UNIVERSITY OF SANTO TOMAS

Senior High School

JOURNAL REPORT
(ALTO ACTIVITY)

GROUP NO. 1 SECTION 12HA-8 Date Submitted Sept.26,2019

NAME: DIMALANTA, AALIYAH GEORGE B.

Journal Title Study Antimicrobial Activity of Lemon (Citrus lemon L.) Peel Extract
APA Citation Dhanavade, M. J., Jalkute, C. B., Ghosh, J. S., & Sonawane, K. D. (2011). Study
Antimicrobial Activity of Lemon (Citrus lemon L.) Peel Extract. British Journal of
Pharmacology and Toxicology 2(3), 119-122. Retrieved from
https://www.researchgate.net/publication/236217959_Study_Antimicrobial_Activ
ity_of_Lemon_Citrus_lemon_L_Peel_Extract

. Lemon is a citrus fruit which contains flavonoids that play a role in restraining the invasion of
pathogens in a susceptible host or environment. Thus, the study seeks to evaluate the effectiveness of plant
extracts, particularly lemon peel extracts, against microorganism strains. To give light to this, the lemon peel
extract was mixed separately with ethanol, methanol, and acetone solvents to be subjected to an antibacterial
assay. The antimicrobial activity was performed with the use of the cultures of bacteria including Pseudomonas
aeruginosa, Salmonella typhimurium, and Micrococcus aureus. The researchers made use of five different
concentrations of the unrefined solvent extracts of the peel in determining the Minimum Inhibitory
Concentration (MIC), following the incubation of plates with microbial cultures and crude extracts, and the
measuring of the zone of inhibition. The results show that the lemon peel extract mixed in ethanol manifests
higher antimicrobial activity against the tested bacteria than with other lemon peel extract in methanol and
acetone solvents. The lemon peel extracts in the solvents were further analyzed using GCMS (Gas-
Chromatography and Mass Spectrometry) and showed the presence of coumarin and Tetrazene which were
found to be good antimicrobials as well. Consequently, the researchers arrived at a conclusion that the lemon
peel extract possesses an effective antibacterial characteristic that can inhibit the growth of bacteria:
Pseudomonas aeruginosa, Salmonella typhimurium, and Micrococcus aureus. The findings are essential especially in
treating several types of bacteria-caused skin infections, such as acne, where microorganism can grow with
the presence of sebum. Furthermore, the researchers recommend the use of other citrus flavonoids, aside
from the lemon peel, in inhibiting the growth of bacteria since they commonly possess antibacterial,
antifungal, and antiviral activities.
Remarks: The researchers conducted the experiment efficiently by observing the appropriate methods needed
to take in testing the antibacterial property of a fruit extract. It has also provided essential information to
other researchers who will be conducting a study on a similar field. With this being said, it has given us
insights and concepts that we can adopt in our own research. Since our study also focuses on testing the
antibacterial properties of citrus fruits, Calamansi peelings and Black Plum leaves, we will be adopting the
method of using different concentrations of extracts and testing them on cultured bacteria in order to
determine the MIC that can inhibit the growth of the microorganism. The study also explained the presence
of flavonoids in citrus fruits that play a defensive role against pathogens which provided us with a wider range
of understanding on the biological contributions of citrus fruits
Checked by:

Practical Research 2 Facilitator

UST-SHS Practical Research 2

 UNIVERSITY OF SANTO TOMAS
Senior High School

JOURNAL REPORT
(ALTO ACTIVITY)

GROUP NO. 1 SECTION 12HA-8 Date Submitted Sept.26,2019

NAME: DIMALANTA, AALIYAH GEORGE B.

Journal Title Potential of Calamansi (Citrofortunella microcarpa) Fruit Peels Extract in Lowering
the Blood Glucose Level of Streptozotocin Induced Albino rats (Rattus albus)
APA Citation Morte, M.Y. & Acero, L. (2017). Potential of Calamansi (Citrofortunella microcarpa) Fruit Peels
Extract in Lowering the Blood Glucose Level of Streptozotocin Induced Albino
rats (Rattus albus). International Journal of Food Engineering 3(1), 29-34. Retrieved from
http://www.ijfe.org/index.php?m=content&c=index&a=show&catid=124&id=53
0

