TALISAY CITY SCIENCE HIGH SCHOOL

J.P. Rizal ST., Poblacion, Talisay City, Cebu

The Effectiveness of Guava Leaves Extract as a Preservative for

(Chrysophyllum Cainito) Star Apple

A Scientific Research

Presented To:

MS. AMABELLE O. ROMO

BY GROUP #9:

CAMACHO, SELWYN R.

DEMPASO, JEZNIE JHEA J.

DIWA, MA. SHAIYA OISHA B.

Date of Submission:

February 28, 2023

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CHAPTER I

INTRODUCTION

Food products are intrinsically perishable, therefore thus require antimicrobial

protection during preparation, storage, and delivery. Because they are sold at great

distances from the point of manufacture, a significant percentage of food damage occurs

due to microbiological and physiological activity of the food itself during shipping and

storage (Ofor, 2011). Drying, freezing, and the use of antibacterial components have been

employed for food preservation since ancient times (Rasooli, 2007; Latip et al., 2013).

Chemical preservatives have recently been utilized to enhance the shelf life of food goods

in order to meet customer demand. However, customers are losing interest in chemical

preservatives due to their toxicity and bad influence on health (Zaman et al., 2007;

Mohammed et al., 2017). Thus, bio preservatives have lately been employed to extend

shelf life, improve hygienic quality, and preserve nutritional characteristics of food goods

(Stiles, 1996). Plant components such as barks, fruits, flowers, roots, and leaves, among

others, may yield extracts with antibacterial activity, and many of them have been granted

generally recognized as safe (GRAS) designation (Negi, 2012). Many academics are

presently working on bio-preservatives derived from plants and marine resources (for

example, chitosan from crab or shrimp) to increase food shelf-life (Rasooli, 2007; Negi,

2012).

A lot of health hazards have been associated with artificial preservatives

including: hyperactivity in children, breathing problems such as asthma and bronchitis,

weakening of heart tissues (which is dangerous to old people) obesity since some contain

fatty acids, especially in processed foods and gastrointestinal disorders. Sulfite is a

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common preservative in fruits and was found to have the following side effects:

headaches, allergies, palpitations and cancer. Another downside of artificial preservative

is that a lot of time is used in developing and acquiring it thus making it expensive.

The guava leaves are available all year round and are commonly known for their

diverse health benefits. This is because herbal medicines are considered to be better than

conventional medicines due to their minimal side effects. The leaves are therefore taken

as supplements in form of capsules and guava leaf tea.

Guava (Psidium Guajava Linn), a member of the Myrtaceae family, is a plant

having various medicinal benefits that are known and recognized across the world, and

studies and research are continuously being undertaken to uncover its other uses. Guava

is an excellent source of vitamins, fiber, and minerals. Guava, which is high in Vitamin C,

is useful in treating male infertility caused by sperm clumping, adhesion, and other

problems (Abdelrahim, S. I., et al.). When applied externally, it has been linked to wound

healing. Guava also has general hemostatic characteristics and can be used to treat

nosebleeds, gum disease, and minor internal hemorrhaging. Guava is beneficial to

persons attempting to reduce weight due to its high roughage content, lack of cholesterol,

and fewer digestible carbs.

Guava is quite efficient in reducing cancer and even heart disorders in people.

Guava is also useful in decreasing cholesterol and blood sugar levels due to the presence

of complex carbs and dietary fibers. Guava leaves assist heal dysentery, by suppressing

microbial development and eliminating excess mucus from the intestines. Guava is one of

the finest sources of dietary fiber and so, strengthens and tones up the digestive system

and even disinfects the same. It is also excellent for those suffering from constipation.
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Guavas can improve the texture of skin and help avoid skin disorders. For the purpose,

you can either consume it raw or make wash your skin with a decoction of its immature

fruits and leaves, which is also known to deliver comfort in cough and cold. The

abundance of ascorbic acid and other phytonutrients, such as carotenoids, is of flavonoids

and polyphenols (quercetin in particular), in guava leaves has led to it being an effective

antioxidant. Thus, support the body in resisting free radicals formed during metabolism

and aids in preventing age-related chronic diseases, such as Alzheimer’s, cataract and

rheumatoid arthritis.

The presence of terpenes, caryophyllene oxide and p-selinene produces relaxation

effects. Guava leaves contain many compounds which act as fungistatic and bacteriostatic

agents. Guava has a high content of important antioxidants and has radio-protective

ability. Quercetin is considered as most active antioxidant in the guava leaves and is

responsible for its spasmolytic activity. Its ethyl acetate extract can stop the germ

infection and thymus production. Guava possesses anti-viral, anti-inflammatory, anti-

plaque and anti-mutagenic activities (Naseer, S. Hussain, S. Naeem, N., et al).

