The Research and Development Council of the Youth for Environment in School Organization of Trento National High School is composed of students coming from the Engineering and Science Education Program and the Special Science Class Senior Students. It is the collective tradition of the student's research team to work collaboratively on areas where scientific research and intervention is necessary to contribute additional new knowledge to the scientific community and also to provide alternative techniques for the welfare of the general public. Student researchers engaged from the simplest research topic to the most complex one, and perform their experiments from the local laboratories up to the known national laboratories.
|Figure 1: The Department of Science and Technology Regional Testing Standards Office and Laboratory, located at the Caraga State University Compound, Ampayon, Butuan City.|
|Figure 2: The researchers in the picture from the right to the left is Marloie Menchavez, Leo Oliver Roldan, and Ryle Margate after their appointment with the Chief of Regional Testing Standard Laboratory Mrs. Jennifer Dejarme.|
This year's research revolves arround alternative source of energy, microbiology, and the Human Health Care.
Below are the following research titles, abstract and the corresponding researchers:
Antimicrobial Susceptibility Activity and In Vitro Alpha Glucosidase Inhibition Capacity of Bamboo (Bambusa vulgaris) Leaves, Culantro (Eryngium foetidum) Leaves and White Oyster Mushroom (Pleurotus ostreatus) Ethanolic Extract
Researcher:Marloie T. Menchavez
This study aims to evaluate the antimicrobial and antidiabetic effect of the ethanolic extracts from the Bamboo leaves, Culantro leaves and White Oyster Mushroom. Methods include phytochemical analysis, antimicrobial test and α-glucosidase inhibition assay. Phytochemical analysis for bamboo leaves ethanolic extract shows the presence of alkaloids, quaternary bases, amines, unsaturated steroids, and saponins. Culantro ethanolic extract shows the presence of alkaloids, quaternary bases, amines, 2 deoxysugars, unsaturated steroids, and tannins (Margate, et.al, 2015). The phytochemical analysis result for white oyster mushroom shows the presence of alkaloids, steroids, flavonoids ad saponins (Roldan, et.al, 2015). Antimicrobial activities of ethanolic extracts from bamboo leaves, Culantro leaves and White Oyster Mushroom were evaluated by using two test organisms Staphylococcus aureus (BIOTECH 1582) and Escherichia coli (BIOTECH 1634). The extracts performed equally and greatly in both bacteria; however, they inhibited the growth of Staphylococcus aureus better than that of Escherichia coli. There was a statistically significant difference between the three different ethanolic extracts in inhibiting the growth of Staphylococcus aureus and Escherichia coli. The enzymatic inhibition capacity of extracts from the samples tested using Multiskan Go® UV/VIS Spectrophotometer. Alpha-glucosidase inhibition assay shows that the ethanolic extracts from White Oyster Mushroom exhibit 22% of α-glucosidase inhibition activity, higher than the extracts from Culantro and Bamboo leaves with only 12 % of inhibition activity. These findings may provide a prognostic approach in choosing which plant in particular is potential to be used for antimicrobial and antidiabetic purposes.
Antimicrobial Activity and Antioxidant Activity by 2,2diphenylpicrylhydrazyl (DPPH) Assay of Bamboo Stem (Bambusa vulgaris) Ethanolic Extract
Researchers: Chabelita T. Visto, Nerica O. Alonzo, Christopher K. Dela Vega
The present study was used to evaluate the antimicrobial activity and antioxidant activity of Bambusa vulgaris along with the phytochemical constituents. Phytochemical were determined through phytochemical analysis and these phytochemical in plant extracts were tested through antimicrobial activity and antioxidant activity. The examination was used to conduct scientific research where the first impulse is to verify the effectiveness of the bamboo stem against the bacteria that cause skin disease. By the results of the antimicrobial activity, the maximum activity was found to be on Staphylococcus. Data shows that significantly claims that bamboo stem is more effective against Staphylococcus than Escherichia coli. Within the test for (DPPH) antioxidant activity, it was observed that bamboo extract is 93.82% that is comparable to the positive control of vitamin C that has 95.33%.
