Crystal Guava (Psidium guajava L. “Crystal”): Evaluation of In Vitro Antioxidant Capacities and Phytochemical Content

Table 1

Antioxidant activities of crystal guava extracts by DPPH, FRAP, and CUPRAC assays.

Sample	AAI DPPH
	Leaves	Fruit	Ascorbic acid
n-Hexane extract	1.0007 ± 0.0270^a	0.3391 ± 0.0110^a	29.4561 ± 1.573
Ethyl acetate extract	1.8259 ± 0.0700^a	0.5927 ± 0.0290^b
Ethanol extract	56.4614 ± 3.7810^b	0.3493 ± 0.0120^a
	AAI FRAP
n-Hexane extract	3.668 ± 0.0350^a	2.910 ± 0.0197^a	92.911 ± 4.526
Ethyl acetate extract	17.413 ± 0.0577^b	37.405 ± 0.7065^b
Ethanol extract	59.894 ± 0.5286^c	1.658 ± 0.0079^c
	AAI CUPRAC
n-Hexane extract	0.952 ± 0.0094^a	0.725 ± 0.0048^a	21.988 ± 1.8726
Ethyl acetate extract	2.848 ± 0.0107^b	1.512 ± 0.0057^b
Ethanol extract	7.312 ± 0.0378^c	0.204 ± 0.0008^c

a–c = different letters in the same column show the significant difference ().