Utilization of Guava Leaves extract

(Psidium guajava) as a preservative in

exporting (Musa acuminata) bananas

Gabrielle Nicole Corteza* Clarisse Cardenas* Ralph Yosef Desuyo* and William
Jakob Saylon
Student, Manila Science High School, Taft Ave. cor. Padre Faura St. Ermita,
Manila, Philippines
Email: gabrielle_nicole@ymail.com

Banana, a famous export from the Philippines has been experiencing profit-
loss due to its long exportation process. As people tends to seek an alternative
towards healthy living, Guava, a tropical fruit prevalent in the Philippines has been
found positive of preserving because of its rich phenol compounds composition and
anti-microbial properties has been proven to be a good organic preservative. The
leaves underwent an Alcoholic crude extraction to retain only the anti-oxidant
compounds. Three set-ups were used to evaluate the efficacy of the preservative
extract, these set-ups were then tested through an Aerobic Standard Plate count and
Real time shelf life testing. The preserved banana was able to surpass 14 days under
normal everyday conditions.

Keywords: Banana, preservative, guava leaves extract, exportation, alcoholic

crude extraction of plants

I.INTRODUCTION Bananas are harvested at a stage by which it is

Banana, is one of the most exported products
of our country. With this in mind, Philippines
is one of the top exporters of bananas
worldwide (Dy, 2016)
still not ripe. They undergo a process of
preservation which heightens their shelf life.
The vivid yellow color normally associated
with supermarket bananas is in fact a side
effect of the artificial ripening process (Junero
I. et.al, 2014). The banana ripens faster in this
process thus, making it rot in a matter of days
wherein the consumers can not consume them
in a matter of days.
Due to the long exportation process, it is
estimated that 5-10% of produce waste due to
their short expiration (Katalin, 2006)
Exporters use different preservatives that are
very unhealthy to banana consumers.
Ethylene production also speeds up the
ripening of the fruit due to the oxidative
respiration resulting to a little more than
average preservation of the fruits’ shelf life
(Ozgen and Palta, 2014).
Guava (Psidium guajava) has been well
known in the country for its large quantities of
dietary fiber, vitamin C, and moderate levels
of folic acid. Guava leaves contain both
carotenoids and polyphenols like
gallocatechin and leucocyanidin (Charles, et.
al, 2006). It also has anti-microbial properties
and the natural defense of plants to survive in
the wild which then preserve the tree’s fruit
from rotting and makes it a potential
preservative (Dweck, 2015).
The guava leaves extract could be able to
prolong the sustainability of the bananas
through its anti microbial properties it will
decrease the disease causing microbes.
The study was aimed to evaluate the
effectiveness of the proposed alternative in
terms of color, impurities of the bananas, cost,
and most importantly its shelf life.
II. METHODOLOGY
Sample collection
1.2 kg of fresh guava leaves were
accumulated from the researcher’s yard in
Taguig City for the extraction and
certification of plant. The researchers certified
the plant in National Museum of the
Philippines-Botany Division, Manila.
Alcoholic crude extraction of Guava
leaves
The Guava leaves that was extracted were
picked freshly and were cleansed thoroughly.
The leaves were then handed over to
Pharmaceuticals, Chemical and Energy
Division, Industrial Technology Development
Institute-Department of Science and
Technology (Pharmaceuticals, CED, ITDI-
DOST) for the alcoholic extraction. The
leaves were first dried before grinding the
leaves. The grinded leaves were soaked in
100% ethanol. After the soaking period it was
then filtered and underwent the rotary
evaporator to isolate specific bio-active
compounds in the plant (Harwood and
Moody, 1989) The extract was then cooked in
a special stove in 60°C for the stability of the
extract.
Set-up preparation and Application of
crude extract solution to experimental
bananas
Two concentrates were then made, namely:
25% and 50% solutions. Twelve set ups were
used, wherein the set-ups were: The negative
set- up which the researchers can refer to for
