Extraction of bioactive compounds from Psidium guajava leaves and its utilization in preparation of jellies

AMB Express

Anjani Devi Chintagunta¹  S. Prathibha¹  Vijaya Ramu Dirisala¹  Satheesh Kumar Ingilala¹  N. S. Sampath Kumar¹  B. Sai Anvesh²  Sandeep Singh Rana³  Norizah Mhd Sarbon⁴  S. P. Jeevan Kumar⁵ 

[1] Department of Biotechnology, Vignan’s Foundation for Science, Technology and Research, 522213, Vadlamudi, Andhra Pradesh, India;Department of Chemistry, Presidency College, 600005, Chennai, India;Division of Food Technology, Department of Chemical Engineering, Vignan’s Foundation for Science, Technology and Research, 522213, Vadlamudi, Andhra Pradesh, India;Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030, Kuala Terengganu, Terengganu, Malaysia;ICAR-Directorate of Floricultural Research, 411005, Pune, Maharashtra, India;

关键词: Antioxidant activity;    Antimicrobial activity;    Bioactive compounds;    Guava leaf extract;    Jelly;    Texture analysis;   

DOI  :  10.1186/s13568-021-01194-9

来源: Springer

【 摘 要 】

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.

【 授权许可】

CC BY