Antioxidant and antibacterial compounds from feijoa leaf extracts obtained by pressurized liquid extraction and supercritical fluid extraction

•First report on feijoa leaf extracts obtained by pressurized liquid extraction.•Static PLE provided high antioxidant activity with substantial solvent savings.•SFE extract inhibited the growth of typical foodborne pathogens.•Gallic acid, catechin and isoquercetin were the major phenolics identified.•The extracts present potential to be used as natural food additives. This work investigated the efficiency of pressurized liquid extraction (PLE) and supercritical fluid extraction with cosolvent (SFE) in obtaining feijoa leaf extracts with high antioxidant and antibacterial activities. PLE was performed in customized equipment with environmentally friendly solvents, at 40/80 °C, in dynamic and static mode, and SFE was carried out for 210 min at 30 MPa, 55 °C and 15% ethanol–water as cosolvent. PLE extract (80 °C/ethanol–water/dynamic) provided the highest yield, total phenolic content, and antioxidant activities, but it was not effective as antibacterial agent. In contrast, SFE extract exhibited effectiveness against S. aureus, E. coli, and S. typhimurium, with minimum inhibitory concentration values from 14,211 to 3,553 µg.mL−1. Finally, gallic acid, catechin and isoquercetin were the major phenolics identified by liquid chromatography. Our findings revealed that feijoa leaf extracts by PLE and SFE have remarkable bioactivity, presenting a great potential to be used as natural food additives.