Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage

Abstract The current study was conducted to determine the antioxidant efficacy of guava leaf extract (3000 to 6000 ppm on fat basis) in fresh pork sausage, compared with negative control (CON) and 200 ppm butylated hydroxytoluene (BHT), for 0, 1, 4, 7, 10, and 14 d at 4 °C. The extract provided a total antioxidant capacity of 1505 μmol trolox equivalence/g. From d 4, the extract at 5000 and 6000 ppm provided greater (P   .05) or greater (P   .05). Guava leaf extract at 4000 ppm or greater is effective in preventing oxidation in fresh pork sausage.