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European Journal of Applied Sciences – Vol. 11, No. 3

Publication Date: June 25, 2023

DOI:10.14738/aivp.113.14845.

Revelo-Cáceres, D., Oliveras-López, M. J., & López-García de la Serrana, H. (2023). Development of an Infusion for LDL Cholesterol

Based on Avocado Leaves (Persea americana), Guava Leaves (Psidium guajava) and Cinnamon. European Journal of Applied

Sciences, Vol - 11(3). 398-406.

Services for Science and Education – United Kingdom

Development of an Infusion for LDL Cholesterol Based on

Avocado Leaves (Persea americana), Guava Leaves (Psidium

guajava) and Cinnamon

Daniel Revelo-Cáceres

Universidad de Granada, Facultad de Farmacia, Granada-España

María Jesús Oliveras-López

Universidad Pablo de Olavide, Departamento de Biología

Molecular e Ingeniería Bioquímica, Sevilla-España

Herminia López-García de la Serrana

Universidad de Granada, Facultad de Farmacia, Granada-España

ABSTRACT

An infusion based on avocado leaves, guava leaves and cinnamon were developed

as a potential alternative for the treatment of LDL cholesterol. Avocado and guava

leaves were washed, dehydrated and ground. Optimal dehydration length for

avocado leaves was determined using weight loss curves, from which it was decided

to treat leaves for 60 minutes at 40oC. Similarly, optimal dehydration conditions for

guava leaves were achieved in a period of 80 minutes at 45oC. Three infusion

formulations were tested. All formulations contained 1.5 g of guava leaves and 6 g

of cinnamon, alongside 5, 10 and 15 g of dehydrated avocado leaves, respectively. A

sensory analysis was carried out in which raters ranked the infusions in terms of

taste and aroma, Basker's preference test was conducted and purchase intentions

were gaged. Tasters preferred the formulation containing the lowest amount of

dehydrated avocado leaves. 91.67% of tasters indicated that they would buy this

infusion due to its possible functional properties.

Keywords: Infusion, avocado leaves, guava leaves, cinnamon, LDL cholesterol, sensory

analysis.

INTRODUCTION

High levels of cholesterol in the blood have been related to an increased risk of cardiovascular

disease in individuals aged above 40 years [1]. This increase is known as hypercholesterolemia,

which is one of the most common metabolic diseases and results from high LDL (low-density

lipoprotein cholesterol) cholesterol levels [2]. A high level of LDL cholesterol is a risk factor for

the development of atherosclerosis, which can cause cardiovascular problems such as

myocardial infarction and stroke [3]. This has led to the measurement of LDL cholesterol being

considered as an indicator of great importance. Specifically, values <70 mg/dL in the blood

indicate that an individual has a low risk of cardiovascular disease. In contrast, individuals with

LDL values ≥190 mg/dL are classified as high risk, with this risk having to be controlled through

medication [4]. Unfortunately, many of the drugs used to treat this condition can lead to a

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Services for Science and Education – United Kingdom 400

European Journal of Applied Sciences (EJAS) Vol. 11, Issue 3, June-2023

to craving and improve lipid parameters [20]. The aim of the present research was to develop

an infusion made from avocado leaves, guava leaves and cinnamon as a potential alternative

for the treatment of LDL cholesterol.

MATERIALS AND METHODS

Plant Material

The avocado leaves, guava leaves and cinnamon used in the present experiment were

purchased from a supermarket. Avocado and guava leaves were classified according to size,

appearance and the absence of defects. The leaves were then washed and dried at room

temperature. In the same way, the cinnamon sticks were classified according to size,

appearance and the absence of defects.

Dehydration of Avocado and Guava Leaves

The washed and dried avocado and guava leaves were placed in trays within a Rational brand

dehydrator. In the case of guava leaves, a hot air dehydration process was used with the

temperature being set at 45oC. This temperature was selected based on the results obtained in

previous studies [15]. With regards to avocado leaves, the same dehydration process was used,

however, the temperature was set at 40oC, in accordance with that established by previous

investigations [10]. During this treatment, avocado and guava leaves were weighed every 20

minutes until a constant weight was reached.

Formulation of the Infusion

Dehydrated avocado and guava leaves were ground in a Bosch ErgoMixx mill. The same

procedure was carried out with the cinnamon sticks. Three formulations were made. All

formulations contained the same quantity of dehydrated guava leaves, specifically, 1.5 g, in

accordance with outcomes produced by previously conducted research [17]. Likewise, the

amount of cinnamon added to the sample was held constant at 120 mg/kg in all three infusions,

in accordance with outcomes reported by previously conducted research [20].

In the case of avocado leaves, three different amounts were compared. Quantities were selected

based on prior research considering effects on cholesterol control [10] and in order to enable

an examination of different sensory aspects (pleasant taste and aroma for the consumer). The

amounts used were 100 mg/kg, 200 mg/kg and 300 mg/kg.

Amounts of avocado leaf and cinnamon were calculated in consideration of a reference body

weight of 50 kg.

Sensory Analysis

Sensory analysis was carried out via two types of tests. The first was a ranking test and the

second was Basker’s preference test. In order to carry out these tests, 60 tasters were required.

All tasters were given three mugs (formulation 1, 2 and 3) containing 15 ml of the infusion made

from avocado, guava and cinnamon leaves. All samples were coded using a four-digit code.

In the ranking test, tasters were asked to place the tasted samples in descending order based

on their flavor and aroma attributes. In the case of Basker’s test of the "critical value of the

difference between the sum of categories", tasters were requested to evaluate samples using a

pre-established scale indicating preference, where 1 pertained to the most preferred sample