Objetivo

The most promising sources of oil for industrial uses are plant seeds.

There are plenty of oils available on the market and what defines their potential and purpose of use is the fatty acid and triglyceride composition (Kamel and Kakuda, 2000). Due to this, the search for new sources of oils and the knowledge on their characteristics and composition are of great importance.

Among guava agro-industrial residues, such as peel, seed and pulp leftovers, seed is the main component that has been studied for oil extraction.

In a previous study, approximately 13% of oil was extracted from guava seed, showing high amounts of polyunsaturated essential fatty acids, mainly linoleic acid (77%) (Piombo et al., 2006). Moreover, this oil also contains significant amounts of phytosterols, which have protective effects against cardiovascular diseases, and tocopherols that are of crucial importance regarding their oxidative stability, having potential to be used primarily in the food industry.

Similar result was found by another study (Prasad, 1994) that evaluated the solvent extraction of guava seed oil. The results showed an extraction yield of 16% and an oil containing the linoleic acid (76.4%) as its major fatty acid.

According to the authors of the study, due to its lipid composition, guava seed oil may be used in blends with highly saturated edible oils, with the aim to obtain new oils with an improved lipid profile and a better nutritional value.

C

Guava residues have phenolic compounds, especially quercetin and gallic acid, carotenoids and vitamin C, which have important antioxidant properties.

According to the panorama presented in this chapter, guava residues are promising sources of nutrients and bioactive compounds with potential for reuse by the food, cosmetic and pharmaceutical industries. Thus, the use of

these residues allowed to add value to a previously discarded or underutilized material, to reduce costs with residue treatment, in addition to promoting sustainability.

R

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Editor: Albert Murphy © 2017 Nova Science Publishers, Inc.

Chapter 4

G UAVA F RUIT A ROMA C OMPOUNDS –