The antioxidant and antibacterial activities of the phytochemical constituents of the pericarp, mesocarp and segment membrane crude ethanolic extracts of Pummelo (Citrus maxima (Burm.)) fruit were were tested against Escherichia coli and Salmonella typhimurium. Preliminary phytochemical test revealed the presence of phenols, tannins, saponins expressed as catechine quivalent (CE)/100ml and flavonoid expressed as gallic acid equivalent (GAE)/100ml. The order of which was as follows pericarp > segment membrane > mesocarp. The strongest antioxidant activity was obtained by the pericarp extract (29.64 expressed as % lipid peroxidation). The differences in the measured amount of phytochemicals and antioxidant activity among the three sample extracts were found to be significant. In terms of antimicrobial activity, the pericarp, mesocarp and segment membrane extracts generated zone of inhibitions measuring 17.10, 18.00 and 17.03 mm for S. typhimurium, respectively at 100% concentration. E. coli was noted to be inactive in all three sample extracts at 100% concentration. The capacity of E. coli to counteract the inhibitory effect of the phytochemicals contained in the pummelo extracts may be attributed to its rough corrugated cell wall and thick periplasmic space as opposed to the smooth curved and barely seen periplasmic space of S. typhimurium. However, no significant correlation was detected among the phyto-* Corresponding author. A. S. A. Barrion et al. 750 chemical content, antioxidant and in vitro antimicrobial activities of the sample extracts against S. typhimurium.

Avocado (Persea americana Mill.) is a tropical and subtropical fruit that is native to Mexico and Central America. This fruit is gaining increasing worldwide acceptance and has received extensive marketing and a wide distribution due to its relevant nutritional benefits for human health. This work presents relevant information on the production, composition and application of avocado, with an emphasis on its by-products, focusing on the proper use of waste and the possibility of monetizing waste for nutritional and environmental purposes. The entire avocado is rich in bioactive compounds (pulp, peel and seed) and presents several health benefits, such as antimicrobial, antioxidant and anticancer activities, as well as dermatological uses and others. Therefore, several food grade ingredients can be obtained from avocado wastes, particularly premium-grade fats or extracts with a high functional power. Studies should continue to identify the profiles and phytochemicals available to the business sector, which can also be implemented to valorize the nutritional and functional potential of avocado seeds and peels.

Utilization of sorghum to improve nutrition and health among Filipinos is limited due to insufficient information from research on the crop as a source of valuable nutrients and health promoting phytochemicals. The objective of this study was to develop an acceptable, nutritious, and healthful coffee substitute from sweet sorghum grains. The sweet sorghum coffee substitute (SSCS) was made by combining different roasting time of the grains (50, 60, and 70 min) at 226±5 o C, powder to water ratio (16 g/250 mL-1 , 24 g/250 mL-1), and brewing time (3 and 6 min). The 12 SSCS brewed samples were subjected to sensory evaluation composed of 55 untrained coffee drinker panelist. The most acceptable SSCS and the raw sorghum grain were analyzed for proximate composition, starch, amylose, dietary fiber, fatty acid profile, phytochemicals (total phenols, flavonoids, tannins) and antioxidant activity. The results showed that roasting time of the grains had a significant effect on the sensory characteristics and acceptability of the SSCS brew while powder to water ratio and brewing time have no effect. Roasting sweet sorghum grains for 70 min at 226±5 o C and brewing using the powder to water ratio of 16 g/ 250 mL-1 for 3 min produced the most acceptable sample with characteristic dark brown color, aroma and flavor resembling "rice coffee", and coffee-like bitterness. This study also revealed that SSCS could be a potential health and nutritious beverage as its powder provides energy from carbohydrates and protein, is low in fat particularly saturated fat, contains essential fatty acids, and has dietary fiber. Moreover, SSCS powder contains phytochemicals, such as phenols particularly flavonoids, which contribute to its high antioxidant activity. These findings suggest that, in general, SSCS could be a beneficial in preventing diseases involving oxidative stress and chronic diseases.

The study was designed to produce a nutrient-dense polvoron bar from the optimized mixture of Saba-peel, monggo, and malunggay using simplex lattice design (RSM-SLD). Polvoron bar was also evaluated analytically including proximate, iron, total dietary fiber (TDF), and vitamin A content. Shelf stability, consumer acceptability, and microbial assessment of the sample were determined. Results showed that the optimal combination of ingredients was 37%, 52%, and 11% for saba peel flour, monggo flour, and malunggay powder, respectively. Proximate composition revealed that a fresh sample can provide 66% of carbohydrates, 12.17% protein, and 17% of fats. Every 100 g has 1.43 mg Fe content, 1.78 g TDF, and 91.25 mg vitamin A. The optimized product can last up to 111, 98, and 54 days at 30˚C, 40˚C, and 50˚C, respectively, while total aerobic bacteria, yeast and molds, and coliform count are within the acceptable limits of the FDA standards.

The study investigated the dietary fiber and glycemic index of the three varieties of brown pigmented rice, namely, Inpari 24, Mawar, and Segreng, and the hypoglycemic effect of the rice variety with the highest dietary fiber and low glycemic index in hyperglycemic Sprague Dawley rats. Study phases included: 1) chemical analysis such as dietary fiber and amylose content, and proximate analysis of brown pigmented rice, 2) intervention phase 1: determination of effective dose of brown pigmented rice; and 3) intervention phase 2: in vivo evaluation of hypoglycemic effects of brown pigmented rice. Segreng variety contained the highest dietary fiber and lowest glycemic index. At the end of the intervention period, the effective dose to lower the blood glucose level was 75% cooked brown pigmented rice and 25 % commercial rodent feed combination with a reduction of 54.57 %. And its reduction was comparable to the blood glucose level of rats given glibenclamide treatment (58.24 %). A significant positive correlation for blood glucose with calorie, carbohydrate, and fat was also observed. Therefore, the consumption of cooked brown pigmented rice can lower blood glucose levels in hyperglycemic Sprague Dawley rats. Furthermore, the glucose-lowering could be due to the dietary fiber and amylose content of brown pigmented rice. Further study is recommended using human subjects, and it may also be replicated using other grains like corn, adlai, sorghum, and root crops.