Formulation and evaluation of a diabetes prophylactic syrup using phytochemicals from Psidium guajava

Author

Thom, Emily R.

Title

Formulation and evaluation of a diabetes prophylactic syrup using phytochemicals from Psidium guajava

Abstract

Diabetes mellitus is a growing global health concern especially in low resource areas where access to conventional medication can be limited. This project focuses on the formulation and evaluation of a prophylactic syrup derived from the phytochemicals of Psidium guajava (guava) leaves in order to prevent the onset of diabetes. Fresh guava leaves 200g were collected, oven dried and subjected to solvent extraction using ethyl acetate, hexane and butanol. Phytochemical screening revealed the presence of flavonoids, tannins, saponins and phenolic compounds bio-active constituents known for their anti-diabetic potential. A total of three distinct fraction were obtained using the DPPH assay with the ethyl acetate extract showing the highest radical scavenging activity (IC50=34.6uGg/mL). The syrup formulation incorporated 2% w/v of the most active fraction along with suitable natural sweeteners and preservatives to enhance palatability and shelf life. Quality assessment included UV-Vis spectrophotometry (212nm-370nm), pH analysis 4.5 and microbial load testing confirming the syrup stability and safety. Thin Layer Chromatography was used for compound fractionation and standardization. The formulated syrup demonstrated promising inhibitory effects alpha-amylase enzymes in vitro with inhibition rate 62.3%. These findings suggest that Psidium guajava has potential as a natural, low cost prophylactic agent against type 2 diabetes. Further in vivo and clinical trials are recommended to validate its efficacy and safety.

Date

August 2025

Publisher

BUSE

Keywords

Diabetes prophylactic syrup

Phytochemicals

Psidium guajava

Supervisor

Professor Dzomba