Bactericidal and phytochemical analysis of Tagulinaw (Emilia sonchifolia) plant extract /
by Mariele Anne B. Dalas.
- Indang, Cavite : Cavite State University- Main Campus, 2013.
- xiv, 51 pages : illustrations ; 28 cm.
Research Study (Science High School) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
DALAS, MARIELLE ANNE B., ESPINELI, JARED A., & PERLADO, JOHN EDWARD M. Bactericidal and Phytochemical Analysis of Tagulinaw (Emilia sonchifolia) Plant Extract. Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2013. Adviser: Prof. Dulce L. Ramos.
The study entitled “Bactericidal and Phytochemical Analysis of Tagulinaw (Emilia sonchifolia) Extract” was conducted at the Standards and Testing Division of the Department of Science and Technology in Bicutan, Taguig. The study was conducted to determine the antibacterial activity of Tagulinaw (Emilia sonchifolia) against common bacterial pathogens and the different phytochemicals present in it. Specifically, this study aimed to: (1) identify the zone inhibition of the test organisms Staphylococcus aureus and Salmonella typhimurium after treating them with 100% of tagulinaw plant extract; (2) determine which bacterium is greatly inhibited by tagulinaw plant extract; and (3) identify the phytochemical components present in tagulinaw plant extract.
Pure extracts of the tagulinaw plant were evaluated. The gram positive pathogen used in the bactericidal analysis was Staphylococcus aureus while the gram negative pathogen used was Salmonella typhimurium. The phytochemicals identified were saponins, tannins, glycosides, flavonoids, alkaloids, sterols, and triterpenes.
Tagulinaw plant extract exhibited inhibitory activity against Staphylococcus aureus and Salmonella typhimurium. Results show that the inhibition in test organisms limited in the specimen but had absence of microbial growth within zone of inhibition, Presence of alkaloids, saponins, glycosides, and tannins were detected in the extract while sterols, triterpenes, and flavonoids were not present in the extract.