Phenolic Compounds of Guava Leaves (Psidium guajava L.): Their Antimicrobial Activity and Application in Pindang Eggs
Abstract
Guava leaves (Psidium guajava L.) contain phenolic compounds with potential antimicrobial activity, but their application in pindang eggs has not been scientifically validated. This study identified phenolic compounds in guava leaf extracts and evaluated their antibacterial activity and effectiveness in extending the shelf life of pindang eggs. Guava leaves were extracted by maceration and infusion (sample-to-solvent ratio 1:5), while bioactive compounds in the ethanol extract were characterized using LC-MS/MS. Antibacterial activity against Salmonella, Escherichia coli, and Staphylococcus aureus was determined using the Kirby–Bauer disk diffusion method, and the preservative effect was evaluated through total plate count analysis during room-temperature storage. LC-MS/MS analysis revealed the presence of flavonoids, phenolic acids, coumarins, tannins, and stilbenoids in the ethanol extract. The strongest antibacterial activity of the ethanol extract was observed against E. coli at 50% concentration, producing an inhibition zone of 12.5 ± 8.8 mm, whereas the aqueous extract showed the highest activity against Salmonella with an inhibition zone of 11.0 ± 2.2 mm. Incorporating guava leaves during egg boiling delayed detectable microbial growth until the third day of storage, while control eggs exhibited microbial growth from day 0. These results demonstrate the potential of guava leaves as a natural antibacterial agent to improve microbial stability and shelf life of pindang eggs.
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