Thesis Archive
Preparation of an Antimicrobial Extract From Seeds, Pulp and Peelings of Philippine Calamansi (Citrus Mitis) Fruit Against Escherichia Coli (2014-2015)
Jose Gerald R. Cubias, Jr.
Angelo Christopher B. Tagacay
Paolo Amancius P. Ramirez
Abstract:
-“This study aims to develop an antimicrobial extract from waste products of calamansi (Citrus mitis) juice production using a solid-liquid extraction process utilizing glycerin as solvent. In this study, the wastes used, which comprises of calamansi seeds, pulp and peelings, came from a juice company, Mapagmahal Foods in Las Piñas. The extract was evaluated for its antimicrobial activity against E. coli using MIC and quantified for the amount in g of the suspected flavonoids present per mL of the extracts using HPLC-UV/Vis. Seeds, pulp and peelings of fresh calamansi were dried together and then powdered. The powdered sample was wrapped in silk screen and then submerged in a beaker containing glycerin before placing in a pressure cooker that contains 99.7% USP grade glycerin at 140oC and at approximately 15 psig, which was the extracting solvent and part of the final product. The solid-liquid ratios used in the extraction process were 1:1, 1:2, 1:3 and 1:4. The disc diffusion test results shows that the extract from the 1:3 solid-solvent ratio yielded positive zones of inhibition. Minimum Inhibitory Concentrations (MIC) of the extracts are all at a dilution of 1:6. The extract from the 1:3 ratio does not have any growth over 24 hours when streaked on sterile agar media. This indicates that the extract from the 1:3 ratio at the dilution ratio of 1:6 killed the test organism. The average flavonoid content in g/mL based on the standards for the extract from the 1:2 ratio containing quercetin, naringin and hesperidin are 516.64, 510.80 and 1,953.84 respectively. The extract from the 1:3 ratio contains 512.39, 406.46 and 1,102.01 respectively and for the extract from the 1:4 ratio, 512.29, 380.77 and 1,097.42 respectively.”
Adviser:
Dr. Susan Gallardo