| DECLARATION | 第4-5页 |
| DEDICATION | 第5-6页 |
| ACKNOLEDGEMENTS | 第6-7页 |
| ABSTRACT | 第7页 |
| 摘要 | 第9-10页 |
| TABLE OF CONTENT | 第10-13页 |
| LISTE OF FIGURES | 第13-14页 |
| LISTE OF TABLES | 第14-15页 |
| CHAPTER ONEINTRODUCTION AND LITERATURE REVIEW | 第15-30页 |
| 1.0 INTRODUCTION | 第15-17页 |
| 1.1 LITERATURE REVIEW | 第17-28页 |
| 1.1.1 Description of Psidium Guajava Linn | 第17-18页 |
| 1.1.2 Origins and Distribution | 第18-19页 |
| 1.1.3 The Botanical Role of Phenolic Phytochemicals | 第19-20页 |
| 1.1.4 Antimicrobial Properties of phenolic compounds | 第20-21页 |
| 1.1.5 The potential Role of Food phenolics | 第21-22页 |
| 1.1.6 Effects of Phenolic compounds on Foods Quality | 第22页 |
| 1.1.7 Polyphenolics Content in Foods and Dietary | 第22-25页 |
| 1.1.8 Bioavailability of Polyphenols | 第25-26页 |
| 1.1.9 Chemical and Biochemical Factors Affecting PolyphenolsBioavailability | 第26-27页 |
| 1.1.10 Uses | 第27-28页 |
| 1.2 CURRENT PROBLEMS | 第28-29页 |
| 1.3 OBJECTIVES OF THIS RESEARCH | 第29-30页 |
| CHAPTER TWOEVALUATION OF NUTRIENTS COMPOSITION | 第30-39页 |
| 2.0 INTRODUCTION | 第30页 |
| 2.1 MATERIAL AND METHODS | 第30-32页 |
| 2.1.1 Materials | 第30页 |
| 2.1.2 Methods | 第30-32页 |
| 2.1.2.1 Determination of Mineral Elements | 第30-31页 |
| 2.1.2.2 Chemical Composition | 第31-32页 |
| 2.1.2.2.1 Moisture and Total Solids Content | 第31页 |
| 2.1.2.2.2 Protein Content | 第31页 |
| 2.1.2.2.3 Fat Content | 第31页 |
| 2.1.2.2.4 Vitamins Determination | 第31页 |
| 2.1.2.2.5 Amino Acids | 第31-32页 |
| 2.2 RESULTS AND DISCUSSION | 第32-39页 |
| CHAPTER THREEDETERMINATION OF PHENOLIC COMPOUNDS | 第39-48页 |
| 3.0 INTRODUCTION | 第39-40页 |
| 3.1 MATERIAL AND METHODS | 第40-42页 |
| 3.1.1 Plant Material | 第40页 |
| 3.1.2 Preparation of Guava Leaf Extracts | 第40页 |
| 3.1.3 The Amounts of Total Polyphenolics, Flavonoids and FlavonolsCompounds in Crude Guava Leaf Extracts | 第40-41页 |
| 3.1.4 Determination of Total Polyphenolics, Flavonoids and flavonols afterElimination of Some Impurities | 第41-42页 |
| 3.1.5 Statistical Analysis | 第42页 |
| 3.2 RESULTS AND DISCUSSION | 第42-47页 |
| 3.2.1 Content of Polyphenolic Compounds | 第42-45页 |
| 3.2.2 Amounts of Total Polyphenolics, Flavonoids and Flavonols afterElimination of some Impurities | 第45-47页 |
| 3.3 CONLUSION | 第47-48页 |
| CHAPTER FOURIDENTIFICATION AND QUANTIFICATION OF PHENOLICCOMPOUNDS | 第48-56页 |
| 4.0 INTRODUCTION | 第48页 |
| 4.1 EXPERIMENTAL | 第48-51页 |
| 4.1.1 Standards and Solvents | 第48-49页 |
| 4.1.2 Chromatographic Conditions | 第49-50页 |
| 4.1.3 Sample Preparation and Reference Solutions | 第50-51页 |
| 4.1.4 Extraction Efficiency | 第51页 |
| 4.2 RESULTS AND DISCUSSION | 第51-55页 |
| 4.3 CONCLUSION | 第55-56页 |
| CHAPTER FIVEDETERMINATION OF ANTIOXIDANT ACTIVITY BY MEANS OFDPPH | 第56-71页 |
| 5.0 INTRODUCTION | 第56-57页 |
| 5.1 EXPERIMENTAL DETAILS | 第57-59页 |
| 5.1.1 Standards and Reagents | 第57页 |
| 5.1.2 Free Radical Scavenging Method | 第57-59页 |
| 5.1.3 Statistical Analysis | 第59页 |
| 5.2 RESULTS AND DISCUSSION | 第59-66页 |
| 5.2.1 Antioxidant Activity of Different Extracts from Guava Leaf Accordingto the DPPH Radical Scavenging Method | 第59-61页 |
| 5.2.2 Fraction of the Residual DPPH. Solution Plotted Versus Time | 第61-66页 |
| 5.3 COMPARATIVE STUDY OF THE RADICAL SCAVENGING ACTIVITYOF GUAVA LEAF EXTRACTS AND COMMERCIAL GREEN ANDBLACK TEAS | 第66-68页 |
| 5.4 ASSOCIATION BETWEEN TOTAL ANTIRADICAL EFFICIENCY ANDTOTAL PHENOLICS CONTENT OF GUAVA LEAF EXTRACTS (GLE) | 第68-70页 |
| 5.5 CONCLUSION | 第70-71页 |
| CHAPTER SIXHPLC METHOD FOR EVALUATION OF FREE RADICAL SCAVENG-ING ACTIVITY BY DPPH-HPLC | 第71-76页 |
| 6.0 INTRODUCTION | 第71页 |
| 6.1 MATERIALS AND METHODS | 第71-72页 |
| 6.1.1 Materials | 第71-72页 |
| 6.1.2 DPPH-HPLC Methods | 第72页 |
| 6.2 RESULTS AND DISCUSION | 第72-75页 |
| 6.2.1 Establishment of the DPPH-HPLC Method | 第72-74页 |
| 6.2.2 Measurement of radical-scavenging Activity by DPPH-HPLC | 第74-75页 |
| 6.3 CONCLUSION | 第75-76页 |
| GENERAL CONCLUSION | 第76-77页 |
| RECOMMENDATIONS | 第77-78页 |
| REFERENCES | 第78-90页 |
| PUBLICATIONS AND CONFERENCE PRESENTATIONS | 第90页 |
