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1. CHAPTER 1
Analyzing of Antimicrobial Properties in Leaf Extract of Guava
Recently here on Philippines there are a lot of cases of foodborne illness or colloquially
referred to as food poisoning. Filipinos focused on producing medicines and products that are
natural to kill Bacteria cells. This suggests that plants which manifest relatively high levels of
antimicrobial action may be sources of compounds that can be used to inhibit the growth of
foodborne pathogens. Bacteria cells could be killed when treated with plant extracts.
The guava (Psidium guajava) is a phytotherapic plant used in folk medicine that is
believed to have active components that help to treat and manage various diseases. The many
parts of the plant have been used in traditional medicine to manage conditions like malaria,
gastroenteritis, vomiting, diarrhea, dysentery, wounds, ulcers, toothache, coughs, sore throat,
inflamed gums, and a number of other conditions. This plant has also been used for the
controlling of life-changing conditions such as diabetes, hypertension, and obesity.
The genus Psidium belongs to the family Myrtaceae, which is considered to have
originated in tropical South America. The genus Psidium comprises approximately 150 species
of small trees and shrubs in which only 20 species produce edible fruits and the rest are wild with
inferior quality of fruits. The most commonly cultivated species is P. guajava L. which is the
common guava. Other species are utilized for regulation of vigor, fruit quality improvement and
resistance to pest and disease.

2. Theoretical Framework
The study was premised (or anchored or based) on the theory Theory of Liquid-Liquid
Extraction. more soluble in organic solvents, while some organic compounds are more soluble in
water. (W. J. Kelly) Liquid-liquid extraction is based on the transfer of a solute substance from
one liquid phase into another liquid phase according to the solubility. Extraction becomes a very
useful tool if you choose a suitable extraction solvent. You can use extraction to separate a
substance selectively from a mixture, or to remove unwanted impurities from a solution. In the
practical use, usually one phase is a water or water-based (aqueous) solution and the other an
organic solvent which is immiscible with water. The success of this method depends upon the
difference in solubility of a compound in various solvents. For a given compound, solubility
differences between solvents is quantified as the "distribution coefficient" Partition Coefficient
Kp (Distribution Coefficient Kd)When a compound is shaken in a separatory funnel with two
immiscible solvents, the compound will distribute itself between the two solvents. Normally one
solvent is water and the other solvent is a water-immiscible organic solvent. Most organic
compounds are more soluble in organic solvents, while some organic compounds are more
soluble in water. (W. J. Kelly)

3. CONCEPTUAL FRAMEWORK
This diagram below presents the variables that are involved in the assessment of the
respondents’ behavior in social networking sites. These variables are classified into independent
and dependent variables wherein independent variable affects the dependent variable.
Leaf Extraction
Guava Leaf
Antimicrobial Properties
Eliminate Bacteria
GOAL
Independent Variables Dependent Variable
Figure 1. Framework of the Study

4. SCHEMATIC DIAGRAM
STATEMENT OF THE PROBLEM
In this study, we aim to evaluate the Guava leaf extract, growing at Gusa, Cagayan De
Oro City, using various of liquid and organic solvent to create if it is effective against killing and
prohibiting the growth of foodborne bacterium Botulism , Campylobacter, Clostridium
perfringens, Cyclospora, E. coli which can cause food poisoning and spoilage of food to the
Filipinos at home.
STATEMENT OF THE HYPHOTHESIS
If foodborne illness or food poisoning is related to bad bacteria, then some Filipinos that
don’t even know the effect of these bacteria will have a higher chance of acquiring one of these
bacteria resulting to illness.
SIGNIFICANCE OF THE STUDY
The findings of this study may be beneficial to the society to eliminate these bacteria that
causes food poisoning and spoilage of food. These will serve as important inputs to improve our
knowledge when it comes to these bacteria and how to exterminate them. Some people will
maybe improve the quality of these product for future purposes.
DEFINITION OF TERMS
Guava - an edible pale orange tropical fruit with pink, juicy flesh and a strong, sweet aroma.
Bacteria - a member of a large group of unicellular microorganisms that have cell walls but lack
organelles and an organized nucleus, including some that can cause disease.
Medicine - the science or practice of the diagnosis, treatment, and prevention of disease.

5. Extract - a preparation containing the active ingredient of a substance in concentrated form.
Genus - a principal taxonomic category that ranks above species and below family, and is
denoted by a capitalized Latin name.
Psidium - s a group of trees and shrubs in the myrtle family, described as a genus by Linnaeus in
1753.
Myrtaceae - is the myrtle family, a family of dicotyledonous plants placed within the order
Myrtales. Myrtle, pohutukawa, the bay rum tree, et al. are members of this group.
Foodborne illness - is any illness resulting from the food spoilage of contaminated food,
pathogenic bacteria, viruses, or parasites that contaminate food as well as chemical or natural
toxins such as poisonous mushrooms and various species of beans that have not been boiled for
at least 10 minutes.
Spoilage - is the process in which food deteriorates to the point in which it is not edible to
humans or its quality of edibility becomes reduced.