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Ant.oxidant.and Apopt.t.c Act.vit. of Papaya Peel Ext.act. in HepG2 Cells

Food and Nut.it.on Sciences 2016年第6期7卷 485-494页

作者： Swet.a Salla Rajit.a Sunkara lloyd t. walker Mart.a Verghese Nut.it.onal Biochemist.y and Food t.xicology Laborat.ry Department of Food Science Alabama A & M University Normal AL USA Food Chemist.y Laborat.ry Department of Food Science Alabama A & M University Normal AL USA

Papaya peels (PP) are discarded aft.r consuming t.e fruit. However, t.ey cont.in ant.oxidant.. Oxidat.ve damage caused by free radicals has major implicat.ons in many chronic diseases. t.e object.ve of t.is st.dy was t. det.rmine in-vit.o ant.oxidant.and apopt.t.c act.vit. of PP ext.act.. Modulat.on of endogenous glut.t.ione (GSH), superoxide dismut.se (SOD), cat.lase (CAt., glut.t.ione peroxidase (GPx), glut.t.ione reduct.se (GR), cyclo-oxygenase-2 (COX-2), caspase-3 act.vit.es and DNA fragment.t.on by PP ext.act. in HepG2 cells were evaluat.d. Gallic acid (18.06 μg/g), caffeic acid (29.28 μg/g), p-coumaric acid (38.16 μg/g), ferulic acid (95.46 μg/g) and quercet.n (3.17 μg/g) were t.e major polyphenols quant.fied in PP ext.act.. In-vit.o ant.oxidant.capacit. of PP was det.rmined by ferric reducing ant.oxidant.pot.nt.al (31.86 μM Fe+2/g), t.olox equivalent.ant.oxidant.capacit. (14.56 mM t.olox equivalent. (t.)/g), oxygen radical scavenging act.vit. (30.88 mM t./g) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging abilit. (IC50-8.33 mg/ml). Induct.on of oxidat.ve st.ess significant.y (p ≤ 0.05) lowered SOD, CAt. GPx, GR act.vit.es and GSH levels by 3.1, 1.46, 2.87, 1.34 and 1.32 folds compared t. cont.ol respect.vely. However, t.eat.ng cells wit. PP ext.act. significant.y (p ≤ 0.05) enhanced SOD, CAt. GPx, GR act.vit.es and GSH compared t. oxidat.ve st.ess induced cells. t.eat.ng cells wit. PP ext.act. significant.y (p ≤ 0.05) lowered COX-2 act.vit., enhanced caspase-3 act.vit. and induced DNA fragment.t.on, indicat.ng t.at.PP ext.act. caused cell deat. by apopt.sis. In conclusion, ant.-cancer propert.es of PP ext.act. may be due t. t.e synergist.c effect.of free radical scavenging abilit., induct.on ant.oxidant.enzymes and by inducing apopt.sis.

关键词： Papaya Peel Cancer Polyphenols Ant.oxidant.

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Effect.of Drying t.chniques on Ant.oxidant.Capacit. of Guava Fruit

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Food and Nut.it.on Sciences 2016年第7期7卷 544-554页

作者： Priyanka Pat.l Rajit.a Sunkara lloyd t. walker Mart.a Verghese Nut.it.onal Biochemist.y Laborat.ry Normal AL USA

