Synergistic effect of apple cider vinegar and Psidium guajava (Guava) leaf extract as bactericidal agents on selected gram-positive and gram-negative bacteria

Author

• Niella Teresa Marie G. Bautista
• Princess Sarah L. Castillo
• Paula Alexandra H. Martinez
• Lubelle Alexandria S. Padillo
• Mary Kathleen V. Tronco

Date of Completion

2018

Document Type

Capstone Project

Degree Name

Grade 12

Keywords

Antibacterial agents, Psidium, Malus, Acetic acid

Abstract

This study utilized the Kirby-Bauer Disk Diffusion to assess their antibacterial efficacy. Five plates with Mueller Hinton Agar (MHA) were utilized in the study for each bacteria. Five ggroups were utilized: Group 1 (Apple cider vinegar), Group 2 (Guava leaf extract), Group 3 (50% Apple cider vinegar; 50% guava leaf extract, Group 4 (25% Apple cider vinegar; 75% guava leaf extract) and Group 5 (75% Apple cider vinegar; 25% guava leaf extract). The bacteria were incubated until growth. Results showed that Group 1 (Apple cider vinegar) had the highest zone of inhibition, followed by Group 2 (Guava leaf extract), Group 4 (25% Apple cider vinegar; 75% guava leaf extract and Group 5 (75% Apple cider vinegar; 25% guava leaf extract). The least effective was Group 3 (50% apple cider vinegar; 50% guava leaf extract).

Comments

Call Number: RP SHS 18 11

Location: Research Commons

First Advisor

Dennis Y. Perona

APA Citation

Bautista, N. G., Castillo, P. L., Martinez, P. H., Padillo, L. S., & Tronco, M. V. (2018). Synergistic effect of apple cider vinegar and Psidium guajava (Guava) leaf extract as bactericidal agents on selected gram-positive and gram-negative bacteria. [Research output, De La Salle Medical and Health Sciences Institute]. GreenPrints. https://greenprints.dlshsi.edu.ph/grade_12/365