Governor Feliciano Leviste Memorial National High School

Igualdad, Lemery, Batangas

GuaPow: Guava (Psidium Guajava) Leaves Powder for Food

Preservation

A Science Investigatory Project

(Team)

Project Proponents:

Florentino, Jurhixz, F.
Noche, Chris Gabriel, G.
Nolledo, Jonathan, G.
Panganiban Michael Timothy, R.
Atienza Erika Rhian, Y.
De Sagun Chloe Kei, C.
Escarte, Kylie Gwyneth, M.,
Fajardo, Rickzel, M.,
Mendoza Althea Mae, H.
Pabunan, Rhaizaley, T.
Ortiz, Danielle, B.
Umali, Ciara Mariz, H.
 CHAPTER 1

THE PROBLEM AND ITS SCOPE

INTRODUCTION

Preservatives are chemical compounds, both natural and synthetic, that are
added to a range of products to extend their shelf life and stop them from breaking
down earlier than necessary. There are three categories of chemical preservatives
commonly used in foods: Benzoates like sodium benzoate, Nitrites like sodium nitrite,
Sulphites like sulphur dioxide. On the other hand, the act of treating and managing food
in a way that stops or significantly slows down decomposition and prevents foodborne
illness while preserving nutritional value, texture, and flavor is known as food
preservation.

In relation to this, as consumers grow more aware of the possible health

dangers connected to artificial chemical preservatives, there is a growing need for safe
and natural methods of preserving food. In ingredient labels of different food packages,
there are names of different types of chemical preservatives such as sorbic acid. These
chemical preservatives either inhibit the activity of microbes such as bacteria or destroy
them. Chemical preservatives boost food product usage to a substantial level. Thus,
extracts derived from plants are employed as substitute preservatives. The number of
bioactive substances found in guava (Psidium guajava) leaves, such as polyphenols,
flavonoids, and essential oils with antibacterial and antioxidant qualities, has drawn a lot
of interest. Because guava leaf extracts have been shown to be effective against a
variety of food-borne diseases, their usage in food preservation has grown. These
microbes can cause food to decay, which can result in financial losses as well as
possible health problems. They can pose serious risks to the safety of food. The
components of guava leaf extracts have been linked to their antibacterial properties, as
seen by their ability to impede the growth of molds, yeasts, and bacteria. Food goods
can be made to last longer and retain their quality without using chemical preservatives
by adding these extracts into them.
 All things considered, the researchers intend to draw prominence to the guava
leaf granules' great potential in the food business. Through the utilization of these
extracts' antibacterial, antioxidant, and sensory qualities, natural and secure substitutes
for food preservation and improvement can be created. These developments not only
benefit the food industry economically but also satisfy the needs of health-conscious
consumers who value natural ingredients and environmentally friendly production
methods.

Since there is a lot of interest in natural alternatives, the researchers wants to use
guava(Psidium Guajava) leaf powder as a food preservative and compare its use to
traditional chemical preservatives.They would like to investigate the efficacy of guava
(Psidium Guajava) powder. As a result, the effects on food will be examined in this
study using guava (Psidium Guajava) powder as a food preservatives.

Research Questions

To determine whether guava (Psidium guajava) can be utilized as a natural and

sustainable alternative to convyentional food preservation. To extend the shelf life of
food without changing its color, taste, or odor. Specifically, this study aims to answer the
following questions:

1.What are the properties of guava leaves granules in terms of:

1.1 Taste

1.2 Color

1.3 Odor
2.What makes guava leaves (Psidium guajava) different compared to commercial
preservatives in terms of:

2.1 Appearance

2.2 Affordability

2.3 Availability

3. Are Guava (Psidium guajava) Leaves feasible as substitute for commercial

preservatives?

4. To what extent can guava (Psidium guajava) powder preserve food and prevent
spoilage?

Scope and Delimitation of the Study

The study aims to explore the effectiveness of guava leaf powder as a natural food
preservative as well as its properties in terms of color, taste, appearance, and odor and
how it can be different from other traditional food preservatives in terms of properties
said. Additionally, the study will delve into challenges related to using guava leaves as a
preservative, in different types of foods. It also includes the overall availability and
feasibility of guava leaves to become a substitute for commercial preservatives, and its
effectiveness and safeness compared to other traditional preservatives.

