C H A P T E R

26
Guava
Zunaira Irshad1, Muhammad Asif Hanif1,
Muhammad Adnan Ayub2, Muhammad Idrees Jilani3,
Vahid Tavallali4
1
Department of Chemistry, University of Agriculture, Faisalabad, Pakistan;
2
Department of Chemistry, University of Okara, Okara, Pakistan;
3
Department of Chemistry, University of Sahiwal, Sahiwal, Pakistan;
4
Department of Agriculture, Payame Noor University (PNU), Tehran, Iran

O U T L I N E

1. Botany 342
1.1 Introduction 342
1.2 History/Origin 343
1.3 Demography/Location 344
1.4 Morphology, Botany, Ecology 344
2. Chemistry 345
3. Postharvest Technology 346
4. Processing 346
5. Value Addition 347
6. Uses 347
7. Pharmacological Uses 348
7.1 Antioxidant Activities 348
7.2 Antibacterial Activity 348
7.3 Antidiarrhoeal Activity 348
7.4 Antiviral Activity 349

Medicinal Plants of South Asia

https://doi.org/10.1016/B978-0-08-102659-5.00026-4 341 Copyright © 2020 Elsevier Ltd. All rights reserved.
342 26. GUAVA

7.5 Antidiabetic Activity 349

7.6 Inotropic Activity 349
7.7 Immunomodulatory Activity 349
7.8 Antiinflammatory Activity 350
7.9 Antiparasitic Activity 350
7.10 Anticancer Activity 350
7.11 Hepatoprotective Activity 350
7.12 Gastroprotective Activity 351
8. Side Effects and Toxicity 351
References 351

1. BOTANY

1.1 Introduction
Guava (Psidium guajava L.) (Fig. 26.1) is a momentous fruit grown in
many subtropical and tropical regions all around the world (Rai et al.,
2009). It belongs to family Myrtaceae. This family is further divided in to
two subfamilies, including Leptospermoideae, which comprises
dehiscent capsulated fruits, and Myrtoideae, comprising thickset fruits
(Wilson et al., 2001). Eugenia, Myrcianthes, Campomanesia, and Psidium
genera also belong to this family. The Psidium genus contains more than
3800 species of shrubs (Chalannavar et al., 2013). Guava is an annual plant
and the toughest among fruiting trees of tropical areas, and it has high
production rate and is most adaptable to any sort of environment
(Pino et al., 2004). It provides food to millions of people around the world.
The tree grows fast and starts fruiting within 2 to 4 years. Guava has many
medicinal uses, that is why it is commonly called the common man’s
apple (Joseph and Priya, 2011).
The name of the guava in different languages of the world is different
like in Bengali (goaachhi, piyara, peyara); Arabic (juafa, juava, guwâfah);
Filipino (bayabas, guyabas); English (common guava, guava); Hawaiian
(kuawa); Dutch (goejaba); French (goyava, goyavier); German
(guavenbaum, guava); Indonesian (jambu biji); Japanese (banjiro); Hindi
(goaachhi, jamba, amrud, amarood, sapari, safed safari); Mandinka
(biabo); Sanskrit (mansala); Spanish (araza-puita, gauyaba blanca,
perulera, guaiaba dulce, guayaba, guayaba agria, guayaba
común, guayabillo, agria); Tamil (koyya); Tigrigna (zeitun); and Urdu
(amrud or amrood).
 1. BOTANY 343

FIGURE 26.1 Guava plants, leaves and fruits.

1.2 History/Origin
The guava is believed to have originated in America (Mexico and
Peru). Then it spread into many regions of the world during the 19th
century, from Mpumalanga to Mozambique and from Western Cape to
Madeira. It is harvested in the southern United States, subtropical and
344 26. GUAVA

tropical Asia, and tropical Africa. Guavas are grown in many of the
countries around the world. Different varieties of the guava are grown
commercially, in which the apple guava is most important. The adult trees
of guava can survive temperatures down to e4 C, but the younger plants
are vulnerable to freezing in the condition of low temperature. Guavas
were first grown in Florida in the 19th century and now are grown in
many of the north areas such as Sarasota, Chipley, Waldo, and Fort Pierce.
Guava can be sown in pots and even fruiting starts in pots. Usually the
guava plants start fruiting in 2e3 years and continue to give fruits for
40e60 years. It is found in many regions of the Americas, the Bahamas,
Bermuda, and southern Florida, where it was reportedly introduced in
1847 and was common in over half of the State by 1886 (Morton, 1987).
Almost 300 years ago, most varieties were grown in the United States, but
today, this plant is also grown in India, Pakistan, China, and many other
countries.

