Ethanol Extract of Red Guava Leaves (Psidium guajava L.) as a Memory Enhancer and Neuroprotector

Abstract

This invention relates to a method for producing ethanol extract of red guava leaves (Psidium guajava L.) containing bioactive compounds and potential as a memory enhancing agent. The method involves drying the leaves at 40–60°C for 24–48 hours, grinding them to a particle size of 40–60 mesh, and then extracting them through maceration using 70–96% ethanol with a ratio of 1:5 to 1:10 (w / v) to solvent. The extraction process is carried out for 24–72 hours at room temperature with periodic stirring to increase the efficiency of active compound release. The extracted filtrate is separated by filtration and evaporated using a rotary evaporator or vacuum evaporator at 40–50°C until a thick extract is obtained with a yield of approximately 8–20% of the initial material weight. The resulting extract contains secondary metabolites, especially flavonoids with a content of approximately 0.416% as determined using HPLC with quercetin as a reference standard.Biological activity testing in animals showed that the extract significantly improved memory function, characterized by a 25–40% reduction in latency to reach the platform and a 30–45% increase in exploration time in the target quadrant (p<0.05). The extract can then be formulated into capsules, tablets, powders, or liquid preparations as raw materials for natural-based pharmaceutical or health products that have the potential to improve memory function.