International Journal of Biochemistry Research & Review

Introduction: Guava (Psidium guajava L.) is a tropical plant widely recognized for its nutritional and medicinal value. Its fruit and leaves are rich sources of bioactive compounds, including phenols, flavonoids, alkaloids, tannins, and terpenoids, which exhibit antioxidant, anti-inflammatory, and antimicrobial properties. Despite the fruit's widespread use, guava leaves remain underutilized due to limited awareness of their health benefits. But these bioactive compounds can be extracted from the guava leaves by using Ultrasound-Assisted Extraction (UAE) technique which is one of the green extraction for extracting bioactive compounds.

Aim: This study focused on extracting bioactive compounds from guava fruit and leaves using the bioactive compounds present in guava fruit and leaves.

Methodology: This study used fresh guava fruit and leaves that were dried and ground separately into a powder. Then, the bioactive compounds were extracted using the UAE technique, and water was used as a solvent. The extract of guava fruit and leaves was prepared, which was further used for analysis of the bioactive compounds.

Results: The results revealed significant yields, with guava leaves showing higher phenolic content 0.71% (192 mg GAE/g), alkaloid content (11.89 mg/g), tannin content (276 mg/l), and terpenoid content (3.81 mg/g), while guava fruit had elevated flavonoid content (7.9 mg/g) and saponin content (0.71%).

Conclusion: The findings show that the guava leaves aqueous extract contain a high content of bioactive compounds as compared to the guava fruit aqueous extract. Future studies can explore the therapeutic applications of guava bioactive compounds in pharmaceuticals and functional foods. Additionally, optimizing green extraction methods like UAE for industrial-scale applications can enhance sustainable utilization.