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STEPHEN T. TO-ONG 8-RUBY 1
THE EFFECTIVENESS OF GUAVA LEAVES EXTRACT AS A NATURAL PRESERVATIVE
FOR VEGETABLES AND FRUITS
Science Investigatory Project Presented to
Mrs. Josephine Impe
Science 8 Teacher
Napnapan National High School
Tigbauan, Iloilo
Stephen T. To-ong
8-Ruby
2013-2014
STEPHEN T. TO-ONG 8-RUBY 2
Acknowledgment
The researcher would like to extend his sincere thanks and appreciation to
the following people who have contributed, in one way or another, to the
realization of this study.
Mr. Paul T. Tejero, for the assistance and valuable suggestions,
conceptualization, editing the study, helping the researcher for the study, and
for the invaluable tips to improve the quality of the research study;
Mrs. Josephine Impe, research adviser, for the encouragement and
support to the completion of the study. Also, for the assistance and valuable
suggestions and for the invaluable tips to improve the quality of the research
study;
To-ong and Tejero families, the wind beneath my wings as I reach my
goals in life, for the unconditional love and prayers, for understanding, and
moral support, despite of the challenges that come along;
Most of all, to Almighty God, for giving the researcher the courage,
knowledge, guidance, love and blessings.
Stephen T. To-ong
STEPHEN T. TO-ONG 8-RUBY 3
Table of Contents
Page
Title Page
Acknowledgment
Chapter
1 Problem & Background of the Study
Introduction
Statement of the Problem.
Hypothesis.
Objectives of the Study.
Scope and Limitations.
Definition of Terms .
Significance of the study.
2 Review of Related Literature
Related Literature
Related Studies
3 Methods of Research and Procedure
Method of Research
Methodology
4 Presentation, Analysis & Interpretation of Data
Findings
STEPHEN T. TO-ONG 8-RUBY 4
Analysis of Data
5 Summary of Findings, Conclusions & Recommendations
Summary of Findings
Conclusions
Recommendations
References
STEPHEN T. TO-ONG 8-RUBY 5
List of Tables
Table Page
1 Images of the Different Groups of Bananas in a Given
Period of time
2 Scores of 20 Respondents of the Natural and Commercial
Preservative in Terms of Effectivity, Eye Appeal and
Odor..
3 Scores of 20 Respondents on the Secondary Evaluation
of Guava Leaves Extract as Preservative..
4 Operating Procedure..
STEPHEN T. TO-ONG 8-RUBY 6
Stephen T. To-ong. FEASIBILITY STUDY OF THE GUAVA LEAVES EXTRACT AS A
NATURAL PRESERVATIVE FOR VEGETABLES AND FRUITS. Unpublished Science
Investigatory Project (SIP). Napnapan National High School, Tigbauan, Iloilo.
ABSTRACT
For generations, people bought, caught, or raised fresh foods and
cooked them at home to feed their families every day. From the beginning,
people struggled to preserve what they gathered, in order to ensure food
reserves during times of scarcity. Vegetables and fruits were also dried or stored
below ground in a safe place.
Not all things in this world are eternal. In fact, almost everything has its
limitation. People will die, plants will wither and even the fruit that we need in our
daily diet will undergo the process of spoilage. The spoilage is one of the
problems the people are facing nowadays, specifically, the vegetable and fruit
vendors, and consumers who dont have refrigerators at home and cannot
afford any commercial preservative, in turn cannot store vegetables and fruits
for a long time.
Thus, the researcher, being one of those consumers who cannot buy
commercial preservatives to preserve the vegetables and fruits, came up with
the idea and experiment to produce a home-made, easily available,
STEPHEN T. TO-ONG 8-RUBY 7
affordable, easy-to-made, and safe-to-use vegetable and fruit preservative
from the guava leaves extract.
One-fourth (1/4) kilogram of guava leaves was put into a casserole
together with 500 ml water. It was boiled within 30 minutes then the residue was
separated from the filtrate which is the final product. The latter contains essential
oil rich in cineol and phytonutrients, such as carotenoids, isoffavonoids and
polyphenols (flavonoids) as well as saponins, 4 triterpenic acids (including
ascorbic acid or Vitamin C) and tannins existing in aqueous and ethanolic
extract.
The product was tested in bananas for 12 days (it can be applied or used
also to any vegetables or fruits) and the result showed that the constituents of
the extract led to it being able to prolong the shelf-life of fruit- banana.
