Review
Food Science & Technology
Manoj Kumar, Maharishi Tomar, Ryszard Amarowicz, Vivek Saurabh, M. Sneha Nair, Chirag Maheshwari, Minnu Sasi, Uma Prajapati, Muzaffar Hasan, Surinder Singh, Sushil Changan, Rakesh Kumar Prajapat, Mukesh K. Berwal, Varsha Satankar
Summary: Guava leaves are rich in beneficial phytochemicals with potential bioactivities such as anticancer, antidiabetic, antioxidant, and antimicrobial properties, which make them promising ingredients for functional foods and pharmaceuticals with further clinical trials needed to establish their efficacy.
Article
Food Science & Technology
Giordana Demaman Arend, Lenilton Santos Soares, Callebe Camelo-Silva, Marcio Augusto Ribeiro Sanches, Frederico Marques Penha, Elixabet Diaz-De-Cerio, Vito Verardo, Elane Schwinden Prudencio, Antonio Segura-Carretero, Bruna Tischer, Jose Carlos Cunha Petrus, Silvani Verruck, Katia Rezzadori
Summary: In this study, the concentration of guava leaf extract was carried out using nanofiltration technology, which resulted in an increase in phenolic compounds and antioxidant activity. The results suggest that nanofiltration is an efficient method for the recovery and concentration of bioactive compounds, and can be used to obtain functional products and enhance the added value of agro-industrial residues.
Review
Nutrition & Dietetics
Daniela Gutierrez-Montiel, Alma L. Guerrero-Barrera, Norma A. Chavez-Vela, Francisco J. Avelar-Gonzalez, Ingrid G. Ornelas-Garcia
Summary: Mexico, as one of the largest guava producers worldwide, has a substantial amount of waste and byproducts from industrial processing. This review explores the potential use of these residues as antimicrobial agents, considering the plant's phytochemical composition, in-vivo and in-vitro bioactivity, and toxicology. With a growing demand for natural and safer products, guava extracts present an interesting initiative due to their availability, traditional uses, and phytochemical profile. This review highlights the importance and potential antimicrobial use of this plant in today's world.
FRONTIERS IN NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Elixabet Diaz-de-Cerio, Francisco Giron, Alfonso Perez-Garrido, Andreia S. P. Pereira, Jose Antonio Gabaldon-Hernandez, Vito Verardo, Antonio Segura Carretero, Horacio Perez-Sanchez
Summary: This study identified 73 phenolic compounds from Spanish guava leaves and found that some of these compounds interact with diabetes-related proteins, suggesting their potential anti-diabetic activity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Biology
Bronwyn Lok, Dinesh Babu, Yasser Tabana, Saad Sabbar Dahham, Mowaffaq Adam Ahmed Adam, Khaled Barakat, Doblin Sandai
Summary: The guava tree has long been used in traditional medicine to treat various ailments. Recent studies have shown that it exhibits anticancer activity, making it a potential alternative or adjuvant treatment for human cancers. In vitro and in vivo studies have demonstrated that extracts from the guava plant selectively suppress the growth of human cancer cells without harming normal cells. The availability of the plant also makes it a viable option for cancer treatment in developing countries.
Article
Biochemistry & Molecular Biology
Byeol Ryu, Hyo Moon Cho, Mi Zhang, Ba Wool Lee, Thi Phuong Doan, Eun Jin Park, Hee Ju Lee, Won Keun Oh
Summary: MS/MS-based molecular networking revealed differences in chemical profiles of Psidium guajava grown in Jeju Island, Vietnam, and China, particularly in the terpenoid-coupled-phloroglucinol clusters. A chemical investigation of the 95% EtOH extract of Jejuguava leaves led to the discovery of new meroterpenoids named jejuguajavones A-J, with some compounds exhibiting inhibitory activity against the protein tyrosine phosphatase 1B (PTP1B) enzyme.
Article
Food Science & Technology
Zhenfeng Huang, You Luo, Xuesen Xia, Anping Wu, Zhenqiang Wu
Summary: The fermented guava leaf extract rich in phenolic compounds showed significant antidiabetic effects with high bioaccessibility and safety. The extract exhibited high inhibition activity and antioxidant capacity, improving serum glucose levels and reducing organ damage in diabetic mice. These results suggest that the extract could be a non-toxic candidate for diabetes treatment.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Muhammad Asim, Saleem Ullah, Abdul Razzaq, Salman Qadri
Summary: The purpose of this study was to explore the potential of Machine Vision (MV) approaches in the classification and identification of 12 varieties of guava. Leaf images of the 12 guava varieties were captured using a digital camera and various features were extracted. The experiment involved the optimization of features and the use of multiple machine learning classifiers, with Instant base Identifier (IBI) performing the best. This study plays an important role in the early and accurate identification of guava varieties and in formulating export quality measures for the national economy.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Food Science & Technology
Zhenfeng Huang, Zheng Fang, Anping Wu, Fei Shen, Zhenqiang Wu
Summary: The phenolic extract from fermented Psidium guajava leaves (PFGL) improves diabetes by modulating gut microbiota and glucose-lipid metabolism.
