Psidium guajava L. is a source of phenolic compounds (PC). The aim of this study was to evaluate the bioaccessibility and kinetics of the release of PC from guava fruit by using an in vitro digestion model. Similar percentages of bioaccessibility were observed in whole guava (WG) (64.79%) and seedless guava (SG) (67.69%), and the release rates of PC were 10.55 and 8.70 mg/min, respectively. Gallocatechin was the major compound identified in the bioaccessible fraction, and guavinoside B was the major component in the non-bioaccessible fraction. Procyanidin B and guajaverin were detected for the first time in WG and SG. These data show that PC are significantly released from the food-matrix in both samples, allowing them to be absorbed in the small intestine. Higher proportion of certain PC (guavinoside A or guavinoside B) was observed in the non-bioaccessible fraction of WG, which could be related with different biological effects.

番石榴（Psidium guajava L.）是酚类化合物（PC）的来源。这项研究的目的是通过使用体外评估番石榴果实中PC释放的生物可及性和动力学。消化模型。在整个番石榴（WG）（64.79％）和无核番石榴（SG）（67.69％）中观察到相似的生物利用度百分比，PC的释放速率分别为10.55和8.70 mg / min。没食子儿茶素是在生物可及级分中鉴定出的主要化合物，而番石榴苷B是在非生物可及级分中的主要成分。WG和SG中首次检测到原花青素B和番石榴叶素。这些数据表明，两种样品中的PC均从食物基质中大量释放出来，从而使其可以在小肠中吸收。WG的非生物可及部分中观察到某些PC（番石榴苷A或番石榴苷B）的比例较高，这可能与不同的生物学效应有关。