Objective: Psidium guajava (guava) leaf extracts have been extensively studied for their antimicrobial effect. Yet, very few studies investigated the antimicrobial effect of the ripe guava fruit. This study aims at examining aqueous extracts of ripe Psidium guajava fruit, bulb, seeds and peels (harvested in autumn at Jordan River valley). Materials and methods:Decreasing concentrations of water extracts of three parts of the fruit were tested against Gram positive and Gram negative bacteria as well as the yeast Saccharomyces cerevesea using the agar diffusion method. Clinical isolates of methicillin resistant Staphylococcus aureus (MRSA) were also included.Results: Water extracts of Guava peels at concentrations ≥ 10% were inhibitory to coagulase positive S. aureus and MRSA strains, and at ≥1% were inhibitory to coagulase negative Staphylococci. Water extracts of peels acted synergistically with cell wall synthesis inhibitor antibiotics towards S. aureus and MRSA strains used. HPLC-MS-MS analysis through ion trap and subsequent fragmentation of the isolated ions from peels water extracts allowed the clear identification of two wellknown phenolic compounds that are known for their antimicrobial activity: Gallic acid (957.6 μg/mL) and Ferulic acid(13 μg/mL). Conclusion:The ripe fruit of Guava is a nutritionally rich fruit with an outer covering that possess antimicrobial properties.
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