Efficacy evaluation of extraction technologies for guava (Psidium guajava']java L.) leaves extract

Guava leaves contain significant levels of antioxidant phenolic compounds and flavonoids. Given its strong antioxidant activity, isolating phytochemicals from guava leaves for functional food development would be extremely advantageous. The goal of this study was to assess how different extraction procedures influenced the phytochemical composition and antioxidant activity of Psidium guajava L. leaves.The study revealed that the highest extraction yield (21.33%), TPC (17.81 mg GAE/ml), and TFC (23.41 mg of QE/ml) was observed in UMAE extract. Similar results were obtained for antioxidant activity with the highest DPPH (84.03%), SOSA (80.78%), and ABTS (97.69%) inhibition. The preliminary screening of phytocompounds and FTIR analysis had indicated the existence of phenols, flavonoids, alcohols, aromatic compounds, etc. These phytocompounds possess antioxidant properties and can serve as an essential component for the development of functional and nutraceutical products.