One significant limitation, on the other hand, is the inconsistency of results, which can
be attributed to variations in guava species growing conditions. Another challenge
relates to maintaining the quality of guava leaves, where factors such as when they are
harvested and how they are processed can affect their ability to preserve food.
Comparing the effectiveness of guava with preservatives is complicated due to the ways
they impact various types of food. Furthermore, the suitability of guava as a
preservative may vary depending on the type of food involved leading to outcomes. The
study also highlights challenges associated with obtaining green guava leaves, which
could limit the scalability and accessibility of preservation methods based on guava.

Meanwhile, the study is limited to specific type of food, which is the dish, the guava
(Psidium guajava) leaves variety specifically color deep green leaves. Also, the specific
place of storage is needed, along with the time of harvesting, exposing, and keeping it
to proper storage room. With these boundaries, this study will be focused on exploring
the effectiveness of guava leaf powder in alternative for traditional preservatives. These
delimitations are crucial for maintaining clarity, and relevance within the defined
parameters of the research.

Significance of the Study

This study will benefit the following:

Consumers/Residence

This study not only offers a natural alternative in guava (Psidium guajava) leaves
powder for food preservation but also empowers them with informed choices.It
enhances consumer awareness about the potential health benefits of opting for
products preserved with guava (Psidium guajava) leaves powder, contributing to a
healthier lifestyle by reducing reliance on synthetic preservatives. It also help to provide
affordable food preservative in the community.

Food Industry

The food industry can benefit from incorporating guava leaves powder as a natural
preservative. It allows them to meet the growing consumer demand for clean label and
natural food products. By using guava leaves powder, food manufacturers can reduce
their reliance on synthetic preservatives while still ensuring product safety and quality.
Local farmers

Guava (Psidium guajava) leaf powder has the potential to be another source of income
for local farmers. A new market for farmers could arise if guava leaves become more in
demand as a result of their use as a natural food preservative. This income opportunity
will positively impact the local economy and will contribute to the effectiveness of the
agriculture in the locality.

Waste Management Systems

Given that guava leaf is a natural resource, waste management systems may benefit
from the research's conclusion. A less reliance on artificial preservatives could lead to a
decrease in potentially dangerous chemicals entering the waste stream, which would
improve the environmental friendliness of the waste management process. This will also
help to lessen the Guava (Psidium guajava) leaves that seem to be everywhere. The
use of Guava leaves (Psidium guajava) powder as a natural food preservative can
reduce the environmental impact of synthetic preservatives, which can contribute to
pollution and harm to ecosystems.

Future Researchers

This study will help future researchers to build upon findings and explore further
applications, and efficacy related to guava (Psidium guajava) leaves powder as a
natural food preservative.It lays the groundwork for additional investigations into the
diverse aspects of the alternative, fostering a deeper understanding of its properties and
expanding the knowledge base in the field of natural food preservation.Ultimately, this
study serves as a valuable resource and reference point for researchers embarking on
future studies in this domain.
 CHAPTER 2

REVIEW OF RELATED LITERATURE

2.1 Related Literature

Guava (Psidium Guajava) Leaves is a small, branched tree or shrub up to 7–10 m tall.
The root system is superficial. The trunk is woody and hard, with a characteristic
smooth, pale mottled bark that peels off in thin flakes after the trunk has grown to about
20 cm in diameter. Branches can be ascending, spreading, or drooping, resulting in
different canopy forms (Liogier1994). However according to Morton on year 2000, the
young twigs are green, yellow, reddish, or red, quadrangular, and downy, with green or
brownish-reddish young leaves due to variation in anthocyanic pigmentation. Mature
leaves are aromatic, evergreen, sub-chartaceous, and opposite, with prominent lateral
veins on the underside. And so, leaf shape varies from elliptic to oblong-lanceolate,
rarely rounded, 4–10 cm long and 2.5–6 cm wide, apex attenuate, apiculate, rounded
but mainly obtuse or acute, broadly cuneate at the base, and with short petioles 2–7
mm long. Nevertheless, flowering can be continuous, with flowers borne on newly
emerging lateral shoots, irrespective of the time of year. As a result, blossom bud
formation and subsequent fruit set can be very erratic during the year and between
years, depending on diverse abiotic factors (Murakami, 2009).

