Chemical Composition of the Fruits of Psidium Guajava

Guav a cv . Allahabad Safeda w as grown in saline soils and irrigated with the best av ailable w ater -1 -1 + -1 (EC 2.8 dS m ). Based on chemical composition (pH- 7.1, EC - 2.8 dS m , Na - 20.04 meq l and IW IW sodium adsorption ratio- 4.86), irrigation w ater w as categorized as marginally saline. The soil pH 2 -1 w as mostly below 8.5 but mean electrical conductivity (EC ) v alues ranged from 0.5-2 dS m 2 indicating moderate to high salinity in the experimental soil. After one-y ear of experimentation, fiv e plants randomly selected from each treatment and the data w ere recorded. Plant height -1 -1 significantly increased (LSD 5%) with increase in salinity from 0.5 dS m to 1.4 dS m . A similar -1 trend w as noted with respect to stem girth. The av erage plant height at 0.5, 0.9 and 1.4 dS m salinity lev els w as 98.3 cm, 108.3 cm and 123 cm, respectiv ely whereas the corresponding stem girth v alues -1 w ere 2.24 cm, 2.28 cm and 2.46 cm. At 2 dS m salinity ,how ev er , both av erage plant height (94.6 cm) and stem girth (2.24 cm) significantly decreased and w ere found to be comparable to control (0.5 dS -1 + -1 m ) v alues. Plants show ed negligible Na accumulation in leav es up to 1.4 dS m salinity , but -1 + exposure to elev ated salinity (2 dS m ) significantly increased leaf Na (0.16% DW). These data -1 indicated a salinity tolerance (EC )threshold of about 1.5 dS m inguav a cultiv ar Allahabad Safeda.

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Chemical Composition, Antimicrobial activity, In Vitro Cytotoxicity and Leukotoxin Neutralization of Essential Oil from Origanum vulgare against Aggregatibacter actinomycetemcomitans

Pathogens ◽

10.3390/pathogens9030192 ◽

2020 ◽

Vol 9 (3) ◽

pp. 192 ◽

Cited By ~ 2

Author(s):

Sanae Akkaoui ◽

Anders Johansson ◽

Maâmar Yagoubi ◽

Dorte Haubek ◽

Adnane El hamidi ◽

...

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Periodontal Diseases ◽

Aggregatibacter Actinomycetemcomitans ◽

Psidium Guajava ◽

Minimal Bactericidal Concentration ◽

Origanum Vulgare ◽

Neutralizing Capacity ◽

Broth Microdilution Method

In this study, the essential oil of Origanum vulgare was evaluated for putative antibacterial activity against six clinical strains and five reference strains of Aggregatibacter actinomycetemcomitans, in comparison with some antimicrobials. The chemical composition of the essential oil was analyzed, using chromatography (CG) and gas chromatography–mass spectrometry coupled (CG–MS). The major compounds in the oil were Carvacrol (32.36%), α-terpineol (16.70%), p-cymene (16.24%), and Thymol (12.05%). The antimicrobial activity was determined by an agar well diffusion test. A broth microdilution method was used to study the minimal inhibitory concentration (MIC). The minimal bactericidal concentration (MBC) was also determined. The cytotoxicity of the essential oil (IC50) was <125 µg/mL for THP-1 cells, which was high in comparison with different MIC values for the A. actinomycetemcomitans strains. O. vulgare essential oil did not interfere with the neutralizing capacity of Psidium guajava against the A. actinomycetemcomitans leukotoxin. In addition, it was shown that the O. vulgare EO had an antibacterial effect against A. actinomycetemcomitans on a similar level as some tested antimicrobials. In view of these findings, we suggest that O.vulgare EO may be used as an adjuvant for prevention and treatment of periodontal diseases associated to A. actinomycetemcomitans. In addition, it can be used together with the previously tested leukotoxin neutralizing Psidium guajava.

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Chemical composition and biological activities of the essential oils of Psidium guajava leaf

Journal of King Saud University - Science ◽

10.1016/j.jksus.2018.07.021 ◽

2019 ◽

Vol 31 (4) ◽

pp. 993-998 ◽

Cited By ~ 4

Author(s):

Afaf Weli ◽

Amna Al-Kaabi ◽

Jamal Al-Sabahi ◽

Sadri Said ◽

Mohammad Amzad Hossain ◽

...

Keyword(s):

Chemical Composition ◽

Essential Oils ◽

Biological Activities ◽

Psidium Guajava

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Chemical composition of the essential oil of Psidium guajava leaves and its toxicity against Sclerotinia sclerotiorum

Semina Ciências Agrárias ◽

10.5433/1679-0359.2018v39n2p865 ◽

2018 ◽

Vol 39 (2) ◽

pp. 865

Author(s):

Elizabeth Aparecida Josefi Silva ◽

Vanessa Paula da Silva ◽

Cassia Cristina Fernandes Alves ◽

José Milton Alves ◽

Edson Luiz Souchie ◽

...

Keyword(s):

Gas Chromatography ◽

Chemical Composition ◽

Essential Oil ◽

Sclerotinia Sclerotiorum ◽

Psidium Guajava ◽

Gas Chromatography Mass Spectrometry ◽

Flame Ionization ◽

Randomized Design ◽

Dry Seasons ◽

Guava Leaves

Globally, the fungus Sclerotinia sclerotiorum is considered as one of the most important phytopathogens, since it affects the production of several economically important crops. Further, it is difficult to control, thus increasing the use of pesticides. Therefore, the search for new substances, especially those extracted from plants, has received special attention to control this plant pathogen. The objective of the present study was to evaluate the yield and chemical composition of the essential oil extracted from the fresh leaves of guava collected during the rainy and dry seasons, and also to evaluate its toxicity against S. sclerotiorum. The experiment was a completely randomized design with five treatments and six replicates. The essential oil was extracted by hydrodistillation of the leaves and analyzed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. The main compounds identified in the essential oil were trans-caryophyllene and ?-humulene. The essential oil at a concentration of 300 ?L exhibited 90% inhibition of the mycelial growth of S. sclerotiorum. This confirmed the antifungal potential of the essential oil of the guava leaves during both the sampling seasons.