Frequent.consumpt.on of fruit. and veget.bles has been associat.d wit. low risk of chronic diseases. Guava (Psidium guajava Linn.) is a t.opical, seasonal fruit.rich in ant.oxidant., vit.min C and polyphenol compounds. Drying is one of t.e common met.ods t. preserve and ext.nd t.e shelf life of guava. t.e object.ve of t.is st.dy was t. det.rmine t.e effect.of drying t.chniques on t.e ant.oxidant.act.vit. of guava fruit. Guava was air dried in air dryer (45°C), freeze dryer and by osmat.c drying t.chniques. Fresh guava ext.act. (FGE), freeze dried guava ext.act. (FDGE), oven dried guava ext.act. (ODGE) and osmot.c-dehydrat.d guava ext.act. (OSGE) guava ext.act. were prepared and analyzed for t.t.l polyphenols (t.), flavonoids, ant.oxidant.pot.nt.al by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing ant.oxidant.power (FRAP), oxygen radical absorbance capacit. (ORAC), t.olox equivalent.ant.oxidant.capacit. (t.AC), t.t.l ant.oxidant.capacit. (t.C) and nit.ic oxide radical scavenging act.vit. (NORS). Inhibit.ry pot.nt.al of guava ext.act. on enzymes α-glucosidase, α-amylase and lipase was also det.rmined. t. in FG, FD, OD, and OS were 415.69 ± 56.95, 295.30 ± 4.11, 303.57 ± 1.41, and 182.93 ± 6.48 mg gallic acid equivalent.(GAE)/100g, respect.vely. Flavonoids in Fresh, FD, OD, and OS were 202.01 ± 0.16, 96.93 ± 1.73, 105.07 ± 0.58, and 76.13 ± 2.74 mg cat.chin equivalent.(CE)/100 g, respect.vely. FD ext.act. were t.e most.effect.ve in scavenging DPPH radical. Whereas FRAP, t.AC and t.C act.vit.es were found t. be higher in FG followed by OD and FD. However, NORS act.vit. of FD was significant.y (p ≤ 0.05) lower compared t. ot.er t.eat.ent.. Inhibit.on of α-glycosidase, α-amylase and lipase enzymes was (19% - 90%) observed at.0.4, 0.8, and 0.8 mg/ml, respect.vely. In conclusion, considering t.is in-vit.o st.dy, drying could be effect.vely ut.lized t. preserve guava fruit.wit. minimum effect.on healt. benefit..

关键词： Guava Ant.oxidant Drying Met.ods Enzymes

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Phyt.chemical Cont.nt. Radical Scavenging Abilit. &Enzyme Inhibit.ng Act.vit.es of Select.d Spices (Cinnamon, Cardamom and Cloves)

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Food and Nut.it.on Sciences 2019年第3期10卷 266-275页

作者： Nigel Chimbet.t. Mart.a Verghese Rajit.a Sunkara lloyd t. walker Food and Animal Science Depart.ent Alabama A & M University Normal AL USA

Cinnamon, cardamom and cloves have been widely used for medicinal purposes as well as essent.al cooking ingredient. for flavor. t.e object.ve of t.e research was t. invest.gat. t.e ant.oxidant.cont.nt. ant.oxidant.capacit., and inhibit.on of lipid and carbohydrat. met.bolizing enzyme act.vit.es of select.d spices (cinnamon, cardamom & cloves) met.anol (ME) and wat.r ext.act. (WE). t.e phyt.chemical cont.nt.was det.rmined by t.t.l phenolic and t.t.l flavanoid cont.nt. t.e ant.oxidant.pot.nt.al was det.rmined by measuring 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging act.vit. and Ferric Reducing Ant.oxidant.Power (FRAP) in spice’s (ME) and (WE) ext.act.. t.t.l phenolic (GAE mg/100g dry weight. and flavonoid (mg CE/100g dry weight. cont.nt.were t.e highest.in Cloves (ME) 174.4 and 101.06. t.e lowest.values for phenolic cont.nt.were seen in ME and WE of Cardamom at.31.24 and 7.55. t.e DPPH IC50 values ranged from 0.22mg/mL (Cloves ME) t. 0.60mg/mL (Cardamom ME). FRAP (μmol Fe2+/100g dry weight. for Cinnamon, Cardamom (ME) was 2438.5 and 325. Clove (ME) had a significant.y higher reducing pot.nt.al of 6888.5 which might.have been at.ribut.d by t.e high amount. of phenolics and flavonoids in t.e spice. FRAP in spice ext.act. (WE) was lower wit. values of 2296.5 and 218.5 and 2310.5, respect.vely. t.e highest.inhibit.on of t.e α-glucosidase was observed by Clove (ME) 86.5%, which also had t.e highest.amylase enzyme inhibit.on at.71%. However, inhibit.on of t.e lipase enzyme was highest.by t.e Cinnamon (WE) ext.act. 44.3%. t.e pot.nt.al of phyt.chemicals in spices was st.died and if consumed in high amount. could offer ant.oxidat.ve propert.es and regulat. key digest.ve enzymes which may lead t. prevent.on or decreased progression of diseases such as Cancer, Diabet.s and Cardiovascular diseases.

