00000ctm a22000003a 4500 UP-99796217611273685 Buklod 20140520104137.0 a r |||| u| ta 140520s2014 xx d r |||| u| (iLib)UPD-00217904998 DCHE rda eng LG 993.5 2014 F66 F45 Felongco, Gilbert S. author. Phytochemical screening and evaluation of antioxidant and antimicrobial activities of commonly used spices in the Philippines Gilbert S. Felongco ; Rowena Grace O. Rumbaoa, adviser. Quezon City College of Home Economics, University of the Philippines Diliman 2014. xii, 73 leaves color illustrations 1 CD ROM (4 3/4 in.) text rdacontent unmediated rdamedia volume rdacarrier Thesis (B.S. Food Technology)--University of the Philippines Diliman. Spices have been known to contain various bioactive compounds with potential antioxidant and antimicrobial activities. In the Philippines, the demand and use of spices is high, especially for chili, garlic, ginger and onion. In this study, the phytochemical constituents of the extracts of these spices were determined by qualitative methods, while the total phenolic content, total flavonoids content, antioxidant activity and antibacterial activity against gram-positive S. aureus and gram-negative E. coli, were determined by Folin-Ciocalteu method, aluminum chloride colorimetric assay, 1,1-diphenylpicrylhydrazyl (DPPH) radical scavenging assay, and agar-well diffusion assay, respectively. From the results, chili extract was positive for flavonoids, saponins, steroids, tannins and phenols. A pattern of ginger> chili> onion> garlic was observed with respect to total phenolic content and antioxidant activity, where a strong correlation was observed between these parameters. Meanwhile, chili extract gave the highest total flavonoids content (7.534 mg catechin equivalent or CE/g dry weight). Garlic had the least in terms of all the parameters measured. For antibacterial activity, only onion extracts showed inhibition against S. aureus; while chili, ginger and onion extracts showed inhibition against E. coli. Total phenolic content was also highly correlated with antibacterial activity against E. coli. The results indicate that phenolic compounds present in the spices may be responsible for the antioxidant and antibacterial activity of the spice extracts. Findings from this study reveal potential utilization of commonly used spices in the Philippines beyond culinary applications. Spices Analysis Philippines. Rumbaoa, Rowena Grace O. adviser. FI UP UPD DCHE LG 993.5 2014 F66 F45 Thesis