Abstract:
The potential of the ethanolic extract of Psidium guineense Sw. leaves (PGLE) to protect
food from oxidation was evaluated using sunflower oil and baked cake as food
models. The nutritional quality of PGLE was evaluated by feeding Wistar rats with
PGLE for 150 days. Psidium guineense Sw. leaves contain 195.25 ± 9.56 mg g–1 phenolic
substances, 51% of which are o‐diphenols. Protection factor, the ability of
Psidium guineense Sw. leaves to protect sunflower oil against oxidation (1.82 ± 0.13),
was not significantly affected by heat treatment compared to BHT. Formation of oxidation
products, peroxide and hexanal in PGLE‐ and BHT‐added cake was significantly
lower (<5 ppm over 28 days) compared to control with no added antioxidants.
Therefore, addition of PGLE improved the shelf life of sunflower oil and oxidative
stability of baked cake. PGLE also improves the serum antioxidant capacity and inhibits
lipid and protein oxidation in Wistar rats.
Practical applications
PGLE is a rich source of phenolic substances. Due to high antioxidant activity, pleasant
sensory quality and high thermal stability, PGLE can be used to improve the shelf
life of baked cake and edible oils. As PGLE also improves serum and plasma antioxidant
properties without causing any toxicity, nutritional food supplements can be
developed based on PGLE.