The Guava (Psidium Guajava) leaves is rich in vitamins A, C, iron, phosphorus and
calcium and minerals. It contains high content of organic and inorganic compounds like
secondary metabolites e.g. antioxidants, polyphenols, antiviral compounds, anti-
inflammatory compounds. The phenolic compounds in guava help to cure cancerous
cells and prevent skin aging before time. 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 Leaves
(Psidium Guajava) possesses anti-viral, anti-inflammatory, anti-plaque and anti-
mutagenic activities. Guava extract shows antinociceptive activity and is also effective in
liver damage inflammation and serum production. (Sumra Naseer 2018)

The data gathered showed that the Guava (Psidium Guajava) have flavonoids and other
phytonutrients and also known as antioxidants and antibacterial, have the ability to
preserve fruits like bananas (Josephine Impe 2023).

The investigation of natural antimicrobials for food preservation includes a detailed

analysis of antimicrobial compounds obtained from various plant, animal, and microbial
sources. The work offers insights into the chemical and biological features of these
substances and illuminates possible uses within food systems.

Food preservatives are substances added to foods to inhibit the growth of micro-
organisms. This action usually requires that the preservative be absorbed by the
organism in question and thus the chemical structure must be such as to allow passage
through the microbial cell wall. Foods are multi-phase systems where one of the phases
is often oil. Numerous surfactants are also likely to be present. A wide variety of
surfactants may also be added to foods; these are generally non-ionic. (Wedzicha 1991)

2.2 Related Studies

According to Mailoa MN, Mahendradatta M, Laga A,Djide N. (2013), the plates

containing the most amount of extract from guava leaves had the fewest microbial
colonies, whereas the least amount of focus on had the greatest quantity of microscopic
colonies. Consequently, the extract was more efficient at preventing the growth of fungi
on strawberries when utilized more frequently paying attention. This distinction resulted
from, In varying quantities, the phytochemical components included in the extract exhibit
various efficiency in preventing fungi.
Wu Zhenqiang, Wang Lu (2017) pointing out that soluble polyphenols and flavonoid
aglycones found in guava leaves have been found to have enhanced effects on DNA
damage resistance and oxidation resistance, along with higher functional activity.

Base on the study's findings of Quang-Vinh Nguyen, Bich Huyen, Bui Thi, Minh-Đinh
Tran, Minh-Trung Nguyen, Manh-Dung Doan, Anh-Dzung Nguyen, Tam Minh Le, Van-
Cuong Tran, and Tri-Nhut Pham(2022), phenolic compounds with antioxidant and
hypoglycemic properties, such as gallic acid, catechin, epicatechin, rutin, ellagic acid,
quercetin, apigenin, quercitrin, vitexin, apigenin-7-O-D-glucopyranoside, and
chlorogenic acid, can be found in abundance in wild guava leaves. Overall, the bioactive
components and bioactive qualities of wild guava leaves were significantly impacted by
the drying process. The best temperature to dry at in order to preserve the beneficial
bioactive chemicals was 50 °C. Wild guava leaves can be used as functional foods for
diabetic people and an efficient way to extract bioactive components with beneficial
functional qualities. To guarantee that these leaves provide the most advantage
possible, the processing conditions must to be improved.