1.3 Demography/Location
Guava can be grown in all types of soil (Morton, 1987). Despite its
origin in tropical America, it can be grown in tropical and subtropical
countries around the world (Richardson and Rejmánek, 2011). It is being
commercially cultivated in many lands, including Pakistan, India,
Bangladesh, Thailand, Brazil, Cuba, South Africa, the Philippines, New
Zealand, California, Vietnam, Venezuela, Haiti, Florida, Thailand, and
West Indies. Pakistan is the second largest producer of guava fruit, while
India ranks first in the world. The combined global production of guava
fruit is about 40 million tons.

1.4 Morphology, Botany, Ecology

Guava is an evergreen shrub that grows up to 6e25 ft. in height with
bending spread branches. Its leaves are long and oppositely arranged and
contain branched veins. The flowers are white in color, containing four to
five petals, 2 cm in length, having brush-like stamens with aroma. The
fruits are yellow, round, 3e10 cm in diameter, having a weight of
100e400 g, with the four to five petals remaining on the fruits. The fruits
turned reddish-yellow when developed. Guava fruit shape is round,
ovoid, or pear-like (Mitra, 1997). The guava is made up of a thick meso-
carp of variable breadth and a fragile endocarp with many tiny, stiff,
yellowish seeds inserted all over it (Malo and Campbell, 1994). Guava
flesh is comprised of two kinds of cell wall tissues: parenchyma and stone
cells. Stone cells are an extremely hard substance, accountable for a
typical grimy or coarse feeling when the fruit is eaten; because of their
character, they are tough enough that cannot be degraded by the enzymes
 2. CHEMISTRY 345

(Marcelin et al., 1993). External peel color varies from different tones of
green to yellow when developed; its flesh might remain white or turned to
yellow, pink, or light red. Young fruit of guava are hard, a little bit dry, and
sour. Once it ripens, the fruit becomes very soft, sweet, nonacidic, and its
skin becomes thin and edible (Malo and Campbell, 1994). Numerous
variations of guava exist today. On the other hand, classification can be
done based on color, i.e., pink or white. Seedless varieties are becoming
more popular in many countries, as they possess more nutrition (Yadava,
1996).

2. CHEMISTRY
Guava leaves, fruit, and seeds contain a significant amount of essential
oil phenols, tannins, vitamins, lectins, and vitamins. Guava contains an
appreciable amount of vitamin C as well as vitamin A and pectins. A lot of
flavonoids are present in the guava leaves, especially quercetin. Guava is
considered a superfruit because it contains dietary fiber, dietary minerals,
potassium, manganese, copper, vitamins A and C, and folic acid. It con-
tains four times more vitamin C compared to oranges. Mostly low-calorie
nutrients are present in guava (Kumari et al., 2013). Guava is rich in
antioxidant compounds and contains a high level of ascorbic acid,
myricetin, and apigenin acid in its fresh fruit. The chemical composition
of guava varies significantly with variety, stage of maturity, and season
(Lim et al., 2006). The concentration of each of the chemical components
differs depending on the type of species or cultivar as well as cultivation
conditions such as soil type, weather, irrigation, pruning, and other hor-
ticultural practices. Guava is rich in dietary fiber (Mamede et al.). Guava
fruit exhibits moisture (77%e86%), crude fiber (2.8%e5.5%), protein
(0.9%e1.0%), fat (0.1%e0.5%), ash (0.43%e0.7%), carbohydrates (9.5%
e10%), minerals, and vitamins. The powdered guava seed contains
chemical compounds like lesser protein (5%e10%) and greater fiber (65%
e70%) content (Mandal et al., 2009). The polysaccharides were found to
contain 2-O-methyl-L-arabinose, 2-O-acetyl-D-galactose, and D-methyl
galacturonate in a molar ratio of approximately 1:1:1 (Mandal et al.,
2009). Many minerals including calcium, magnesium, sulfur, iron,
manganese, zinc, sodium, potassium, and phosphorus are present in
guava. The proteins present in guava seeds are albumin (1%e3%), glob-
ulin (3%e7%), prolamin (1%e3%), and glutelin (42%e46%). The per-
centages of the insoluble residue were appropriately 85%e90%. Glutelin
is the major protein fraction from guava seed. The crude oil extracted
from guava seeds showed high levels of unsaturated fatty acids (85%
e90%), mainly linoleic acid (75%e80%). The amount of tocopherol and
total phenolic contents in the oil are 25e30 and 90e95 mg/100 g,
346 26. GUAVA

