Guava: Cultivation, Antioxidant Properties and Health Benefits


Albert Murphy (Editor)

Series: Nutrition and Diet Research Progress
BISAC: HEA048000

Guava (Psidium guajava L.), which is considered a native to southern Mexico into Central America extends throughout the South America, Europa, Africa and Asia. It is widely cultivated in tropical and subtropical regions and is becoming increasingly popular worldwide. In this book, Chapter One reviews guava’s productive aspects, quality and health benefits. Chapter Two focuses on the guava by-products’ composition which govern the functional properties. Chapter Three addresses the chemical composition, antioxidant activity and food applications of guava. Chapter Four presents an overview on fundamental and applied aspects related to production of aroma compounds in guava fruit.
(Imprint: Novinka)

Table of Contents

Table of Contents


Chapter 1. Guava: The Relationship between the Productive Aspects, the Quality of the Fruits and its Health Benefits
Renato de Mello Prado, PhD and Jonas Pereira de Souza Junior (Department of Soils and Fertilizers, UNESP – Univ Estadual Paulista, Jaboticabal, SP Brazil, Gabriel Barbosa da Silva Júnior, PhD, Department of Plant Production, Research Center of Agricultural Sciences, Federal University of Piauí, Teresina, PI, Brazil and Ítalo Herbert Lucena Cavalcante, PhD, Collegiate of Agricultural Engineering, Campus of Agricultural Sciences, Federal University of São Francisco Valley, Pretolina, PE, Brazil)

Chapter 2. Guava By-Products: A Source of Functional Carbohydrates, Phytochemicals and Enzymes
Ying Ping Chang, Nam Weng Sit and Anto Cordelia Tanislaus Antony Dhanapal (Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia, and others)

Chapter 3. Residues from Guava Processing: Characterization, Antioxidant Potential and Food Applications
Priscilla Siqueira Melo, Miriam Mabel Selani, Severino Matias de Alencar, and Carmen J. Contreras-Castillo (Department of Agri-Food industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil, and others)

Chapter 4. Guava Fruit Aroma Compounds – State of the Art Research
Jorge A. Pino (Food Industry Research Institute, La Habana, Cuba)


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