Abstract
In order to obtain basic data required for utilization of guava leaf as a functional substance, the antioxidant activities of aqueous extracts from 3 cultivars of guava leaf (‘Apple color’, ‘Ruby’, and ‘Safeda’) were examined. The total phenolic contents of the aqueous extracts ranged from 257.38 to 293.25 mg/g gallic acid equivalents. DPPH, ABTS, reducing power, ferric reducing antioxidant power (FRAP), ferric thiocyanate (FTC), and malondialdehyde (MDA) assays indicated that the aqueous extract of the ‘Ruby’ cultivar was the most potent radicalscavenger and reducing agent compared to the other 2 cultivars. Therefore, this study verified that aqueous extract from the ‘Ruby’ cultivar possessed strong antioxidant activity that correlated to its high level of phenolics, particularly gallic acid. In conclusion, the aqueous extract of the ‘Ruby’ cultivar of guava leaf may be utilized as an effective source of functional food materials, including natural antioxidants.
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