Journal of Food, Agriculture and Environment

Vol 12, Issue 3&4,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Evaluation of the antioxidant activity of extracts from Psidium guajava L. and Anacardium occidentale L. leaves obtained by different extraction methods


Suzara R. C. Sena, Theresa R. F. Dantas, Camila G. Pereira *

Recieved Date: 2014-02-20, Accepted Date: 2014-09-28


The presence of bioactive compounds in foods presents the possibility to improve public health through the diet. However, the obtaining of active compounds from food for posterior application depends on the processing and fractionating methodologies used. Several functional properties have been attributed to compounds presented in different parts of the plant, including the leaves and fruit. Parallel, the discovery of new applications of by-products improves regional economy and makes value on the regional products. The aim of this work was to evaluate the antioxidant activity of extracts from guava (Psidium guajava L.) and cashew (Anacardium occidentale L.) leaves and quantify the total phenolic compound concentrations of different extracts. Extracts were obtained by employing three different techniques: low-pressure solvent, Soxhlet, and ultrasound extraction methods. The effect of extract concentration on the percentage of inhibition (antioxidant activity) was analysed. Higher total phenolic compound concentrations were obtained through Soxhlet extraction for guava leaf extracts (44.02 mg GAE/g extract) and low pressure solvent for cashew leaf extracts (29.21 mg GAE/g extract). The results indicated that all extracts had good antioxidant activity due to the presence of phenolic compounds and other compounds present in the extracts, with greater than 70% inhibition for all guava leaf extracts at concentrations greater than 5 mg/ml. The percentage inhibition was also dependent on extract concentration, which can be attributed to differing concentrations of phenolic compounds and the possible presence of other compounds that enhance or decrease the antioxidant activity of the extracts.


Guava leaves, cashew leaves, phenolic compounds, antioxidant activity

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 3&4
Category: Food and Health
Pages: 93-97

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