................... 2
2 Ecological Requirements .. . . . . . . .. . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . .. . . . . . . 3
3 Cultivation .................................. ............................................... ... 4
3.1 Cultivars .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . 4
3.2 Propagation .. . . . . .. . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . 6
3.3 Layout and Planting Systems .......................................................... 7
3.4 Crop Regulation .. . . . . . . .. . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 7
3.5 Crop Management .. . . . . ................................................................ 7
3.6 Harvesting and Handling .. . . . .......................................................... 8
4 Morphology ................................................................................... 8
5 Nutritional Attributes .. . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . 9
5.1 Phytochemicals .. . . . . .. . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . 9
5.2 Chemical Composition of Leaves .. . ................................................... 12
5.3 Chemical Composition of Guava Fruit ................................................ 14
5.4 Chemical Composition of Guava Seeds ............................................... 15
6 Bioactive Potential of Guava .. ............................................................... 15
6.1 Antioxidant Activity .. . ................................................................. 15
6.2 Anti-Inflammatory Activity .. . . . . . . .................................................... 17
6.3 Antidiabetic Activity .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . 17
6.4 Antidiarrheal Activity .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . 19
M. Gupta (*) · A. Wali · Anjali
Division of Biochemistry, Faculty of Basic Sciences, Sher-e-Kashmir University of Agricultural
Sciences and Technology, Chatha, Jammu, Jammu and Kashmir, India
e-mail: moniguptaskuast@gmail.com
S. Gupta (*)
Division of Plant Pathology, Sher-e-Kashmir University of Agricultural Sciences and Technology
of Jammu, Jammu, India
e-mail: sachinmoni@gmail.com
S. K. Annepu
ICAR-DMR, Solan, India
e-mail: sudheerannepu@gmail.com
#Springer International Publishing AG, part of Springer Nature 2018
J.-M. Mérillon, K. G. Ramawat (eds.), Bioactive Molecules in Food, Reference Series in
Phytochemistry, https://doi.org/10.1007/978-3-319-54528-8_85-1
1

6.5 Antimicrobial Activity .................................................................. 19
6.6 Anticancer Activity ..................................................................... 20
7 Value-Added Products and Nutraceuticals .. . . . .. . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . .. . . . . . . . . 21
8 Conclusion .. .................................................................................. 22
References .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . 23
Abstract
Psidium guajava commonly known as guava is one of the economical fruit crops
belonging to the Myrtaceae family and grows in tropical and subtropical region.
Largely grown as wild crop or selection variants, disease-free quality planting
materials for establishment of guava orchard is necessary. The fruit is also labeled
as super-fruit, and because of its unique flavor, taste, and health-promoting
qualities, it is regarded as functional food or potent nutraceutical. It is rich in
antioxidant compounds and contains a high level of ascorbic acid content,
carotenoids, and phenolic compounds. It is acclaimed as the “poor man’s apple
of the tropic.”Traditionally guava leaves and fruits are used in folk medicine for
the treatment of various ailments like diarrhea, flatulence, gastric pain, wounds,
rheumatism, ulcers, etc. Guavas possess antioxidant, antimicrobial, anticancer,
antidiabetic, and anti-inflammatory activities, supporting a great therapeutic
potential and a wide range of clinical applications. The important active bio-
chemical compounds in guava are essential oils, phenolics, flavonoids, caroten-
oids, triterpenoids, esters, aldehydes, etc. Guava fruit is highly perishable, so to
increase its shelf life, it may be processed into various value-added products like
guava juices, squash, nectar, leather, jam, jellies, powder, etc. This chapter
describes in detail about the guava plant, ecological requirements for its growth,
various methods of its propagations, current knowledge about its nutraceutical
properties and its application in preparing guava-based value-added products.
Keywords
Psidium guajava · Guava · Cultivation · Phytochemicals · Bioactive potential ·
Nutraceutical · Value-added products
1 Introduction
Guava (Psidium guajava Linn.) belonging to the family Myrtaceae, with about
133 genera and more than 3,800 species, is native to Mexico, Central America, the
Caribbean, and the Northern part of South America [1]. It is also grown in all the
tropical and subtropical areas of the world including India and adapts to different
climatic conditions but prefers dry climates. It is widely grown in tropics with its
fruit widely known for its exotic flavor and potent aroma. Guava is a traditionally
used plant because of its immense food and nutrition value. World production of
guava is estimated to be about 1.2 million tons; however India and Pakistan
contributes to about 50 percent of the world production [2]. Guava is also known
2 M. Gupta et al.

as poor man’s fruit or apple of tropics. The common varieties of guava are the red
(P. guajava var. pomifera) and the white (P. guajava var. pyrifera)[3,4]. Various
parts of the guava plant, viz., root, bark, leaves, and fruits, are found to possess many
pharmacological properties as it is used in the treatment of various disorders
[5]. Guava is rich in minerals and functional components such as vitamins and
phenolic compounds which makes beneficial contribution to the human diet and is
well accepted by the consumers [6]. All parts of this tree, including fruits, leaves,
seeds, bark, and roots, have been utilized traditionally in many countries for treat-
ment of looseness of the bowels, menstrual disarranges, vertigo, anorexia, stomach-
related issues, gastric deficiency, aroused mucous layer, laryngitis, skin issues,
ulcers, vaginal discharge, cold, cough, cerebral ailments, nephritis, jaundice, diabe-
tes, malaria, and rheumatism [7–9]. It additionally has anticancer properties. The
leaves of the guava tree are full of antioxidants, anti-inflammatory agents, anti-
bacterial, and even tannins that can have significant health benefits, from treating
stomach troubles to chronic diseases like cancer [10]. The fruit is labeled as super-
fruit, and because of its unique flavor, taste, and health-promoting qualities, it is
regarded as functional food or potent nutraceutical [11]. The term nutraceutical was
coined by Stephen DeFelice in 1989 from nutrition and pharmaceuticals. It is defined
as a food that provides health benefits, including prevention and cure of a disease
[12]. The term nutraceuticals as commonly used in marketing has no regulatory
definition [13]. The concept of nutraceuticals, functional food, designer food, phy-
tochemicals, bioactive compounds, etc. is misnomers and quite confusing and are
often used interchangeably. The supplementary diets or dietary supplements how-
ever differ from nutraceutical in many ways. Nutraceuticals are not only supple-
mentary food included in diets but also conventional food which is part of the daily
diet having health benefitting potentials. Nutraceuticals are also referred to as natural
functional food or bioactive phytochemicals that have health-promoting, disease-/
disorder-preventing, or medicinal properties.
These nutraceutical contains the macro- and micronutrients like carbohydrates,
proteins, fats, lipids, vitamins, minerals, antioxidants, etc.; however, bioactive com-
pounds are minor components of food and are defined as having the following
characteristics: they are present in low concentrations; they are not considered to
be nutrients; and they have a proven health effect [14]. Interaction between func-
tional food components such as prebiotics, probiotics, phytochemicals, and intestinal
microflora has consequences on human health [2].
2 Ecological Requirements
Guava can be grown under a wide range of climatic conditions. Compared to other
fruit crops, guava is highly resistant to drought. As compared to the tropical areas,
those with distinct winter promote production of abundant crop with better quality.
In the tropics and subtropics, guava is found from sea level to an altitude of 1500 m
asl. Guava trees growing at lower elevation are generally vigorous with heavy fruit
set. Sandy loamy soils with the pH range of 5.5–7.5 are highly suitable for growing
Nutraceutical Potential of Guava 3

