[ANTI-MICROBAL PROPERTIES OF GUAVA (PSIDIUN GUAJAVA)

EXTRACT TOWARDS THE DEVELOPMENT OF

PLANT BASE EXTRACT]

A Research Project Presented to the

Faculty of General Academics Strand
Las Piñas City National Senior High School – CAA Campus
Schools Division of Las Pinas

In Partial Fulfillment of the Requirements for

Inquiries, Investigations, and Immersion

JONAS M. TICSAY

MARHOUF JAY T. KUSAIN

Research Adviser

April 2025
 1.1. RATIONALE
Many households and food service establishments face the challenge
especially in areas like Metro Manila and other localities, the problem of not
being able to clean up and wash the dishes properly and on time is challenge
faced by many homes and food service establishments. Wherein the bacteria
stayed on the dishes, utensils, and cookwares which can lead to much bacteria
can cause and affect or harm to a human health. So we do or make an
alternative dishwashing liquid by using guava leaf extract that can prevent
these bacteria spread which effective on the dishes, utensils, and cookwares
that is not washed immediately.
he antimicrobial effects of Psidium guajava leaves have been attributed to the
presence of tannins, flavanoids, and various bioactive materials that resist the
growth of bacteria. Tannins are a natural astringent; often the plant's defense
mechanism against pathogens and pests, whereas flavanoid has antimicrobial
activity.
Castro, C.P., Pido, C.R., & Villorioa, D.E.A (2020). The Effect of Guava Leaf
Extract as a Dishwashing Liquid. University of Northern Philippines student
research project investigated a guava leaf-based dishwashing liquid, comparing
its cleaning performance, fragrance, and hypoallergenic properties to a
commercial product. Results showed promising cleaning and pleasant
fragrance, along with hypoallergenic qualities, suggesting potential as a
commercial alternative.
This study seeks to solve this problem by formulating a dishwashing liquid
made from an extract of alternative plant (Psidium guajava) leaves to produce
an environmentally friendly and effective dishwashing liquid. Guava leaves
possess antimicrobial properties that may serves as a natural substitute for
synthetic chemicals, adding an organic and eco-friendly solution to superior
dishwashing.

1.2. LITERATURE REVIEW

This research focused on developing bioactive compounds from honey
pineapple peel and creating a dish soap with antibacterial properties using
its extract. The extraction was done using 96% ethanol through the
maceration method. Phytochemical screening revealed the presence of
alkaloids, flavonoids, tannins, and saponins in the extract. The extract was
then added to dish soap, and its antibacterial activity against S. aureus was
tested using the disc diffusion method. The results showed that the dish
soap with 5% pineapple peel extract demonstrated strong antibacterial
activity, with a zone of inhibition of 12.60 mm.
This study aimed to explore the antibacterial and surfactant properties of
banana peel extract for use in liquid detergent. Banana peel was extracted
using ethanol and the Ultrasonic Bath Extraction method. The study tested
different solvent concentrations (50%, 60%, 70%, 80%, and 96%) and
extract concentrations (0%, 5%, 10%, 15%, and 20%) to determine the best
extraction conditions and antibacterial activity. The highest yield (11.27%)
and the strongest antibacterial effect were achieved with 96% ethanol after
72 hours of incubation. The extract was then added to liquid detergent
formulations, which were compared with MES surfactant. The best
detergent formulations were F2 (5% banana peel extract and 15% MES) and
F3 (10% banana peel extract and 10% MES).

This study explored the use of Terminalia catappa (ketapang) leaf extract in
liquid soap for its antibacterial properties. The extract was tested at
concentrations of 0%, 1%, 2%, and 3% in the soap formula. The soap was
evaluated for appearance, pH, foam stability, homogeneity, irritation, and
antibacterial activity against Staphylococcus aureus, Staphylococcus
epidermidis, and Escherichia coli using the disc diffusion method. The
extract contained flavonoids, tannins, saponins, and triterpenoids. The soap
formulas with the extract were brown in color, had a pH between 4.6-5.2,
stable foam, and did not irritate the skin. The liquid soap showed
antibacterial activity at all concentrations, with the largest inhibition zone
against S. aureus.
 CONCEPTUAL FRAMEWORK

EMPHATIZE: Conducting a interview.