STEPHEN T. TO-ONG 8-RUBY 8
THE EFFECTIVENESS OF GUAVA LEAVES EXTRACT AS A NATURAL PRESERVATIVE
FOR VEGETABLES AND FRUITS
Stephen T. To-ong
CHAPTER I
PROBLEM AND BACKGROUND OF THE STUDY
This part introduces the study by stating the objectives of the study, the
problems to be answered, the significance of the study to certain populations,
the hypothesis to be proved and terms to be defined.
Introduction
Since the beginning of time, people have looked for ways to preserve
food. Without preservation, all foods will spoil in time. Pests, chemicals, and
micro-organisms are the great agents most often responsible for food spoilage.
They can be found everywhere that vegetables and fruits are grown, harvested
and stored. However, spoilage may occur before changes in the flavor or odor
can be noticed. For those who cannot afford to buy preservatives for the food,
STEPHEN T. TO-ONG 8-RUBY 9
the researcher have studied guava as a natural preservative to solve the main
problem in preserving foods.
Guava (Psidium Guajava Linn), a member of family Myrtaceae, is a plant
with several medicinal uses which are known and recognized worldwide, and
studies and researches are still being conducted to discover its other uses.
Guava is a very good source of vitamins, fibres as well as minerals. Being
rich in Vitamin C; guava is effective in treating male infertility caused by sperm
clumping, adhesion and other abnormalities. It has been associated with
healing of wounds, when applied externally. Also, guava has general
haemostatic properties and can be used for treating bleeding nose, gums and
minor internal haemorrhaging. Guava, having high content of roughage, no
cholesterol & less digestible carbohydrates, is good for those trying to lose
weight.
Researches have shown that guava is pretty effective in preventing
cancer and even heart diseases in people. Guava is also effective in lowering
cholesterol and blood sugar levels due to the presence of complex
carbohydrates and dietary fibres.
Guava leaves help cure dysentery, by inhibiting microbial growth and
removing extra mucus from the intestines. Guava is one of the richest sources of
STEPHEN T. TO-ONG 8-RUBY 10
dietary fiber and thus, strengthens and tones up the digestive system and even
disinfects the same. It is also good for those suffering from constipation. Guavas
can improve the texture of skin and help avoid skin problems. For the purpose,
you can either eat it raw or make wash your skin with a decoction of its
immature fruits and leaves, which is also known to bring relief in cough and cold.
The presence of ascorbic acid and other phytonutrients, such as
carotenoids, isoffavonoids and polyphenols (quercetin in particular), in guava
leaves has led to it being an effective antioxidant. Thus, help the body in
combating free radicals produced during metabolism and aids in preventing
age-related chronic diseases, such as Alzheimers, cataract and rheumatoid
arthritis.
Much of the therapeutic activity of guava is attributed to the flavonoids of
the leaves which also demonstrate antibacterial and antioxidant effect
together with Vitamin C and other phytonutrients. Since certain antibacterial
and antioxidants nowadays are being used in industry as food preservatives,
guava leaves may be a source of preservative for fruits like bananas.
Some of the commercial food preservatives available today contain
harmful substances which may not be safe for human health. Due to this,
researcher is now searching for alternative preservatives which are cheaper and
safer to use. Guava leaves may be the answer.
STEPHEN T. TO-ONG 8-RUBY 11
Statement of the Problem
The study was conducted to determine the effect of guava leaves extract
in vegetables or fruits like bananas which is the subject of the study.
The following questions need to be answered:
1) What are the components of guava leaves extract which have uses
and abilities similar to commercial preservatives?
2) How effective is the guava leaves extract in preserving bananas?
3) What makes guava leaves extract different compared to commercial
preservatives in terms of:
-effectivity -affordability
-eye appeal -availability
-odor -safetiness
4) Is guava leaves extract feasible as a substitute for commercial
preservatives?
Hypothesis
Is there a significant relationship between guava leaves extract and
commercial preservatives in preserving vegetables or fruits like bananas?
STEPHEN T. TO-ONG 8-RUBY 12
Objectives of the study
1) General Objective
The study aims to lengthen the shelf-life of vegetables or fruits like
bananas which is the subject of the study.
2) Specific Objective
The study was conducted to produce an alternative preservative from
guava leaves which is more affordable, more available and safer to use.
Scope and Limitation
The study was conducted in Sitio Gines, Barangay Napnapan Sur,
Tigbauan, Iloilo which has plenty of guavas and bananas, and during the peak
season of the latter.