guava. However, it can be grown with minimum care in marginal and soils affected
with salinity. A temperature range of 23–28 C during flowering to fruiting is found
to be optimum. Temperatures lower than 7–8C cease the plant growth, and the
leaves turn to purple. Natural defoliation occurs during the low winter temperatures
and the flowering induced with rise in temperature and increased soil moisture. A
rainfall pattern with alternating dry and wet conditions is highly suitable for maxi-
mum fruit set and high yields.
3 Cultivation
3.1 Cultivars
Majority of the cultivars of guava have been evolved after selection from seedling
variants. Several promising genotypes from other countries have also been intro-
duced into India by researchers. Even though many varieties are available in India,
Allahabad Safeda and Sardar (L-49) occupied maximum share owing to its yield and
market acceptability. Recently ICAR-IIHR, Bengaluru, released a pink-fleshed
variety named as Lalit that has attained a wide popularity across the guava-growing
regions of the country. Apart from these prominent cultivars, some of the cultivars
grown in India and their important varietal characters are described in below table.
S. no Cultivar
Developed/
released by Characters
1Allahabad
Safeda
CISH, Lucknow The fruits are relatively soft and contain less
number of seeds. Suitable for both table and
processing purposes
2Sardar CISH, Lucknow Fruits with white flesh and more number seeds.
Skin is harder than Allahabad Safeda
3Lalit CISH, Lucknow Suitable for high-density planting. Epicarp is in
saffron yellow color, and the flesh is in red blush
color. High yielder compared to the existing
commercial varieties in India
4Shweta CISH, Lucknow Fruits are very attractive with white creamy epicarp
and red spots of blush; flesh is snow white in color
5Allahabad
Surkha
CISH, Lucknow Large and uniform pink color fruits with deep pink
color flesh. The fruit contains strong flavor with
less number of seeds
6Pant Prabhat GBPUA&T,
Pant Nagar
Fruits with smooth peel and light yellow in color.
White color pulp with small seeds and high flavor
7Arka
Mridula
ICAR-IIHR,
Bengaluru
Pulp is white in color with sweet taste. Keeping
quality is good
8Arka
Amulya
ICAR-IIHR,
Bengaluru
Medium-sized fruits with white and sweet pulp.
Pulp contains round-shaped small number of seeds.
Keeping quality is good
9Arka Kiran ICAR-IIHR,
Bengaluru
Fruits with firm pulp and pink in color
(continued)
4 M. Gupta et al.

S. no Cultivar
Developed/
released by Characters
10 Arka
Rashmi
ICAR-IIHR,
Bengaluru
Medium-sized fruits with deep pink color pulp and
soft seeds
11 Hisar
Safeda
CCSHAU, Hisar Medium-sized round-shaped fruits with smooth
and yellowish green surface. Pulp is creamy white
in color with few number of seeds
12 Hisar
Surkha
CCSHAU, Hisar Medium-sized round-shaped fruits with smooth
and yellowish green surface. Pulp is pink in color
with harder seeds
Allahabad Safeda Sardar
Lalit Arka Amulya
Arka Rashmi
Arka Kiran
Photos courtesy: ICAR-Indian Institute of Horticultural Research, Bengaluru
Nutraceutical Potential of Guava 5

Apple color, Anakapalli, Banarasi Surkha, Chittidar, Dholka, Dharwar, Habsi,
Karela, Punjab smooth, Sangam, Mizapuri seedling, Nasik smooth white, Thailand
guava, Philippine guava, Florida seedling, etc. are some of the locally grown
cultivars available in India.
3.2 Propagation
In spite of large number of private and public sector nurseries, still there is a shortage
of disease-free quality planting materials for establishment of guava orchard. Mass
multiplication through vegetative propagation results in uniform crop with relatively
short pre-bearing period in guava compared to the seed propagation. Out of the
several methods of vegetative propagation, air layering, wedge grafting, budding,
and stooling are found better for raising the productive seedlings in guava [15].
Healthy, disease-free, and vigorous mother trees should be selected for raising the
nursery stock.
3.2.1 Air Layering
In this method, the healthy branches of 1.2 cm or more diameter are selected and then
girdled by removing a strip of bark with the width of about 2 cm. The girdled area is
then covered with the sphagnum and wrapped with the polythene film. Within
3–4 weeks, the roots start developing from the layered portion. The rooted layers
are detached from the mother plant and can be used for planting. Rainy season is the
best season for air layering.
3.2.2 Wedge Grafting
The rootstock selected for grafting is split to about 4–4.5 cm with a knife, and
wedge-shaped cut slanting from both the sides is made on the lower side of the scion
material. The scion material is inserted in to the rootstock split and pressed properly
to bring both the materials into contact with each other. The union is then tied with
the polythene strip. The scion starts sprouting after 9–12 days and should be
transferred for hardening after 1 month.
3.2.3 Budding
Patch budding is considered to be the efficient method of propagation in guava with
high success rate. In this method, healthy seedlings of 1 year old are selected, and
1–1.5 cm long patch is removed from the rootstock. Unsprouted, dormant buds
selected from the leaf axils of scion variety is fitted into the rootstock patch and tied
with the polythene strip. After 2–3 weeks, the strips should be removed to examine
the success of the budding.
3.2.4 Stooling
In this method, self-rooted plants are planted 0.5 m apart in the stooling bed and then
allowed to grow for about 3 years. Then these are cut down to the ground level, and
new shoots emerges on the stumps. All these shoots are mounted with the soil to a
6 M. Gupta et al.

height of 30 cm. On the onset of monsoon, the shoots are detached from the mother
plant and can be used for direct planting.
3.3 Layout and Planting Systems
This refers to the planting of trees in an orderly manner to ensure the maximum
number of trees per unit area and to facilitate the smooth operation of intercultural
activities. Planting systems such as square, rectangular, triangular, hexagonal, and
quincuncial systems can be adopted based on the availability of land. After comple-
tion of layout, the pits of 75 cm 75 cm 75 cm are dug and left open for 15 days.
The grafts are to be placed in the center of the pits and pressed tightly all around. The
graft/bud union should remain well above the soil surface. A planting distance of
5m5 m is recommended for healthy and vigorous growth of the plants. With this
spacing 400 trees can be planted in one ha of land. High-density planting with the
spacing of 3.0 m 3.0 m and 1.5 m 3.0 m is also recommended for specific
varieties. Rows should be planted in North-South direction to facilitate maximum
sunlight exposure. Pits should be watered copiously immediately after planting.
Mulching can be done at the basins to conserve the moisture during the initial stages
of establishment.
3.4 Crop Regulation
Flowering and fruiting in guava follow specific pattern and occur in two major
seasons, once during March to May and the later in July–August [16]. The fruits
from March to May flowering are harvested in rainy season, and the fruits from
second flowering are harvested during winter, i.e., late October to mid-February. The
July flowering gives more number of flowers and good quality of the fruits compared
to the summer flowering. Orchard losses can be avoided by adopting effective crop
regulation practices to manage the flowering in guava and for harvesting the good
quality fruits. Spraying urea at 10–15% twice during bloom (April–May) eliminates
the rainy season fruiting [17].
3.5 Crop Management
3.5.1 Orchard Management
Guava, being a perennial crop, needs utmost care while selecting the varieties and
the quality planting material. Any mistakes committed in the early stages of the
orchard management cannot be rectified at a later stage.
3.5.2 Nutrient and Water Management
Amount of manures and fertilizers to be applied to guava tress depends upon the age
of tree and the soil characteristics. At the time of planting, each pit should be filled
Nutraceutical Potential of Guava 7

