Recent studies have demonstrated that consumption of Opuntia ficus-indica Mill. has an important positive health benefit, mainly due to antioxidant properties, which justifies this research. This study examined antioxidant activity, organic acid and sugar profile, total phenolic, and physicochemical characteristics of six O. ficus-indica cultivars growing in the Spanish Mediterranean. It should be noted that, in this study, both cladodes (young and adult) and fruits (peel and pulp) were analyzed.; Results: The antioxidant activity (2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl methods) was higher in fruit peel than in cladodes. The young cladodes presented an important antioxidant activity by the ferric-reducing ability of plasma method as well as a higher total phenolic content (18.90 g gallic acid equivalent per kilogram). High-performance liquid chromatography (HPLC) with diode-array detector analysis revealed the absence of sucrose and the presence of glucose and fructose, which the values were higher in pulp fruits. HPLC with refractive index detector analysis showed that citric, malic, and succinic acids were the main organic acids in all cultivars, with a significant higher content in old cladodes.; Conclusion: These investigations valorize O. ficus-indica fruits in comparison with cladodes. In general, this plant can be considered as an ingredient for the production of health-promoting food, highlighting mainly in the antioxidant activity and total polyphenols content found in young cladodes and peel fruits. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Antioxidant properties and chemical characterization of Spanish Opuntia ficus-indica Mill. cladodes and fruits.

Guava (Psidium guajava L.), is a fruit considered native to the American tropics. It is of great economic importance in many countries of the world, due to its high production and diversity of products derived from its fruit. It can be consumed fresh or processed. During the fruit’s processing, some residues are generated, such as seeds, rinds, and pulp, which is about 30% of the fresh fruit’s volume. Different studies have shown that it can be used in various industries, such as food, chemical, and pharmaceutical. By-products or processing residues have valuable components. Evidence indicates that it contains significant amounts of dietary fiber (soluble and insoluble), vitamins (A, B, C, β-carotene), essential oils, minerals, proteins (transferrin, ceruloplasmin, albumin), pectins, antioxidants (flavonoids, flavonols, condensed tannins) and volatile organic compounds; these elements can help in the prevention of chronic and degenerative diseases. P. guajava L. is considered a nutraceutical due to its compounds with beneficial properties on health and disease prevention. Therefore, this paper aims to review the physicochemical composition of the different by-products of the processing of guava and its reported uses.

https://www.mdpi.com/2227-9717/9/6/1075/pdf

Guava (Psidium guajava L.) Fruit and Valorization of Industrialization By-Products

Objective: Origanum vulgare L. is rarely cultivated in Iran but it is the only species of the Origanum genus growing wild in this country. O.vulgare L. is widely spread all over the country. In this study, parameters of content, composition and antioxidant activity of the essential oils of domestic and wild Iranian Oregano populations were compared  with one another.
Materials and Methods: The extractions were performed using a clevenger-type apparatus and the essential oils in the Oregano plants were obtained by hydro-distillation and analyzed by GC/MS.
Results: The essential oils were obtained in the Oregano field at yield of (0.80%) and the 4 provenance Oregano (ranging from 0.93% to 1.66% v/w). In cultivated plant 22 constituents, representing 94.02% and in 4 provenance plants (O.v-w1--- O.v-w4), 21, 25, 22, 20 constituents, representing 96.55%, 95.66%, 95.8%, 94.48% of the oils, respectively, were identified. The two major constituents of the essential oils, carvacrol ranging from 23.54 to 67.09% and, γ-terpinene ranging from 7.71 to 20.94% were present in relatively equal amounts in all five samples from different localities. Five chemotypes of essential oils were identified. The main chemotype was carvacrol-γ-terpinene. Furthermore, the antioxidant activity of essential oils of O.vulgare using DPPH radical scavenging was determined. All extracts exhibited almost the same pattern of antioxidant activity as ascorbic acid (vit C).
Conclusion: Our findings demonstrated that the chemical composition of the essential oils of O. vulgare L. varies considering geographical location of collection site, climate and other ecological conditions which suggest both intrinsic/genetic and extrinsic/environmental factors such as: altitude, edaphic, temperature, humidity and climate, may play important roles in deter‌mining the oils composition.

http://ajp.mums.ac.ir/pdf_129_af4b3fd4027503e912c98f0b4d407b51.html

The essential oils compositions of Iranian Oregano (Origanum vulgareL.) populations in field and provenance from Piranshahr district, West Azarbaijan province, Iran

A literature search was conducted on Medline for research articles relating guava (Psidium guajava) to cancer, in order to determine any potential anticancer activity. The keyword "guava” was used in combination with cross-referencing (1952 to September, 2010). A total of 373 articles on guava resulted of which 12 were related to cancer. These were then categorized into 1) seven studies on in vitro cancer cell line studies with leaf extracts, 2) five studies on in vitro studies with fruit extract, and 3) one in vivo mouse study. The majority of remaining articles covered chemical constituents and potential bioactives related to anticancer activity found in guava leaves, fruit and bark. Our review revealed that guava extracts (primarily leaf) may have anti-cancer activity, but this is based on a very limited number studies. There was only one study testing guava fruit extract against the proliferation of cancer cell lines. The one in vivo study on mice suggested that a combination bark, leaf and root extract inhibited growth of B16 melanoma cells. Further studies need to confirm the potential antiproliferative activity of guava leaf (or its oil) extracts, but more importantly, if such activity exists in the fruit, which is the part of the plant that is consumed.