It is widely known that calamansi fruits in the Philippines are one of the country’s rich sources of
vitamin C, and are utilized primarily only for its juice and pulp. However, Filipinos tend to throw away the
peels after extracting the fruit. Thus, this study emphasizes on the potential medicinal use of the calamansi
peels, particularly in lowering blood glucose level. calamansi peels were tested in the study in determining its
potential in decreasing the blood sugar in Streptozotocin (STZ) induced Albino rats. The calamansi peels were
first oven dried for 15 minutes. 300 grams of the peel were put in an ethanol for 3 days and were filtrated.
With the use of rotary evaporator, the extract of calamansi peels was obtained and was then diluted with
distilled water. There is a total of twenty Albino rats that served as the experimental animals in the study, and
were grouped into two. The first group (10 rats-control) only fed with rat pellets and drinking water while the
second group (10 rats-experimental) had been administered orally of the calamansi peel extract solution.
Afterwards, blood samples from the rats were collected to monitor the following: initial blood glucose, fasting
blood glucose (no STZ induction), blood glucose after three days of administration of the calamansi peel
extract, and the final blood glucose after five days of administration of the calamansi peel extract. No
significant results were manifested from the initial blood glucose, fasting blood glucose, and blood glucose
after the calamansi peel extract administration. However, the results show that after five days of
administration of the calamansi peel extract solution, there was a significant decrease on the final blood sugar
in Albino rats from 116.9 mg/dL to 75 mg/dL. The findings have proven that the extract solution can serve
as a natural treatment or remedy in lowering blood glucose level. The researchers recommend the use of other
possible means in decreasing blood glucose levels using calamansi peel extracts with different concentrations
and types of administration.
Remarks: Aside from proving the effectiveness of calamansi peels extract solution in lowering blood glucose
level, the study also promotes the significance of calamansi peels which other people used to throw away. Its
extract possesses chemical properties that can serve as a natural treatment for diseases. Moreover, the journal
contributes greatly to our research study for we will also be utilizing calamansi peels, along with Black Plum
leaves, in inhibiting the growth of bacteria. The botanical description of calamansi that was discussed in this
study can be helpful in writing the Review of Related Literature. The method of extracting the calamansi peels
was also discussed, which can serve as a credible source or guide in writing the Methodology of our study as
well as in performing the actual experiment.
Checked by:

Practical Research 2 Facilitator

UST-SHS Practical Research 2

 UNIVERSITY OF SANTO TOMAS
Senior High School

JOURNAL REPORT
(ALTO ACTIVITY)

GROUP NO. 1 SECTION 12HA-8 Date Submitted Sept.26,2019

NAME: DIMALANTA, AALIYAH GEORGE B.

Journal Title Flavonoid Compositions and Antioxidant Activity of Calamondin Extracts Prepared
Using Different Solvents
APA Citation Ho, C., Hsu, Y., Lou, S. (2014). Flavonoid Compositions and Antioxidant Activity of
Calamondin Extracts Prepared Using Different Solvents. Journal of Food and Drug
Analysis 22, 290-295. Retrueved from
https://www.fda.gov.tw/tc/includes/GetFile.ashx?id=f636694240974836269

The flavonoid compounds of calamondin has been proven to exhibit antioxidant and inhibitory functions.
This study aims to investigate the phenolic and flavonoid contents of extracts of the peel and pulp of
calamondin to determine the relationship of the content of phenolic compounds of the calamondin and its
antioxidant activity, and to compare the phenolic and flavonoid content of extracts from peel and pulp of
calamondin. The fruit was first collected and peeled manually. Prior to extraction, the peels and pulps were
separated and pulverized through a 40 mesh sieve. The powdered calamondin peels and pulp were then
extracted with different solvents: (1) deionized hot water, (2) ethanol, (3) methanol, and (4) ethyl actetate. In
order to determine the total phenolic and flavonoid content, the calamondin extracts (standard solution) was
combined with phenol reagent and methanol respectively, and underwent incubation. Moreover, to investigate
the antioxidant activity of the different extracts, an HPLC analysis of flavonoid compositions of the solvents’
extract was performed, and the DPPH radical scavenging activity of calamondin extracts (percent of
inhibition) was determined. From this, the researchers have obtained data and arrived at a significant result.
The highest total phenolic content in both peel and pulp was observed in boiling water solvent extracts, while
the highest total flavonoid content in both peel and pulp was obtained in hot water extracts, as well. In
comparison, based on the data and findings, the total flavonoid or phenolic compositions and DPPH
scavenging potency of various extracts from calamondin peel were higher than that of the pulp. This suggests
that the peel possesses higher antioxidant activity than that of the pulp due to having higher content of
phenolic content. calamondin peel has greater potential for beneficial health food and treatment of
hyperpigmentation in cosmetics.
Remarks: The researchers have used a variety of solvents that can characterize the major phenolic compounds
and antioxidant activity of the calamondin peel. In this way, they were able to adequately observe and
compare their flavonoid and phenolic content, and efficiently show the reaction or activity of the extracts as
they were mixed with the solvents. The results of this study give support to our research for we will be
utilizing calamondin peel instead of its pulp. This may contribute to Review of Related Literature to provide
evidence of an existing study, proving the higher flavonoid and phenolic content of calamondin peels that
give off antioxidant, antibacterial, and antiviral activities.
Checked by:

Practical Research 2 Facilitator

UST-SHS Practical Research 2