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Antioxidant activities of aqueous extracts from three cultivars of guava leaf

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Abstract

In order to obtain basic data required for utilization of guava leaf as a functional substance, the antioxidant activities of aqueous extracts from 3 cultivars of guava leaf (‘Apple color’, ‘Ruby’, and ‘Safeda’) were examined. The total phenolic contents of the aqueous extracts ranged from 257.38 to 293.25 mg/g gallic acid equivalents. DPPH, ABTS, reducing power, ferric reducing antioxidant power (FRAP), ferric thiocyanate (FTC), and malondialdehyde (MDA) assays indicated that the aqueous extract of the ‘Ruby’ cultivar was the most potent radicalscavenger and reducing agent compared to the other 2 cultivars. Therefore, this study verified that aqueous extract from the ‘Ruby’ cultivar possessed strong antioxidant activity that correlated to its high level of phenolics, particularly gallic acid. In conclusion, the aqueous extract of the ‘Ruby’ cultivar of guava leaf may be utilized as an effective source of functional food materials, including natural antioxidants.

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Authors and Affiliations

  1. Department of Molecular Biotechnology, Konkuk University, Seoul, 143-701, Korea

    Si Kyung Lee & Sun Jin Hur

  2. Wooyang Frozen Food Co., Ltd., Seocheon, Chungnam, 325-907, Korea

    Chang Ho Jeong

  3. Bio 21 Center, Jinju, Gyeongnam, 660-840, Korea

    Young Il Bae

  4. Department of Horticulture, Gyeongsang National University, Jinju, Gyeongnam, 660-701, Korea

    Soo Jeong Park

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  1. Chang Ho Jeong
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  2. Young Il Bae
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Correspondence to Sun Jin Hur.

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Jeong, C.H., Bae, Y.I., Park, S.J. et al. Antioxidant activities of aqueous extracts from three cultivars of guava leaf. Food Sci Biotechnol 21, 1557–1563 (2012). https://doi.org/10.1007/s10068-012-0207-x

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  • DOI: https://doi.org/10.1007/s10068-012-0207-x

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