Antibacterial Properties of Psidium guajava against various Pathogens Antibacterial properties of Psidium guajava leaves, stems and fruits against various pathogens

The present study was designated to evaluate the antibacterial activities of ethanolic, methanolic, ethyl acetate and hot water extract from leaves, fruits and stems of Psidium guajava. Compare to all parts, the stems were showing best result and the zone of inhibition was obtained 28.5 mm. The antibacterial activities of the extracts against bacteria were tested by using agar well diffusion assay and the MIC values were determined by broth dilution assay. The ethanol and hot water extracts showed least antibacterial activity as compared to methanolic and ethyl acetate extracts. The least concentration were obtained 0.33mg/ml in ethanolic extract of stems, 1.98 mg/ml in ethyl acetate extract of stems and 0.05 mg/ml in methanolic extract of stems against P. aeruginosa. The antibacterial compound mainly found in Psidium guajava were tannins, phlobatannins, saponins, terpenoids, alkaloids and poly phenols.