Evaluation of Synergistic Antioxidant Activity of Psidium Guajava and Raw Honey- An Invitro study

Despite the significant advances in modern medicine over the last few decades, plants continue to play an important role in health care.Antioxidant capabilities have been studied in a large range of medicinal plants.Natural antioxidants, whether in the form of raw extracts or chemical components, are extremely efficient in preventing oxidative stress-related damage.The objective of the study is to evaluate the synergistic antioxidant property of P.guajava and raw honey with Butylated hydroxytoluene as a standard comparison agent.The plant extract (P.guajava) was prepared by the cold infusion method.1ml (1mg/ ml) of Guava leaf extract (GLE) was added to 1ml of honey and mixed well.1ml of this sample mixture was taken and diluted with sterile distilled water to attain different concentrations of the sample such as 500 g/ml,400 g/ml, 300 g/ml, 200 g/ml and 100 g/ml.The percentage of antioxidant activity (AA %) of each substance was assessed by using 2,2diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay.This assay was performed with different concentrations of P.guajava and raw honey combination.The test sample showed [42.8%] antioxidant activity at 500 g/ml concentration whereas the standard agent showed 99.8% activity at 500 g/ml.So, the standard extract yielded the greatest percentage, while the combination extract [Guava leaf and raw honey] yielded the lowest.From this study, it is evident that the antioxidant property of the test agent (P.guajava and raw honey) is comparatively less significant than the standard.Overall, the combination of guava leaves and raw honey proved effective in developing antioxidant capabilities.These parameters might be adjusted either directly as a solution to create rapid reactive oxygen species mitigation or indirectly to achieve a delayed, sustained antioxidant effect.