The guava leaves aid losing weight by preventing complex starches from being

converted to sugars. They also help in lowering the blood sugar levels without increasing

the insulin production. This is achieved by preventing absorption of sucrose and

maltose by the body as well as reducing that alpha glycosidase enzyme activity. In

addition, it aids in permanently inactivating bacteria in the digestive system and stop

invasion of toxic enzymes by the bacteria. This results in prevention of food poisoning,

vomiting and nausea. The production of digestive enzymes is also stimulated. People
suffering from bronchitis could use it to open up the lungs, loosen mucus and sooth

coughs. 4

Guava leaves extract contain the following compounds: Antioxidants which are

substances that reduce damage due to oxygen such as, caused by free radicals. Free

radicals cause spoilage of food, damage cells and reduce the quality of certain

materials . When in radical form, they are stable and do not allow further reactions

to take place. They therefore increase the shelf life of fruits and vegetables by

decreasing oxidation. They inhibit spore germination of plant pathogen and against

fungal pathogens of man. They can be enzymes or non-enzymatic for example vitamin

C, Vitamin E and beta carotene. In plants, they protect and preserve the plants physical

and metabolic integrity as well as their heredity through seeds. They delay decay

without adding tastes or odors to food or modify appearance.

Flavonoids which are a group of phytonutrients. Together with carotenoids are

responsible for the colors of the guava fruit . They are powerful antioxidants and

exhibit direct antibacterial activity. Flavonoids exhibited antibacterial action against

spoilage and food borne pathogenic microorganisms such as Geobacillus

tearothermophilus, Brochothrix thermosphacta, Escherichia coli 0157:H7, Listeria

monocytogenes, Pseudomonas fluorescens, Salmonella enterica, Staphylococcus aureus

and Vibro cholerae . Flavonoids also show antifungal activity against yeast. The

antibacterial activity increases with increase in levels of tannin. They inhibit growth of

Escherichia coli, Pseudomonas aureginosa, Staphylococcus aureus, Aspergillus niger

and Candida albicans .

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Most artificial food preservatives that are available today, contains harmful

substances that do pose health risks which may not be safe for human health. Due to this,

researchers are now searching for alternative preservatives which are cheaper and safer to

use for human health. Guava leaves may be the answer.

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REFERENCES

Abdelrahim, S. I., Almagboul, A. Z., Omer, M. E. A. and Elegami, A. 2002.

Antimicrobial activity of Psidiumguajava L. Fitoterapia73(7): 713-715.

Baraga TV, das Dores RGR, Ramos CS, Evangelista FCG, da Silva Tinoco LM, de

Pilla Varotti F, das Graças Carvalho M, de Paula Sabino A. Antioxidant,

antibacterial and antitumor activity of ethanolic extract of the Psidium

guajava leaves. American Journal of Plant Sciences. 2014;5(23): 3492

Choudhury S, Sharan L, Sinha MP. Phytochemical and antimicrobial screening of

Psidium guajava L. leaf extracts against clinically important gastrointestinal

pathogens. J. Natural Prod. Plant Resour. 2012;2(4):524-529.

Cushnie TT, Lamb AJ. Recent advances in understanding the antibacterial properties of

flavonoids. International Journal of Antimicrobial Agents.

2011;38(2):99-107.

Deguchi Y, Osada K, Uchida K, Kimura H, Yoshikawa M, Kudo T, Yasui H, Watanuki

M. Effects of extract of guava leaves on the development of diabetes in the

db/db mouse and on the postprandial blood glucose of human subjects.

Journal of the Agricultural Chemical Society of Japan (Japan); 1998

Fernandes MRV, Dias ALT, Carvalho RR, Souza CRF, Oliveira WP. Antioxidant

and antimicrobial activities of Psidium guajava L. spray dried extracts.

Industrial Crops and Products. 2014;60:39-44p 7

Gonçalves FA, Andrade Neto M, Bezerra JN, Macrae A, Sousa OVD, Fonteles-Filho

AA, Vieira RH. Antibacterial activity of Guava, Psidium guajava Linnaeus,

leaf extracts on diarrhea-causing enteric bacteria isolated from Seabob

shrimp, Xiphopenaeus kroyeri (Heller). Revista do Instituto de Medicina

Tropical de São Paulo. 2008;50(1):11-15.

Negi, P. S. 2012. Plant extracts for the control of bacterial growth: Efficacy, stability and

safety issues for food application. International Journal of Microbiology156(1): 7

17.

Ofor, M. O. 2011. Traditional methods of Preservation and Storage of Farm Produce in

Africa. New York Science Journal4(3): 58-62

Rasooli, I. 2007. Food preservation—a bio preservative approaches. Food1(2): 111-136.

Zaman, W., Paul, D., Alam, K., Ibrahim, M and Hassan, P. 2007. Shelf life extension of

banana (musa sapientum) by gamma radiation. Journal of Bio-Science 15: 47-53.

