41(1)(2013): 53 62
(Aktiviti antioksidan dan antimikrob daun dan biji jambu batu merah)
W.Z. Wan Nur Zahidah*, A. Noriham** and M.N. Zainon**
Keywords: Psidium guajava L., phenolic content, flavonoid, diphenyl-1-picrylhydrazyl radical
(DPPH), ferric reducing antioxidant power (FRAP)
Abstract
The antioxidant and antimicrobial activities of leaves and seeds of pink guava
(Psidium guajava L.) were investigated. They were analyzed for total phenolic
content (TPC), total flavonoid content (TFC), scavenging of 2,2-diphenyl-1picrylhydrazyl radical (DPPH) and ferric reducing antioxidant power (FRAP)
assays, and oxidative stability of fats using Rancimat test. The antimicrobial
activity was determined using disc diffusion method against the bacteria
Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Pseudomonas
aeruginosa as well as the fungi Aspergillus niger and Candida albicans.
Results showed that pink guava leaves possessed a higher TPC (368.61 25.85
mg/100 g GAE) compared to the seeds (79.03 3.48 mg/100 g GAE). The total
flavonoid content showed the same trend where the leaves showed higher value
than the seeds extract. The leaves exhibited high scavenging effect (90%) as
determined by DPPH while the seeds had 36% scavenging effect. The FRAP
values of guava leaves were also higher than guava seeds extract. Using the
Rancimat test, all natural and synthetic antioxidants significantly delayed the
development of oxidative destruction in margarine. Guava leaves extract also
exhibited antimicrobial effect by inhibiting the growth of Bacillus subtilis and
Staphylococcus aureus. Pink guava leaf extract has the potential to be used
as a functional food ingredient or as a bioactive ingredient in the food and
pharmaceutical industry.
Introduction
Naturally derived compounds and other
natural products may have applications
in controlling pathogens in foods and
can be used as food additives. Plants
contain a variety of naturally occurring
substances called phytochemicals.
These phytochemicals, which have
dual functionalities in preventing lipid
*Food Technology Research Centre, MARDI Johor Bahru, 80350 Johor Bahru, Johor, Malaysia
**Food Technology Programme, Faculty of Applied Science, Universiti Teknologi MARA, 40450 Shah Alam,
Selangor, Malaysia
Authors full names: Wan Nur Zahidah Wan Zainon, Noriham Abdullah and Zainon Mohd Noor
E-mail: zahidah@mardi.gov.my
Malaysian Agricultural Research and Development Institute 2013
53
Rancimat method
The Rancimat method was determined
according to the procedure of Metrohm
Application Bulletin No. 204/1e (1993).
Margarine was used as the lipid substrate
to evaluate the lipid oxidation inhibition
activity of guava leaves and seeds extracts,
ascorbic acid and BHA/BHT. The Metrohm
Rancimat 743 (Herisau, Switzerland) was
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Table 1. Total phenolic content and total flavonoid content of pink guava
leaves and seeds extracts
Samples
368.61 25.85a
79.03 3.48b
162.92 19.73a
83.97 6.32b
56
120
100
% scavenging
80
60
20
-20
40
0
GLE
GSE
BHA/BHT
conc (ppm)
58
Sample
Control
Guava leaves extract
Guava seeds extract
Ascorbic acid
BHA/BHT
0.00c
0.134a
0.217b
0.06b
0.166b
Control
BHA/BHT
25
Asc acid
Leaves
Seeds
20
15
10
5
s
ed
Se
s
ve
Le
a
cid
ca
As
A/
BH
nt
ro
0
BH
Co
Data were obtained from triplicate samples. Means with different small letters (a-b) within the same row are significantly different (p <0.05) and means with the
different capital letters (A-B) within the same column are significantly different (p <0.05). ND = not detected.
= no inhibition zone
18.1A
16.1B
16.75B
8.75Bb
9.25Bb
10.5Bb
17.4Ba
11.5Ab
12.5Ab
13.5Ab
19.0 Aa
14.5C
ND
ND
ND
ND
ND
Guava seeds
Guava leaves
100
150
200
Penincilin G
Chloramphenicol
H20
Candida albicans
(Yeast)
Escherichia coli
(Gram negative)
Pseudomonas aeruginosa
(Gram negative)
Staphylococcus aureus
(Gram positive)
Bacillus subtilis
(Gram positive)
Aspergillus niger
(Fungi)
ND
59
60
61
Abstrak
Aktiviti antioksidan dan antimikrob daun dan biji jambu batu merah
(Psidiumguajava L.) telah dikaji. Analisis untuk menentukan jumlah kandungan
fenol (TPC), jumlah kandungan flavonoid (TFC), kuasa menghapus sisa1,
1-difenil-2-pikrilhidrazil (DPPH) dan kuasa penurunan ferik dalam antioksida
(FRAP) telah dijalankan. Kestabilan oksida dalam sistem lemak juga dilakukan
dengan kaedah Ransimat. Aktiviti antimikrob ditentukan dengan menggunakan
kaedah resapan cakera terhadap bakteria Escherichia coli, Bacillus subtilis,
Staphylococcus aureus dan Pseudomonas aeruginosa serta kulat Aspergillus
niger dan Candida albicans. Keputusan menunjukkan ekstrak daun jambu batu
merah mempunyai TPC (368.61 25.85 mg/100 g GAE) yang lebih tinggi
berbanding ekstrak biji jambu batu merah (79.03 3.48 mg/100 g GAE). TFC
juga menunjukkan trend yang sama dengan ekstrak daun dengan mempunyai nilai
lebih tinggi daripada ekstrak biji. Ekstrak daun jambu batu merah menunjukkan
kecekapan menghapus sisa radikal bebas DPPH yang tinggi (90%) sementara
ekstrak biji hanya mampu menghapus sisa radikal bebas sebanyak 36%. Nilai
FRAP bagi daun jambu batu merah juga lebih tinggi daripada biji. Dengan
menggunakan kaedah Rancimat, semua ekstrak melambatkan pemusnahan
oksida dalam margerin dengan berkesan. Ujian antimikrob menunjukkan ekstrak
daun jambu batu merah memberi kesan antimikrob yang kuat ke atas bakteria
BacillusSubtilis dan Staphylococcus aureus. Ekstrak daun jambu batu merah
mempunyai potensi untuk digunakan sebagai ramuan makanan berfungsi atau
sebagai bahan bioaktif dalam industri makanan dan farmaseutikal.
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