with well rotten farm yard manure at 15–20 kg and 1.5 kg of single superphosphate.
A recommended dose of 260 g urea + 375 g SSP + 100 g of MOP per plant should be
supplied in the first year. The dose increases with each passing year.
The fertilizers are applied in two split doses preferably in June and September.
Guava is highly prone to micronutrient deficiency and remedial measures should be
taken immediately with foliar sprays of micronutrients. Furrow and basin method of
irrigation are most popular in guava orchards [18]. In the initial stages of plant
growth, it is imperative to maintain the optimum soil moisture by watering every
alternate day. After 2 years of age, watering may be done once in every 7 to 10 days
interval during the summers, and irrigation should be avoided during the rainy
season. During the dry season, the flowering and fruiting will be greatly influenced
by the water availability [19]. Sprinkler and drip irrigations can be adopted for
increasing the productivity and quality of fruits [20].
3.6 Harvesting and Handling
The quality of guava fruit depends on the stage of maturity. The fruits are usually
ready to harvest 4–5 months after the flowering. Guava fruits are generally
handpicked. Color change, specific gravity, total soluble solids, acidity, etc. are the
useful criteria to judge the maturity levels in guava [21]. At the time of maturity, the
specific gravity becomes <1.0, and it starts floating on the water surface. The fruits
with the specific gravity of 1.00–1.02 have better shelf life and suitable for long-
distance transport. It is desirable to pick the fruits along with 5–7 cm stalk and two to
three leaves. Proper grading and sorting increase the postharvest shelf and fetch high
prices to the growers. At room temperature, the shelf life is for a few days only. The
fruits picked during the winter season can be stored for 7–8 days at ambient
temperatures whereas rainy season picked fruits can be stored only for 2–3 days,
depending on the variety. At low temperatures of 10–15 C, the shelf life can be
extended up to 3–4 weeks [22]. For low temperature storage, fruits must be picked at
hard, green, and immature stage without color break.
4 Morphology
Guava trees are little shrubby evergreen trees with a considerable measure of wide-
spreading branches and square fleece twigs. The branches are screwy bringing
inverse clear out. The blooms are white borne independently, or in little gatherings
in axils of leaves of late development, petals are incurved; they are fragrant with four
to six petals. Each blossom bears various white needlelike stamens which oblige
smooth anthers. Self-fertilization is conceivable, yet cross-pollination by creepy
crawlies brings about higher yields [23]. The organic product is little, 3 to 6 cm
long in different shapes going from ovoid, round, to pear-formed contingent on
species. The external skin might be unpleasant having a severe taste or delicate and
sweet.
8 M. Gupta et al.

The skin shading is typically green before development however winds up
noticeably yellow, maroon, or green when ready with tissue running from white,
yellow, and pink to red differing with species. Natural product might be thin-shelled
with many seeds installed in a firm mash or might be thick-shelled with fewer seeds.
Kind of natural product shifts from sweet to profoundly corrosive. The distinctive
fragrance ranges from solid and penetrating to mild and pleasant [24].
5 Nutritional Attributes
Guava is reported to possess rich nutritional attributes ranging from carbohydrates,
minerals, vitamins, to antioxidants. The nutritional composition of guava has been
reported to vary with cultivars, season, and environment. The main carbohydrate in
the form of simple sugars has been identified as glucose and xylose [25]. Every
100 gram of fresh guava fruit servings in general contributes to 75–85% of moisture,
3–7% of total dietary fiber, 1–6% of protein, and 0.7 to 0.11% of lipids. Among
mineral contents, potassium content (352.7 mg/100gft) is reported to be highest in
fresh guava, followed by phosphorus (17.8–30 mg/100gft), calcium (9.1–17 mg/
100gft), and iron (0.4–0.7 mg/100gft) [2,26,27]. It is also reported to contain many
of the vitamins required by human body of which the vitamin C content (50–300 mg/
100gft) is reported to be highest in guava [28].
In a study [29], it was observed that with the advancement of fruit maturity at
different stages, the total soluble solid (TSS), sugar (total, reducing, and
non-reducing), and ascorbic acid contents increased significantly, while during
fruit ripening stage both acidity and pectin decreased. Of all the guava cultivars
studied, L-49 showed highest TSS (12.250B), total sugar (8.50%), and ascorbic acid
(265.09%) followed by Allahabad Safeda, while L-49 showed minimum acidity
(0.26%) and maximum pectin content (0.77%). Pectin methyl esterase (PME)
activity increased progressively in all the cultivars up to half ripe stage (HRS) and
subsequently decreased at full ripe stage (FRS). Maximum PME activity was found
in L-49 (56.25 units/g.f.wt) at HRS, whereas it showed a decrease at FRS
(52.25 units/g fresh weight (FW) followed by Allahabad Safeda and Lalit. Thus, it
was concluded that L-49 was superior among all the commercial cultivars of guava
grown under subtropical condition followed by Allahabad Safeda and Lalit.
5.1 Phytochemicals
Phytochemicals (phyto, plant) are biologically active chemical compounds found in
plants offering health advantages for humans in addition to those attributed to
macronutrients and micronutrients [30]. Phenolic compounds are secondary metab-
olites which are produced in the shikimic acid of plants and pentose phosphate
through phenylpropanoid pathway [31]. They contain benzene rings with one or
more hydroxyl substituent and range from simple phenolic molecules to highly
polymerized compounds [32]. The phytochemical analysis of guava leaves revealed
Nutraceutical Potential of Guava 9

