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Antibacterial activity and phytochemical analysis of formulated coffee-based beverage supplemented with Lemongrass and honey / by Janwyndell Styphen M. Bugarin.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xv, 91 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 633.33  B86 2019
Online resources: Production credits:
  • College of Arts and Sciences (CAS), Department of Biological Sciences
Abstract: BUGARIN, JANWYNDELL STYPHEN M. Antibacterial Activity and Phytochemical Analysis of Formulated Coffee-based Beverage Supplemented with Lemongrass and Honey. Undergraduate Thesis. Bachelor of Science in Biology. Cavite State University, Indang, Cavite. May 2019. Adviser. Michele T. Bono, MBio. Coffee has been consumed by most people as beverage. This allowed some scientific researches to find organic products which can supplement the said beverage, providing new flavors. Hence, the study aimed to formulate a coffee-based beverage supplemented with lemongrass and honey, and further assess its antibacterial and phytochemical activity. Seven formulations of coffee-based beverages were made using different concentrations of coffee, lemongrass, and honey. These formulations were subjected into sensory evaluation to determine the top three most acceptable formulations. Antibacterial activity of the three formulations was assessed as well as the aqueous and ethanolic extracts of the organic products used. Phytochemical analysis was also conducted in the extracts of the organic products used. Treatments 1, 5, and 7 were the three most accepted beverages based from the sensory evaluation. The treatments, as well as the extracts of the organic products used, possess antibacterial activity against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Salmonella typhimurium, Bacillus subtilis, and Enterococcus faecalis. Phytochemicals such as carbohydrates, tannins, saponins, alkaloids, cardiac glycosides, flavonoids, terpenoids, and steroids, were also identified from the extracts used which has a beneficial role in regards with the antibacterial activity of the extracts and the formulations.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 633.33 B86 2019 (Browse shelf(Opens below)) Link to resource Room use only T-8168 00079681

Thesis (Bachelor of Science in Biology) Cavite State University.

Includes bibliographical references.

College of Arts and Sciences (CAS), Department of Biological Sciences

BUGARIN, JANWYNDELL STYPHEN M. Antibacterial Activity and Phytochemical Analysis of Formulated Coffee-based Beverage Supplemented with Lemongrass and Honey. Undergraduate Thesis. Bachelor of Science in Biology. Cavite State University, Indang, Cavite. May 2019. Adviser. Michele T. Bono, MBio.

Coffee has been consumed by most people as beverage. This allowed some scientific researches to find organic products which can supplement the said beverage, providing new flavors. Hence, the study aimed to formulate a coffee-based beverage supplemented with lemongrass and honey, and further assess its antibacterial and phytochemical activity.

Seven formulations of coffee-based beverages were made using different concentrations of coffee, lemongrass, and honey. These formulations were subjected into sensory evaluation to determine the top three most acceptable formulations. Antibacterial activity of the three formulations was assessed as well as the aqueous and ethanolic extracts of the organic products used. Phytochemical analysis was also conducted in the extracts of the organic products used.

Treatments 1, 5, and 7 were the three most accepted beverages based from the sensory evaluation. The treatments, as well as the extracts of the organic products used, possess antibacterial activity against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Salmonella typhimurium, Bacillus subtilis, and Enterococcus faecalis. Phytochemicals such as carbohydrates, tannins, saponins, alkaloids, cardiac glycosides, flavonoids, terpenoids, and steroids, were also identified from the extracts used which has a beneficial role in regards with the antibacterial activity of the extracts and the formulations.

Submitted to the University Library 07/04/2019 T-8168

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