Basically, the study was limited to families and individuals consuming any
vegetables or fruits specifically bananas but do not have refrigerators and
cannot afford to buy commercial preservative, thus cannot consume bigger
mass of any vegetables or fruit specifically bananas. However, it may also be
applicable to vendors of any vegetables or fruits specifically bananas who are
in the need of a preservative but cannot afford any.
STEPHEN T. TO-ONG 8-RUBY 13
Definition of terms
Bananas- A banana is an edible fruit produced by several kinds of large
herbaceous flowering plants of the genus Musa.
Carotenoids- are organic pigments that are found in the chloroplasts and
chromoplasts of plants and some other photosynthetic organisms like algae,
some bacteria, and some fungi. Carotenoids can be produced from fats and
other basic organic metabolic building blocks by all these organisms.
Carotenoids generally cannot be manufactured by species in the animal
kingdom so animals obtain carotenoids in their diets, and may employ them in
various ways in metabolism.
Cineol- is a natural organic compound which is a colorless liquid. It is a
cyclic ether and a monoterpenoid.
Commercial preservative- are those preservatives which can be bought
in the market.
Dysentery- is an inflammatory disorder of the intestine, especially of the
colon, that results in severe diarrhea containing blood and mucus in the feces
with fever, abdominal pain, and rectal tenesmus (a feeling of incomplete
defecation), caused by any kind of infection.
STEPHEN T. TO-ONG 8-RUBY 14
Extract- is a substance made by extracting a part of a raw material, often
by using a solvent such as ethanol or water. Extracts may be sold as tinctures or
in powder form.
Flavonoids- are a class of plant secondary metabolites. Flavonoids were
referred to as Vitamin P (probably because of the effect they had on the
permeability of vascular capillaries) from the mid-1930s to early 50s, but the term
has since fallen out of use.
Food- material consisting essentially of protein, carbohydrate, and fat
used in the to sustain growth, repair, and vital processes and to furnish energy.
Guava- any of several tropical American shrubs or small trees of the
myrtle family. It is widely cultivated for its sweet acid yellow or pink fruit.
Guava Leaves Extract- the liquid produced from the guava leaf after it
has been boiled.
Isoffavonoids- are a class of flavonoid phenolic compounds. They are
biologically active compounds, such as phytoestrogens, produced by pea
family plants. Isoflavonoids are derived from the flavonoid biosynthesis pathway
via liquiritigenin or naringenin.
STEPHEN T. TO-ONG 8-RUBY 15
Natural preservative-it is not required that it can be bought in the market.
It has no other chemicals mixed not just like commercial preservative.
Photochemical- The chemistry of the effects of light on chemical systems.
Phytonutrients- natural chemicals that are found in a variety of plant
foods.
Polyphenols- are a structural class of mainly natural, but also synthetic or
semisynthetic, organic chemicals characterized by the presence of large
multiples of phenol structural units. The number and characteristics of these
phenol structures underlie the unique physical, chemical, and biological
(metabolic, toxic, therapeutic, etc.) properties of particular members of the
class. They may be broadly classified as phenolic acids, flavonoids, stilbenes,
and lignans.
Preservative- is a naturally occurring or synthetically produced substance
that is added to products such as foods, pharmaceuticals, paints, biological
samples, wood, etc. to prevent decomposition by microbial growth or by
undesirable chemical changes.
Spoilage- is the process in which food deteriorates to the point in which it
is not edible to humans or its quality of edibility becomes reduced.
STEPHEN T. TO-ONG 8-RUBY 16
Vegetables- is an edible plant or its part, intended for cooking or eating
raw.
Significance of the Study
The study aims to benefit the following populations:
To the researcher, this may help him to have the ability to buy bigger mass
of any vegetables or fruits like bananas without the need to worry of its shelf-life.
To the small farmers and vendors of any vegetables or fruits like bananas,
this may be a help for them in maintaining the texture of their products until
these were delivered and consumed.
To the families without refrigerators and cannot afford commercial
preservatives, this may cause them not to buy retail any vegetables or fruits like
bananas or that which will be consumed for a short span of time anymore.
Instead, they can buy more any vegetables or fruits like bananas which can stay
in shelves for longer time.
To the entire population, this may be the answer in its search for available,
affordable, and safer-to-use preservative.