the presence of flavonoids, glycosides, alkaloids, steroids, and many other metabo-
lites and absence of tannins and saponins [33].
Guava is one of the promising fruits rich in lectins, saponins, tannins, phenols,
triterpenes, and flavonoids. High levels of vitamins, dietary fiber, and carotenoids,
altogether make guava therapeutically an important fruit [34]. The fruit pulp is rich
in ascorbic acid and carotenoids (lycopene, β-carotene, and β-cryptoxanthin). The
seeds, skin, and bark have glycosides, carotenoids, and phenolic compounds.
5.1.1 Polyphenols
Polyphenols are synthesized by numerous plants as secondary metabolites. Poly-
phenolic compounds serve as both functional components to the plant and the
consumer. For instance, some polyphenols serve as pigment (anthocyanins) com-
pounds to ward off insects and other herbivores such as astringent, tannins, and UV
light protectants such as carotenoids [35].These compounds are also important in
foods for their sensory attributes such as color, astringency, and bitterness, as well as
their possible nutritional properties. Polyphenols are products of three major plant
metabolic pathways. Phenolic compounds consist of a phenol and an aromatic ring
with at least one hydroxyl group attached. Phenolic compounds can be classified into
several categories based on their structures. Phenolic acids are secondary metabolites
of the shikimate pathway; the phenylpropenoid pathway produces the cinnamic acid
derivatives which are precursors of flavonoids and ligans, and the “flavonoid route”
produces the numerous and diverse flavonoid compounds [36]. Polyphenols, which
include flavonoids, have at least two phenol groups. The largest polyphenols are the
tannins which can be classified into two subgroups, the hydrolyzable and the
condensed tannins. Hydrolyzable tannins are those which are readily hydrolyzed
by acids or enzymes into gallic or ellagic acid [37]. Hydrolyzable tannins are
commonly found in foods such as guava, grapes, and wine. Both condensed and
hydrolyzable tannins have been shown to have antioxidant, enzyme-inhibiting, and
antimicrobial properties [36]. Condensed tannins, also called “vegetable tannins”or
proanthocyanidins, are flavonoid polymers which can be degraded in the presence of
acid and heat to form either cyanidin or delphinidin and are relatively stable as
compared to the hydrolyzable tannins [37]. Common condensed tannins include
polymers of catechin and epicatechin which can be found in guava, teas, and
numerous fruits and vegetables. The third phenolic group is the phenolic acids that
consist of a benzene ring and at least one carboxylic acid group. Examples of
phenolic acids are caffeic, chlorogenic, p-coumaric, gallic, and ellagic acids
(Table 1). Many phenolic acids are linked through ester, ether, and acetal bonds to
either structural components of the plant such as cellulose, proteins, or lignin; to
larger polyphenols (tannins); or to smaller organic molecules such as glucose
[38]. This leads to considerable diversity among the various classes of polyphenolics
and therefore inherent difficulty in analysis and identification. Limited information
exists on the guava phenolics; however, previous studies have shown guava to
contain a variety of polyphenolics including flavonols, phenolic acids, flavan-3-
ols, and condensed tannins [39,40].
10 M. Gupta et al.

Table 1 Phenolics in guava
S. no Chemical name Structure
a
Reference
1 Gallic acid [41]
2 Catechin [41]
3 Epicatechin [39]
4 Myricetin [39]
5 Apigenin [39]
6 Kaempferol [41]
7 Ellagic acid [42]
8 Naringenin [43]
9 Quercetin [42]
a
Structure taken from ChemSpider structure draw online software
Nutraceutical Potential of Guava 11

5.1.2 Ascorbic Acid
Fruits are the major source of ascorbic acid, a nutrient required for humans and one
of the most abundant antioxidants consumed. L-ascorbic acid is an excellent reduc-
ing agent, and large quantities may help stabilize phenolics and other antioxidants
during processing by the donation of hydrogen atoms. This reducing ability is due to
its 2,3-enediol moiety. Ascorbic acid is often considered as an index of nutrient
quality during processing and storage of foods because of its stabilizing nature [44,
45]. Guava contains approximately 230 mg of total ascorbic acid/100 g of edible
portion of fruit, five times more than a serving of orange. Among all fruits, it is
second to acerola cherry in vitamin C content [46].
5.1.3 Carotenoids
Carotenoids are abundant in red-, yellow-, orange-, and green-colored vegetables
and fruits. After chlorophyll, they are the second most widely occurring plant
pigment found in nature. Carotenoids are tetraterpenes that can be classified into
two major groups including carotenes (hydrocarbons) and xanthophylls (oxygenated
hydrocarbons). Carotenoids may be straight chained, such as lycopene, or contain a
five or six carbon ring on one or both ends, such as β-carotene [47]. The high degree
of hydration and long carbon chain length of these molecules make them hydropho-
bic and therefore fat-soluble molecules. The major purpose of carotenoids in the
human diet is to serve as precursors to provitamin A. In order to serve this purpose,
the carotenoid must contain a β-ionone ring [45]. Carotenoids containing this
structure include β-andα-carotene and ß-cryptoxanthin. Carotenoids without this
structure, such as lycopene, do not possess provitamin A activity yet serve as dietary
antioxidants. As an antioxidant, carotenoids are known to quench singlet oxygen and
protect against cellular oxidative damage [48]. A wide variety of carotenoids have
been identified in guava including phytofluene, β-carotene, lycopene, cryptoflavin,
cryptoxanthin, and lutein (Table 2)[28]. Lycopene is a fat-soluble carotenoid
responsible for the red or pink pigment in several fruits and vegetables such as
tomatoes, watermelon, pink grapefruit, and guava. Structurally, lycopene is a linear,
40 carbon hydrocarbon containing 11 conjugated and 2 non-conjugated double
bonds [49]. Of all the dietary carotenoids, lycopene has the highest singlet oxygen
quenching ability in the body. However, since lycopene lacks a β-ionone ring, it does
not provide vitamin A activity.
5.2 Chemical Composition of Leaves
5.2.1 Leaf Phenolics
All parts of guava have been used for various purposes such as hepatoprotection,
antioxidant, anti-inflammatory, antispasmodic, anticancer, antimicrobial, anti-
hyperglycemic, analgesic, endothelial progenitor cells, anti-stomachache, and anti-
diarrhea. The primary constituents of guava leaves are phenolic, isoflavonoids,
gallic acid, catechin, epicathechin, rutin, naringenin, and kaempferol having
hepatoprotective, antioxidant, anti-inflammatory, antispasmodic, anticancer, antimi-
crobial, antihyperglycemic, and analgesic actions [51].
12 M. Gupta et al.

Gallic acid, catechin, and epicatechin have been found to inhibit pancreatic
cholesterol esterase thereby decreasing cholesterol levels. Catechins are important
as a preventive treatment for diabetes type 2 and obesity. Guava leaves contain two
important flavonoids quercetin known for its spasmolytic, antioxidant, antimicro-
bial, anti-inflammatory actions and guaijaverin known for its antibacterial action [43,
52]. Quercetin has been associated with decreased mortality from heart disease and
decreased incidence of stroke. Rutin is effective in the inhibition of triglyceride
accumulation in adipocytes. Naringenin and kaempferol can promote moderate
cytostatic activity against all cell lines, and kaempferol can be useful as anticancer
[53,54]. Leaf extract of guava has been reported for their antibacterial activity
because of the presence of flavonoid glycosides, morin-3-O-alpha-L-
lyxopyranoside, and morin-3-O-alpha-L-arabopyranoside [55]. Phenolic contents
are key players of antimicrobial property of fruit leaves, certifying the importance
of organic product of leaves as a solid nutritious items as well as multiresistant
bacterial drug.
5.2.2 Leaf Oil
The leaves contain various constituents such as fixed oil (6%), volatile oil (0.36%),
resin (3.15%), tannin (8.5%), fat, cellulose, chlorophyll, mineral salts, and a number
of other substances [56]. In addition, the leaves contain an essential oil rich in cineol
Table 2 Structure of major carotenoids reported in guava
S. no Name Structure References
1 Beta-
carotene
[28,50]
2 Lycopene CH3CH3CH3CH3
CH3
H3C
CH3CH3CH3
CH3
[28,50]
3 Lutein H3CH3C
H3C
OH
HO
CH3CH3CH3
CH3
CH3
CH3
CH3
[28]
4 Rubixanthin H3C
HO
CH3CH3CH3
CH3
CH3CH3
CH3
CH3
CH3
[28]
5 Cryptoflavin
H3C
H3C
H3C
H3C
H3C
OH
OCH3
CH3
CH3
CH3
CH3
[28]
Nutraceutical Potential of Guava 13