Questions:

1.​ What type of diswashing liquid do you currently use?

(Brand, type-liquid, powder, etc.)
2.​ How often do you wash dishes?
3.​ What are your main concerns regarding your current
diswashing liquid? (Cost, effectiveness, environmental
impact, skin irritation etc.)
4.​ How important is the environmental impact of your
diswashing liquid to you?
5.​ Are you familiar with natural or eco-friendly cleaning
products? If so, which ones have you tried?
6.​ What are your expectations for a diswashing liquid in terms
of cleaning power, scent, and ease of use?

DEFINE: Collecting data, and data analysis

IDEATE: Ingredient Exploration (surfactants, and degreaser)
formulation
Testing sustainable Packaging
PROTOTYPE: Test the different variations (foam vs. liquid) TEST:
Long-term storage stability and shelf life
1.4. RESEARCH AIMS AND OBJECTIVES

●​ The objective of this study is to evaluate the effectiveness of dishwashing liquid

from guava leaves.

●​ The aims of this study is to make the alternative dishwashing liquid using Psiduim
Guajava

To identify bioactive components of the guava leaf (psidium guajava) in terms of:​
-Tannins​
-Flavanoids​
-Phenolic compounds

Parts Pyhthochemical Uses Author

1 2 3
Leaf Tannins Dishes ,,
4 5
Leaf Flavanoids Bacteria ,,

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​

1
Putri, Shavyta, Athiek Sri Redjeki, and Ratri Ariatmi Nugrahani. "Kepok Banana Peel Extract (Musa
Paradisiaca) as Antibacterial and Renewable-Biodegradable Surfactant in Liquid Detergent." Journal
of Applied Sciences and Advanced Technology 7, no. 1 (2024): 25-34.
2
Elfi Susanti VH
3
Asiska Permata Dewi
4
●​ Mareta Febriana F
5
Behin Omidi
 1.4 STATEMENT OF THE PROBLEM

1.​ What are the optimal concentrations of guava leaf extract needed to achieve effective
antibacterial properties in the dishwashing liquid?​

2.​ How does the cleaning performance of guava leaf extract-based dishwashing liquid
compare to that of commercial dishwashing liquids in terms of grease removal and
bacteria reduction?​

3.​ What are the sensory qualities (such as fragrance, texture, and hypoallergenic
properties) of the guava leaf extract-based dishwashing liquid, and how do they
influence consumer acceptance compared to synthetic alternatives?​

1.5 DEFINITION OF TERMS

1.​ Antimicrobial: Refers to substances that kill or inhibit the growth of microorganisms,
including bacteria, fungi, and viruses.​

2.​ Phytochemical: Naturally occurring chemical compounds found in plants that have
biological activity. They may have health benefits, such as antibacterial or antioxidant
properties.​

3.​ Maceration: A method of extracting substances from plant material by soaking it in a

solvent (in this case, ethanol) to break down the cell walls and release bioactive
compounds.​

4.​ Bioactive compounds: Chemical compounds found in plants that have an effect on
living organisms, such as antibacterial or antioxidant properties.​

5.​ Tannins: A group of bitter-tasting polyphenolic compounds found in plants, known for
their astringent properties and potential to inhibit the growth of bacteria.​

6.​ Flavonoids: A group of plant compounds that have antioxidant and antimicrobial
effects, often contributing to the plant’s defense against pathogens.​

7.​ Saponins: A class of chemical compounds found in plants that have surfactant
properties, meaning they can lower the surface tension of liquids, making them useful
as natural cleansers or detergents.​
8.​ Surfactant: A substance that reduces surface tension between two liquids or
between a liquid and a solid. In dishwashing liquids, surfactants help to break down
grease and dirt.​

9.​ Inhibition zone: A clear area around an antimicrobial agent where bacteria are
unable to grow, indicating the effectiveness of the agent in preventing bacterial
growth.​

10.​Disc diffusion method: A laboratory technique used to test the antibacterial activity
of a substance by placing a sample (such as an extract or antimicrobial agent) on a
disc and observing the area around the disc where bacteria cannot grow (inhibition
zone).​

11.​Hypoallergenic: Describes products that are less likely to cause allergic reactions.​