STEPHEN T. TO-ONG 8-RUBY 17
CHAPTER II
REVIEW OF RELATED LITERATURE
Antioxidant is a type of molecule that neutralizes harmful compounds
called free radicals that damage living cells, spoil food, and degrade materials
such as rubber, gasoline, and lubricating oils. These work against the molecules
that form free radicals by destroying them before they can begin the domino
effect that leads to oxidative damage. Although oxygen metabolism is essential
to life, the antioxidants diminish excessive activity and damage to the cell.
Antioxidants can take the form of enzymes in the body or vitamin
supplements. They are routinely added to metals, oils, and other materials to
prevent free radical damage. Antioxidants are also used as industrial additives
and food preservative. Industrial antioxidants slow or prevent oxidative damage
that causes food to spoil, and fats and oil to change color or go rancid.
Ascorbic acid or vitamin C and the synthetic antioxidants butylated
hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are among the
antioxidants used nowadays as food preservative. These antioxidants are added
to foodstuffs in concentrations of much less than 1 percent.
It was also reported that carotenoids, molecules found in tomatoes,
carrots and guavas, have the ability to neutralize harmful compounds such as
STEPHEN T. TO-ONG 8-RUBY 18
free radicals that are known to damage cells. Therefore, this compound is now
accepted as an antioxidant.
However, antibacterial or antimicrobials are chemical compounds used
to kill or inhibit the growth of microorganisms. These work against organic
compounds produced by bacteria or molds to prevent the damages caused
by these.
Antibacterial may be classified as bactericidal (killing bacteria) or
bacteriostatic (stopping bacterial growth and multiplication). Some types of
antibacterial are antiviral, antibody, antitoxin, antispasmodic and antiseptics.
Antiseptic, a type of antibacterial, is a physical or chemical agent that
prevents putrefaction, infection, and analogous changes in food and living
tissue by destroying or arresting the development of microorganisms. In ancient
times some antiseptic agents used were heat in cooking; niter, salt, and vinegar
in corning and pickling; and wood smoke (containing creosote) in the smoking
of meats. Meanwhile, in modern times we have processes like canning,
pasteurization, and refrigeration.
In 1955, the Food and Drug Administration permitted for the first time the
use of an antibiotic in food. The antibiotic chlorotetracycline is used as a
preservative for uncooked poultry and is called Acronize. Added to the water in
STEPHEN T. TO-ONG 8-RUBY 19
which poultry is chilled after dressing, the antibiotic stops the early growth of
bacteria responsible for most food spoilage. Acronize introduces no change in
taste, color, or appearance of the poultry. The quantities of antibiotic added
are so small that they are destroyed by cooking. Other formulations, adaptable
to the red meat and fish industries, are being developed.
Nowadays, studies are being conducted by many researchers to discover
new scientific uses of many natural sources. Psidium Guajava Linn (Myrtaceae) is
one of such natural sources which can have many potential scientific uses.
On 2002, a study regarding on the antimicrobial activity of guava leaves
was conducted by Anthony C. Dweck, a chartered chemist and scientist, and a
fellow of the Linnean Society. The study showed that the guava leaves contain
an essential oil rich in cineol, and 4 triterpenic acids as well as 3 flavonoids,
quercetin, its 3-L-4-4-arabinofuranoside (avicularin) and its 3-L-4-pyranoside,
components with strong antibacterial action. The leaves were extracted and
the product showed in vitro antimicrobial activity against Escherichia coli,
Salmonella typhus, Staphylococcus aureus, Proteus mirabilis, and Shigella
dycenteria. The tannin in the leaves was capable of these. The flavone
derivatives also in guava leaves were reported to inhibit the growth of
Staphylococcus aureus.
STEPHEN T. TO-ONG 8-RUBY 20
Similarly, a broad spectrum of the antimicrobial activity of guava leaves
was proved (Ibrahim Iliya et al., 2010).In the study, the leaves were extracted
with hexane, ethyl acetate and methanol which were tested in vitro for activity
against standard strains of microbes and clinical isolates. The in vitro
antimicrobial screening revealed that the extract inhibited varying activity
against different microbes with zones of inhibition-Minimum Inhibitory
Concentration (MIC), Minimum Bactericidal Concentration (MIB) and Minimum
Fungicidal Concentrations (MIF). The highest activity was in MIC of 1.25 mg/mL
and MBC of 2.5 mg/mL and none in fungi isolates except the Candida albicans.
