Standardized Pink Guava Extract

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
  1. free radical DPPH scavenging
  2. 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
  1. With guava diet (n = 61)
  2. 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
  1. Positive Control – norfloxacin
  2. Negative Control – water
  3. Apple extract
  4. 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

Function Guava showed to have a high antimicrobial activity that inhibit growth of bacteria and show great promise for potential antimicrobial drugs.

Standardized Pure 20:1 Pink Guava Psidium guajava Extract Powder

  • Pure 20:1 Pink Guava Extract
  • 0.5-1% Ascorbic Acid (Bioactive Phytochemicals)
  • Natural Enzyme
  • Rich in phytonutrient
  • High in antioxidant
  • May Help Lower Blood Sugar Levels
  • May Boost Digestive Health
  • May Promote Weight Loss
  • May Boost Immunity
  • Good for Skin
  • Scientifically tested