Bachelor of Science in Chemistry
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Potential α-amylase and α-glucosidase inhibitory activities of bioactive fractions from calamansi (Citrofortunella microcarpa) peels
(2022-06)Calamansi fruits are commonly used in the Philippines and the peels are discarded as wastes. Epicarpium of calamansi peels were selected for analysis in this study in order to determine their potential in vitro inhibition ... -
Potential alpha-amylase and alpha-glucosidase inhibitory activity of bioactive fractions from alugbati (Basella alba) leaves
(2022-06)This study evaluated the potential in vitro inhibitory activity of <em>Basella alba</em> leaves against enzyme markers of diabetes mellitus, α-amylase, and α-glucosidase. The dried plant sample was ground into fine powder, ... -
Bioactive components from cucamelon (Melothria scabra) with potential α-amylase and α-glucosidase inhibitory activity
(2022-07)Cucamelons (<em>Melothria scabra</em>) are found growing in the wild in the Philippines. The lack of available literature regarding the plant species prompted to conduct of this study. This study aimed to extract and ... -
Antioxidant activity and total phenolics and flavonoids contents of bioactive fractions of calamansi (Citrofortunella microcarpa) peels
(2022)The purpose of this study is to investigate the antioxidant activity of fractions from epicarpium of <em>Citrofortunella microcarpa</em> (Philippine Lime) peels extract. Dried epicarpium of peels were extracted with methanol ... -
Antioxidant activity, total phenolic and flavonoid content of bioactive fractions of Symplocos polyandra leaves
(2022)<em>Symplocos polyandra</em>, locally known as <em>balakbakan</em>, is distributed throughout Southeast Asia, especially in the Philippines. The lack of available literature regarding the phytochemistry of this plant species ... -
Antioxidant dietary fiber from the segment membrane of calamansi (Citrofortunella microcarpa) waste peels
(2022-06)Calamansi is a condiment used in a vast variety of Filipino dishes, as well as an ingredient in various beverages, such as calamansi juice. Calamansi peels are discarded as waste. Thus, this research study was conducted ... -
Spectrophotometric determination of anthocyanin content in six common vegetables
(2014)Anthocyanins, the natural colorants that belong to a group of plant compounds called flavonoids, are responsible for most of the red, orange, purple, violet, magenta, and blue colors found in fruits, vegetables, legumes, ... -
A comparative study of the rate of decomposition of ascorbic acid in stored and preserved pepper (Capsicum annum) using rice hull as retardant
(1990)Peppers are rich in vitamins especially vitamin C and minerals like calcium, phosphorus, iron and a pungent ingredient known as capsaicin. Peppers are used as condiment and extensively in flavoring meats such as sausages ... -
A comparative study on the top visible dewlap (TVD) leaf nutrient content of eight sugarcane varieties grown for six and eight months
(1980)For the past thirty years the Sugar Regulatory Administration, including the defunct Philsugin and Philsucom, have been equipped only to use soil testing as the main basis for fertilizer recommendation. This system of ... -
Determination of carotenoid contents in three vegetables Kolitis (Amaranthus spinosus), Lupo (Alternanthera sessilis), and Tugabang (Corchorus olitorius)
(2014)This study aimed to determine the presence of carotenoids in three vegetable samples Kolitis (<em>Amaranthus spinosus</em>), Lupo (<em>Alternanthera sessilis</em>), and Tugabang (<em>Corchorus olitorius</em>). The carotenoids ... -
Phytochemical contents of Swietenia mahogani leaves and winged seeds
(2014)The general objective of this study was to determine the phytochemical contents of mahogany leaves and winged seeds. Ethanol extracts of mahogany winged seeds and leaves underwent qualitative tests for anthraquinones and ...
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