Abstract:
This study was conducted to determine the antibacterial effect of the tagumbao leaf extract on the bacteria Staphylococcus aureus and the best treatment of tagumbao leaf extract (100%, 75%, 50%, and 25%). Further, it sought to determine the significant difference between the best treatment of tagumbao leaf extract and the control, amoxicillin.
This study was conducted at the laboratory of the College of Veterinary Medicine of Benguet State University in La Trinidad, Benguet on October 21- 25, 2013.
This study utilized the experimental research design. The extraction was done by decoction. The study involved the use of culture and sensitivity method by measuring the zone of inhibition. Five (5) petri dishes were used, planted with Staphylococcus aureus. One of the positive control, one for 25% treatment of tagumbao leaf extract, another for 50 % treatment of tagumbao leaf extract, one for 75 % treatment leaf extract and lastly, one for 100% treatment of tagumbao leaf extract. Analysis of Variance (ANOVA) and Duncan Multiple Range test (DMRT) was used for the statistical treatment.
The research findings showed that the different treatments of tagumbao leaf extract differ significantly on the growth of Staphylococcus aureus. Furthermore, the best treatment of tagumbao leaf extract differs significantly as compared to the positive control (amoxicillin) against Staphylococcus aureus.
In addition, the phytochemical analysis showed that the tagumbao leaves have antibacterial properties namely alkaloids, sponins, diterpenes, titerpenes, phytosterols, phenolics, tannins, and flavonoids.
It concluded that the different treatments of tagumbao leaf extract can inhibit the growth of Staphylococcus aureus. Moreover, comparing the best treatment of tagumbao leaf extract and the positive control, amoxicillin, the former has lesser zone of inhibition.
From the data gathered, analyzed and interpreted, the researchers recommend that tagumbao leaf used as decoction at 25 % concentration is an effective treatment for illness caused by the pathogen Staphylococcus aureus. In addition, future researchers are being recommended that of using different extraction techniques such as percolation, and crude extraction. Moreover, a study on the use of other parts of the tagumbao such as bark, roots, and fruits is advised. It is also recommended that the comparative study on the effects of tagumbao extracts on gram-positive and gram-negative bacteria should be made.
Similarly, further studies have to be pursued to verify the anti-cancer properties of tagumbao specifically the alkaloid contents and to resolve the level of toxicity of the tagumbao seeds.
