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Journal of Zhejiang University SCIENCE A 2004 Vol.5 No.6 P.676~683


Antioxidant power of phytochemicals from Psidium guajava leaf

Author(s):  QIAN He, NIHORIMBERE Venant

Affiliation(s):  Department of Food Science and Technology, Functional Foods Research Center of Ministry of Education, Southern Yangtze University, Wuxi 214036, China

Corresponding email(s):   qiandahe@vip.sina.com, nihove@yahoo.com

Key Words:  Antioxidant capacity, Radical-scavenging activity, DPPH·, free-radical, Colorimetry, Guava, Polyphenol

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QIAN He, NIHORIMBERE Venant. Antioxidant power of phytochemicals from Psidium guajava leaf[J]. Journal of Zhejiang University Science A, 2004, 5(6): 676~683.

@article{title="Antioxidant power of phytochemicals from Psidium guajava leaf",
author="QIAN He, NIHORIMBERE Venant",
journal="Journal of Zhejiang University Science A",
publisher="Zhejiang University Press & Springer",

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%T Antioxidant power of phytochemicals from Psidium guajava leaf
%J Journal of Zhejiang University SCIENCE A
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%D 2004
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2004.0676

T1 - Antioxidant power of phytochemicals from Psidium guajava leaf
A1 - QIAN He
J0 - Journal of Zhejiang University Science A
VL - 5
IS - 6
SP - 676
EP - 683
%@ 1869-1951
Y1 - 2004
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.2004.0676

Dried ground leaves of Psidium guajava L. (guava) were extracted by water and aqueous ethyl alcohol 50% (1:10) ratio, and the total phenolic content in the extracts was determined spectrophotometrically according to Folin-Ciocalteu's phenol method and calculated as gallic acid equivalent (GAE). Remarkably high total phenolic content 575.3±15.5 and 511.6±6.2 mg of GAE/g of dried weight material (for ethanol guava leaf extracts and water guava leaf extracts, respectively) were obtained. The antioxidant activity of lyophilized extracts was determined at ambient temperature by means of a 2,2-diphenyl-1-picrylhydryzyl (DPPH·;) colorimetry with detection scheme at 515 nm. The activity was evaluated by the decrease in absorbance as the result of DPPH·; color change from purple to yellow. The higher the sample concentration used, the stronger was the free radical-scavenging effect. The results obtained showed that ascorbic acid was a substantially more powerful antioxidant than the extracts from guava leaf. On the other hand, the commercial guava leaf extracts and ethanol guava leaf extracts showed almost the same antioxidant power whereas water guava leaf extracts showed lower antioxidant activity. The parameter EC50 and the time needed to reach the steady state to EC50 concentration (TEC50) affected the antiradical capacity of the sample. The antioxidant efficiency (AE) has been shown to be a more adequate parameter for selecting antioxidants than the widely used EC50. This study revealed that guava leaf extracts comprise effective potential source of natural antioxidants.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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Open peer comments: Debate/Discuss/Question/Opinion


Ferdinand Ngoula@University of Dschang, FASA, Department of Animal Science<fngoula@yahoo.fr>

2015-07-20 11:09:17


Regalagadda Sreelatha@GITAM UniversityVizagIndia<regalagadda.sreelatha@gmail.com>

2013-05-01 17:42:49

sir i am research scholar working on medicinal plants and their physiological effects. i found this paper abstract is very much helpful for my topic and for referring to methods used


2010-09-17 19:42:27

Quite imformative article i WOULD LIKE TO READ IT FULL TEXT

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