Phytochemical Screening of Locally Grown Culantro Plant (Eryngium foetidum) Ethanolic Extract: Investigating its Potential Application to Inhibit the Proliferation of Staphylococcus aureus (BIOTECH 1582) and Escherichia coli (BIOTECH 1634)
Researchers: Ryle L. Margate and Judy Ann Carnecer
This project aims to determine the phytochemicals and antimicrobial capacity of culantro (Eryngium foetidum) ethanolic extract against Staphylococcus aureus (BIOTECH 1582) and Escherichia coli (BIOTECH 1634). Phytochemical analysis shows the presence of alkaloids, steroids, and tannins. Absence of flavonoids and saponins in the extract were noted. Microbiological analysis shows very active antimicrobial capacity with average of 23mm zone of inhibition on Staphylococcus aureus and 20mm zone of inhibition on Escherichia coli. The comparison of antimicrobial activity of Culantro (Eryngium foetidum) with M100-S21 Performance Standards for Antimicrobial Disk and Dilution Susceptibility was performed. Comparison between the mean of the two test organisms were determined through two-sample t-test. Data suggests that Culantro (Eryngium foetidum) was equally very active in inhibiting both Staphylococcus aureus gram-positive and Escherichia coli gram-negative short rods. Data also showed that culantro (Eryngium foetidum) conforms to M100-S21 Performance Standard for Antimicrobial Susceptibility. It implies further that culantro (Eryngium foetidum) extract is comparable to both antimicrobial agents against E. coli, and Staphylococcus species.
Fractional Distillation and Characterization of Ethanol from Fermented Mansanitas (Muntingia calabura linn.) Fruit Extract and Taro Corms Starch (Colocasia esculenta): New Perspective for a Feasible Alternative Source of Energy
Researchers: Jasmine A. Lagne, Jeraldine L. Montealto, and Grace P. Pagcaliwagan
This study seeks to determine if fermenting mansanitas (Muntingia calabura linn.) fruit and taro corm starch (Colocasia esculenta) will produce ethanol. There were two set-ups prepared separately the mansanitas (Muntingia calabura linn.) fruit and taro corms starch (Colocasia esculenta). Each samples were uniformly crushed into a soft pulp using a blender. Each set up were mixed with 10 grams of commercial yeast to commence fermentation. Each set-up has the ratio of 1500 grams: 1500 grams. The sample were fermented for 45 days. The two set-up were distilled using the simple distillation process and to make sure that the liquid is pure ethanol, fractional distillation process followed. Fermented mansanitas fruits yield 27.00 mL per kilogram of fruit while taro corm starch is zero. Distillate produced from mansanitas on the fractional distillation process was tested whether it is ethanol or not. The distillate were tested on a glass plate, using a match to ignite the fire. Extraction and Analysis of alcohol identified that the distillate is flammable with a blue flame color, Jones test shows blue-green flame coloration an indication for positive alcohol content. The ethanol derived from fermented mansanitas fruit is 0.9309 grams per milliliter. The ethanol purity produced from fractional distillation of fermented mansanita fruit is 42.08 %. This implies further that mansanitas can be an alternative source of ethanol.
Mycelial Antimicrobial Activity and Antioxidant Capacity of Locally Grown White Oyster Mushroom (Pleurotus ostreatus) in San Francisco, Agusan del Sur
Researchers: Riza Marie P. Lavilla, Leo Oliver G. Roldan and John Lloyd B. Machico
This study aims to determine the white oyster mushroom mycelial antimicrobial activity and the mushrooms fruit body free radical scavenging capacity. Microbiological assay was done utilizing the mycelium ethanolic extract to determine if the fungi’s mycelium can induce antimicrobial biological activity in Staphylococcus aureus and Escherichia coli. Independent sample t-test was used to compare the mean of the two types of bacteria. Microbiological assay shows that mycelial extract react differently in these two types of bacteria. Mycelial extract significantly inhibited the growth of Staphylococcus aureus than the Escherichia coli. Phytochemical screening shows the presence of alkaloids, flavonoids, saponins, and steroids. No presence of tannins, cyanogenic glycosides and anthraquinone in the ethanolic extract. The result of 2,2-diphenyl-1-picrylhydrazyl (DPPH) Assay shows free radical scavenging activity of 77.29% from the sample of the mushroom fruit body ethanolic extract. Locally grown white oyster mushroom in San Francisco, Agusan del Sur shows promising antimicrobial activity and antioxidant capacity.