[Original source: https://studycrumb.com/alphabetizer]

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STATEMENT OF THE PROBLEM

The issue that this study focuses on is the increased frequency of food spoiling as

a result of inadequate refrigeration facilities. Food rotting results in a loss of flavor,

texture, and nutritional value. Fruits that have been harvested but not yet consumed can

go bad due to physical damage, oxidation, bacteria, yeast, and mold, as well as human

error. If we don't solve this issue, many people will be impacted. It will eventually have

an impact on agricultural income and cause an economic collapse. People will continue to

look for something natural as the generation becomes more high-tech and more

inventions are created since some people may always think that natural preservatives may

also make the fruit nutritious.

This study also examines the efficiency of guava leaf extract and compares

natural and commercial preservatives to determine which is more appropriate for use. The

fruit must first be extensively examined and evaluated to identify its properties to list and

compare which preservatives, natural or commercial, extend the fruit's shelf life. The

following are the specific objectives of the study:

1) To identify the components of guava leaves extract which have uses and abilities

similar to commercial preservatives.

2) To evaluate the effectiveness of the guava leaves extract in preserving star apple.

3) To determine the difference of guava leaves extract compared to commercial

preservatives in terms of; effectivity, affordability, eye appeal, availability, odor, and

safety.

4) To compare guava leaves extract as a substitute for commercial preservatives.

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SCOPE AND LIMITATIONS

Food gets spoiled mainly due to the presence of microorganisms, enzymes

(present in food), insects, worms, and rats. As chemical preservative is health hazardous

and environmentally unsound, people look for natural one. In recent years, researchers

have turned their attention to natural preservatives derived from plant sources, including

guava leaves.

This study aims to investigate the effectiveness of guava leaf extract as a natural

preservative for vegetables and fruits. However, as with any research, there are

limitations to be considered, such as the scope of the study, the methodology used, and

the generalizability of the findings. This paper will explore the scope and limitations of

the study, providing insights into the effectiveness of guava leaf extract as a natural

preservative for fruits and vegetables. This study will be conducted Carbon Public

Market, Cebu City, where there are many star apples, particularly during the latter's

busiest season. Basically, the study is restricted to households and individuals who

consume any fruits or vegetables, especially star apples, but lack refrigerators or the

money to buy commercial preservatives, which makes it difficult for them to consume

larger quantities of any fruits or vegetables, especially star apples. Yet, it might also apply
to vendors of any fruits or vegetables, especially star apples, who need a preservative but

are unable to afford one.

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Picture 1

Carbon Public Market is one of the largest markets in Cebu. As it is the nearest

and most accessible place to acquire the needed materials and equipment. Carbon Public
Market sells different dry goods and vegetables that every vendor from different

municipalities in Cebu buys from there. It is a perfect place to find vendors selling

different fruits and vegetables. Thus, it is a perfect place to conduct a survey and

interviews because the researchers will be able to get a multitude of significant

information, such as where the plantation of Star Apple is located and the distinct

opinions of every vendor.

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In this study, the research instruments that will be used are interviews,

observations, and experiments. Interviews will be used to ask questions about the vendors

and plant owners, while observation and experiments will be used if the extract is already

in the fruit. These research instruments are important to know to measure capacity and

effectiveness.

This study implies purposive sampling technique as the researchers purposely

select the chosen respondents that may help evaluate which preservative is more effective

and for the data collection, it will be based on their answers.

The guava leaf extract will be sprayed onto a group of at least three star apples

using a sprayer. It will be stored in a secure location and exposed to air, along with

another group of star apples without preservatives and another with commercial

preservatives. This setup will be observed daily for 12 days, with the results documented.

After 12 days, the chosen respondents will analyze the three star apples to

determine which preservative did a better job in terms of effectivity, affordability, eye
appeal, availability, odor, and safety. The following conclusions will be reached using the

results and data acquired as a foundation.

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SIGNIFICANCE OF THE STUDY

In relevance, the findings of this study will rebound to the benefit of society given

that commercial preservatives may be responsible for harming the fruit, vegetable, and

human health.

The following populations will benefit from the research:

Consumers. Consumers of any vegetables or fruits, such as bananas, may find

this useful in preserving the texture of their products until they are delivered and

consumed.

Farmers. Farmers can distribute more fruits and vegetables to consumers without

the worry of preserving them. Farmers can use a less expensive way to preserve fruits and

vegetables.

Community. The community can benefit this because it can help them save

money. The community can eat fruits and vegetables in a way that they can’t consume the

chemicals that are harmful for their health.

Researchers and Scientists. Researchers and scientists may allow them to

purchase larger quantities of veggies or fruits, such as star apples, without worrying about

their shelf-life.

In conclusion, families without refrigerators and unable to afford commercial

preservatives may no longer purchase retail vegetables or fruits or those that will be

consumed for a short period of time. Alternatively, they can buy more vegetables and

fruits.