COUGH CANDY FROM LOCAL PLANT EXTRACTS

Karen H. Suaverde, Abigail M. Tabios, Gilmyr Jude G. Marañon (March 2001)

Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines

ABSTRACT

Cough candies were produced from calamansi rind and juice, ginger rhizomes, gumamela flowers, and kamias fruits and were tested for antibacterial properties on test organisms, S.aureus, B. subtilis, and E.coli. Tetracycline, a commercial antibiotic, was used as the positive control while distilled water was the negative control in this study. The antibacterial effects of the different candies were also compared to the commercially-made cough drops. Crude plant extracts were obtained through squeezing, blending, and boiling while essential oils were otained by hydrosteam distillation. They were then formulated into candies and tested for antibacterial properties through Disk Diffusion Method. Tukey Multiple Comparison test at 0.05 level or significance showed that the mean diameter zones of inhibition (mm) formed by the treatmnes varied significantly on each test organism. Antibacterial potential of each treatment on E. coli decreased in order: tetracycline > commercial candy = all extracts = ginger = calamansi > kamias = gumamela = distilled water. Antibacterial potential of each treatment on S. aureus decreased in the order: tetracycline > commercial candy = ginger > all extracts = calamansi = kamias > gumamela > distilled water. Antibacterial potential of each treatment on B. subtilis decreased in the order: tetracycline = commercoal candy > all extracts = ginger = calamansi > gumamela = kamias > distilled water. All cough drops exhibited antibacteroa; activities against the three test organisms. Tetracycline still exhibited the largrdt zone of inhibition, while distilled water formed none.

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