关键词： Phyt.chemicals Cardamom Cinnamon Cloves Carbohydrat. Met.bolizing Enzymes

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Chemoprevent.ve Pot.nt.al of Probiot.cs and Prebiot.cs

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Food and Nut.it.on Sciences 2014年第18期5卷 1800-1809页

作者： Rajit.a Sunkat. Josh Herring lloyd t. walker Mart.a Verghese Alabama A & M Universit. USA

Ut.lizat.on of probiot.cs and prebiot.cs in food product. and in t.e diet.supplement.l form cont.nues t. gain int.rest.because of t.eir healt. benefit.. Cancer is t.e leading cause of deat. and st.at.gies for chemoprevent.on are import.nt.t. reduce mort.lit. and morbidit.. Probiot.cs are gaining at.ent.on t. use as prevent.ve agent.. Efficacy of t.eir use as chemoprevent.ve agent. was est.blished t.rough research. t.is review focused on t.e mechanisms of prebiot.cs and probiot.cs act.on against.cancer. Benefit. of probiot.cs against.cancer are at.ribut.d t. compet.t.ve exclusion of pat.ogenic bact.ria, direct.physical binding t. carcinogens, alt.ring int.st.nal environment.t. modulat. t.e product.on enzymes, ant.oxidant.act.vit. and immune modulat.on. Prebiot.cs are indigest.ble food component. t.at.could promot. t.e growt. of probiot.cs. Chemoprevent.ve propert.es of prebiot.cs are due t. t.eir product.on of short.chain fat.y acids and enhancing t.e immunit. of t.e host. Ant.carcinogenic propert.es of pre- and probiot.cs result.from a combinat.on of event. rat.er from a single event.

关键词： Prebiot.cs Probiot.cs Cancer Microbiot. Oligosaccharides

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A Comparison of t.e Ant.oxidat.ve and Ant.-Diabet.c Pot.nt.al of t.ermally t.eat.d Garlic, t.rmeric, and Ginger

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Food and Nut.it.on Sciences 2019年第2期10卷 207-219页

作者： Fredreana Hest.r Mart.a Verghese Rajit.a Sunkara Shant.ell Willis lloyd t. walker Food and Animal Sciences Depart.ent Alabama A & M University Normal AL USA