FIGURE 26.2 Structures of important chemical constituents of guava.

respectively (Malacrida and Jorge, 2013). Guava leaves contain several

phenolic and flavonoid compounds (Shao et al., 2012; Gutiérrez et al.,
2008; Paniandy et al., 2000). Structures of important chemical constituents
of guava are shown in Fig. 26.2.

3. POSTHARVEST TECHNOLOGY

The picked fruits are placed in a cool place away from the sun. The
fruits are put in an area with proper ventilation if overnight storage is
required. Green fruits are stored for a long time and then matured by
ethephon. The ethylene synthesis regulates the process of ripening.
Guava fruits have a rapid rate of ripening, so they have a relatively short
shelf life ranging from 3 to 8 days depending on variety, harvest time, and
environmental conditions. Ethylene production and respiration (CO2
production) increases after the first day of harvest. Guava reaches its
climacteric peak between day 4 and 5 postharvest (mature, green
harvested fruits) and then declines (Bashir and Abu-Goukh, 2003).

4. PROCESSING

Guava fruit has been used in the food industry for the production of
jams, jellies, and marmalades. The processing of guava fruit is mostly done
by hand, and hard fruits are picked from the plant. Guavas can be stored
for 8e12 days at 6e14 C. In the global market, the demand of the pink
guava is greater compared to white guava. Pink guava is used in sauces to
decrease the acidity. The guava pulp can be easily stored for a long time by
treatment of heat or chemicals, or by dipping in sugar syrup. The pulp from
the fruit is extracted by mixing it with water and then seeds are separated.
 6. USES 347

The pulp can be stored by heating at 70e80 C. Juices can be sequestered

from the guava pulp by simple hydraulic pressing or can be diluted in
water to adjust the consistency of the juices (Kanwal et al., 2017).

5. VALUE ADDITION

Value-added products of guava are in great demand in the global

market. The use of the juice and other products made from guava is
becoming popular due to its nutritious value. In different fruit juices like
mango, apple, pear, etc., guava juice is added to enhance taste, flavor, and
vitamin C content. Papaya and aonla juices are blended with the guava
juice to prepare the nectar. Guava jellies and cheese are prepared by
cutting the fruit into pieces, blending it with water, and then boiling. After
boiling the liquid part is further used in jellies and pulp is used in cheese
preparation. Canned fruits are also an important product. The fruits are
first dipped in a brine solution and then canned in a dilute citric acid
solution (Sinha and Sinha, 2017).

