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In the present study, the leaves and fruits of bignay [Antidesma bunius (L.) Spreng] were
extracted with methanol. The methanolic crude extracts were tested for its biological activity
using the brine shrimp hatchability and lethality assay. Results showed biological activity of the
extracts in both assays. Higher activity was observed in fruit extract and its LC50 was
comparable to the positive control used. It is possible that bignay contains compounds with
Bignay is an abundant and invasive shrub tree species found in the Philippines. It has
wide-spreading branches forming a dense crown, evergreen, alternate leaves that are oblong and
pointed and round or ovoid fruits, borne in grapelike, pendent clusters (often paired). Its leaves
are usually used as flavoring when combined with other vegetables while its fruits are processed
into jam and jelly ant its juices fermented into wine and brandy.
Recently, bignay was used to treat different illnesses ranging from colds to cance. Due to
the absence of studies regarding the biological activity of bignay, this study was done to assess
the biological activity of bignay’s leaves and fruits against brine shrimp (Artemia salina L.). The
brine shrimp lethality assay is considered a useful tool for preliminary assessment of toxicity. Its
cytotoxicity data showed strong correlation with costly cytotoxicity tests using human cancer cell
lines.
Foreign Review of Related Studies
Rosario M. Belmi
The potential of bignay fruit extract as a source of natural preservative was investigated.
Bignay fruits, at red and fully mature stage, were analyzed for total phenolic content and free
radical scavenging antioxidant activity. Crude and ethanol extracts from bignay fruits at
concentrations 25%, 50%, 75% and 100% were screened for antimicrobial activity against
albicans, and Aspergillus ochraceus using paper disc diffusion assay. Efficacy of the extract in
evaluation of the baked product was also performed. Fully mature bignay fruit extract has higher
total phenolic content and antioxidant activity than red bignay, 84.43 g CE 100 g-1 and 75.87%,
respectively. Largest zones of inhibition were produced by ethanol and crude extracts from red
bignay against fluorescens and subtilis, respectively. Red bignay extracts with pH adjusted to 6.5
also exhibited antibacterial effects against P. fluorescens and B. subtilis. Addition of 5% bignay
extract can significantly inhibit the growth of microorganisms in a baked product and result in
softer and more acceptable baked product. Bignay can be used as a natural ingredient with
Ocampo, G.S
Leaves and fruits of bignay were collected from Lipa, Batangas. The leaves were
properly washed with tap water and sliced into small pieces. The sliced leaves were soaked with
methanol for one week (250 g L-1). The fruits were also washed, then crushed thoroughly in a
blender and soaked in methanol for one week (300 g/600 mL).
Crude extracts were obtained by filtration. These were further concentrated by using a rotary
evaporator. The collected dark green leaf extract and the yellowish fruit extract were then
Chemical preservative, as defined by the US Food and Drug Administration, “is any
chemical that, when added to food, tends to prevent or retard deterioration thereof, but does not
include common salt, sugars, vinegars, spices, or oils extracted from spices, substances added to
food by direct exposure thereof to wood smoke, or chemicals applied for their insecticidal or
herbicidal properties.” These substances have played significant role in prolonging the shelf-life
of foods and food supply considering the marketing system where foods are processed in one
area and are often transported to several other areas for distribution.
Consequently, there have been significant changes in the food market trends for the past
years. There is increasing demand for foods that contain less synthetic preservatives. In order to
respond to this emerging consumer demand, the food industry has extended efforts in eliminating
(Fellows, 2000). The growing market for more natural foods promoted the investigation of
alternative food preservatives from natural sources. Among these sources are plants that contain
high amounts of bioactive compounds such as essential oil, phenolics and organic acids. These