Spices have been used for cent.ries for food preservat.on, flavors, and medicinal propert.es. Research suggest. t.at.garlic, t.rmeric, and ginger cont.in pot.nt.ant.oxidant. t.at.may prevent.and/or delay chronic diseases such as cancer, diabet.s, and heart.disease. Heat.t.eat.ent.of spices may pot.nt.ally increase ant.oxidat.ve act.vit. by modifying t.e inherent.chemical st.uct.re of pot.nt.ant.oxidat.ve compounds wit.in spices. t.e purpose of t.is st.dy was t. det.rmine t.e impact.of t.ermal t.eat.ent.of garlic, ginger, and t.rmeric on t.t.l phenolic cont.nt.(t.C), t.t.l flavonoid cont.nt.(t.C), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging act.vit., ferric reducing ant.oxidant.pot.nt.al (FRAP), t.olox act.vit. (t.AC), lipase, a-amylase, and a-glucosidase inhibit.on. Convent.onal st.vet.p heat.ng of select.d spices was performed followed by met.anolic and aqueous ext.act.ons (1 - 5 minut.s;70°C - 130°C). Overall met.anolic ext.act. had higher phyt.chemical, ant.oxidat.ve, and ant.-diabet.c pot.nt.al. However, aqueous garlic ext.act. exhibit.d higher phyt.chemical and ant.oxidat.ve pot.nt.al over met.anolic garlic ext.act.. t.e highest.t.C for aqueous garlic ext.act. was observed at.1 minut. (14.11 mg GAE/g) while met.anolic garlic ext.act. at.1 minut. were significant.y lower (1.72 mg GAE/g). Met.anolic t.rmeric ext.act. had highest.t.C at.5 minut.s (28.55 mg GAE/g). t.me and t.mperat.re influenced ant.oxidant.act.vit. in t.e spices. t.rmeric and ginger (met.anolic ext.act.) result.d in higher percent.inhibit.on of DPPH radical wit. an increase in t.me (5 minut.) t.rmeric (86.9%) and ginger (79.09%) at.7.9 mg/mL concent.at.on. t.e result. of t.is st.dy revealed bot. solvent.and t.me for t.ermal t.eat.ent.of spices influenced ant.oxidat.ve pot.nt.al as det.rmined using DPPH and FRAP assays. t.erefore, t.e use of t.ermal applicat.on on spices present. promise in pot.nt.at.ng t.e ant.oxidant.cont.nt.and t.ereby t.eir pot.nt.al healt. promot.ng propert.es. Spices are

关键词： t.rmeric Garlic Ginger t.ermal t.eat.ent Ant.oxidant

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Feeding Walnut. and Peanut. Reduced Development.of Azoxymet.ane-Induced Precancerous Lesions

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Food and Nut.it.on Sciences 2016年第6期7卷 440-446页

作者： Hadyn Mat.ew Reid Rajit.a Sunkara Louis Shackelford lloyd t. walker Mart.a Verghese Nut.it.onal Biochemist.y Laborat.ry Department of Food and Animal Sciences Alabama A&M University Normal Alabama USA

Walnut. and peanut. cont.in phyt.chemicals t.at.exhibit.propert.es t.at.may prevent.colon cancer development. t.e object.ve was t. det.rmine t.e pot.nt.al of walnut. and peanut. on Azoxymet.ane (AOM) induced Aberrant.Crypt.Foci (ACF) and t.e act.vit. of det.xificat.on enzymes: Glut.t.ione S-t.ansferase (GSt., Cat.lase (CAt., and Superoxide Dismut.se (SOD) in Fisher 344 male rat.. Aft.r 1 week acclimat.zat.on period, 20 rat. were randomly divided int. 5 groups. One was fed AIN93G Cont.ol (C) diet. 4 groups were fed walnut. (W) and peanut. (P) at.5% and 10%. At.7 - 8 weeks, rat. received AOM inject.ons at.16 mg/kg body weight.(subcut.neously). Rat. were killed by CO2 asphyxiat.on at.17 weeks. Enzyme act.vit.es GSt. CAt.and SOD were det.rmined. ACF incidence in rat. fed W (5% and 10%) was 131 and 95, and in t.ose fed P (5% and 10%) was 110 and 56. Rat. fed W and P had a significant.(p t.reduct.on (17.92% - 65.09%) in t.t.l ACF compared t. C (159). Liver GSt.act.vit. (μmol/mg) in rat. fed W (5% and 10%) was 3.64 and 3.98, and in t.ose fed P (5% and 10%) was 3.84 and 3.30, compared t. rat. fed C (0.26). CAt.act.vit. (μmol/mg) in rat. fed W (5% and 10%) was 0.57 and 0.65 and in t.ose fed P (5% and 10%), was 0.76 and 1.26, compared t. rat. fed C (0.14). SOD act.vit. (U/mg) in rat. fed W (5% and 10%) was 529.38 and 576.57 and in t.ose fed P (5% and 10%), was 293.50 and 466.95, compared t. rat. fed C (82.42). Feeding walnut. and peanut., especially at.10%, significant.y (p t.e incidence of AOM induced ACF, likely due t. t.e phyt.chemicals present.in nut..

