Results and Discussion
The contents of total polyphenolic and flavonoid compounds in the samples are presented in Table 1. Red strawberry guava exhibited a higher polyphenolic (501.33 ± 0.02 mg/100 g) and flavonoid (100.20 ± 0.07 mg/100 g) content than yellow strawberry guava (292.03 ± 0.03 mg/100 g, 35.12 ± 0.13 mg/100 g, respectively). Previous research had determined a total phenolic contents of 100 t0 820 mg/100 g on a fresh weight basis for small fruits, blackberry, blueberry, and strawberry (Zheng and others 2007; Jacques and others 2009). In general, these small fruits also present a large variation in their flavonoid contents, ranging from 14 to 290 mg/100 g (Lugasi and Hóvári 2002; Lin and Tang 2007). When our results are compared with these values, it seems that the obtained polyphenol and flavonoid contents are in good agreement with published values for other small fruits.