Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

AbstractThe impacts of different solvents used for removing chlorophyll in guava leaf powder on antioxidant and antibacterial properties of resulting ethanolic extracts were studied. Among all solvents, acetone was the most effective in chlorophyll removal, followed by chloroform as indicated by the lowest chlorophyll a and b contents in resulting extract. However, the ethanolic extract from leaf powder dechlorophyllized using acetone (ACE) showed the lowest antioxidant activities, except for H2O2scavenging activities (744.12  µmol TE/g), which exhibited the highest value (p <  0.05). Extract from chloroform dechlorophyllized leaf powder (CHL) had the highest antioxidant activities (240.78, 2327.42, and 2598.41 µmol TE/g for DPPH, ABTS, and FRAP assays, respectively), compared to other extracts. For antibacterial activity, ACE had the highest MIC (≥2.5 mg/mL) and MB C (≥5 mg/mL) against all tested microorganisms (p <  0.05). Chloroform was the appropriate solvent for dechlorophyllization, and the resulting extract had higher antioxidant and antibacterial properties than others.Practical applicationsOxidative processes and microbial spoilage are responsible for deterioration and safety of perishable food. Phenolic compounds extracted from plant materials are gaining more attention because of their remarkable antioxidant and antibacterial properties. Plant extracts can serve as a natural additive that can replace synthetic chemical additives in foods. Howeve...
Source: Journal of Food Biochemistry - Category: Food Science Authors: Tags: FULL ARTICLE Source Type: research