STUDY THE EFFECT OF BIOACTIVE COMPOUNDS OF GUAVA LEAVES EXTRACT INCORPORATED IN THE FORMATION OF BAKED GOODS USING COMPOSITE FLOUR

Abstract

Globally, natural resources are increasingly used in dietary treatments for managing physiological issues. This study investigated the preventive potential of phytonutrients-rich bioactive compounds in guava leaves extract. Employing the maceration approach, extracts were prepared with aqueous ethanol, methanol and n-hexane. Results showed the aqueous ethanolic extract had the highest total flavonoid content (TFC) and DPPH antioxidant activity, while the methanolic extract had the highest total phenolic content (TPC).The HPLC quantification elucidated highest concentration of catechin in aqueous ethanol extract. HPLC analysis revealed the highest catechin concentration in the aqueous ethanolic extract, along with strong antibacterial efficacy towards P. aeruginosa, B. subtilis, S. aureus, and E. coli. Six muffin formulations (T_A0, T_A1, T_A2, T_A3, T_A4, and T_A5) with different concentrations of this extract were developed using wheat-barley composite flour and jaggery as a sugar substitute. The addition of guava leaf extract significantly affected the phytochemical, antioxidant and pasting properties of the muffins (p<0.05). TA₂ had superior physical and sensory attributes, while TA₅ showed the lowest PV and TBA values during storage, indicating high oxidative stability. Overall, guava leaves extract proved to be an effective functional ingredient for developing healthier baked goods as an alternative to high-calorie commercial products.