Original Research Article
Year: 2019 | Month: February | Volume: 9 | Issue: 2 | Pages: 39-45
Antifungal and Antibacterial Property of Guava (Psidium guajava) Leaf Extract: Role of Phytochemicals
Manika Das1, Subhagata Goswami2
1Assistant Professor, 2Postgraduate Student
Department of Food Science and Nutrition Management, J.D Birla Institute, 11 Lower Rawdon Street, Kolkata- 700020, India.
Corresponding Author: Manika Das
The traditional medical practice is an integral part of the culture and the interpretation of health by indigenous populations in most of the world. Guava (Psidium guajava L.) leaves have traditionally been used to manage several diseases such as rheumatism, diarrhea, diabetes mellitus, and cough. In this present investigation antifungal and antibacterial property of guava leaves were estimated using Bacillus subtilis (Gram positive bacterial strain), Escherichia coli (Gram negative bacterial strain), Saccharomyces cerevisiae (Yeast, fungal strain) and Aspergillus niger (Mould, fungal strain) strains. The growth of gram positive bacteria and fungal strains were inhibited strongly, whereas gram negative bacterial strain displayed less sensitivity against the antimicrobial (antifungal and antibacterial) property of guava leaf extract. Zone inhibition assay also confirmed the result. Phytochemical analysis (qualitative and quantitative) revealed that guava leaf extract was rich in wide range of poly phenols. It was found that guava leaves are rich in phenols, flavonoids and tannins whereas components like alkaloids, flavonoids, saponins and triterpenes are present in comparatively lesser amounts. As polyphenols have strong antimicrobial property, it can be concluded that rich source of phenols, flavonoids and tannins are the probable cause of anti microbial property of guava leaves.
Key words: Antifungal, antibacterial, guava leaf, phytochemical, polyphenol