AN IN-VITRO DETERMINATION OF ANTIBACTERIAL PROPERTY OF MALATUNGAW FRUIT ETHANOLIC EXTRACT (MELASTOMA MALABATHRICUM, FAMILY: MELASTOMATACEAE) AGAINST STAPHYLOCOCCUS AUREUS AND PSEUDOMONAS AERUGINOSA

Audrey Nicole C. Aquino*, Camila D. Barzaga, Sarah Faye D. Dualan and Juan Nelson T. Limbo

ABSTRACT

Melastoma malabathricum, a member of the Melastomataceae family, contains a variety of phytochemicals, including alkaloids, flavonoids, and saponins, that could induce antibacterial properties. However, there have been few scientific studies conducted on M. malabathricum, and more investigation is required to establish the basis for its ethnomedicinal properties. Consequently, the purpose of this study is to examine the antibacterial potential of the ethanolic extract of Malatungaw fruit against specific Gram-negative and Gram-positive bacteria, namely Staphylococcus aureus and Pseudomonas aeruginosa. In addition, the objective of this research is to compare the antibacterial activity of Malatungaw fruit ethanolic extract to that of standard antibacterial compounds against the selected pathogens. This study employs a quantitative experimental design to answer the research question via antimicrobial assay and minimum inhibitory determination. One-way analysis of variance (ANOVA) was used to analyze the results, and P <0.05 was considered statistically significant. In comparison to other concentrations, Extract E, which is 100% pure ethanolic Malatungaw fruit extract, produced the most significant inhibitory zone against Staphylococcus aureus. Staphylococcus aureus was more susceptible to the antibacterial effects of the Malatungaw ethanolic fruit extract. Consequently, this plant species may serve as a future resource for the development of alternative medicines.

Keywords: In-vitro, Malatungaw, Phytochemical, Antibiotic resistance, Pathogen.