6. USES

The fruit is mostly used fresh (Morton, 1987). Guava has been used in
different traditional medicine systems to cure various diseases
(Medina and Pagano, 2003). Guava has a very rich taste and fragrance
(Thaipong and Boonprakob, 2005). The fruit contains very high mineral
and vitamin content. Due to the high nutritional value, the guava is used in
diverse ways. The guava agua fresca drug is popular in Mexico. The entire
fruit or the juice can be used in sauces (hot or cold) and in candies, fruit
bars, dried snacks, desserts, or dipped in chamoy. In the Philippines, ripe
guava is used in cooking sinigang. Guava is used as a snack in the hot
season. In East Asia, the guava is used along with the sour and sweet plum
powder. It can also be used as a juice or salad. The wood of the guava tree is
yellow or reddish brown, and it is used for many purposes, including
furniture. Guatemalans make spinning tops of this wood, and combs are
also made from it. It is considered an important source of wood and
charcoal. The bark of this plant is darker and used to make hides. Its leaves
and bark are used for dying silk and in some countries for cotton. All parts
of this plant are used for the treatment of gastrointestinal problems.
Crushed leaves are used for injuries and for tooth pain; the leaves are
chewed. The guava leaf extracts are used to treat throat and chest problems,
coughs, gargled to relieve oral ulcers, and also used to cure leucorrhea. The
extracts are used in the treatment of epilepsy and convulsions. The placenta
is expelled by using the bark and leaf extract orally by the mother. In
348 26. GUAVA

Nigeria, the twigs of the guava are used as a tooth cleaning product, and
they also stop the development of plaque in the teeth.

7. PHARMACOLOGICAL USES

7.1 Antioxidant Activities

The antioxidant potential of guava fruit extracts was assessed by
means of different in vitro antioxidant assays (Martı́nez et al., 2012). The
extracts of branch and leaf showed relatively higher antioxidant proper-
ties than fruits and seeds. The guava seed oil exhibited a great DPPH
scavenging activity and antiradical efficiency (Malacrida and Jorge, 2013).
Guava leaf essential oil has been proven to be a potent source of antiox-
idant compounds (Lee et al., 2012). Different phenolic compounds are
present in the guava extracts, and studies have proved that there is a
linear relationship between phenolic compounds and the radical scav-
enging ability (Chen and Yen, 2007; Chen et al., 2007), and anti-
hyperglycemic effect is also linked to the antioxidant potential (Huang
et al., 2011). Pink guava (fruit pulp is pink colored) proved to possess
increased the antioxidant enzyme activity (Nor and Yatim, 2011).

7.2 Antibacterial Activity

Four antibacterial flavonoids, namely, morin-3-O-lyxoside, morin-3-O-
arabinoside, quercetin, and quercetin-3-O-arabinoside, were isolated
from leaves of guava (Rattanachaikunsopon and Phumkhachorn, 2010).
The antibacterial activity of guava extracts was analyzed against different
strains of Listeria monocytogenes, Escherichia coli, Staphylococcus aureus,
Vibrio parahaemolyticus, Salmonella Enteritidis, Bacillus cereus, Pseudomonas
aeruginosa, Aeromonas hydrophila, Pseudomonas putida, and Alcaligenes
faecalis (Mahfuzul Hoque et al., 2007). In addition, the guava extract
possesses greater antimicrobial potential for killing gram-positive
bacterial and fungal strains (Nair and Chanda, 2007).

7.3 Antidiarrhoeal Activity

Diarrhea is an infection in the bowels that is usually caused by bacteria,
viruses, or parasites. The guava leaf extracts have been tested against
diarrhea-causing bacteria: S. aureus, Salmonella spp., and E. coli. The
methanol extract showed the highest bacterial growth inhibition. S. aureus
strains were most inhibited by the extracts and essential oil of guava
(Gonçalves et al., 2008). Vibrio cholera is inhibited by the use of the guava
 7. PHARMACOLOGICAL USES 349

bark extracts (Rahim et al., 2010). Guava fruit products were also found
effective to reduce the abdominal pain during diarrhea.

7.4 Antiviral Activity

The antiviral activity of guava extracts was determined against
growth of A/Narita/1/2009 (amantadine-resistant pandemic 2009
strain) at an IC50 of 0.05% and the growth of A/Yamaguchi/20/06
(sensitive strain) and A/Kitakyushu/10/06 (oseltamivir-resistant
strain). The growth of these strains was inhibited strongly by the
guava extracts. Guava tea is effective for influenza virus, and it has also
been proven to develop viral resistance in the body (Sriwilaijaroen
et al., 2012).

