Guava Byproducts (Psidium guajava L.) as a Source of Phenolic Compounds with In Vitro Antihyperlipidemic Potential

Guava (Psidium guajava L.) processing produces peels, seeds, and residual pulp. Previous studies have shown that this fraction contains a significant amount of bioactive molecules (more than in the pulp), such as phenolic compounds, which have demonstrated health-beneficial bioactivities, including antioxidant, anti-obesogenic, and antihyperlipidemic activities, among others. In this study, we aimed to characterize total phenolic compounds, total flavonoids, the phenolic profile, and the in vitro antioxidant and antihyperlipidemic properties of guava byproduct extracts, which were evaluated for their potential use as functional ingredients. Phenolic analysis indicated the total phenolic content (46.45 mg GAE/g), the total flavonoid content (3.86 mg CE/g), and contents of individual phenolic compounds, namely ellagic, syringic, rutin, luteolin, and kaempferol. The extracts showed good antioxidant activity (236.22, 344.89, and 387.1 µmol TE/100 g for TEAC, DPPH, and FRAP, respectively). Moreover, the extracts could bind bile acids (18.50–40.34%) and reduce cholesterol solubility in artificial micelles (53.0–67.6%). Modest pancreatic lipase inhibition (33.33%), stronger cholesterol esterase inhibitory activities (60.22%), and mild HMG-CoA inhibitory potential (16.90%) were recorded. Guava processing byproducts demonstrate the potential to be considered as value-added ingredients in functional foods.