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Title: Antioxidant and tyrosinase inhibitory activities of different parts of guava (Psidium guajava L.)
Authors: You, D.-H.
Park, J.-W.
Yuk, H.-G. 
Lee, S.-C.
Keywords: antioxidant activity
tyrosinase inhibitory activity
Issue Date: Aug-2011
Citation: You, D.-H., Park, J.-W., Yuk, H.-G., Lee, S.-C. (2011-08). Antioxidant and tyrosinase inhibitory activities of different parts of guava (Psidium guajava L.). Food Science and Biotechnology 20 (4) : 1095-1100. ScholarBank@NUS Repository.
Abstract: The antioxidant and the tyrosinase inhibitory activities of 4 different solvents (acetone, ethanol, methanol, and water) for preparation of extracts from guava (branch, fruit, leaf, and seed) were evaluated by measuring total phenolic contents (TPC), DPPH radical scavenging activity, ABTS radical scavenging activity, reducing power (RP), and tyrosinase inhibitory activity. The extracts of branch and leaf showed relatively higher antioxidant properties than those of fruit and seed. The highest TPC (141.28 mg/g gallic acid equivalents), DPPH radical scavenging activity (IC 50=34.01 μg/mL), ABTS radical scavenging activity (IC 50=3.23 μg/mL), and RP (IC 50= 75.63 μg/mL) were found in acetone extract of leaf, while water extract of seed had the lowest antioxidant activity. The tyrosinase inhibitory activity of ethanol extract from guava leaf was 69.56%, which was the highest activity among the extracts. These results indicate that useful bioactive substances exist in the guava branch as well as leaf extracts. © 2011 The Korean Society of Food Science and Technology and Springer Netherlands.
Source Title: Food Science and Biotechnology
ISSN: 12267708
DOI: 10.1007/s10068-011-0148-9
Appears in Collections:Staff Publications

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