and four triterpenic acids as well as three flavonoids, quercetin, its 3-L-4-4-
arabinofuranoside (avicularin), and its 3-L-4-pyranoside with strong antibacterial
action [52]. Guava leaves contain essential oil with the primary components being
α-pinene, β-pinene, limonene, menthol, terpenyl acetate derivation, isopropyl liquor,
longicyclene, caryophyllene, β-bisabolene, caryophyllene oxide, β-copanene,
farnesene, humulene, selinene, cadinene, and curcumene [23].
Guava is known for its efficacy as a potent antimicrobial agent. The guava leaf
crude extract showed minimum inhibitory concentration of 3.75 mg/ml for Bacillus
subtilis and Pseudomonas aeruginosa. The phytochemical analysis of the extract
revealed the presence of bioactive compounds such as saponins, alkaloids, flavo-
noids, terpenoids, carbohydrates, and tannins [57]. The methanolic extract has
showed toxicity against clinically important gastrointestinal pathogens, viz., Staph-
ylococcus aureus,Pseudomonas aeruginosa,Escherichia coli,Salmonella typhi,
and Vibrio cholera with S. typhi being highly susceptible with a zone of inhibition of
2 mm at 4 mg/ml [33].
5.3 Chemical Composition of Guava Fruit
5.3.1 Fruit Nutrients and Antioxidants
The main constituents of guava fruit are vitamins, tannins, phenolic compounds,
flavonoids, essential oils, sesquiterpene alcohols, and triterpenoid acids. These and
other compounds are related to many health effects of guava [4].
Guava is a rich source of dietary fibers; vitamins A, C, and folic acid; and various
dietary minerals like potassium, copper, and manganese. Pulp contains ascorbic acid
and carotenoids (lycopenes, β-carotene) possessing antioxidant, antihyperglycemic,
and antineoplastic properties [56]. Reports indicate that a single guava (Psidium
guajava) fruit contains about four times the amount of vitamin C as an orange.
Ascorbic acid is recognized for its important antioxidant effects [51,58]. It has been
reported that strawberry guava (P. littorale var. cattleianum) notably containing
90 mg of vitamin C per serving has about 25% more of the amount found in more
common varieties, with its total vitamin C content in one serving still providing
100% of the dietary intake [59]. Further, guava also contains both carotenoids and
polyphenols like allocatechin, guaijaverin, leucocyanidin, and amritoside [5,60]
which are reported as major classes of antioxidant pigments giving them relatively
high potential antioxidant value among plant foods [61]. Some authors have
found high concentrations of carotenoids (beta-carotene, lycopene, and beta-
cryptoxanthin), vitamin C, and polyphenols in guava pulp [50]. Lycopene has
been correlated with the prevention of cardiovascular damage because of its positive
effects on dyslipidemia. The pulp and peel of the guava are a remarkable source of
antioxidants and antioxidant dietary fiber (AODF) [62].
Guava fruits contain carotenoids and polyphenol pigments responsible for pro-
duction of fruit skin and flesh color. Therefore, guavas that are red-orange in color
have more pigment content (polyphenol, carotenoid, and provitamin A) than yellow-
green ones [63]. Ojezele et al. (2013) found the highest concentrations of the
14 M. Gupta et al.

bioactive principles in ethanolic extracts of the plants and reported the quantity of
different bioactive components, i.e., tannin (11.5 mg/g), total polyphenol (1.67 mg/
g), alkaloid (59.85%), and oxalate (6.66%) in guava [64]. In white and red guava, the
ascorbic acid contents reported were 130 and 112 mg/100 g fw; total phenolic
content, 145.52 and 163.36 mg gallic acid equivalents (GAE)/100 gfw; and total
flavonoids contents, 19.06 and 35.85 mg catechin equivalents (CE)/100 gfw, respec-
tively. The solid-phase microextraction (SPME)/gas chromatography (GC)/mass
spectrometry (MS) analysis revealed the presence of cinnamyl alcohol, ethyl ben-
zoate, ß-caryophyllene, (E)-3-hexenyl acetate, and α-bisabolene as the major con-
stituents in white and red guavas [65].
5.4 Chemical Composition of Guava Seeds
The guava seeds have varying amounts of macronutrients and micronutrients with a
high content of total dietary fiber, protein, iron, zinc, and reduced calorie content.
The lipid profile of guava seeds has shown a predominance of unsaturated fatty acids
(87.06%) particularly linoleic acid and oleic acid as well as significant amounts of
bioactive compounds such as ascorbic acid (87.44 mg/100 g), total carotenoids
(1.25 mg/100 g), and insoluble dietary fiber (63.55 g/100 g) [66].
The seeds also contain glycosides, carotenoids, and phenolic compounds having
antimicrobial properties [56]. Pelegrini et al. (2008) isolated and purified the peptide
Pg-AMP1 from guava seeds. Pg-AMP1 showed clear growth reduction in Klebsiella
sp. and Proteus sp., the principal pathogens involved in urinary and gastrointestinal
hospital infections. SDS-PAGE and mass spectrometry (MALDI-TOF) character-
ized Pg-AMP1, a monomer with a molecular mass of 6029.34 Da. Amino acid
sequencing revealed clear identity to the plant glycine-rich protein family with
Pg-AMP1, the first such protein with antimicrobial activity against gram-negative
bacteria. Thus, Pg-AMP1 shows potential in the near future to contribute toward
development of novel antibiotics from natural sources [67].
6 Bioactive Potential of Guava
6.1 Antioxidant Activity
Antioxidants play a crucial role in both enzymatic and nonenzymatic browning
reactions and help to prevent lipid oxidation in foods as well. Dietary antioxidants
include vitamins A, C, and E as well as numerous non-nutritive compounds such as
polyphenolics, flavonoids, carotenoids, and thiol-containing compounds. Biologi-
cally antioxidants may be defined as compounds that prevent free radicals generated
during various metabolic reactions occurring in living cells from destroying host
cells. Free radicals result from reactive oxygen species (ROS) that contain an
unpaired electron rather than the paired electrons present in stable functioning
molecules. These free radicals can interfere in the body and cause destructive
Nutraceutical Potential of Guava 15

