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

Abstract

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.

TiO2-modified g-C3N4 nanocomposite for photocatalytic degradation of organic dyes in aqueous solution

“…They are commonly found in various parts of the countries within tropical and subtropical regions. Their extracts contain a large number of phytochemicals such as flavonoids, tannins, and phenolic acids, which can act as inhibitors or capping agents to regulate the formation of crystals and the morphology of nanomaterials [ 32 , 33 , 38 , 39 ].…”

Implementation of a differentiated approach to the use of microwaves processing in the production of gelatin jellies

“…Jelly and other jelly products (jelly candy, jelly cup, gummies) are a type of confectionery made from sugar syrups of fruit juices, fruit purees or water solutions of food additives (dyes, flavourings) and a gelling agent. In recent years, in order to increase their nutritional value, antioxidant properties and the formation of organoleptic indicators, it has been proposed to use products of processing plant raw materials instead of food additives [1][2][3][4]. The market for jelly products based on natural raw materials is promising and is constantly expanding [2,5].…”

A novel oral medicated jelly for enhancement of etilefrine hydrochloride bioavailability: In vitro characterization and pharmacokinetic evaluation in healthy human volunteers

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