Phytochemical Analysis and Microbial Property of Parasol Leaf Tree or Elephant’s Ear (Macaranga Tanarius): It’s Effect on the Fermentation of Sugar Cane Vinegar

Abstract

:The study was conducted to perform phytochemical analysis and microbial property of parasol leaf tree or elephant’s ear (MacarangaTanarius), its effect on the fermentation of sugar cane extract. This study used experimental research design in an actual laboratory set- up. There were three phases in the experimental study. Phase 1 was the preparation of the plant sample fresh leaves, dried leaves extraction using distilled water and ethyl alcohol. Phase 2 was the phytochemical analysis to determine the presence of alkaloids, sterols, glycosides. Triterpenes, flavonoids, saponinsand tannins.Phase 3 was the microbial property to test organisms. Findings shown that the parasol leaf tree (MacarangaTanarius) leaf extract contain sterols, triterpenes, flavonoids, saponins, glycosides and tannins. But it does not contain alkaloids. The samples, fresh and boiled (Samak) Parasol leaf tree or elephant’s ear leaf extract produced inhibitory activity (++) with mild reactivity (2) against the test organisms, Escharichia coli, Staphylococcus aureus, and Salmonella typhimurium. Both produced complete inhibitory activity (+++) with mild reactivity (2) against the test organism, Pseudomonas aerufinosa.Amikacin 30 ug, which served as positive control for E. coli, S. typhimurium, and P. Based on the findings, the following recommendations were drawn a follow up study be conducted to quantify and identify the type of sterols, triterpenes, flavonoids, saponins, glycosides and tannins present in the leaves of samak. Other testing should be done using the samak leaves like tests for its nalgesic, antihypertensive properties.