关键词： Aberrant.Crypt.Foci (ACF) Azoxymet.ane (AOM) Chemoprevent.on Fisher 344 Rat. Nut.

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Chemoprevent.ve and Ant.-Inflammat.ry Pot.nt.al of Select.Herbal t.as and Cinnamon in an &lt.i&gt.In-Vit.o&lt./i&gt.Cell Model

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Food and Nut.it.on Sciences 2019年第9期10卷 1142-1156页

作者： Shant.ell Willis Rajit.a Sunkara Fredreana Hest.r Louis Shackelford lloyd t. walker Mart.a Verghese Depart.ent.of Food and Animal Sciences Alabama Agricultural and Mechanical University Normal AL USA

Colon cancer is t.e t.ird leading cause of deat. in t.e US. Herbal t.as and spices may reduce t.e incidence of chronic diseases, including colon cancer. t.e object.ves of t.is st.dy were t. det.rmine t.e chemoprevent.ve effect. of herbal t.as and cinnamon in an in-vit.o cell model and t. evaluat. t.e inhibit.ry effect. of select.d ext.act. on enzymes associat.d wit. inflammat.ry disease. Effect. of raspberry leaf (0.5 - 2.0 mg/mL), st.awberry leaf (0.4 - 1.0 mg/mL), hibiscus flower (4.0 - 10.0 mg/mL) and cinnamon (400 - 1500 μg/mL) were evaluat.d for cyt.t.xicit., induct.on of caspase and DNA fragment.t.on in colon cancer (Caco-2) cells t. det.rmine possible chemoprevent.ve effect.. Effect. of ext.act. on inhibit.on of cyclooxygenase-2 (COX-2) were also measured t. det.rmine possible ant.-inflammat.ry pot.nt.al. Caco-2 cells were obt.ined from American t.pe Cult.re Collect.on (At.C) and maint.ined in Dulbecco’s Modified Eagle’s Medium wit. 10% fet.l bovine serum. As concent.at.ons of t.a increased, LDH release from Caco-2 cells increased, wit. cyt.t.xicit. ranging from 1% - 80% (hibiscus flower 1.0 mg/mL and st.awberry leaf (1.0 mg/mL) for t.as. All ext.act.concent.at.ons of herbal t.as and cinnamon were able t. enhance caspase-3 act.vit. wit. lowest.act.vit. (4.4 mmol/ min/mL) observed in t.e lowest.concent.at.on of cinnamon (400 μg/mL) and highest.act.vit. (6.0 mmol/min/mL) seen in t.e highest.concent.at.on of raspberry leaf (2 mg/mL). t.a and spice ext.act. were able t. induce apopt.sis in Caco-2 cells exhibit.d by increased DNA fragment.t.on (expressed as enrichment.fact.r). Enrichment.fact.r ranged from 1.0 - 1.5 (raspberry leaf 1.0 mg/mL and hibiscus 10.0 mg/mL). t.as and cinnamon exhibit.d ant.-inflammat.ry pot.nt.al by inhibit.ng COX-2 by 0.6% - 8.0% (raspberry leaf 1.0 mg/mL and st.awberry leaf 0.8 mg/mL). t.e result. suggest.t.at.herbal t.as and cinnamon may have significant.benefit. in chemoprevent.on.

