Grounded And Grounded B Rotunda Rhizome Lab Report

Vegetable is important commodities to human being because it provides vitamin and minerals. Due to the public concern regarding the importance of vegetables in their life, the public demand on the vegetables increase. For example, carrot, tomato and chilli are most demand among Malaysian adult. However, vegetables are susceptible to the microbial infection due to its pH that closer to the neutral pH. Generally, Alternaria, Fusarium, Penicillium, Aspergillus, Geotrichum and Botrytis are common post-harvest fungi for vegetables (Splittstoesser, 1987; Adaskaveg et al., 2002). These fungi can get into the vegetables through surface injuries either mechanical, chemicals or physiological injury. Mechanical injury was occured due to the human action
rotunda rhizome was extracted by using Rukayadi et al. (2008) method. In this method, the essential oil and bioactive compounds of this plant was obtained by macerating, filtrating and evaporating by using rotary evaporator. During maceration process, the grounded B. rotunda with its solvent has been occasional shaking to increase diffusion for more extraction yield purposes. After 4 days, the mixture were filtered and evaporated with rotary evaporator at 40oC. The grounded B. rotunda was extracted for thrice times. It is because an appreciable amount of active compounds may be left behind in the first macerating process (Azmir et al., 2013). Ethanol (95%) has been used as a solvent in this method because it has same polarity with flavonoid that is secondary metabolite in the B. rotunda plant (Utami, 2012). Besides that, the percentage of ethanol-water mixture that is 20%-95% commonly used by the herbal medicine industry for preparation of ethanolic extracts and it is safe for human consumption compare other organic solvents like acetone and methanol (Ganora, 2008). In other research, the essential oil and 95% ethanol extracts of B. rotunda showed potent activity against Candida albicans (Taweechaisupapong et al.,
(2000) and Pandey et al. (1982) method was used to determine the antifungal activity of this extract on the fungi. Ten percent extract was chosen in this calculation than 1% extract because this concentration (10%) showed the greatest reduction in fungal growth. For the highest percentage reduction of fungal growth was winged bean (WBb 007) whereas the lowest percentage reduction of fungal growth was carrot (CRb 002). It means, 10% extracts showed strongest antifungal activity against filamentous fungi isolated from winged bean (WBb 007), 86.20 while it showed lowest antifungal activity against filamentous fungi isolated from carrot (CRb 002),