Study of presence
of Oxalate ions
In Guava Fruit
At different stages
of ripening
INTRODUCTION
Made By Harsh Joshi & Hridya Puri Roll No
20 & 21, Class 12-D
Guava (Psidium guajava)
Family: Myrtaceae
Genus: Psidium
Species: guajava
Common Names: Guava, Goiaba, Guayaba, Djambu, Bayabas, Jambu
Batu, Kuawa, Guyaba, Goyave, Petokal, Tokal, Banjiro, Pichi, and many
more across different regions.
Parts Used: Fruit, Leaves, Bark
Description:Guava is a tropical plant that can grow as a shrub or tree.
It’s commonly found in home gardens across tropical regions and is
popular for both its shade and its fruit. Guava fruits are typically eaten
fresh, but they are also widely used in juices, ice creams, jams, and
jellies.
In the lush Amazon regions, wild guava trees can grow up to 20 meters
tall and produce fruits larger than tennis balls. However, cultivated
varieties are usually smaller—around 10 meters tall—with lemon-sized
fruits.
The tree is easy to recognize by its unique bark: thin, smooth, and
copper-colored, which peels off to reveal a pale green layer
underneath.
Why Guava Matters:Although guava is not a major fruit in global
trade, it plays an important role in tropical diets. It is rich in vitamin C
and antioxidants, making it a nutritious addition to meals. The plant
spreads easily, grows in different soil types, and starts fruiting within
about four years from seed.
Chemistry Connection:Guava leaves and fruits contain bioactive
compounds like tannins, flavonoids, and essential oils that have
antibacterial and antioxidant properties. These natural compounds are
being studied for their potential health benefits and use in herbal
medicine.
PLANT CHEMICALS
Chemical Composition and Medicinal Properties of Guava
Guava (Psidium guajava) is not just a delicious tropical fruit—it’s also
packed with powerful plant compounds and nutrients that have several
health benefits.
Nutritional Highlights:Guava is especially rich in vitamin C—in fact,
it contains more vitamin C than citrus fruits. Just 100 grams of guava
provides about 80 mg of vitamin C. It also contains significant
amounts of vitamin A, dietary fiber, and pectin, a type of soluble
fiber that supports digestion.
Bioactive Compounds in Guava:The fruit, leaves, and bark of the
guava plant contain a wide range of chemical compounds, including:
• Tannins, flavonoids, and polyphenols – Known for their
antioxidant and antibacterial properties.
• Triterpenes – These have shown anti-inflammatory and
antispasmodic effects.
• Essential oils – Found in various parts of the plant; they
contribute to its medicinal aroma and antimicrobial action.
• Saponins, carotenoids, and lectins – These play roles in
immunity, cell protection, and nutrient absorption.
One important flavonoid found in guava leaves is quercetin. Quercetin
helps relax the intestinal muscles and slow down bowel movements,
which may explain guava's traditional use in treating diarrhea. Along
with other flavonoids and triterpenes, it shows antispasmodic and
antibacterial activity.
Therapeutic Compounds in Guava:Some major compounds
identified in guava include:
• Amino acids: Alanine, aspartic acid, glutamic acid, histidine,
lysine, serine
• Fatty acids: Alpha-linolenic acid, linoleic acid, oleic acid, palmitic
acid
• Phenolic compounds: Quercetin, gallic acid, ellagic acid,
isoquercetin
• Terpenoids: Alpha-humulene, caryophyllene, oleanolic acid,
ursolic acid
• Sugars and polysaccharides: Arabinose, galactose, pectin
• Others: Ascorbic acid (vitamin C), carotenoids, essential oils,
tannins
These compounds together contribute to guava’s antioxidant, anti-
inflammatory, antibacterial, and digestive health benefits.
