Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2013 Sep 24:13:235.
doi: 10.1186/1472-6882-13-235.

Guava pomace: a new source of anti-inflammatory and analgesic bioactives

Carina Denny  1 , Priscilla S Melo, Marcelo Franchin, Adna P Massarioli, Keityane B Bergamaschi, Severino M de Alencar, Pedro L Rosalen
Affiliations

Guava pomace: a new source of anti-inflammatory and analgesic bioactives

Carina Denny et al. BMC Complement Altern Med. .

Abstract

Background: Guava pomace is an example of the processing waste generated after the manufacturing process from the juice industry that could be a source of bioactives. Thus, the present investigation was carried out in order to evaluate the anti-inflammatory and antinociceptive potential and determinate the main phenolic compounds of a guava pomace extract (GPE).

Methods: The anti-inflammatory activity was evaluated by carrageenan, dextran, serotonin, histamine-induced paw edema and neutrophils migration in the peritoneal cavity models. Acetic acid-induced abdominal writhing and formalin test were performed to investigate the antinociceptive effects. In addition, the content of total phenolic and of individual phenolic compounds was determined by GC/MS.

Results: GPE showed anti-inflammatory activity by carrageenan, dextran, serotonin, histamine-induced paw edema and neutrophils migration in the peritoneal cavity models (p < 0.05). GPE also demonstrated antinociceptive activity by acetic acid-induced abdominal writhing and formalin test (p < 0.05). The total phenolic value was 3.40 ± 0.09 mg GAE/g and epicatechin, quercetin, myricetin, isovanilic and gallic acids were identified by GC/MS analysis.

Conclusions: The presence of bioactive phenolic compounds as well as important effects demonstrated in animal models suggest that guava pomace could be an interesting source of anti-inflammatory and analgesic substances.

PubMed Disclaimer

Figures

Figure 1
Figure 1
Recruitment of neutrophils into the peritoneal cavity induced by carrageenan. Control (C) treated with vehicle, Indomethacin (Indo) and Guava Pomace Extract (GPE) were followed by carrageenan injection. Mean ± S.E.M., n = 5-6. The symbol (#) indicates statistical difference compared to the vehicle group. The symbol (*) indicates statistical difference compared to the carrageenan group (ANOVA followed by Tukey’s test, *p < 0.05 and **p < 0.01).
Figure 2
Figure 2
Effect of i.p. injection of guava pomace extract on abdominal constriction induced by acetic acid in mice. Control (C) treated with vehicle, Indomethacin (Indo) 10 mg/kg, Guava Pomace Extract (GPE). Mean ± S.E.M., n = 5-6. *p < 0.05 compared to the control group (ANOVA followed by Dunnett’s test).
Figure 3
Figure 3
Effect of i.p. injection of guava pomace extract on formalin-induced nociception in mice. Control (C), Indo (Indomethacin 10 mg/kg), Morph (Morphine 10 mg/kg), Guava Pomace Extract (GPE). Mean ± S.E.M., n = 5-6. *p < 0.05, **p < 0.01 and ***p < 0.001 compared to the control group (ANOVA followed by Dunnett’s test).
See this image and copyright information in PMC

References

    1. Jimenez-Escrig A, Rincón M, Pulido R, Saura-Calixto F. Guava fruit (psidium guajava L.) as a New source of antioxidant dietary fiber. J Agric Food Chem. 2011;49:5489–5493. - PubMed
    1. Melo PS, Bergamaschi KB, Tiveron AP, Massarioli AP, Oldon TLC, Zanus MC, Pereira GE, de Alencar SM. Phenolic composition and antioxidant activity of agro industrial residues. Cienc Rural. 2011;41:1088–1093. doi: 10.1590/S0103-84782011000600027. - DOI
    1. Schieber A, Stintzing FC, Carle R. By-products of plant food processing as a source of functional compounds – recent developments. Trends Food Sci Technol. 2001;12:401–413. doi: 10.1016/S0924-2244(02)00012-2. - DOI
    1. Alonso AM, Guillén DA, Barroso CG, Puertas B, García A. Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. J Agric Food Chem. 2002;50:5832–5836. doi: 10.1021/jf025683b. - DOI - PubMed
    1. Gutiérrez RMP, Mitchell S, Solis RV. Psidium guajava: a review of its traditional uses, phytochemistry and pharmacology. J Ethnopharmacol. 2008;117:1–27. doi: 10.1016/j.jep.2008.01.025. - DOI - PubMed

Publication types

LinkOut - more resources