The activities observed in the study were due to the presence of some
secondary metabolites such as tannins, saponins, terpenes and flavonoids which
were detected and have previously been reported in the plant.
Photochemical from guava leaves extract has also showed antioxidant
activity (Venent Nihorimbere et al., 2004). Dried ground guava leaves were
extracted by water and aqueous ethyl alcohol 50% (1:10 ratio), and total
phenolic content in the extracts was determined spectrophotometrically. By
means of a 2, 2-diphenyl-1-picrylhydryzyl (DPPH*) colorimetry with detection
scheme at 515 nm, at ambient temperature, the antioxidant activity of
lyophilized extracts was determined. The activity was evaluated by the
decrease in absorbance as the result of DPPH* color change from purple to
STEPHEN T. TO-ONG 8-RUBY 21
yellow. The results obtained implied that ascorbic acid, constituent of guava
leaves extract, was a substantially powerful antioxidant. This revealed that
guava leaf extracts comprise effective potential source of natural antioxidants.
Similarly, tannins from guava leaves extract which exist in aqueous and
ethanolic extracts act as antioxidants (Simeray et al., 1982; Yoshizawa et al.,
1987).
It was also reported that the presence of Vitamin C and other
phytonutrients, such as carotenoids, isoffavonoids and polyphenols in guava has
led to it being a substantially effective antioxidant (Formica and Regelson,
1995).
STEPHEN T. TO-ONG 8-RUBY 22
CHAPTER III
METHODS OF RESEARCH AND PROCEDURE
This chapter offers discussions of the main method of research used in the
conduct of the study and the procedures in the conduct of the experiment.
Method of Research
The sole purpose of the study is to produce a natural vegetable and fruit
preservative from guava leaves that is cheaper, more available and has no side
effects to health but is as effective as commercial preservative. The method of
research used for the conduct and purpose of this study was experimental
method. Any vegetables or fruits may be used as the subject of the study but in
this case, the researcher used banana as a subject of the study.
Methodology
A) Materials and Equipments
kg guava leaves
500 mL water
Cloth
Casserole
STEPHEN T. TO-ONG 8-RUBY 23
Container (preferably, a sprayer)
Bananas (at least 9 pieces; for experimentation)
B) Procedures
1) Preparation
The things needed-the casserole, kg guava leaves, 500 mL water,
bananas, cloth and container-were washed and placed on a clean
table.
2) Formulation
One-fourth kilogram of guava leaves was put into the casserole
together with 500 mL water. It was boiled for 30 minutes. Then, using the
cloth, the residue was separated from the filtrate which is the final
product. The product was left to cool for 15 minutes and was poured into
the container.
3) General Procedure
Using the sprayer, guava leaves extract was sprayed to a group of
bananas (at least 3 pieces, for some unavoidable situations). It was left in
a place where it is safe and exposed in air together with another group of
bananas without any preservative, and a group with commercial
STEPHEN T. TO-ONG 8-RUBY 24
preservative. The set-up was observed daily for 12 days and the results
were recorded.
STEPHEN T. TO-ONG 8-RUBY 25
CHAPTER IV
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
This chapter involves the discussion of results through the analysis and
interpretation of data. It also presents all the data gathered from the perception
of the respondents on the natural and commercial preservatives in terms of
cost, eye appeal, odor, effectivity, availability and effects on health.
Findings
Table 1
Images of the Different Groups of Bananas in a Given Period of time
Period
Groups of Bananas
Without any
Preservative
With Natural
Preservative
With Commercial
Preservative
Day 0
STEPHEN T. TO-ONG 8-RUBY 26
Day 6
Day 8
Day
10
Day
12
STEPHEN T. TO-ONG 8-RUBY 27
Table 2
Scores of 20 Respondents of the Natural and Commercial Preservative in Terms
of Effectivity, Eye Appeal and Odor
Sample
Preservative
Effectivity Eye Appeal Odor
Natural 12 13 12
Commercial 8 7 8
Table 3
Scores of 20 Respondents on the Secondary Evaluation of Guava Leaves
Extract as Preservative
Sample
Preservative
Availability Cost Effects on Health
Natural 14 16 18
Commercial 6 4 2
STEPHEN T. TO-ONG 8-RUBY 28
Analysis of Data
Table 1 shows that the guava leaves extract is as effective as commercial
preservative. On the first 6 days of evaluation, all the bananas have almost the
same peel color-all are still yellow with dark spots and regions. After 8 and 10
days, these regions turn larger for all the bananas, but the two sets of bananas
with preservative have lesser dark regions than the other one. When the
bananas were all peeled on Day 12, images show that those without any
preservative have been totally spoiled, but still, in the two other groups, bananas
are still edible.
