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This study was conducted to compare the total polyphenolic content (TPC) and total flavonoid
content (TFC) in two varieties of Guava and Papaya fruits from Agasteeswaram taluk in
Kanyakumari District. Red and white flesh varieties of Guava, red and yellow flesh varieties of
Papaya fruits were selected for investigation. The total poly phenol (TPC) content was determined
by Folin-Ciocalteu’s method while total flavanoid content (TFC) was estimated by aluminium
trichloride colorimetric method. It was observed that the concentration of total polyphenol in guava
fruit was three times greater than papaya fruit. The total flavonoid content in guava fruits was three
times higher than the amount of the total flavonoids in papaya fruits. As the TPC and TFC are
proportional to the antioxidant activity, it is observed that the antioxidant activity due to TPC lie in
the order: white guava (3.355mg/ml) > red guava (3.255mg/ml) > red papaya (1.32mg/ml) >
yellow papaya (1.143mg/ml) and the antioxidant activity due to TFC lie in the order: red guava
(1.991mg/ml) > white guava (1.663 mg/ml) > yellow papaya (0.795 mg/ml) > red papaya (0.584 m
g/ml).
Keywords: poly phenol, Flavonoid, Guava, Papaya, antioxidant activity