Microwave-assisted reflux extraction of flavonoids from guava leaves and evaluation of their antioxidant activity

Nguyen Anh Dao; MA Nguyen Thi Thanh Phuong

Số phát hành: Số 17 - Tháng 6 - 2026 Hóa học - Công nghệ thực phẩm

Microwave-assisted reflux extraction of flavonoids from guava leaves and evaluation of their antioxidant activity

Xuất bản: tháng 6 20, 2026

Tóm tắt

This study examines the extraction conditions of flavonoids from guava (Psidium guajava) leaves and evaluates the antioxidant activity of the resulting extract. The effects of microwave treatment time, ethanol concentration, and reflux extraction duration were investigated to determine suitable extraction parameters. The optimal condition was identified as microwave treatment for 3 minutes followed by reflux extraction with 70% ethanol for 2 hours, resulting in a total flavonoid content of 8.7%. The obtained flavonoid extract demonstrated antioxidant activity by reducing the peroxide value of lard under accelerated oxidation conditions and exhibited dose-dependent scavenging effects against superoxide and hydroxyl radicals. These findings indicate that guava leaves are a promising natural source of flavonoids for plant-derived antioxidant applications.

Từ khóa

Psidium guajava total flavonoid content microwave-assisted extraction peroxide value antioxidant activity

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