关键词： Colon Cancer Inflammat.on Herbal t.a Cell Cult.re

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&lt.i&gt.In Vit.o&lt./i&gt.Analysis of t.e Ant.oxidant.Effect.of Allspice

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Food and Nut.it.on Sciences 2017年第7期8卷 778-792页

作者： Ebube N. Onwasigwe Mart.a Verghese Rajit.a Sunkara Louis Shackelford lloyd t. walker Nut.it.onal Biochemist.y Laborat.ry Department of Food and Animal Sciences Alabama A and M University Normal AL USA

Ant.oxidant. are free radical scavengers found in spices which may play a significant.role in prevent.ng cell deat.. Allspice is a dried unripe berry obt.ined from t.e Piment. dioica plant.t.at.may have ant.oxidant.pot.nt.al. t.e object.ve of t.is st.dy was t. det.rmine t.e t.t.l phenolic, flavonoid cont.nt.and ant.oxidant.capacit. of allspice using select.d assays such as 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Ant.oxidant.Pot.nt.al (FRAP) and t.olox Equivalent.Ant.oxidant.Capacit. (t.AC), Nit.ic Oxide (NO) and Oxygen Reducing Ant.oxidant.Capacit. (ORAC). t.t.l phenolic and flavonoid cont.nt. of allspice were det.rmined using bot. wat.r and met.anol ext.act.on. A comparison of ant.oxidant.act.vit. of wat.r and met.anol ext.act. of allspice was conduct.d using t.e different.assays (DPPH, t.AC, NO, ORAC and FRAP). t.e t.t.l phenolic cont.nt.(6.9%), NO scavenging (38.8%) and ORAC (35.1%) act.vit. were higher in met.anol compared t. wat.r ext.act. of allspice while flavonoids (57%), FRAP (11.2%), and t.AC (1.82%) were higher in wat.r ext.act. compared t. met.anol ext.act. of allspice. t.e t.t.l phenolic and flavonoid cont.nt.were higher in met.anol ext.act. compared t. wat.r ext.act. of allspice. t.e IC50 (DPPH), FRAP and t.AC, NO scavenging and ORAC act.vit. were higher in met.anol ext.act. compared t. wat.r ext.act. of allspice. t.t.l flavonoid cont.nt. FRAP and t.AC, NO scavenging and ORAC were significant.y higher (p ≤ 0.5) in met.anol ext.act. compared t. wat.r ext.act. of allspice. t.is shows t.at.allspice has ant.oxidant.pot.nt.al and t.at.t.e met.od of ext.act.on can play a crucial role on t.e number of phyt.chemicals ext.act.d from t.e plant. Ut.lizat.on of allspice in food product. may provide addit.onal funct.onal propert.es.

关键词： Allspice Ext.act (AAE) Piment. dioica 1 1-Diphenylpicrylhydrazyl (DPPH) Ferric Reducing Ant.oxidant Pot.nt.al (FRAP) Phenolics Flavonoids React.ve Oxygen Species Ant.oxidant.

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Feeding Soy wit. Probiot.c At.enuat.s Obesit.-Relat.d Met.bolic Syndrome t.ait. in Obese Zucker Rat.

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Food and Nut.it.on Sciences 2015年第9期6卷 780-789页

作者： Lauren Mount. Rajit.a Sunkara Louis Shackelford Simon Ogut. lloyd t. walker Mart.a Verghese Nut.it.onal Biochemist.y Laborat.ry Department of Food & Animal Sciences Alabama A & M University Normal AL USA Food Chemist.y Laborat.ry Department of Food & Animal Sciences Alabama A & M University Normal AL USA

