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Undergraduate Theses

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

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    Karyotype analysis of garlic, Allium sativum L. (Alliales; Alliaceae)
    Bandiola, Ma. Florma A. (Division of Biological Sciences, College of Arts and Sciences, University of the Philippines Visayas, 1994-03)
    The C-metaphase count of Allium sativum L. showed a chromosome number of 2n = 14, consisting of six long and eight short somatic chromosomes categorized into three distinct groups: ten m type chromosomes with centromeres at the median region, two sm type chromosomes with submedian centromere and two st type chromosomes with subterminal centromere, Mitotic index for the species was computed at 16.88%.
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    Comparing the quercetin content of different Allium sp. by spectrophotometry
    Asuelo, Allen Daryl F. (Division of Physical Sciences and Mathematics, College of Arts and Sciences, University of the Philippines Visayas, 2007-04)
    Quercetin from two Allium sp. was extracted sequentially with solvents of varying degrees of polarity. The crude quercetin was subjected to chemical tests and the concentration determined by using Shimadzu mini UV-Vis 1240 Spectrophotometer. Results of the study showed that the extraction procedure used was effective in extracting quercetin. This was verified by the identical spectrum obtained with quercetin from the standard (Quercetin Complex) with the IR spectrum of quercetin obtained from the literature. The crude quercetin was positive to the both chemical tests, namely Baeyer's and Ferric chloride tests, subjected to it. Quercetin content in red onions was obtained with mean concentrations of 10.60 mg/kg at 362nm and 7.429 mg/kg at 370nm. Quercetin content in garlic was obtained with mean concentrations of 9.692 mg/kg at 362nm and 5.689 mg/kg at 370nm. The quercetin concentration measured at 370nm was quercetin another wavelength at 362nm measured the concentration of quercetin as flavonols. The result of One-way ANOVA at 0.05a showed that there is a significant difference in the quercetin content between red onions and garlic.