comparison, this set-up was not applied with
any of the prepared solutions. The first
experimental set-up that was coated with 25%
concentrate and the third set-up which was
coated with 50% concentrate. The application
was coated through dip method (Lucera, et al.,
2012).
Phytochemical Analysis of Guava
leaves extract
After the extraction, a sample was handed Alkaloids (-)
over to Organic Chemistry, Standards and Saponins (+++)
Testing Division, Industrial Technology Glycosides (+++)
Development Institute-Department of Science Tannins (+++)
and Technology (Organic Chemistry, STD,
ITDI-DOST) to check the presence of The CFU/g of each experimental was
flavonoids and phenolic acids phenol groups. compared to the CFU/g of the Negative set-up
which had 3,200 CFU/g (See Table 2). The
Aerobic plate count
25% concentrate applied set-up had 36,000
The three experimental set-ups were sent CFU/g was found contaminated because of
to Microbiology, Standards and Testing hole made by the harvesting tool upon sample
Division, Industrial Technology gathering and that was eventually discovered.
Development Institute-Department of
Science and Technology (Microbiology,
STD, ITDI-DOST) for Aerobic Standard Table 2: Aerobic Plate count results
plate count in agar plate under 35°C, 48 Set-up Extract CFU/g of
concentrate sample
hours incubation to check the inhibition of applied
the different colonies to the extract.
Negative set- None 3, 200
up
Real time shelf life testing
Experimental 50% Less than
The remaining three set-ups were placed Set-up no.1 250*
under the same conditions which included Experimental 25% 36,000
temperature and humidity, to ensure accuracy Set-up no.2
of results. They were left under the conditions
and checked at regular intervals to confirm
spoilage, surfaced impurities, and the overall The three set-ups that were also tested for the
shelf life. The gathered data were real time testing were set to the same
documented. environment wherein it was placed under
current environment temperature and was
III. RESULTS AND DISCUSSIONS placed indoors. Set-ups were observed on
September 7, 2017 until September 30, 2017
The Psidium guajava L. was found positive of wherein datum was recorded for 23 days. The
Flavonoids, Titerpenoids, etc. (See Table 1) set-ups were ranked by the quickness of its
which were the essential anti-oxidant ripening process. The result is as follows:
bioactive compounds of guava that are Experimental set-up no.2 ripened, followed by
responsible for preserving organic produce. the Negative set-up and the Experimental set-
up no.1 The mean was computed and
Table 1: Phytochemical Analysis of
tallied (See Figure 1)
(Psidium guajava L.) guava leaves extract
Test Result
Sterols (+++)
Titerpenes (+)
Flavonoids (+++)
 25 Figure 3: Real time shelf life testing, Day 12
20 (With 25%, With 50%, No applied)
15
Negative Set-up
10 IV. CONCLUSION
50%Treatment
5
With the guava’s anti-microbial and anti-
0 25%Treatment
oxidant properties the Guava leaves extract
1st 2nd 3rd Mean
was effective as a preservative on (Musa
Trial Trial Trial
acuminata) bananas and proved their
Figure 1: Real time shelf life testing results hypothesis right despite the fact that the set-up
(day rotted) which was applied with the 25% concentrate
was contaminated, and that it ripened and
The researchers observed that the ripening of rotted earlier than expected. And it would
the bananas started from the stem down to its succeed as an organic preservative for
body. This was also the case when it comes to exporting (Musa acuminata) bananas as it can
the rotting of the set-up bananas (See Figure exceed 23 days without freezing the bananas
2 and 3) As it was observed, the hole that was because it is tested in normal temperature in a
made by the harvesting tool started the tropical country that is responsible for
ripening as well as the rotting on the banana boosting microbial growthas the commercial
applied with 25% concentrate. The companies do and that will boost the organic
researchers believe that the remaining produce’s economy.
bacterium present that entered the hole are
responsible for the faster than usual ripening
and rotting.
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