Study:
Standardization of the Processing and Concentration of Mangosteen Peel (Garcinia mangostana L) Essential Oil Against Pseudomonas aeruginosa of Philippine Native Chicken
Standardization of the Processing and Concentration of Mangosteen (Garcinia mangostana L) Peel Essential Oil Against Staphylococcus aureus of Philippine Native Chicken
Abstract
Staphylococcus aureus is a common bacterial pathogen that causes invasive infections affecting the bones, joints, navel, and skin of poultry. To inhibit the growth of this bacterium, Mangosteen peel essential oil (MPEO) was employed. Mangosteen peel is rich in compounds with antibacterial properties that inhibit the growth of pathogenic bacteria. This study (1) determined the standardized processing of MPEO using various temperatures of the condenser and water bath of the rotary evaporator, (2) assessed the minimum inhibitory concentration (MIC) and zone of inhibition (ZOI); (3) evaluated the potency level of MPEO. This study combines quantitative and experimental designs. This research involved 20 kilos of mangosteen peel, a total of seven (7) liters of ethanol, 12 vials, 12 amber glasses, a total of 30 Petri dishes, 100uL S. aureus bacteria, 500uL tylosin at a higher dose, 250uL tylosin at a lower dose, 500uL VCO, and 500uL of distilled water. . .
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