Yellow guava (Psidium cattleianum Sabine) has received considerable attention in the last years because of their high content in bioactive compounds with potential application in food and pharmaceutical industries. In this regard, this study aimed to investigate the phenolic compounds of three edible ripening stages of yellow guava fruits after acidic hydrolysis by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and their antioxidant capacity. Among the 23 phenolics quantified, catechin, isoquercitrin, quercetin, gallic acid, and syringic acid showed significant concentrations in all the evaluated stages, with values ranging from 479.59 ± 12.52 to 12,795.50 ± 320.95 μg 100 g−1 of dry matter. In general, higher concentrations of phenolic acids were found in the latter ripening stages, while flavonoids were in the earlier ripening stages. These findings suggest that the ripening process promotes changes in the phenolic composition of yellow guava. However, considering the sum of phenolic compounds and the antioxidant capacity, all ripening stages investigated can be suggested as a supply of bioactive compounds for consumers.

中文翻译：

---

LC-MS/MS 测定酸性水解后黄番石榴的三个食用成熟阶段的酚类化合物

黄番石榴（Psidium cowianum Sabine）在过去几年受到了相当多的关注，因为它们含有高含量的生物活性化合物，在食品和制药行业具有潜在的应用价值。为此，本研究旨在通过液相色谱-串联质谱法 (LC-MS/MS) 研究酸性水解后黄番石榴果实的三个食用成熟阶段的酚类化合物及其抗氧化能力。在定量的 23 种酚类物质中，儿茶素、异槲皮素、槲皮素、没食子酸和丁香酸在所有评估阶段均显示出显着浓度，其值范围为 479.59 ± 12.52 至 12,795.50 ± 320.95 μg 100 g−1 干物质。一般而言，在成熟后期发现较高浓度的酚酸，而在早期成熟阶段发现类黄酮。这些发现表明，成熟过程促进了黄番石榴酚类成分的变化。然而，考虑到酚类化合物的总和和抗氧化能力，研究的所有成熟阶段都可以被认为是为消费者提供生物活性化合物。