Abstract
The flavonoid compositions, extracted from leaves, peel and flesh of white guava (Psidium guajava L. cv. Pearl), were identified and quantified by UPLC-ESI-QTOF-MS, HPLC-ESI-MS/MS and HPLC. The main components of three extracts all were quercetin-glycosides, but the proportion and content of quercetin-hexoside and quercetin-pentoside in each extract were different. Based on the measurements of MIC, MBC value and time killing curve, it emerged that 3 flavonoid extracts of white guava had good antibacterial effects on four pathogenic bacteria. White guava leaves flavonoids (WGLF) concentrations of 5.00 mg/mL and 0.625 mg/mL could change the micro-morphology of Escherichia coli and Staphylococcus aureus. It suggested that the antibacterial mechanism of WGLF on gram-positive and gram-negative bacteria was to destroy the structure and function of the cell membrane. It is indicated that the flavonoid extracts from white guava is a potential natural antimicrobial agent.
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