damage that could lead to many chronic health issues including cardiovascular
diseases, stroke, atherosclerosis, and cancer. Antioxidants that are chemically reduc-
ing agents donate electrons and cause a substance to be reduced and thus help to
reduce the number of free radicals and in the process may reduce the risks of such
diseases [68].
Almost all the parts of guava are reported to have antioxidant properties. Psidium
guajava fruit peel aqueous extract has the ability to reduce the oxidative stress of the
pancreas in streptozotocin-induced (45 mg/kg) diabetic rats by lowering
malondialdehyde (MDA) and protein carbonyl level and the increased activity of
superoxide dismutase (SOD) and glutathione (GSH) level [69]. Besides, the anti-
hyperglycemic effect of guava is also associated with its antioxidative activity
[70]. Pink guava puree supplementation can decrease lipid peroxidation and increase
antioxidant enzyme activity such as catalase, superoxide dismutase, glutathione
peroxidase, and glutathione reductase in spontaneous hypertensive rat’s blood
[71]. The antioxidant activity values of guava leaves determined by 2-diphenyl-1-
picryhydrazyl (DPPH) free radical scavenging and ferric reducing antioxidant power
(FRAP) assays were 10.28 μg fresh weight (fw)/μg and 78.56 μg Trolox equivalent
(TE)/g fw for white guava and 7.82 μg/μg DPPH fw and 111.06 μg TE/g fw for red
guava [65].
The comparative study of antioxidant activity and free radical-scavenging effects
of extracts from guava leaves and dried fruit indicated that 94.4–96.2% of linoleic
acid oxidation was inhibited by the addition of guava leaf and guava tea extracts at a
concentration of 100 μg/ml. The guava dried fruit extracts exhibited weaker antiox-
idant effects than the leaf extracts. The results also demonstrated that the scavenging
effects of guava leaf extracts on ABTS
+
radicals and superoxide anion increased
with increasing concentrations. The guava leaf extracts displayed a significant
scavenging ability on the peroxyl radicals. The extracts from leaves of various
guava cultivars exhibited more scavenging effects on free radicals than did commer-
cial guava tea extracts and dried fruit extracts. The chromatogram data indicated that
guava extracts contained phenolic acids such as ferulic acid which appeared to be
responsible for their antioxidant activity. The studies have shown that there exists a
linear relationship between free radical-scavenging ability and the content of phe-
nolic compounds of guava leaf extracts [72].
Mile et al. (2011) explored the possibility of obtaining phenolic extracts with
antioxidant activity (AA) from Colombian guava seeds (Psidium guajava L.) using
supercritical carbon dioxide adding ethanol as cosolvent (SC CO2/EtOH). The crude
extracts were obtained by using block extraction designs step by step (four steps) as a
function of pressure (10, 15, and 20 MPa) and temperature (313, 323, and 333 K).
In each one of the extracts, the total phenolic content (TPC) and AA were determined
through β-carotene bleaching and scavenging DPPH (2, 2-diphenyl-1-
picrylhydrazyl) methods. Fraction IV showed a good performance in preventing
the formation of peroxides, while the best crude extract inhibited the degradation of
conjugated dienes suggesting that the guava seeds are a promising source of
antioxidants which can be extracted using SC CO2/EtOH by special extraction
16 M. Gupta et al.

step design and these compounds can thus be used as preservatives in foods such as
edible oils [73].
6.2 Anti-Inflammatory Activity
Inflammation is a normal response to infection which involves the innate and
adaptive immune systems. However, when allowed to continue unchecked, inflam-
mation may result in autoimmune or autoinflammatory disorders, neurodegenerative
disease, or even cancer [74]. A decoction of P. guajava leaves is used for the
treatment of various inflammatory ailments including rheumatism. The presence of
polyphenolic compounds and triterpenoids in the leaf of P. guajava contribute to its
anti-inflammatory and analgesic effects. The aqueous extract of P. guajava at a dose
of 50–800 mg/kg, i.p. (intraperitoneal), produced dose-dependent and significant
inhibition of fresh egg albumin-induced acute inflammation (edema) in rats. Further,
leaf extract (50–800 mg/kg, i.p.) also produced dose-dependent and significant
analgesic effects against thermally and chemically induced nociceptive pain (pain
caused by damage to body tissue) in mice [75].
Jang et al. 2014 investigated the in vitro and in vivo anti-inflammatory activity of
ethanolic leaf extract of guava and demonstrated the significant inhibition of lipo-
polysaccharide (LPS)-induced production of nitric oxide and prostaglandin E2 by
guava leaf extract (GLE) in a dose-dependent manner. GLE suppressed the expres-
sion and activity of both inducible nitric oxide synthase and cyclooxygenase-2 in
part by the downregulation of ERK1/2 (extracellular signal-regulated kinase-1)
activation in RAW 264.7 macrophages [76]. Studies on the anti-inflammatory
activity of the aqueous extract of guava leaves (P. guajava L.) on white male rats
through carrageenan-induced paw edema method have shown that the percentage of
inflammation or edema (% E) is optimal at the 4th hour. Guava extract at 125, 250,
and 500 mg/kg BW (body weight) reduced inhibitory percentage activities by 40.81,
55.45, and 43.61% ( p<0.05), respectively, suggesting that guava extract acts as
anti-inflammatory properties by decreasing edema level [77].
6.3 Antidiabetic Activity
Guavas have high fiber content and low glycemic index thus playing an important
role in preventing the development of diabetes. The fiber content ensures that the
sugar levels are well regulated and the low glycemic index inhibits a sudden spike in
sugar levels. The formation of advanced glycation end products (AGEs) are the
major factors responsible for the complications associated with diabetes. In vitro
studies support the anti-glycative potential of guava leaves. The investigation of the
antihyperglycemic efficacy and mechanisms of action of P. guajava in streptozotocin
(STZ)-induced diabetic rats revealed that oral administration of P. guajava leaf
extract (300 mg/kg body weight/day) for 30 days to streptozotocin-induced diabetes
rats significantly decreased the levels of blood glucose and glycosylated hemoglobin
Nutraceutical Potential of Guava 17

