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Please use this identifier to cite or link to this item: http://hdl.handle.net/10481/44996

Title: Exploratory Characterization of Phenolic Compounds with Demonstrated Anti-Diabetic Activity in Guava Leaves at Different Oxidation States
Authors: Díaz-de-Cerio, Elixabet
Verardo, Vito
Gómez-Caravaca, Ana María
Fernández-Gutiérrez, Alberto
Segura Carretero, Antonio
Issue Date: 2016
Abstract: Psidium guajava L. is widely used like food and in folk medicine all around the world. Many studies have demonstrated that guava leaves have anti-hyperglycemic and anti-hyperlipidemic activities, among others, and that these activities belong mainly to phenolic compounds, although it is known that phenolic composition in guava tree varies throughout seasonal changes. Andalusia is one of the regions in Europe where guava is grown, thus, the aim of this work was to study the phenolic compounds present in Andalusian guava leaves at different oxidation states (low, medium, and high). The phenolic compounds in guava leaves were determined by HPLC-DAD-ESI-QTOF-MS. The results obtained by chromatographic analysis reported that guava leaves with low degree of oxidation had a higher content of flavonols, gallic, and ellagic derivatives compared to the other two guava leaf samples. Contrary, high oxidation state guava leaves reported the highest content of cyanidin-glucoside that was 2.6 and 15 times higher than guava leaves with medium and low oxidation state, respectively. The QTOF platform permitted the determination of several phenolic compounds with anti-diabetic properties and provided new information about guava leaf phenolic composition that could be useful for nutraceutical production.
Publisher: MDPI
Keywords: Psidium guajava L.
Phenolic compounds
Gallic and ellagic derivatives
URI: http://hdl.handle.net/10481/44996
ISSN: 1422-0067
Rights : Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License
Citation: Díaz-de-Cerio, E. [et al]. Exploratory Characterization of Phenolic Compounds with Demonstrated Anti-Diabetic Activity in Guava Leaves at Different Oxidation States. Int. J. Mol. Sci. 2016, 17, 699. [http://hdl.handle.net/10481/44996]
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