Identification of phenolic compounds and antioxidant activity of guava dehydrated by different drying methods

Abstract

The influence of different drying techniques on guava was investigated, including phenolic components and antioxidant activities. Through drying processes, total phenolic content (TPC) increased and formation of small molecular phenolic acids (multi-methoxy benzoic acid and sinapic acid) was promoted. UPLC-ESI-QTOF-MS determination showed flavanol compounds, hydrolyzable tannins, ellagic acid conjugates and cinnamic acid derivatives were four predominant phenolics of guava. Drying treatments caused degradation of catechin and its derivatives. Contrarily, drying treatments contributed to higher contents of procyanidin trimers. Moreover, thermal drying treatments led to degradation of macromolecular tannins and formation of smaller molecular tannins and ellagic acid conjugates, while simultaneously reduced the stabilities of most intrinsic ellagic acid conjugates. Furthermore, drying processes increased the yield of cinnamic acid dihexose, probably generating from lignin or phenolics–carbohydrate complex. Freeze drying and hot air drying showed better performance on retention of TPC and enhancement of antioxidant activity (AA).