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Undergraduate Theses

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Adviser: search.filters.advisor.Martizano, Jay O.SDG: search.filters.sdg.SDG 3 - Good health and well-being

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    Antifungal activities of alginate films incorporated with lemon grass (Cymbopogon citratus) essential oil on sliced bread
    Bronzal, Lucile A. (Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2018-06)
    The accumulation of non-degradable and non-recyclable waste materials leads researches to venture on biopolymer films which have been regarded as the promising green substitutes of non-biodegradable plastic materials. However, food products can be subjected to contamination by bacteria and fungi. The addition of plant derived essential oil can control microbial contamination of foods by reducing the growth rate of target microorganisms or by inactivating microorganisms by direct or indirect contact. Incorporating antimicrobial compounds into films provides a different way to improve the safety of ready-to-eat foods. In this study, the efficiency of synthesized alginate films incorporated with lemon grass essential oil (LGEO) for antifungal activity on white bread was evaluated. Two sets of film were prepared the (1) LGEO - Ethanol incorporated films and (2) LGEO — β-cyclodextrin inclusion complex films via solution casting method. Furthermore, the FTIR analysis of the generated films was also assessed to identify the functional groups present in the film that facilitates its antifungal property. Experimental results showed that LGEO enhanced the antifungal properties in the films and significantly slowed down the propagation of fungi on white sliced bread. After two weeks of storage, all bread samples packed with various film samples showed fungal growth. It was found out that citral is the main component of essential oil which contributes to the inhibition of fungal growth. The incorporation of LGEO in the film decreased the O-H peak absorbance while the inclusion complex in the film increases the O-H peak absorbance and broad O-H peaks were also obtained.
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    Antioxidant property, total phenolics, manganese and iron content of humic acid obtained from Sta. Barbara, Iloilo artesian well water
    Baltazar, Lenmark Anthony M. (Division of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2016-06)
    The town of Santa Barbara in Iloilo is famous for its reddish browncolored well water due to the presence of humic acid which makes up most of the water’s natural organic matter content. Because the well water is used by the local townsfolk for drinking and other domestic activities, it is imperative that a study must be made to assess its potential health benefits and risks. In this study, the DPPH radical scavenging activity of the extracted humic acid was investigated. It was determined that the sample contains antioxidants capable of reducing DPPH with an IC5o of 51.552± 0.652 ppm. Prussian Blue Assay for total phenolic content also showed that a 76.5 ppm humic acid sample has 14.169 ± 1.151 ppm in GAE. Flame-AAS analysis showed that the humic acid sample contains iron (0.8376 ± 0.0581 ppm). The manganese content of the sample was below the detection limit of the instrument. The results suggest that the humic acid extracted from the well water contains potential antioxidants which can be exploited for various commercial and medical applications.
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    Antioxidant and antibacterial activities of bika (Ampelocissus martini panch) seed oil
    Angot, Rose Imee Lyn N. (Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2016-06)
    Ampelocissus martini Planch, locally known as Bika, is a native tropical plant generally found in Southeast Asia. It is abundant in Panay Island, particularly in the provinces of Antique and Iloilo. Despite that the fruit is being consumed as food, used as medicine, and made into wine, very few scientific studies pertaining to Bika grape exist. Hence, this study focused on its antioxidant and antibacterial activities. The antioxidant activities were carried out through the % DPPH radical scavenging activity and reducing power method. Results show that the Bika seed oil has antioxidant activity. Its IC50 using DPPH assay is 23.63 ppm. Moreover, it also showed a significant antioxidant activity based on the results from the reducing power assay. Both results demonstrated that Bika grape seed oil have antioxidant activity. On the other hand, the mean zones of inhibition using disk diffusion assay was used to assess the antibacterial activity of Bika seed oil against Escherichia coh and Staphylococcus aureus. Only the antibiotic Gentamicin showed active antibacterial property, whereas the Bika seed oil showed little zone of inhibition, only goes to show that it has an inactive antibacterial property.