Phytochemical Screening and Antibacterial Properties of Indigenous Vegetables in Cagayan Valley, Philippines

Abstract

Indigenous vegetables are crops that are native and unique to specific area, homegrown and produced through traditional practice. They have been credited as a major source of vitamins and minerals in the diet. This study aimed to analyze the phytochemical and antibacterial properties of selected indigeneous vegetables in Cagayan Valley, Philippines. These were malabar spinach (Basella alba L.), birch flower (Alleaenthus luzonicus), Jute Mallow (Corchurus olitorious L.), wild chilli (Capsicum frutescens L.), talinum (Talinum triangulare L.), amaranth (Amaranthus spinosus L.), edible wild vine flower (Telosma procumbens Merr), upland spinach (Ipomea reptans L.), wild bitter ground (Momordica chuchinensis L.) and breadnut (Artocarpus camansi Blanco)presence of flavonoids and antraquinones in all these indigenous vegetables. They also contain the two bioactive substances while malabar spinach, birch flower and wild chili leaves contain saponins.  Three indigenous vegetables, namely, malabar spinach, birch flower and edible wild vine flower were chosen for antibacterial activity through paper disc diffusion method against two bacteria: Eschericia coli and Staphylococcus aureaus. Malabar spinach recorded activity against E.coli but not on S. aureus. Birch flower exhibited on S. aureus but not in E. coli while edible wild vine flower was observed to be inactive against E. coli and S. aureus. Further investigations on other ways of food preparation can be conducted to maximize the use and significance of these indigenous vegetables.