This study was conducted with the intention of determining the total phenolic and flavonoid content (TPC and TFC) of methanolic extract (ME) of P.guajava from the Himalayas  region, in addition to analyzing its antibacterial activity (against oral pathogenic bacteria) and its capacity to scavenge free radicals. Substantial action was also achieved against both of the fungal strains that were examined, with Candida albicans demonstrating the highest level of activity. According to the results of the antibacterial activity, the organisms most susceptible to the treatment were Staphylococcus aureus and Escherichia coli. The extract contained a total of 26 components, seven of which were discovered in the extract for the first first time as a result of high-resolution liquid chromatography-mass spectrometry testing.