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Undergraduate Theses

Permanent URI for this collectionhttps://hdl.handle.net/20.500.14583/13

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    Microwave-assisted extraction of sulfated polysaccharide (Fucoidan) from Sargassum oligocystum Montagne
    Caceres, Kristhia Loren Maree R. (Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2016-06)
    Algae have been a source of food and medicine for humans. It contains sulfated polysaccharides that have been used as drugs. Fucoidan, a sulfated polysaccharide, found in brown algae have received more attention in recent years due to its potential biological properties that are important in cosmetics, pharmaceuticals and health industries. Fucoidan was recovered from brown seaweed Sargassum oligocystum Montagne by microwave - assisted extraction (MAE) technology. Different conditions of extraction time (10, 15 and 20 min) at 0.150kW were evaluated and the optimal fucoidan yield was 1.255 ± 0.0068 %, obtained at 20 minutes. Using this condition, a different set of samples was subjected to hot water extraction (HWE) and the average yield was 0.9767 ± 0.0002 %. The extracts from both methods were subjected to physico-chemical tests like gelling temperature, melting temperature, FTIR analysis, total carbohydrate content and total sulfate content. Having gelling and melting temperature values of 32 "C and 91"C for MA extracts and 30 "C and 89 °C for HW extracts showed qualities of a good agar gel. The total carbohydrate contents were 75.31 ± 0.015 % and 74.06 ± 0.0113 %, for MAE and HWE, respectively. It was also observed that the sulfate content of extracted fucoidan decreased with increasing extraction time. This study shows that MAE is an efficient technology to recover fucoidan from Sargassum oligocystum Montagne compared with the conventional heating method. This method provided enhanced extraction efficiency at reduced process time.
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    Antimicrobial, antioxidant and phytochemical properties of ethanolic and water extracts of selected local spices from Miagao, Iloilo
    Besinga, Yvonne Grace M. (Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2016-06)
    Spices such as garlic, pepper and turmeric are indispensable in the daily food preparation and are reported to have compounds which prevent the microbial spoilage of food. This study evaluates the antimicrobial and antioxidant activities as well as the phytochemical properties of the ethanol and aqueous spice extracts of garlic, pepper and turmeric. The antioxidant activity was performed using l,l-diphenyl-2-picryl- hydrazyl (DPPH) Radical Scavenging Method and the antimicrobial activity was evaluated by Disk Diffusion Assay. Phytochemical compounds tested were alkaloids, flavonoids, terpenoids, phenol and saponins. In decreasing order, the potency of the antioxidant activities showed Ascorbic acid > turmeric ethanol extract >pepper water extract> pepper ethanol extract> turmeric water extract> garlic ethanol extract> garlic water extract. The antimicrobial activity was highest in turmeric aqueous extract in terms of mean inhibition zone (7.5±2.10) against E. coli. The most effective treatment against B. subtilis was turmeric ethanol with highest mean inhibition zone (6.87±1.13). And for S. aureus, garlic ethanol extract has the highest mean inhibition zone (7.80±1.32). Phytochemical screening tests showed that in all treatments, the most abundant phytochemical were alkaloids and terpenoids. This study indicates that the spices like garlic, pepper and turmeric have antimicrobial and antioxidant activity.
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    Anti-inflammatory and antibacterial activities of Batuan (Garcinia binucao) fruits
    Albano, Zella Faye (Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2010)
    In this study, fresh fruits of batuan (Garcinia binucao) was evaluated for its antiinflammatory and antibacterial activities. The anti-inflammatory assay using Carrageenan-Induced Paw Edema Method showed that n-hexane extracts (65.79%) and dichloromethane extracts (64.91%) exhibited anti-inflammatory activities comparable to Indomethacin, the positive control (67.11%). The antibacterial assay using Paper Disk Diffusion Method showed that crude methanolic extracts, n-hexane extracts and dichloromethane extracts at 1000pg/mL were most effective against Staphylococcus aureus. The microbial indexes were 0.39, 0.47 and 0.50 respectively. The positive control, Amoxicillin has a 3.39 microbial index. The components of the three most active extracts (crude methanolic, n-hexane and DCM extracts) from both assays were separated through Thin Layer Chromatography and subjected to phytochemical tests. Crude methanolic extracts contained alkaloids, phenolic compounds and cardiac glycosides. Both n-hexane and DCM extracts contained terpenes, alkaloids, saponins, phenolic compounds and cardiac glycosides. These bioactive compounds present may have been responsible for the antiinflammatory and antibacterial activities of the extracts.