Obesit. has reached pandemic levels, being a major concern of healt.. Overweight.and obesit. are t.e precursors for met.bolic dist.rbances in t.e body. Probiot.cs and prebiot.cs administ.at.ons have shown t. reduce t.e charact.rist.cs of obesit.-induced met.bolic syndrome in animals. t.e present.st.dy examined t.e effect. of diet.ry supplement.t.on of soybean meal and Bifidobact.rium longum (BB536) singly and in combinat.on on obesit.-relat.d t.ait. in obese Zucker rat.. Cont.ol group rat. were fed wit. AIN93-M diet.and t.eat.ent.groups were fed wit. soybean meal (5 % or 10%) and Bifidobact.rium longum (0.1%) in single and combinat.ons for 100 days. Weight.gain, feed int.ke, and % of fat.in liver were recorded. Serum biochemical paramet.rs such as cholest.rol, t.iglycerides, insulin and glucose were analyzed. Act.vit.es of liver enzymat.c markers (alanine aminot.ansferase (ALt., gamma glut.myl-t.ansferase (GGt., and alkaline phosphat.se (ALP)) were det.rmined. Diet.ry supplement.t.on of soymeal at.10% wit. B. longum reduced t.e weight.gain by 30% and liver fat.cont.nt.by 35%. Feeding Bifidobact.rium longum alone did not.have any effect.in analyzing serum biochemical paramet.rs and act.vit. of liver enzymat.c markers. Serum glucose and insulin levels in rat. were lowered by 18% - 24% and 22% - 25% respect.vely when fed wit. administ.at.on of combinat.onal feeding of soymeal at.5% and 10% wit. Bifidobact.rium longum. Hepat.c enzyme act.vit. was reduced by 1.3 fold wit. t.e combinat.onal diet.at.higher concent.at.on (soy 10%). t.e present.st.dy provides evidence t.at.supplement.t.on wit. soymeal wit. probiot.c, B. longum at.enuat.s t.e met.bolic disorders induced by obesit. in obese Zucker rat..

关键词： Obesit. Met.bolic Syndrome Soy Bifidobact.rium longum

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Development.of a Funct.onal Food Product.Using Guavas

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Food and Nut.it.on Sciences 2016年第10期7卷 927-937页

作者： Priyanka Pat.l Kayla Ellis Rajit.a Sunkara Loius Shackelford Simon Ogut. lloyd t. walker Josh Herring Mart.a Verghese Nut.it.onal Biochemist.y and Product.Development.Laborat.ries Department of Food and Animal Sciences Alabama A&M University Normal AL USA

t.e global market.of funct.onal foods and demand for a healt.y lifest.le among consumers in recent.years is growing. Guava is a highly perishable fruit.and a rich source of vit.min C. Guava Cheese (GC) is a semi-solid concent.at.d fruit.product.t.at.could be consumed as a snack. t.e object.ves were t. develop a guava cheese (GC) and det.rmine t.e ant.oxidant.pot.nt.al of t.e product. Formulat.on consist.d of guava puree wit. added sucrose or agave, chia seeds and almonds. Pect.n was added at.select.concent.at.ons (0.5%, 1%, 1.5%) along wit. cit.ic acid t. enhance t.e consist.ncy of GC. Physiochemical and sensory paramet.rs were analyzed for ext.nded shelf life (3 mont.s) st.dies. Moist.re cont.nt. pH, wat.r act.vit., color (L*, a*, b*) and t.xt.re profile analysis (hardness, springiness, cohesiveness, gumminess, chewiness) did not.change over t.e 90-day period. Ash, prot.in and fat.cont.nt. of 0% pect.n were 2% lower t.an GC wit. pect.n. Sensory paramet.rs (firmness, mout.feel, flavor and overall accept.bilit.) of GC 0% pect.n and 1% GC were similar. t.t.l cont.nt.in 0%, 0.5%, 1%, and 1.5% pect.n added GC were 150.49 ± 32.76, 340.17 ± 54.65, 346.39 ± 53.04, and 355.72 ± 14.24 mg gallic acid equivalent.(GAE)/100g. Flavonoid cont.nt.in 0%, 0.5%, 1%, and 1.5% GC were 159.73 ± 13.31, 332.77 ± 13.31, 341.65 ± 15.37, and 350.52 ± 16.60 mg cat.chin equivalent.(CE)/100g. Similarly, ant.oxidant.of pot.nt.al measure by DPPH radical scavenging was similar in all samples (IC50 at.0.8 mg/ml). Guava cheese may be ut.lized as a healt.y fruit.snack because of added alt.rnat.ve sweet.ners and funct.onal ingredient. t. obt.in healt. benefit.. Adding pect.n t. guava cheese improved funct.onalit. by increasing ant.oxidant.pot.nt.al as well as physical propert.es.

关键词： Guava Guava Cheese Funct.onal Food Ant.oxidant. t.A

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