and improved the levels of plasma insulin and hemoglobin [78,79]. The possible
mechanism for the antihyperglycemic activity of P. guajava leaf involves the
protection of pancreatic tissues as well as islet β-cells by guava leaf extracts against
lipid peroxidation and the DNA strand breaks induced by STZ thus reducing the loss
of insulin-positive β-cells and insulin secretion, therefore strengthening the possi-
bility of antihyperglycemic potential [70]. There are studies supporting that guava
fruit could protect kidney against diabetic progression via its anti-oxidative, anti-
inflammatory, and anti-glycative effects [80].
The tannins, polyphenolic compounds, flavonoids, pentacyclic triterpenoids,
guiajaverin, quercetin, etc. were speculated to account for the hypoglycemic effects
of the plant’s leaf extract [81]. The aqueous guava leaf extract enhanced glucose
uptake in rat clone 9 hepatocytes which revealed that phenolics are the principal
component of the extract and high polarity fractions of the guava leaf extract are
enhancers to glucose uptake in rat clone 9 hepatocytes and quercetin is the major
active compound which promotes glucose uptake in liver cells.
Water-soluble solids showed higher superoxide dismutase-like activity and lipid
peroxidation inhibition ability than ethanol-soluble solids in vitro, suggesting that
anti-peroxidation of lipids is a possible mechanism for guava leaves to retard the
progress of type 2 diabetes [82,83]. In addition, normal, mild, and severely diabetic
rat models had shown hypoglycemic as well as antidiabetic effect of the unripe
guava fruit peel aqueous extract [84].
Long-term administration of guava leaf extracts increases the plasma insulin level
and glucose utilization in diabetic rats. The activities of hepatic hexokinase, phos-
phofructokinase, and glucose-6-phosphate dehydrogenase in diabetic rats fed with
aqueous extracts were higher than in the normal diabetic group, which provided
evidence to support the antihyperglycemic effect of guava leaf extract and the health
function of guava leaves against type 2 diabetes [85,86]. The comparative study of
the hydroalcoholic extracts of the fresh and dry leaves of guava plant for anti-
hyperglycemic potential against alloxan-induced diabetes in rats revealed that the
animals administered with doses of 500 mg/kg body weight of extract orally
continuously for 30 days caused significant reduction in the fasting serum blood
glucose levels. Among the two extracts, fresh leaf extract showed significant anti-
hyperglycemic activity than the dry leaf extract which nearly produced equal
reduction in serum blood glucose levels to that of standard glibenclamide 10 mg/
kg body weight [87]. The evaluation of antidiabetic effect of P. guajava leaves on
Lepr
db
/Lepr
db
mice (mice that develop type 2 diabetes due to a recessive, autosomal
mutation in the leptin receptor) showed significant blood glucose lowering effects
after intraperitoneal injection of the extract at a dose of 10 mg/kg in both 1- and
3-month-old Lepr
db
/Lepr
db
mice suggesting that the extract from P. guajava leaves
possesses antidiabetic effect in type 2 diabetic mice model [85].
18 M. Gupta et al.

6.4 Antidiarrheal Activity
Diarrhea is one of the major problems in the world. The ripe fruit of guava has been
reported as laxative which is used to treat constipation. The studies indicate that
guava fruit is more effective antidiarrheal when it is used with the peel, but if taken
unripe fruits in large quantity cause indigestion and vomiting [26,88]. The leaf
decoction of guava has been proved useful in case of gastroenteritis and chronic
diarrhea, while the young leaves and shoots have been reported for dysentery and
diarrhea [89]. The binding of certain chemicals present in guava such as lectin to
E. coli (a common diarrhea-causing organism) prevents its adhesion to the intestinal
wall and thus preventing infection resulting diarrhea [90]. Guava leaf extract has also
shown to have tranquilizing effect on intestinal smooth muscle, inhibits chemical
processes found in diarrhea, and aids in the reabsorption of water in intestines. In
another research, an alcoholic leaf extract was reported to have a morphine-like
effect by inhibiting the gastrointestinal release of chemicals in acute diarrheal
disease. This morphine-like effect was thought to be related to a chemical, quercetin.
In a study carried out with leaf extract of the plant, inhibition of gastrointestinal
release of acetylcholine by quercetin present in extract was suggested as a possible
mode of action in the treatment of acute diarrheal disease [91,92,93].
6.5 Antimicrobial Activity
Biswas et al. (2013) determined the antimicrobial potential of guava leaf extracts
against foodborne and spoilage bacteria, viz., E.coli and Salmonella enteritidis
(gram-negative) and S. aureus and Bacillus cereus (gram-positive). The findings
suggested that the methanol and ethanol extracts of the guava leaves showed
inhibitory activity against gram-positive bacteria, whereas the gram-negative bacte-
ria were resistant to all the solvent extracts. The methanol extract had an antibacterial
activity with mean zones of inhibition of 8.27 and 12.3 mm, and the ethanol extract
had a mean zone of inhibition of 6.11 and 11.0 mm against B. cereus and S. aureus,
respectively. This demonstrates that guava leaf extract might be a good candidate in
the search for a natural antimicrobial agent. The mechanism by which they can
inhibit the microorganisms can involve different modes of action. It has been
reported that guava oils and extracts penetrate the lipid bilayer of the cell membrane,
rendering it more permeable, leading to the leakage of vital cell contents [94,95].
A study conducted to screen the antimicrobial effect of essential oils and meth-
anol, hexane, and ethyl acetate extracts from guava leaves against bacterial strains
isolated from seabob shrimp and laboratory culture strains revealed the inhibitory
activity of essential oil and extract against S. aureus and Salmonella spp. The
researchers concluded that guava leaf extracts and essential oil are very active
against S. aureus, thus making up important potential sources of new antimicrobial
compounds [96]. Choudhary et al. (2012) provided phytochemical and antimicrobial
details of the methanolic leaf extract of P. guajava against clinically important
gastrointestinal pathogens, viz., S. aureus,P. aeruginosa,E. coli,S. typhi, and Vibrio
Nutraceutical Potential of Guava 19

cholerae. The methanolic extract showed toxicity against all the bacteria, S. typhi
being highly susceptible with a zone of inhibition of 2 mm at 4 mg/ml [33]. The
aqueous and methanolic extracts of P. guajava leaves showed antimicrobial activity
against bacterial elastase from P. aeruginosa and human neutrophil elastase (HNE),
but the methanolic extract of the leaves showed more inhibitory capacity than that of
the aqueous extract against both enzymes. The good inhibitory capacity of
methanolic leaf extract as compared to water extract was due to the extraction of
many active compounds present in leaves by methanol as a solvent stronger than that
of water [97].
The comparative studies to investigate the antibacterial activity of extracts of the
leaves, bark, and root of P. guajava as well as the leaves of Moringa oleifera against
Staphylococcus aureus,Streptococcus spp., Klebsiella spp., Proteus spp., and Pseu-
domonas spp. revealed that the inhibitory effect of P. guajava bark at 280 mg/ml
against Klebsiella spp. competed favorably with reflacine. Extracts of P. guajava
leaves, root, and the synthetic drug reflacine gave equal antimicrobial effect against
Pseudomonas spp. These results indicate that extracts of P. guajava can be used for
the treatment of pathogenic infections caused by some bacteria [98].
6.6 Anticancer Activity
The dry extract of guava leaves has promising activity to be applied topically in the
oral cavity or in the development of antitumor formulation or even be used as a
functional food [99]. The antiproliferative capacities of guava peel, flesh, and seed
on four cancer cell lines, A549 (human lung cancer cells), MCF-7 (human breast
cancer cells), HepG2 (human hepatoma cells), and HT-29 (human colon cancer cells)
evaluated by the MTT (3-(4,5-dimethylthiazol-2-Yl)-2,5-diphenyltetrazolium bro-
mide) assay revealed that guava possesses strong antioxidant and anticancer actions.
The active components of guava were identified as catechin, galangin, homogentisic
acid, gallic acid, kaempferol, and cyanidin 3-glucoside, and the content of these in
guava peel and seed were higher than that in guava flesh suggesting that guava could
be developed to functional food for prevention of some diseases [41]. The acetone
extracts of guava branch (GBA) is reported to have cytotoxic effects on HT-29 cells.
The GBA showed high cytotoxic effects via the MTT reduction assay, LDH release
assay (Lactate dehydrogenase), and colony formation assay. GBA of 250 μg/ml
concentration showed 35.5% inhibition against HT-29 cells. As expected,
GBA-induced characteristic apoptotic effects in HT-29 cells, including chromatin
condensation and sharking that occurred 24 h after the cells, were treated [100].
Guava leaves have been reported to interfere with multiple signaling cascades
linked with tumor genesis and provide a source of potential therapeutic compounds
for both the prevention and treatment of cancer. The molecular mechanisms of guava
leaf hexane (GHF) fraction in apoptotic potential are found to be correlated with the
suppression of AKT (phosphatidylinositol 3-kinase) and Akt (protein kinase B)/
mTOR (mammalian target of rapamycin)/S6 K1 (ribosomal protein S6 kinase
beta-1) and MAPK(mitogen-activated protein kinase) signaling pathways in
human prostate cancer cells. This effect of GHF is correlated with downregulation
20 M. Gupta et al.

