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Journal of Chemistry
Volume 2015 (2015), Article ID 250919, 9 pages
Research Article

Determination of Polar Compounds in Guava Leaves Infusions and Ultrasound Aqueous Extract by HPLC-ESI-MS

1Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva s/n, 18071 Granada, Spain
2Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento, Bioregion Building, 18100 Granada, Spain
3Department of Chemistry and Physics (Analytical Chemistry Area), University of Almería, Carretera de Sacramento s/n, 04120 Almería, Spain
4Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, Carretera de Sacramento s/n, 04120 Almería, Spain

Received 10 December 2014; Revised 4 March 2015; Accepted 7 March 2015

Academic Editor: Serkos A. Haroutounian

Copyright © 2015 Elixabet Díaz-de-Cerio et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Literature lacks publications about polar compounds content in infusion or guava leaves tea. Because of that, a comparison between different times of infusion and a conventional ultrasound aqueous extract was carried out. Several polar compounds have been identified by HPLC-ESI-MS and their antioxidant activity was evaluated by FRAP and ABTS assays. Four different classes of phenolic compounds (gallic and ellagic acid derivatives, flavonols, flavanones, and flavan-3-ols) and some benzophenones were determined. The quantification results reported that the order, in terms of concentration of the classes of polar compounds in all samples, was flavonols > flavan-3-ols > gallic and ellagic acid derivatives > benzophenones > flavanones. As expected, the aqueous extract obtained by sonication showed the highest content in the compounds studied. Significative differences were noticed about the different times of infusion and five minutes was the optimal time to obtain the highest content in polar compounds using this culinary method. All the identified compounds, except HHDP isomers and naringenin, were positively correlated with antioxidant activity.