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Chemical composition and antioxidant activity of seven cultivars of guava (Psidium guajava) fruits

Food Chemistry ◽

10.1016/j.foodchem.2014.08.076 ◽

2015 ◽

Vol 170 ◽

pp. 327-335 ◽

Cited By ~ 65

Author(s):

Gema Flores ◽

Shi-Biao Wu ◽

Adam Negrin ◽

Edward J. Kennelly

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Psidium Guajava

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Physico-chemical attributes and organoleptic assessment of guava (Psidium guajava L.) cultivars grown in eastern Uttar Pradesh

Journal of Applied and Natural Science ◽

10.31018/jans.v8i4.1031 ◽

2016 ◽

Vol 8 (4) ◽

pp. 1731-1734

Author(s):

Anupam Tiwari ◽

A. K. Pal ◽

Sarvesh Singh ◽

S. P. Singh ◽

Vishnu Lal Patidar

Keyword(s):

Chemical Composition ◽

Vitamin C ◽

Uttar Pradesh ◽

Psidium Guajava ◽

Physico Chemical ◽

Chemical Attributes ◽

Eastern Uttar Pradesh ◽

Number Of Seeds

A study was conducted to evaluate the different guava cultivars for their physico-chemical composition and organoleptic assessment during the year 2012-2013. Results of study indicated that Gorakh Bilas Pasand cultivar proved to be superior on the basis of physical characters (Length-7.64 cm, Breadth-7.79 cm , Weight-240.60 g, Number of seeds per fruit-251 etc.) followed by Lucknow-49. However, Lucknow-49 was found noteworthy in respect of chemical composition (TSS-13.00 oBrix, Acidity-0.50%, pH-5.86, Vitamin C-300.36 mg/100g etc). In organoleptic assessment, it was found that â€˜liked very muchâ€™ rating was provided by consumer to Lucknow-49. On the basis of overall findings, it was concluded that â€˜Lucknow-49â€™ was superior in most of characters studied and might be one of the promising cultivars for quality fruits under eastern Uttar Pradesh conditions.

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Psidium guajava L. and Psidium brownianum Mart ex DC.: Chemical composition and anti – Candida effect in association with fluconazole

Microbial Pathogenesis ◽

10.1016/j.micpath.2016.04.013 ◽

2016 ◽

Vol 95 ◽

pp. 200-207 ◽

Cited By ~ 18

Author(s):

Maria Flaviana B. Morais-Braga ◽

Débora L. Sales ◽

Joara Nalyda P. Carneiro ◽

Antonio Júdson T. Machado ◽

Antonia Thassya L. dos Santos ◽

...

Keyword(s):

Chemical Composition ◽

Psidium Guajava

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Exploiting the chemical composition of essential oils from Psidium cattleianum and Psidium guajava and its antimicrobial and antioxidant properties

Journal of Food Science ◽

10.1111/1750-3841.15889 ◽

2021 ◽

Vol 86 (10) ◽

pp. 4637-4649

Author(s):

Weysser Felipe Cândido Souza ◽

Fernando Azevedo Lucena ◽

Ruann Janser Soares Castro ◽

Cybelle Pereira Oliveira ◽

Max Rocha Quirino ◽

...

Keyword(s):

Chemical Composition ◽

Essential Oils ◽

Antioxidant Properties ◽

Psidium Guajava ◽

Psidium Cattleianum

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Chemical Composition and Antioxidant Activity of the Main Fruits Consumed in the Western Coastal Region of Ecuador as a Source of Health-Promoting Compounds

Antioxidants ◽

10.3390/antiox8090387 ◽

2019 ◽

Vol 8 (9) ◽

pp. 387 ◽

Cited By ~ 9

Author(s):

Mabel Guevara ◽

Eduardo Tejera ◽

María G. Granda-Albuja ◽

Gabriel Iturralde ◽

Maribel Chisaguano-Tonato ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Vitamin C ◽

Acid Content ◽

Sugar Content ◽

Coastal Region ◽

Psidium Guajava ◽

Total Phenolic ◽

Phytelephas Aequatorialis ◽

Health Promoting

We studied 19 different tropical fruits traditionally consumed in the coastal lowlands of Ecuador to determine their chemical composition and antioxidant activity. Carambola (Averrhoa carambola L.) had the highest total phenolic, flavonoid, and total antioxidant capacity values, whereas guava fruits (Psidium guajava L.) had the highest vitamin C values. The main organic acids identified were lactic, citric, and acetic acids, and the highest amount of lactic acid was found in soursop fruits (Annona muricata L.), whereas Ecuadorian ivory palm (Phytelephas aequatorialis Spruce) and guava fruits had the highest acetic acid content. Guava also had the highest citric acid content; the highest concentration of oxalic acid was found in carambola. In terms of sugar content, giant granadilla (Passiflora quadrangularis L.) had the highest values of glucose, and red mombin (Spondias mombin L.) had the largest values for fructose and guava for sucrose. Chili pepper (Capsicum chinense Jacq) proved to be the main source of carotenoids, lutein, and β-carotene, anthocyanins, and vitamin C. The results here increase our knowledge regarding the composition of the main fruits consumed on the west coast of Ecuador to facilitate recommendations as potential sources of health-promoting compounds.

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