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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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    A preliminary investigation on the antimicrobial activity of Luffa cylindrica (Patola) leaf extract
    Benjamin, Paulette E. (Division of Biological Sciences, College of Arts and Sciences, University of the Philippines Visayas, 2002-04)
    Four concentrations were prepared (100%, 75%, 50%, and 25%) from the Patola (Luffa cylindrical) leaf extract. Positive and negative controls were made in order to have a basis for comparison with the other four Patola leaf extract concentrations. Negative controls were purely sterilized distilled water, while the positive controls used were Amoxicillin for bacteria and Mycostatin for Candida albicans. The effectiviness of these concentrations was tested on the growth of the five selected microorganisms, namely: Staphylococcus aureus, S. epidermidis, S. saprophyticus, C. albicans and Microsporum canis. M. canis did not exhibit any growth and had no significant difference. Patola was found to inhibit the growth of S. aureus, S. epidermidis and S. saprophyticus at 100% concentration. Patola leaf concentration of 75% weakly inhibited the growth of S. epidermidis and S. aureus. Concentrations of 50%, and 25% showed negative inhibitory activity. Candida albicans in all four concentrations showed negative inhibitory activities. The minimum inhibitory activity that was able to inhibit bacterial growth was at 75% leaf extract concentration.