Table 2 shows that most of the respondents chose natural preservative in
terms of effectivity and eye appeal. It implies that they perceived that the
natural preservative is as effective as the commercial one. Meanwhile, most of
them chose the natural one in terms of odor.
Table 3 shows that the respondents perceived that the natural
preservative is more available and affordable than the commercial one.
Majority of the respondents also trust the natural one when it comes to effects
on human health.
STEPHEN T. TO-ONG 8-RUBY 29
Table 4
Operating Procedure
PROCEDURE PICTURE
One-fourth kilogram of guava leaves
was put into the casserole together
with 500 mL water.
Boil for 30 minutes
Using the cloth, the residue was
separated from the filtrate which is the
final product.
Left the product to cool for at least 15
minutes and pour it into the container.
STEPHEN T. TO-ONG 8-RUBY 30
Using the sprayer, spray the guava
leaves extract to a group of bananas
Left the bananas in a place where it is safe and exposed in air
Observe the set-up for 12 days. The
result should be recorded daily.
STEPHEN T. TO-ONG 8-RUBY 31
CHAPTER V
SUMMARY OF FINDINGS, CONCLUSIONS AND
RECOMMENDATIONS
This section covers the summary of findings and generalizations formed
based on the results. Using the findings and conclusions, recommendations were
also given.
Summary of Findings
The study was conducted to test the feasibility of the guava leaves
extract in preserving vegetables and fruits, specifically bananas. The data
gathered showed that the flavonoids and other phytonutrients which are found
in guava leaves and are also known as antioxidants and antibacterial, have the
ability to preserve fruits like bananas.
Since it has been found that it is effective, guava leaves extract was
compared to commercial preservative in terms of many aspects. The researcher
used 20 respondents who are vendors and consumers of bananas, and are
aware on some aspects of preservatives.
STEPHEN T. TO-ONG 8-RUBY 32
The respondents found that guava leaves extract is as effective as
commercial preservatives. They also preferred both in terms of eye appeal. Yet,
in terms of odor and availability, guava leaves extract obtained better results.
Meanwhile, most of the respondents chose the natural one when it comes to
cost. The data also showed that the respondents perceived that guava leaves
extract gives no side effect to human health.
In this study, it was found out that it should not need to buy commercial
preservatives in the local market just to preserve the vegetables and fruits that
have in the table for a longer time. What should be needed is just to look for
guava (any variety will do) leaves and have with you the natural preservative
that youre looking for. Today, we should be more practical, save for money
and protect our health. Let ourselves not to be encouraged by advertisements
either in radio or TV, because in fact, we dont really need it much but be wise
all the time in all aspects that we need for ourselves. Its always in the
environment, dont need to go far just look for what you want.
Conclusions
Using the results as bases, the subsequent conclusions were drawn:
The cineol and phytonutrients, such as carotenoids, isoffavonoids and
polyphenols (flavonoids) as well as saponins and Vitamin C found in guava
STEPHEN T. TO-ONG 8-RUBY 33
leaves extract make it effective in lengthening the shelf-life of fruits like bananas
and thus, it is acceptable as a preservative.
It is as effective as commercial preservative but is cheaper, since guava
leaves are easily available and the extract is easy to make.
It is feasible as a substitute for commercial preservative because aside
from the reasons which are already mentioned, it has no adverse effect on
human health since it is from natural and fresh leaves, and does not contain any
amount of chemical or artificial additives.
Recommendations
Based on the foregoing data, here are the recommendations given:
Guava leaves extract is recommended for preservative use, especially at
home, not only for bananas, but for other vegetables and fruits.
For future researchers, further studies can be done to search for other
plant alternative containing flavonoids, carotenoids, or those having antioxidant
and antibacterial effect such as tomatoes and carrots. Further, theres a million
of topics that can be used by the different plants in the environment. What
should need to do is to experiment, study and research. Just like this study, it was
just an experimental study in which accidentally gave a good result. Always
STEPHEN T. TO-ONG 8-RUBY 34
remember, almost all discoveries by the people are all the result of accidents
that even them dont really expect such much.
STEPHEN T. TO-ONG 8-RUBY 35
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