Guava Extract
INCI: Psidium Guajava Fruit Extract
A pale pink-yellow extract from the tropical guava fruit. Unusually high in vitamin C (more than oranges) and rich in mild fruit acids.
Overview
Guava extract is made from the fruit of the tropical guava tree (Psidium guajava). It is sold as a pale pink to yellow liquid in water/glycerin form, or as a freeze-dried powder. The key claim to fame: guava is one of the highest natural sources of vitamin C of any fruit, delivering roughly 4-5 times the vitamin C per gram of an orange. That high vitamin C content survives reasonably well into the extract.
Other active compounds include carotenoids (which give the slight pink tint when present), polyphenols including quercetin and gallic acid, and small amounts of natural fruit acids. Guava also contains lycopene in the pink-fleshed varieties, the same antioxidant carotenoid found in tomatoes.
Shelf life is 12-18 months for liquid form.
What it does in a formula
- High vitamin C contribution — measurable antioxidant and mild brightening effect at 3-5%
- Polyphenol antioxidant support — quercetin and gallic acid
- Mild fruit acid exfoliation — gentle compared to glycolic or lactic
- Lycopene (pink varieties) — additional UV-damage protection from oxidative stress
Among the common fruit extracts, guava punches above its weight on the vitamin C front. If you want a “fruit-based vitamin C” claim that has more substance than apple or fig, guava is a credible choice.
How to use
Add to the cool-down phase, below 40 C. Vitamin C is heat-sensitive.
Usage rates by product type:
- Antioxidant serums: 3-5%
- Brightening face creams: 2-4%
- Sheet mask essences: 2-5%
- Toners: 1-3%
- Eye creams: 1-3%
- Body lotions: 1-3%
It pairs naturally with other vitamin C derivatives (3-O-ethyl ascorbic acid, ascorbyl glucoside) for layered antioxidant action.
Best for / Worst for
Best for: vitamin C-positioned serums, tropical fruit-themed product lines, brightening creams, mature skin antioxidant support, summer-positioned products.
Worst for: strict colour-neutral formulations (the pink tint shows in pale products), very sensitive skin (vitamin C content can be irritating at high rates), tropical fruit allergies.
Common pitfalls
Heat-induced degradation. Vitamin C in the extract degrades above 50 C. Always add to cool-down phase.
Buying weak extract. Vitamin C content varies dramatically by supplier and storage. Check the spec sheet for actual ascorbic acid content (or total polyphenol content) before assuming activity.
Light exposure. Vitamin C and carotenoids both fade in light. Use opaque packaging.
Substitutes
- Strawberry extract — similar vitamin C content, similar role.
- Acerola cherry extract — even higher vitamin C, similar tropical fruit feel.
- Kakadu plum extract — highest vitamin C of any fruit extract on the market.
- A direct combination of ascorbyl glucoside + alpha arbutin — for measurable brightening.
- Camu camu extract — South American berry with similar high vitamin C profile.