7.5 Antidiabetic Activity

Diabetes is the disease in which the body’s insulin production de-
creases or the body stops responding to insulin, or both may happen.
Guava leaves are a potential antidiabetic agent, as these reduce blood
glucose and improve plasma insulin (Subramanian et al., 2009; Soman
et al., 2010). Guava decreased the damage, lipid oxidation, and DNA
breakage (Huang et al., 2011). The aqueous extracts were reported to
improve the glucose uptake by the cells, and the phenolic compounds
present in these extracts may responsible for antidiabetic activity (Cheng
et al., 2009). Guava peels are also reported to reduce diabetes (Rai et al.,
2007). In another report, it was mentioned that long-term use of guava
peels led to decrease of blood glucose level and improved plasma insulin
(Shen et al., 2008). In a comparison study, it was reported that guava
leaves extracts showed a greater decrease in blood glucose level than its
peels (Wu et al., 2009).

7.6 Inotropic Activity

Inotropic compounds are responsible for muscle movement. Guava
extracts prepared in hexane, water, and methanol have been proven to
decrease smooth muscle contractile force. They also reduce acetylcholine
release in neuromuscular junctions due to interaction with calcium
channels of presynaptic membranes (Conde Garcia et al., 2003).

7.7 Immunomodulatory Activity

Immunomodulators are the chemical compounds that change the
immune response of the human immune system. There are various
350 26. GUAVA

natural products that are being used as immunomodulators. Extracts

made from guava have revealed immunomodulatory activities
(Kaileh et al., 2007).

7.8 Antiinflammatory Activity

Inflammation and swellings are the major cause of pains and can be
avoided by the use of antiinflammatory substances. Guava leaf extract has
proven to be a beneficial antiinflammatory substance, as it is used for the
treatment of acne (Qa’dan et al., 2005). NF-k B and STAT1 costimulated
with TNF-a and INF-g activation is stopped by the ethyl acetate extract of
the guava leaves. Aqueous extract of guava is important for skin in-
fections (Choi et al., 2012). The antiinflammatory activity is also possessed
by the essential oil of guava, and it was proven to be due to presence of the
pinene and caryophyllene compounds (Siani et al., 2013). Guava extract in
water has proven to be effective on nociceptive pain in rats in a dose-
dependent manner (Ojewole, 2005).

7.9 Antiparasitic Activity

Antiparasitic compounds are used to cure the parasitic diseases that
are induced by ectoparasites, protozoa, parasitic fungi, ameba, and hel-
minths, etc. In an in vitro antiparasitic assay, as a host for Toxoplasma
gondii, guava leaf essential oil showed significant results. The potential
therapeutic activity of guava leaf essential oil may have contributed to the
in vitro inhibition of free radicals associated with toxoplasmosis pathology
(Lee et al., 2013).

7.10 Anticancer Activity

The guava leaf extract contains flavonoids that possess anticancer ac-
tivity. They cause apoptosis and induction in cells (Bontempo et al., 2012).
The guava extracts were effective to treat epidermal lesions in oral cancer
(Fathilah, 2011). It can also be used as an important chemoprotective agent
in different cancers (Peng et al., 2011). Guava leaf extracts decrease Tr
cells, so they can reduce the chance of tumor (Seo et al., 2005). Water
extract can be used to treat prostate cancer.

7.11 Hepatoprotective Activity

Hepatoprotection represents the protection of the liver from damage
caused by hepatotoxins. Ethyl acetate and methanolic extracts of guava
leaf lessened the amount of hepatotoxic substances. Psiguadials A and B,
 REFERENCES 351

sesquiterpenoid-diphenyl-methane, and meroterpenoids were separated

from the leaves of guava, which showed strong protective influences on
the development of hepatoma cells in human body.

7.12 Gastroprotective Activity

The extracts of guava were tested for various types of ulcers in rats. The
guava extract showed equal effect as omeprazole. Secretory volume,
increased gastric pH, and acid secretion in the stomach were reduced
after use of guava extract (Livingston and Sundar, 2012).

8. SIDE EFFECTS AND TOXICITY

Pregnant or breastfeeding women should stick with food amounts

until more is known about guava fruits and should avoid using leaves
and bark extracts without proper advice.

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