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Original article
Extraction of bioactive compounds from Psidium guajava leaves and its utilization in preparation of jellies
Anjani Devi Chintagunta
Vignan's Foundation for Science Technology and Research
Corresponding Author
ORCiD: https://orcid.org/0000-0003-0807-8411
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This work is licensed under a CC BY 4.0 License. Read Full License
Psidium guajava (guava) is predominantly grown in India 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 11.4–13.6 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.
Keywords
Antioxidant activity, antimicrobial activity, bioactive compounds, guava leaf extract, jelly, texture analysis
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This preprint is under consideration at AMB Express. A preprint is a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Learn more about In Review
Original article
Extraction of bioactive compounds from Psidium guajava leaves and its utilization in preparation of jellies
Anjani Devi Chintagunta
Vignan's Foundation for Science Technology and Research
Corresponding Author
ORCiD: https://orcid.org/0000-0003-0807-8411
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
Peer Review Timeline
CURRENT STATUS: Under Revision
Version 1
Posted 11 Dec, 2020
No community comments so far
Editorial decision: Minor Revision
On 31 Dec, 2020
Review #2 received
Received 22 Dec, 2020
Review #1 received
Received 18 Dec, 2020
Review #3 received
Received 17 Dec, 2020
Review #4 received
Received 17 Dec, 2020
Reviewer #4 agreed
On 16 Dec, 2020
Reviewer #3 agreed
On 16 Dec, 2020
Reviewer #2 agreed
On 09 Dec, 2020
Reviewers invited
Invitations sent on 09 Dec, 2020
Reviewer #1 agreed
On 09 Dec, 2020
Editor assigned
On 07 Dec, 2020
Submission checks complete
On 07 Dec, 2020
Editor invited
On 07 Dec, 2020
First submitted
On 05 Dec, 2020
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Psidium guajava (guava) is predominantly grown in India 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 11.4–13.6 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.
Figure 1
Figure 2
Figure 3