... Feijoa is known not only for its acidic sweet flavor and intense aroma but also for being a source of phenolic compounds (Saj et al., 2008), such as catechin, eriodictyol, eriocitrin, pyrocatechol, quercetin, rutin, ellagic, gallic, and syringic acids (Ferrara et al., 1999;Lapcik et al., 2005;Monforte et al., 2014), α-, β-, γ-, and σ-tocopherol, flavone, stigmasterol, β-carotene (Ruperto & Tringali, 2004;Monforte et al., 2014), andB vitamins, in addition to minerals, such as iron, calcium, potassium, zinc, phosphorus, manganese, andmagnesium (Basile et al., 1997;Weston, 2010). A number of studies aimed to determine the bioactive compounds and showed the fruit's antioxidant potential (Beyhan et al., 2010;Weston, 2010;Pasquariello et al., 2015;Sun-Waterhouse et al., 2013;Tuncel & Yilmaz, 2013). ...