Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa ( Acca sellowiana )

• Published in: Foods Vol. 8; no. 9; p. 376
• Main Authors: Phan, Anh Dao Thi, Chaliha, Mridusmita, Sultanbawa, Yasmina, Netzel, Michael E
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI 01.09.2019; MDPI AG
• Subjects: Acca sellowiana; antimicrobial activity; feijoa fruit; minerals; polyphenols; proximate composition; vitamins; minerals; polyphenols; feijoa fruit; proximate composition; vitamins; Acca sellowiana; antimicrobial activity
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods8090376

The present study determined the chemical composition, bioactive compounds and biological properties of Australian grown feijoa ( ), including whole fruit with peel, fruit peel and pulp, in order to assess the nutritional quality and antimicrobial activity of this emerging subtropical fruit. Polyphenolic compounds and vitamins were determined by UHPLC-PDA-MS/MS, showing that the feijoa fruit not only contains high amounts of antioxidant flavonoids, but is also a valuable source of vitamin C (63 mg/100 g FW (fresh weight)) and pantothenic acid (0.2 mg/100 g FW). Feijoa fruit is also a good source of dietary fibre (6.8 g/100 g FW) and potassium (255 mg/100 g FW). The edible fruit peel possesses significantly ( < 0.05) higher amounts of antioxidant flavonoids and vitamin C than the fruit pulp. This is most likely the reason for the observed strong antimicrobial activity of the peel-extracts against a wide-range of food-spoilage microorganism. The consumption of feijoa fruit can deliver a considerable amount of bioactive compounds such as vitamin C, flavonoids and fibre, and therefore, may contribute to a healthy diet. Furthermore, the potential use of feijoa-peel as a natural food perseverative needs to be investigated in follow-up studies.