Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan 英文参考文献.docVIP

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Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan 英文参考文献.doc

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Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan 英文参考文献

Molecules 2012, 17, 3165-3180; doi:10.3390/moleculeOPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan Javaria Gull 1, Bushra Sultana 1,*, Farooq Anwar 2, Rehana Naseer 1, Muhammad Ashraf 3,4 and M. Ashrafuzzaman 5,* 1 Department of Chemistry and Biochemistry, University of Agriculture Faisalabad-38040, Pakistan; E-Mails: javeria.gull@ (J.G.); rehanan735@ (R.N.) 2 Department of Chemistry, University of Sargodha, Sargodha 40100, Pakistan; E-Mail: fqanwar@ 3 Department of Botany, University of Agriculture Faisalabad-38040, Pakistan; E-Mail: ashrafbot@ 4 Department of Botany and Microbiology, King Saud University, Riyadh-11451, Saudi Arabia 5 Institute of Tropical Agriculture, University Putra Malaysia, Serdang, Selangor 43400 UPM, Malaysia * Authors to whom correspondence should be addressed; E-Mails: bushrasultana2005@ (B.S.); drashraf2007@ (M.A.); Tel.: +092-41-920-0161-67 ext. 3309 (B.S.); Fax: +092-041-920-0764 (B.S.); Tel.: +601-492-9430 (M.A.). Received: 20 January 2012; in revised form: 3 March 2012 / Accepted: 10 March 2012 / Published: 14 March 2012 Abstract: The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan (Islamabad, Faisalabad and Bhakkar). The antioxidant potential of guava fruit extracts was assessed by means of different in-vitro antioxidant assays, namely inhibition of peroxidation in linoleic acid system, reducing power and radical scavenging capability. Overall, fruit at the un-ripe stage (G1) exhibited the highest levels of TPC, TFC, reducing power and DPPH radical scavenging activity, fo