Those studies included have a relation to this research. The possible methodologies of
this study may influenced by those other researches as it is also states about the food
preservation and guava leaves which is the subject of this research. Therefore, related
studies in this chapter may help to improve the possible methodologies in this research .
 CHAPTER 3

METHODOLOGY

The research methodology utilized in this study seeks to explore the effectiveness
of guava leaves powder as a natural food preservative. In accordance to the possible
many trials of the experimentation in Guava Leaves (Psidium Guajava L.)
and with the help of qualitative and quantitative tools about the impacts, preferability
and benefits of Guava Leaves in the researcher's community, this research will delve
into its main objective. This introductory framework will give the foundation of in-depth
analysis, combining the statistical rigor with qualitative depth to determine the
effectiveness of guava (Psidium guajava L.) as a natural food preservative.

Research Design

The researchers will use Experimental Research to determine the effectiveness of

Guava (Psidium guajava) leaf powder extract as a food preservative, and to compare it
from traditional chemical preservatives. Based on Kerry Tanner (2018), when
researchers wanted to understand the relationship between variables, they used
experimental research.

Moreover, in this method, the researchers have the ability to keep the variables
constant or altered that will help to meet the objective
of your study (Mildner, 2019).

Since the researchers are going to determine the effect of guava leaf powder as a food
preservative, this research design is appropriate for the study.This study will use
qualitative data, particularly observations, records, and information which are all suitable
for describing, comparing and evaluating.

Research Materials

The materials that will be use in the experimentation of the research Guava(Psidium
guajava) Leaves as natural food preservative are:

1. 700 grams of guava leaves powder (the product)

2. Sodium Benzoate (Traditional Food Preservative)
3. Oven Or Dehydrator
4. Ginataang manok (food sample)
Research Methods

The following procedures listed will be applied to test and determine the
effectiveness of guava(Psidium guajava) leaves as a natural food preservative and
its comparison to the traditional food preservative.Those are:

1. Guava Leaf powder preparation:

a. Harvest and wash fresh guava leaves.

b. Dry the leaves in the oven or dehydrator at 50 Degrees Celsius. Wait until
they become brittle.

c. Grind the dried, brittle leaves to create a fine guava leaf powder.

2. Food Preservation with Guava Leaf Powder

a. Incorporate guava leaf powder into the selected food samples by mixing
or dusting it.

b. Control samples should be treated with traditional food preservatives.

c. Assess the shelf life and microbial load of food samples over time.

3. Microbiological Analysis

a. Test the anti-microbial activity of guava leaf powder by exposing food

samples to common pathogens (food-borne pathogens)4. Compare the guava leaf
powder to traditional food preservative (sodium
benzoate)

a. Apply both food preservatives to the food sample (ex. Ginataang Manok)
and observe the changes in color, odor, and taste of food for a couple of
days.

5. Data Analysis

a. Analyze the results statistically to determine the effectiveness of guava

leaf powder in food preservation
Research Instrument

The researchers will use various techniques to test the effectiveness of Guava
Leaves (Psidium Guajava) powder as a food preservative. In order to collect the
necessary data, researchers will utilize interviews and observation.

Observation- Observation will be used in determining the effectiveness of Guava

Leaves (Psidium Guajava) powder as food preservatives for foods. In which the
researchers will observe the changes in taste, odor and color of food samples that
powder will be applied. Also, comparing the product; Guava powder, to the other
traditional preservatives in terms of affordability, appearance, availability and their
effectiveness in food preservation.Interviews By gathering information through
interviews, researchers can better understand the uses of guava leaves powder in food
preservation and can helpresearchers to develop more effective, appropriate ways to
incorporate Guava leaves powder into more modern food preservation practices.

Data Collection

The researchers will follow certain and systematic techniques/processes in

gathering data.

The researchers will conduct first the interviews in the community to have
qualitative data about the benefits, impact and preferability of guava(Psidium
guajava) leaf as a natural food preservative.

After collecting the data, the experimentation will be conducted. By observing the
changes in taste, odor and color of food samples after powder is applied and
comparing it to the traditional preservative, researchers will have other data that
will help to determine the effectiveness of guava leaf powder as a natural food
preservative.

After experimentation, the researchers will collect all the data and analyze it. By
that, this study will determine the effectiveness of guava leaf powder as a natural
food preservative and compare the product to traditional food preservatives.