Review
Chemistry, Applied
Manoj Kumar, Swati Kapoor, Sangram Dhumal, Joanna Tkaczewska, Sushil Changan, Vivek Saurabh, Mohamed Mekhemar, Radha, Nadeem Rais, Varsha Satankar, R. Pandiselvam, Ali A. S. Sayed, Marisennayya Senapathy, T. Anitha, Surinder Singh, Maharishi Tomar, Abhijit Dey, Gokhan Zengin, Ryszard Amarowicz, Deep Jyoti Bhuyan
Summary: Guava seeds have untapped potential in food science due to their nutritional and bioactive compounds. They also have therapeutic activities and can be used as food additives.
Article
Instruments & Instrumentation
Venancio A. Amaral, Juliana Ferreira de Souza, Thais F. R. Alves, Jose M. de Oliveira Junior, Patricia Severino, Norberto Aranha, Eliana B. Souto, Marco V. Chaud
Summary: The aim of this work was to develop a dense lamellar scaffold for tracheal tissue regeneration using phenolic compounds from Psidium guajava Linn. Fourier transform infrared spectroscopy and differential scanning calorimetry confirmed chemical interactions between the polymers and cross-linking of phenolic compounds. Morphological analyses showed scaffolds with porosity and a porous surface structure. The addition of phenolic compounds modulated the morphological and mechanical properties of the scaffolds.
DRUG DELIVERY AND TRANSLATIONAL RESEARCH
(2023)
Article
Food Science & Technology
Nayjara Carvalho Gualberto, Christean Santos de Oliveira, Juliete Pedreira Nogueira, Monica Silva de Jesus, Hannah Caroline Santos Araujo, Murugan Rajan, Maria Terezinha Santos Leite Neta, Narendra Narain
Summary: The study analyzed the residue powders of Malpighia emarginata L., Psidium guajava L., Genipa americana L., and Spondias tuberosa L., finding them to be potential sources of bioactive compounds for the food, pharmaceutical, and cosmetic industries..setCellValue The residues showed high contents of total phenolic compounds and antioxidant activity, with specific individual phenolic compounds identified in each residue.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Engineering, Chemical
Jorge E. Angulo-Lopez, Adriana C. Flores-Gallegos, Cristian Torres-Leon, Karen N. Ramirez-Guzman, Gloria A. Martinez, Cristobal N. Aguilar
Summary: Guava is a fruit native to the American tropics, with great economic importance worldwide due to its high production and diverse by-products. These by-products contain valuable components that can help prevent chronic and degenerative diseases.
Article
Food Science & Technology
Silin Fan, Tiantian Xiong, Qiumei Lei, Qinqin Tan, Jiahui Cai, Zunyang Song, Meiyan Yang, Weixin Chen, Xueping Li, Xiaoyang Zhu
Summary: Melatonin can effectively delay fruit softening and reduce the incidence of anthracnose on guava fruit. It enhances the antioxidant capacity, reduces oxidative damage, and improves enzymatic and non-enzymatic antioxidants. Melatonin also enhances defense-related enzymatic activities and represses lipase, lipoxygenase, and phospholipase D activities related to lipid metabolism.
Review
Food Science & Technology
Sarah Jamieson, Carly E. Wallace, Niranjan Das, Piyali Bhattacharyya, Anupam Bishayee
Summary: Guava is a fruit tree rich in nutrients and widely used in traditional medicine for its various pharmacological activities, including antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. Its bioactive phytochemicals have been found to exhibit significant antitumor effects against human malignancies through multiple mechanisms. Further comprehensive research is needed to fully understand the cancer preventive and anticancer therapeutic potential of guava-derived products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Green & Sustainable Science & Technology
Giovanni Luca Russo, Antonio Luca Langellotti, Beatriz Martin-Garcia, Vito Verardo, Raffaele Romano, Raffaele Sacchi, Paolo Masi
Summary: This study optimized the growth of Pythium irregulare using food industry by-products and wastes as cheap nutrient sources. Among the sustainable media ingredients, a combination of spent brewery yeast (SBY) as a nitrogen source and expired orange juice (EFJ) as an organic carbon source resulted in the best outcome. The optimization of the new medium through response surface methodology showed a significant positive impact of these factors on biomass productivity.