Anticancer Activity of Guava (Psidium guajava) Extracts

The stingless bee Melipona favosa lives in the plains and coastal areas of Venezuela. It is a gentle bee known locally as “erica” and “maba.” This bee commonly nests in trees, walls, fence posts, and is kept in hives by traditional stingless beekeepers. Its honey can ferment inside sealed storage pots of the nest. Therefore, the sensory attribute fermented is interpreted as an ability of Meliponini to process their honey with microorganisms, not as a defect like unripe honey extracted from combs. Fermentation may continue after harvest. The honey composition for a set of five honeys from different hives, some biological activities and sensory attributes are discussed from the database of 40 M. favosa honey samples from Venezuela. This type of pot-honey has a distinctive floral smell, sour–sweet taste and light amber color. Odor and aroma of M. favosa honey are more floral-fruity and fermented than that of A. mellifera, with an additional sensory hallmark that is the odor of the hive or nest. Compared to honey standards of A. mellifera, modified reference values may be adopted for M. favosa honey considering: (1) Increased maximum values for water content, sucrose, and free acidity, (2) Decreased minimum value for reducing sugars, (3) Nitrogen content (10.0–100.0 mgN/100 g), and (4) No variation in ash and HMF contents.

Melipona favosa Pot-Honey from Venezuela

La guayaba (Psidium guajava L.) es una fruta tropical de gran aceptacion en los tropicos, donde se consume fresca y procesada. En este trabajo se comparo la acidez libre, el pH, el contenido de cenizas, nitrogeno y la humedad, junto con el contenido de polifenoles totales y la capacidad antioxidante de la piel, el casco y la pulpa de la fruta fresca, y de la pulpa procesada y la mermelada de guayaba. El mayor contenido de polifenoles fue encontrado para la piel de la guayaba (10,36 g/100 g piel) y el menor en la mermelada (1,47g/ 100g mermelada), expresados en base seca. Se encontro que la capacidad antioxidante de la piel fue diez veces superior a la de la pulpa, y la de la mermelada el doble que la del casco

/pdf/composicion-quimica-y-capacidad-antioxidante-en-fruta-pulpa-1hk6wj8ti0.pdf

Composición química y capacidad antioxidante en fruta, pulpa y mermelada de guayaba (Psidium guajava L.)

Guava (Psidium guajava L) is a tropical fruit widely relished in the tropics, consumed fresh and processed In this work, free acidity, pH, ash, nitrogen and water contents were measured, besides the total polyphenol content and the antioxidant capacity of the peel, the shell and the pulp of the fresh fruit and the processed guava pulp and jam The highest phenolic content was found in the guava skin la (1036 g/100 g skin) and the lowest in the jam (147 g/ 100 g jam), in dry weight The antioxidant capacity of the skin was 10 times higher than that of the pulp, and the jam was twice that of the shell

[Composition and antioxidant capacity of the guava (Psidium guajava L.) fruit, pulp and jam].

Diverse species of stingless bees produce por honey in Ven zuela,which is not included in the Venezuelan regulations of honey quality. One of these species, the Melipona­favosa, lives in the Paraguana Peninsula, where it is known as erica or maba. In order to know the honeys of M.­favosa, the botanical origin was determined, their physicochemical characterization was done according to the methods of the norm COVENIN 2136-84 for honey, the nitrogen content by microkjeldahl, and biological activity by spectrophotometric and minimum inhibitory concentration methods, in six ho neys. They are light honey amber color between 18 and 79 mm Pfund. The physicochemical composition varied as follows: free acidity 12.7295.86 meq/kg, pH 3.53-4.44, moisture 25.40-32.00 g wa ter/100 g, 0.01-0.16 g ash/100g, 10.48-57.55 mgN/100 g, 62.60-69.50 g reducing su gars/100 g, 0.60-5.10 g apparent sucrose/100 g, flavonoids 0.10-8.15 mgQE/100g honey, and polyphenols 51.50-217.19 mgGAE/100 g. The antibacterial ac tivity (g ho ney/100 mLculture media) was higher against E. coli (12.50-50.00) than S.­aureus (50.00-50.00). The antioxidant activity was in a low to high range for honeys, with 45.91227.92 mmoles Trolox equivalents/100 g.

/pdf/conociendo-la-miel-de-melipona-favosa-en-la-peninsula-de-3sus3dnz4w.pdf

Conociendo la miel de Melipona favosa en la Península de Paraguaná, estado Falcón, Venezuela

Composition and antioxidant capacity of the guava

Diverse species of stingless bees produce por honey in Ven zuela,which is not included in the Venezuelan regulations of honey quality. One of these species , the Melipona­favosa, lives in the Paraguana Peninsula, where it is known as erica or maba. In order to know the honeys of M.­favosa, the botanical origin was determined, their physicochemical characterization was done according to the methods of the norm COVENIN 2136-84 for honey, the nitrogen content by microkjeldahl, and biological activity by spectrophotometric and minimum inhibitory concentration methods, in six ho neys. They are light honey amber color between 18 and 79 mm Pfund. The physicochemical composition varied as follows: free acidity 12.7295.86 meq/kg, pH 3.53-4.44, moisture 25.40-32.00 g wa ter/100 g, 0.01-0.16 g ash/100g, 10.48-57.55 mgN/100 g, 62.60-69.50 g reducing su gars/100 g, 0.60-5.10 g apparent sucrose/100 g, flavonoids 0.10-8.15 mgQE/100g honey, and polyphenols 51.50-217.19 mgGAE/100 g. The antibacterial ac tivity (g ho ney/100 mLculture media) was higher against E. coli (12.50-50.00) than S.­aureus (50.00-50.00). The antioxidant activity was in a low to high range for honeys, with 45.91227.92 mmoles Trolox equivalents/100 g.

Knowing the Melipona favosa honey from Paraguaná Peninsula, Falcon state, Venezuela

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