Abstract
Psidium guajava L. (guava) is predominantly grown throughout the world and known for its medicinal properties in treating various diseases and disorders. The present work focuses on aqueous extraction of bioactive compounds from the guava leaf and its utilization in the formulation of jelly to improve the public health. The guava leaf extract has been used in the preparation of jelly with pectin (1.5 g), sugar (28 g) and lemon juice (2 mL). The prepared guava leaf extract jelly (GJ) and the control jelly (CJ, without extract) were subjected to proximate, nutritional and textural analyses besides determination of antioxidant and antimicrobial activities. GJ was found to contain carbohydrate (45.78 g/100 g), protein (3.0 g/100 g), vitamin C (6.15 mg/100 g), vitamin B3 (2.90 mg/100 g) and energy (120.6 kcal). Further, the texture analysis of CJ and GJ indicated that both the jellies showed similar properties emphasizing that the addition of guava leaf extract does not bring any change in the texture properties of jelly. GJ exhibited antimicrobial activity against various bacteria ranging from 11.4 to 13.6 mm. Similarly, GJ showed antioxidant activity of 42.38% against DPPH radical and 33.45% against hydroxyl radical. Mass spectroscopic analysis of aqueous extract confirmed the presence of esculin, quercetin, gallocatechin, 3-sinapoylquinic acid, gallic acid, citric acid and ellagic acid which are responsible for antioxidant and antimicrobial properties.
Highlights
Psidium guajava L. grows predominantly in various countries with in tropical and subtropical regions
The aqueous extract of guava leaves was screened for the presence of phytochemicals such as glycosides, flavonoids, saponins, polyphenols, terpenoids and tannins on qualitative basis
The guava leaf extract was subjected to negative mode mass spectroscopy that provides information about molecular structure of organic and inorganic compounds
Summary
Psidium guajava L. (guava) grows predominantly in various countries with in tropical and subtropical regions. Guava has several medicinal properties and is well known for treating dysentery, vertigo, skin problems, jaundice, cerebral ailments, diabetes etc. It is rich in phenolics, flavonoids, triterpenoids, tannins, vitamins, essential oils and sesquiterpene alcohols (Altemimi et al 2017; Singh et al 2019). The demand for clean label foods with natural ingredients rich in antioxidant properties has attracted the attention of consumers and food industries (Singh et al 2019). The aqueous extraction was performed to isolate the bioactive compounds from the guava leaves and their characterization has been carried out by Mass spectroscopy. The jelly prepared with guava leaf extract was considered as vehicle to promote the intake of bioactive compounds rich in antioxidant and antibacterial properties
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