Pink Guava (Psidium guajava L)

Psidium guajava

Pink guava is a common tropical fruit that is found in many parts of tropical and subtropical countries (including Malaysia). Pink guava is famous for its sweet and musky fragrance that have unique tropical notes of papaya, passion fruit and ripe pear. Many guava fruits are claimed to have a slightly sour taste, but pink guava is known to be the sweetest kind of all guava varieties.

Pink guava is called as “pink” due to its pink colour flesh that carries a phytochemical known as “carotenoid”. Carotenoids are beneficial antioxidants that keep you protected from diseases, aging and enhance your immune system. For its nutritional values, guava fruit is considered as one of the richest sources of vitamin C as it contains at least 3 times that of recommended daily allowance. Besides, guava contains other nutrients like potassium and pectin which can helps to lower blood cholesterol.

We provide practical, easy & consistent on food processing application.

Fresh natural flavor extract powder for Bakery & Beverage.

Vegan
Non-GMO
No Fillers
No Flavors
No Additives
No Artificial Colors
Soy and Gluten Free
Lab Tested for Authentic & Active Compound
Origin from Malaysia Borneo Forest

	Bionutricia Pink Guava Psidium guajava Extract	BRAND X
Certification	Registered with the Ministry of Health, Halal Tested	Not registered & certified
Raw Ingredients	Pink Guava Psidium guajava from Malaysia farm	Very little / no raw ingredients; Use non-Pink Guava materials
Process	Extracted through R.O. water & Ultra-sonic; Full bio-active ingredients	Grinded peel powder; Extracted through ethanol process
Active Compound	Ascorbic acid	Not Tested
Formulation	Only Pink Guava Psidium guajava which is proven safe and effective	Combination of other ingredients (effectiveness & safety is not proven); Added with prohibited drugs
Label	Transparent, standardized Pink Guava Psidium guajava extract Ascorbic acid	Misleading claim (quantity), incorrect amount of Pink Guava Psidium guajava extract, mostly filler ingredients

Each 100 grams of guava,

• 5.2 g fiber • 91 mg potassium • 0.34 mg copper • 5.5 mg sodium • 23.8 mg magnesium • 10 mg calcium • 152 mg vitamin C (ascorbic acid)

Phytochemical

• Quercetin • Ascorbic acid
tannins, saponins, terpenoids, guajavarin, quercetin and flavonoids.

High Standard Product Quality Control

HEALTH BENEFITS

High in antioxidant

Randomized crossover design

Subject

Psidium guajava L. and Psidium acutangulum D.C

Parameters analysed

free radical DPPH scavenging
ferric reducing antioxidant power assay (FRAP)

Outcomes

Peel and pulp of guava extracts were tested to have remarkable antioxidant capacity.
There was a significant correlation between estimated extractable phenol content and radical scavenging activity and ferric reducing antioxidant power.
Guava extract inhibited the LDL oxidation in vitro.
Guava could be a promising source of natural antioxidants.

Table 1: Total extractable phenol content (TEP), free radical DPPH-scavenging activity and ferric reducing antioxidant power (FRAP).
	Psidium guajava		Psidium acutangulum
	Peel	Pulp	Peel	Pulp
TEP (g GAE kg-1 dm)	58.7 ± 4.0	26.3 ± 0.8	77.9 ± 3.0	26.2 ± 1.3
DPPH (EC50, g d m/g)	1.92 ± 0.08	3.70 ± 0.06	2.62 ± 0.57	3.72 ± 0.42
FRAP (µmol Trolox/ g d m)*	462 ± 51	238 ± 7	392 ± 17	233 ± 0.50

*abbreviations: TEP: Total extractable phenol content; DPPH: 2,2-diphenyl-1- picrylhydrazy; FRAP: Ferric reducing antioxidant power; EC50: Median efficient concentration (reflects 50% depletion of DPPH• free-radical.

Table 2: Inhibition of in vitro copper-induced oxidation of LDL.
	Psidium guajava		Psidium acutangulum
	Peel	Pulp	Peel	Pulp
CLT50 (µg of d m mL-1)	1.65 ± 0.05	2.75 ± 0.15	3.30 ± 0.20	8.50 ± 0.50

*CLT50: concentration of antioxidant that increases the lag time to 50% greater than that of the control.

Improves heart health

Randomized and single-blind trial

Subject

Hypertension patients

Duration of the study

12 weeks

Groups

0.5-1.0 kg/day

Dosage

With guava diet (n = 61)
Without guava diet (n = 59)

Parameters analysed

Blood lipid analysis

Outcomes

Significant net decrease of total cholesterol (9.9%), triglycerides (7.7%), and blood pressure (9.0/8.0 mm Hg), with net increase in high-density lipoprotein cholesterol (8%) after 12 weeks of guava fruit consumption.

	Group A (n = 61)		Group B (n = 59)
	At entry mean (SD)	Change after 12 weeks mean (SD)	At entry mean (SD)	Change after 12 weeks mean (SD)
Cholesterol (mg/dL)	226(20)	-26.6	223(18)	-5.6
Triglycerides (mg/dL)	116(18)	-18.6	162(15)	-5.8
High-density lipoprotein (HDL) (mg/day)	44(8)	+2.4	46(11)	-1.2
Blood pressure (mm.Hg) 1) Systolic 2) Diastolic	163(6) / 106(4)	-13.6 / -11.0	161(7)	-4.6 / -3.0

Function

Moderate intake of guava fruit in daily diet provides sufficient amount of dietary fibre, antioxidant vitamins and minerals. -Inclusion of high fibre food can decrease fat intake by decreasing lipoprotein metabolism and blood pressure, which subsequently may improve overall heart health.

Anti-microbial properties

In vitro lab experiment

Subject

Bacteria strains – Staphylococcus aureus, Enteroaggregative E. coli (EAEC), Enterotoxigenic E. coli (ETEC), Enterobacter cloacae, Shigella flexineri, Enterococcus faecalis, Klebsiella, and Pseudomonas aeruginosa

Duration of the study

24 hours

Groups

Positive Control – norfloxacin
Negative Control – water
Apple extract
Guava extract

Dosage

30 microlitres of fruit extracts

Parameters analysed

Zone inhibition in millimeter (mm)

Outcomes

Extract of guava showed stronger antimicrobial activities than apple extract and was founeffectively inhibit the growth of Staphylococcus aureus, Enteroaggregative E. coli (EAEC), Enterobacter cloacae, Shigella flexineri, Enterococcus faecalis, Klebsiella, and Pseudomonas aeruginosa bacteria subcultures.

Zone inhibition, ZOI(mm)
	Apple extract		Guava extract
	Ethanol extract	Methanol extract	Ethanol extract	Methanol extract
S. aureus	13.0	14.3	16.0	14.7
EAEC	14.7	16.3	16.3	19.0
E. cloacae	–	–	10.7	13.7
S. flexineri	–	–	9.0	12.3
E. faecalis	–	–	13.0	15.3
Klebsiella	–	–	13.0	–
P. aeruginosa	–	–	10.0	12.3