Comparative Analysis of the Chemical Composition and Antioxidant Activity of Red ( <i>Psidium cattleianum</i> ) and Yellow ( <i>Psidium cattleianum</i> var. <i>lucidum</i> ) Strawberry Guava Fruit

Abstract

In this study, the chemical characterization and the antioxidant activity of the red (Psidium cattleianum) and yellow (P. cattleianum var. lucidum Hort.) strawberry guava fruits were investigated. This is important for potential application of strawberry guava as functional food. Moreover, it may be the experimental basis for further development and use in food industry.