Article
Biochemistry & Molecular Biology
Gokhan Zengin, Alvaro Fernandez-Ochoa, Maria de la Luz Cadiz-Gurrea, Francisco Javier Leyva-Jimenez, Antonio Segura-Carretero, Fevzi Elbasan, Evren Yildiztugay, Sumira Malik, Asaad Khalid, Ashraf N. Abdalla, Mohamad Fawzi Mahomoodally
Summary: This study investigated the phytochemical profile and biological properties of Paliurus spina-christi Mill., a medicinal plant traditionally used for various human ailments. The methanol extract exhibited the strongest antioxidant and anti-tyrosinase activities. These findings contribute to the understanding of P. spina-christi as a potential source of naturally occurring bioactive compounds with biomedical applications.
Article
Biochemistry & Molecular Biology
Soumi De Montijo-Prieto, Maria del Carmen Razola-Diaz, Federica Barbieri, Giulia Tabanelli, Fausto Gardini, Maria Jimenez-Valera, Alfonso Ruiz-Bravo, Vito Verardo, Ana Ma Gomez-Caravaca
Summary: The global consumption of avocados is increasing, leading to a large amount of agro wastes. Various management approaches are available for the recovery of bioactive compounds from these wastes. Lactic acid fermentation was used in this study to enhance the nutritional potential and value of avocado leaves. The fermentation process led to an increase in the total phenolic content and antioxidant activity of the leaves. Different lactic acid bacteria strains showed varying levels of antioxidant activity and induced changes in the phenolic compound profile of the leaves. Overall, the results suggest that lactic acid bacteria can improve the bioavailability of phenolic compounds through enzymatic activity.
Article
Food Science & Technology
Maria del Carmen Razola-Diaz, Vito Verardo, Ana Maria Gomez-Caravaca, Belen Garcia-Villanova, Eduardo Jesus Guerra-Hernandez
Summary: Orange peel, a main by-product of juice processing, is a potential source of phenolic compounds with various beneficial properties. This study investigated the effect of convective air-drying at different temperatures and air flows on the phenolic content, antioxidant activity, and vitamin C content of orange peel. Mathematical modeling revealed the Page model as the most suitable for describing the drying kinetics, with optimal conditions at 60 degrees C, an air flow of 1.6 m/s, and a drying time of 315 minutes.
Article
Biochemistry & Molecular Biology
Elixabet Diaz-de-Cerio, Francisco Giron, Alfonso Perez-Garrido, Andreia S. P. Pereira, Jose Antonio Gabaldon-Hernandez, Vito Verardo, Antonio Segura Carretero, Horacio Perez-Sanchez
Summary: This study identified 73 phenolic compounds from Spanish guava leaves and found that some of these compounds interact with diabetes-related proteins, suggesting their potential anti-diabetic activity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Medicinal
Giovanni Luca Russo, Antonio Luca Langellotti, Vito Verardo, Beatriz Martin-Garcia, Maria Oliviero, Marco Baselice, Prospero Di Pierro, Angela Sorrentino, Sharon Viscardi, Luis Marileo, Raffaele Sacchi, Paolo Masi
Summary: This study explores the potential of using cheese whey, beet molasses, and corn steep liquor as alternative nutrient sources for cultivating Phaeodactylum tricornutum. The results show that cheese whey hydrolysate significantly enhances cell growth, while beet molasses increases biomass production and fucoxanthin yield. By optimizing the medium composition, the study achieved a biomass yield of 2.35 g L-1 and a fucoxanthin yield of 3.64 mg L-1. This research demonstrates the efficient production of fucoxanthin and other high-value products using food by-products from a biorefinery perspective.
Article
Biochemistry & Molecular Biology
Maria del Carmen Razola-Diaz, Maria Jose Aznar-Ramos, Vito Verardo, Sonia Melgar-Locatelli, Estela Castilla-Ortega, Celia Rodriguez-Perez
Summary: This study aimed to evaluate the nutritional composition, bioactive compounds, and antioxidant activity of different cocoas from various origins. The results showed that non-alkalized cocoas had higher phenolic and procyanidin contents and antioxidant activity compared to alkalized cocoas. The cocoa from Peru was found to be the best candidate in terms of bioactive compounds. Further research is needed to assess its effects on brain plasticity and cognitive function.
