Phytochemical Screening of Samak (Macaranga tanarius) and its Fermenting and Coloring Properties

Abstract

This study determined the fermenting and coloring properties of "samak"(Macgranga tanariusj using leaves and barks in the production of home-made vinegar. The color, taste and aroma of the produce were compared with the commercial vinegar "Datu Puti". In this study, phytochemical screening was limited to the leaves. In vinegar making, the barks and leaves were used separately. This study made use of the experimental research design in an actual laboratory set-up. There were three phases: Phase I - air drying extraction process. Phase II- phytochemical screening using Mayer's Test for alkaloids. Fehling's test for glycosides, Gelatin Testfor tannins, Froth Test for saponins, Color Test for flavonoids, and Lieberman-Burchard Testsfor sterols; and Phase III - " samak" vinegar making as such. The "samak" leaves are good catalyst and coloring agents for vinegar because they contain sterols, flavonoids, saponins, glyeosides, and tannins. The bark produced the most desirable aroma in. contrast to the
commercial "Data Puti" which was categorized most sour. A follow up study must be conducted to quantify, isolate and identify the type of alkaloids, glycosides, tannins, saponins, sterols and flavonoid content of the leaves. Phytochemical screening should likewise be done in all the other parts ofthe "samak"plant. Further studies should be done to determine the differences betveen and among the three vinegar solutions using leaves, bark and
combined leafand hark of "samak".