12.​Grease removal: The process of removing oily or fatty substances, which is a key
function of dishwashing liquids.​

13.​Shelf life: The period during which a product remains usable, effective, or safe to
use.​

14.​Prototype: A preliminary version of a product used to test and evaluate its design
and functionality before full production.​

15.​Surfactant: A compound that helps reduce the surface tension of liquids, facilitating
the cleaning process by helping to break down grease and dirt.​

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CHAPTER 2: RESEARCH METHODS
2.1. RESEARCH APPROACH AND DESIGN
APPROACH: QUANTITATIVE
My approach in my study is Quantitative, because mylaims is to determine
the optimal extraction method and parameters that yield the highest percentage of
target compounds from guava leaves.
This study will involve measuring and comparing the yield of different
extraction methods, analyzing the concentration of specific compounds in the
extracts, and statistically analyzing the results to identify the most effective
conditions.

RESEARCH DESIGN: EXPERIMENTAL

This research uses an experimental design because it aims to actively test
and compare different methods and parameters to see which combination produces
the highest yield of valuable compounds from guava leaves.
​
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2.2 MATERIALS, REAGENT, AND EQUIPMENT
Materials:
Psidium guava leaves fresh leaves (side of the streets and roads)
Water (distilled)
Ethanol (70%)
Mixture of solvents (ethanol-water mixtures)
REAGENTS:
Folin-Ciocalteu reagent (for total phenolic content determination)
Aluminum chloride (for total determination).

EQUIPMENTS:
Soxhlet Apparatus (for soxhlet extraction).
Ultrasonic Bath (UAE) to make fast and easier process.
• Supercritical fluid extraction (to separate the different compounds of guava leaf
extract).
Beakers (Funnel, filter paper) to separate the components from air or liquid flow.
2.3 SAMPLE PREPARATION
1.Leaf collection and Initial Preparation:
●​ Source: Psidium guajava leaves from the sides of streets and roads
●​ . Washing: Thoroughly wash the leaves with clean water to remove any
dirt or debris.
●​ Blending: It helps extraction efficiency.

2. Particle Size Control:

●​ Medium Paricle Size
●​ Blending: Blend it within 10 minutes to get a enough extract from the
Psidium guajava leaf.
●​ Sieving: To separate the particles into different size ranges.
3. Sample Storage:
• Storage: Stored the Psidium guajava leave in cool place to still fresh.
4. Extraction Procedure:
●​ Weighing; Get a weight of every particles into size.
●​ Solvent Selection: Water and Ethanol.
●​ Solvent Ratio: To determine the appropriate solid-to-solvent ratio for each
extraction method.
5.Extraction Methods:
• I Maceration: Soak the leaves in the water and ethanol within 2 days (48hours).
• Soxhlet Extraction: Use a Soxhlet Apparatus for continuous extraction with the
chosen solvent.
6. Extract Collection and Preparation:
●​ Filtration: After extraction, filter the extract to remove any solid plant
material.
●​ Concentration: Concentrate the extract using a rotary evaporator of freeze
dryer to remove the solvent and obtain a concentrated extract.

2.4 TESTING AND INSTRUMENTATION

Extraction Methods
1.​ Maceration- This involves soaking the guava leaves in a solvent water and
ethanol for an extended period 48 hours or 2 days.
2.​ Soxhlet Extraction- This method uses specialized apparatus for continuous
extractions with the chosen solvent.

Equipment
1.​ Soxhlet Apparatus- Used for Soxhlet extraction.
2.​ Ultrasonic Bath- Used for ultrasound-assisted extraction (UAE), which
speeds up the process.
3.​ Supercritical Fluid Extraction (SFE) System- Used to separate different
compounds of guava leaf extract.
4.​ Beakers, Funnels, and Filter Paper- Used to separate components from air
or liquid flow.
2.5 ETHICAL CONSIDERATIONS
1.Informed Consent and Plant Source:
1. I will make sure that this collection does not harm the environment or violent any local
regulations.
2. I will collecting the guava leaves with permission of the owner.
2.Animal Welfare
1.No Animal Testing: In my study I did not involve any animal testing to avoid potential
harm to animals.

3. Safety and Handling

1. Solvent use Ethanol is flammable We use appropriate safety precautions