Article
Biochemistry & Molecular Biology
Jose Alberto Molina-Tijeras, Antonio Jesus Ruiz-Malagon, Laura Hidalgo-Garcia, Patricia Diez-Echave, Maria Jesus Rodriguez-Sojo, Maria de la Luz Cadiz-Gurrea, Antonio Segura-Carretero, Jose Perez del Palacio, Maria Reyes Gonzalez-Tejero, Maria Elena Rodriguez-Cabezas, Julio Galvez, Alba Rodriguez-Nogales, Teresa Vezza, Francesca Algieri
Summary: Obesity, a global public health problem, is increasing in prevalence rate. Plant-based treatments, such as Lavandula multifida extract (LME), have been gaining attention as a means to manage obesity and its comorbidities. In this study, LME was found to reduce weight gain, improve insulin sensitivity and glucose tolerance, decrease inflammation in the liver and adipose tissue, regulate gut permeability, and reduce oxidative stress. These findings suggest that LME may be a promising supplementary approach for managing obesity and its comorbidities.
Article
Food Science & Technology
Lidia Gil-Martinez, Nuria Mut-Salud, Jose Antonio Ruiz-Garcia, Ana Falcon-Pineiro, Monica Maijo-Ferre, Alberto Banos, Jose Manuel De la Torre-Ramirez, Enrique Guillamon, Vito Verardo, Ana Maria Gomez-Caravaca
Summary: A comprehensive analysis of the phytochemicals in blackberry fruit extract was conducted using HPLC-TOF-MS. The extract contained mainly ursane-type terpenoids and phenolic compounds, which may contribute to its bioactivity. The extract exhibited significant in vitro antioxidant capacity and cellular antioxidant activity, as well as antimicrobial and anti-inflammatory effects. These findings suggest that blackberry fruits are a valuable source of bioactive compounds with potential applications in disease prevention and treatment.
Article
Food Science & Technology
Noelia Maria Rodriguez-Martin, Patricia Cordoba, Beatriz Sarria, Vito Verardo, Justo Pedroche, Angela Alcala-Santiago, Belen Garcia-Villanova, Esther Molina-Montes
Summary: This study analyzes the nutritional quality of plant-based foods in the Spanish market and compares them with animal-based foods. Plant-based foods generally have higher fiber and carbohydrate content, but lower protein and saturated fat content compared to animal-based foods. However, there are also drawbacks in plant-based foods that could impact nutritional health.
Article
Biotechnology & Applied Microbiology
Maria del Carmen Razola-Diaz, Soumi De Montijo-Prieto, Maria Jose Aznar-Ramos, Maria Jimenez-Valera, Alfonso Ruiz-Bravo, Vito Verardo, Ana Maria Gomez-Caravaca
Summary: Avocado seeds, a waste product from the avocado processing industry, have been found to possess various bioactivities. This study demonstrates that submerged fermentation using lactic acid bacteria can improve the extraction of bioactive compounds from avocado seeds.
FERMENTATION-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Carolina Aloisio, Maria del Carmen Razola-Diaz, Maria Jose Aznar-Ramos, Marcela R. Longhi, Alfonsina E. Andreatta, Vito Verardo
Summary: This study conducted a multi-variable study using a Box-Behnken design to extract the highest active compound content from sweet basil leaves. The efficacy of the design was confirmed through ANOVA. The studied parameters for ultrasonic-assisted extraction via a sonotrode were the ethanol/water ratio, amplitude, and time, while the analyzed responses were the content of rosmarinic acid, the sum of phenolic acids, and the sum of phenolic compounds. The optimal conditions were found to be 50% ethanol/water, 50% amplitude, and 5 minutes. When the extraction was conducted under the optimal conditions, 20 bioactive compounds were identified using HPLC-ESI-TOF-MS. Sweet basil may be considered a valuable source of important bioactive substances for pharmaceutical use.
Editorial Material
Nutrition & Dietetics
Carmen del Rio, Antonio Segura-Carretero
Article
Biochemistry & Molecular Biology
Abigail Garcia-Villegas, Alvaro Fernandez-Ochoa, Alejandro Rojas-Garcia, Maria Elena Alanon, David Arraez-Roman, Maria de la Luz Cadiz-Gurrea, Antonio Segura-Carretero
Summary: This study evaluates the bioactive potential of mango peel extract and demonstrates its promising use as an ingredient in cosmetic formulations.