of various proteins that mediate cell proliferation, cell survival, metastasis, and
angiogenesis [101]. The budding leaves of Psidium guajava contain huge amounts
of soluble polyphenolics including gallic acid (348 mg/g), catechin (102 mg/g),
epicatechin (60 mg/g), rutin (100 mg/g), quercetin (102 mg/g), and rutin (100 mg/g)
and exhibit potent anticancer activity [61]. It has been reported that essential oil of
P. guajava has the potent ant proliferative activity.
It could be used as an antitumor chemopreventive in view of anti-angiogenesis
and anti-migration. The IC
50
of P. guajava oil for DU145 cells was
0.57 mg ml
1
[102].
7 Value-Added Products and Nutraceuticals
Fruits are directly consumed by health conscious people but the changing era,
lifestyle, and urbanization have drastically modified food habits of people like
frequent use of ready-to-eat food, ready-to-serve fruit juices, jams, jelly, leather,
powder, etc. Guavas also soften quickly during ripening being a climacteric fruit and
therefore have a relatively short shelf life that limits the distribution of fresh guava
fruit in market. Due to these fragile conditions, most guavas are processed into juice,
puree, jam, jelly, syrup, nectar, fruit paste, or canned as halves [25]. The study
conducted to determine the antioxidant activity, nutritional composition (sugar,
protein, and fat,), and the bioactive phytochemicals (total phenolic compounds,
flavonoid phenolic, condensed and hydrolyzable tannin, ascorbic acid, pigments
such as anthocyanin, and carotenoids) as well as fiber content present in fresh fruits
and flour cultivated in Argentina showed that the flour preserved flavor, aroma, and
color of pulp from fresh fruits. The flour contained around 30% of sugar, 20% of
total protein, and 0.5% of fat and high level of crude fiber. Carotenoids and ascorbic
acid were the dominant phytochemicals in flour as well as in fresh fruits. The guava
flour showed antioxidant activity with SC50 values similar to fresh fruits. The flour
showed nutraceutical characteristics that are demanded by functional food and could
be used as a dietary supplement [103].
Lanier (2005) studied phytochemical, antioxidant, and storage stability of ther-
mally processed guava to assess the thermal stability and shelf life properties in
guava nectar. He reported that possible degradation of the numerous phytochemicals
in guava may occur during thermal processing and storage. This includes loss of
ascorbic acid, isomerization of lycopene and other carotenoids, and decreases in
overall polyphenolics and antioxidant activity [103,104].
Verma et al. (2015) explored the antioxidant potential and functional value of
guava (Psidium guajava L.) powder in muscle foods. They reported that guava
powder which is rich in dietary fiber (43.21%) and phenolics (44.04 mg GAE/g)
possesses good radical-scavenging activity which resulted in significant decrease
(p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield, and
moisture content of nuggets while ash and moisture content of emulsion were
increased. Total phenolics, total dietary fiber (TDF), and ash content significantly
increased ( p<0.05) in nuggets with added guava powder. Guava powder was found
to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS
Nutraceutical Potential of Guava 21

(2-thiobarbituric acid reactive substances) number during refrigerated storage which
also did not affect sensory characteristics of the products and can be used as a source
of antioxidant dietary fiber in meat foods [105].
Factors influencing the nutraceutical activity of guava fruits in fruit juices were
reported, and it was observed that the levels of vitamin C and DPPH (2,2-diphenyl-
1-picrylhydrazyl)-scavenging activity showed a sharp decrease with complete
destruction after storage for 4 weeks at 5–10 C. Levels of polyphenols and TEAC
(trolox equivalent antioxidant capacity) showed a slower decrease in the levels [34].
Freeze-drying produced the best quality guava powder in terms of ascorbic acid,
polyphenolic content, antioxidant activity, and flavor retention, though it was quite
hygroscopic in nature. It can thus be inferred that guava powder is a good source of
natural antioxidants which can be an alternative to synthetic antioxidants. From the
above study, it can be concluded that freeze-dried guava powder can be utilized as an
ingredient for the development of value-added food product as it contains high total
phenolic content with other nutrients. It was also found high in the mineral content
and thus can be used in preparing a functional food [106].
In a study, guava powder (GP) was used as source of aroma and phenolic
compounds to fortify wheat bread 10% (GB10) and 20% (GB20), as a substitute
for wheat flour. Phenolic compounds, antioxidant capacity, volatile compounds
profile, and sensory acceptability of control bread (CB; without GP) and guava
breads (GB) were evaluated, and it was observed that incorporation of GP increased
the phenolic compounds contents of bread two- to threefold. Ten phenolic com-
pounds were identified in GB20, and quercetin-3-orutinoside was the major com-
pound, while in CB, ferulic acid was the major among the six phenolic compounds in
CB. Bread making seemed to promote the release of phenolic compounds from
structural components. Breads incorporated with GP presented a richer volatile
profile than CB, especially due to the presence of terpenes. GB improved aroma
profile of bread. GP added aroma compounds and phenolic antioxidants and seemed
to be an interesting approach to enhance bread bioactivity and acceptability [107].
8 Conclusion
Today, major concern of any individual is achieving better health and quality life
either through use of synthetic chemical drugs like multivitamins or through the
supplementary diets or dietary supplements. However the pharmaceutical industry is
more focused toward development of new indigenous plant-based drugs through
investigation of leads from traditional system of medicine and traditional uses of
natural compounds. Thorough screening of literature available on Psidium guajava
depicted various importance of guava leaf, fruit, and seed in treating large number of
diseases and their use in making many value-added products. But these products are
yet to be introduced in market as no branded products is available in market. The
major drawback is the peculiar smell at ripening stage which needs biotechnological
intervention to make this crop a superfood. Although guava possesses enormous
health benefits, it can be an efficient nutraceutical in combating malnutrition and
food in security.
22 M. Gupta et al.

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