CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

​ This chapter is concerned with data presentation, analysis, and of the findings

obtained through the study.

Problem 1. What are the physical characteristics of Napa Cabbage leaf extract in terms

of pH, Transparency and Color?

Table 1

The Physical Characteristics of Napa Cabbage Leaf Extract

Characteristic Napa Cabbage Leaf Extract

Note. This table demonstrates the physical characteristics of the Napa Cabbage leaf

extract in which it describes the hydrogen ion concentration of the extract, its

transparency, and color. For the hydrogen ion concentration or pH, with the utilization of

the digital pH meter available in the laboratory, it was demonstrated that the extract has

a pH of below 5.0, thus this demonstrates that the extract is acidic. In terms of

transparency, it was observed that the extract has a turbid or cloudy transparency. For

the color of the plant extract, it was observed that after the extract underwent rotary

evaporation, the extract turned into dark yellow color or dark amber. This correlates with
the results of the study conducted by Jabeen et al., (2023), in which they demonstrated

that a dark yellow colored filtrate is an indication of positive results for flavonoids as they

tested the plant extracts for the presence of flavonoids.

Problem 2. What is the antibacterial activity of Napa cabbage leaf extract against

Staphylococcus epidermidis and Escherichia coli according to the following

concentrations?

Table 2

The Antibacterial Activity of Napa Cabbage Leaf Extract Using Different Concentrations

Staphylococcus
Escherichia coli
Napa cabbage leaf epidermidis
extract Mean Zone Mean Zone
SD SD
of Inhibition of Inhibition
50% Concentration 6 mm 2.04 6 mm 2.04

75% Concentration 6 mm 2.04 6 mm 2.04

100% Concentration 6 mm 2.04 6 mm 2.04

This table exhibits the antibacterial activity of Napa Cabbage leaf extract in

different concentrations, 50%, 75%, and 100%, respectively, against Staphylococcus

epidermidis and Escherichia coli. For the Staphylococcus epidermidis, the mean Zone

of Inhibition (ZOI) observed in 50% concentration across eight trials was 6mm. In 75%

concentration, the recorded mean ZOI was 6mm, and in 100% concentration, it was
also 6mm. For the Escherichia coli, the mean Zone of Inhibition observed in 50%, 75%,

and 100% concentrations across trials were 6mm.

​ Based on the findings shown above, the results demonstrate that the napa

cabbage leaf extract has no antibacterial activity exhibited amongst the different

concentrations prepared against the test organisms, Staphylococcus epidermidis and

Escherichia coli. This only indicates that despite the napa cabbage having phenolic

compounds (Yeo et al., 2023), there could be other factors that may degrade these

antibacterial compounds, such as exposure to extreme heat temperatures. Sivakumar

et al. (2022) explained that processing, storage, and cooking affect phytochemicals

(flavonoids, phenolic acids, anthocyanins, glucosinolates, carotenoids, and tocopherols)

as well as health benefits. They also demonstrated that the application of steam

blanching to leafy vegetables in plain water was recommended in order to improve the

antioxidant capacity of the vegetables. Furthermore, Antony and Farid (2022)

expounded that polyphenols, comprising the phenolic acids, flavonoids, stilbenes and

lignans, are regularly regarded as heat-labile, which means that for traditional

extractions, the total phenolic content (TPC) is highest at an extraction temperature of

60–80 °C. Thus, this may explain why there is no zone of inhibition observed among the

different concentrations, hence, the napa cabbage leaf extract has no antibacterial

activity against Staphylococcus epidermidis and Escherichia coli.

leaf extract against Staphylococcus epidermidis and Escherichia coli using different

concentrations?

Table 3.1

Significant difference in the antibacterial activity of Napa cabbage leaf extract against

Staphylococcus epidermidis using different concentrations

Napa
Decision on
cabbage leaf Mean f-value p-value Remarks
Ho
extract
50% Not
6 0 1 Accept Ho
Concentration significant
75% Not
6 0 1 Accept Ho
Concentration significant
100% Not
6 0 1 Accept Ho
Concentration significant
Significant at a p-value < 0.01

​ The table shows the antibacterial activity of Napa cabbage leaf extract against

Staphylococcus epidermidis at three different concentrations—50%, 75%, and 100%.

For each concentration, the recorded mean value is M = 6, with an f-value of f = 0 and a

p-value of p = 1. Under the specified significance level (p < 0.0.1), these p-values

indicate that there is no statistically significant difference in the antibacterial activity

across the tested concentrations. Consequently, the null hypothesis—that there is no

difference in mean antibacterial activity among the concentrations—is accepted for each

concentration. All concentrations have the identical mean value of M = 6. This suggests

that, within the precision of this assay, increasing the extract concentration from 50% to

100% does not seem to enhance the measured antibacterial activity. The extract’s
activity may have reached a plateau, or the bioactive compounds could be already

saturated at the lowest tested concentration. The findings of this study correlate with the

results of the study conducted by Al-Defiery et al. (2019). Although the focus of their

study was not exclusively on Staphylococcus epidermidis, the findings underscore that

the antibacterial effects of plant extracts can be highly dependent on the extraction

method, concentration, and the sensitivity of the assay system used. Moreover, the

observed plateau in activity at certain concentrations—as seen in the table above— has

been noted in similar studies, where increasing the concentration beyond a threshold

does not yield a significantly enhanced antibacterial effect.

Table 3.2

Significant difference in the antibacterial activity of Napa cabbage leaf extract against

Escherichia coli using different concentrations

Napa
Decision on
cabbage leaf Mean f-value p-value Remarks
Ho
extract
50% Not
6 0 1 Accept Ho
Concentration significant
75% Not
6 0 1 Accept Ho
Concentration significant
100% Not
6 0 1 Accept Ho
Concentration significant
Significant at a p-value < 0.01

​ The table evaluates the antibacterial activity of Napa cabbage leaf extract

against Escherichia coli at three different concentrations, 50%, 75%, and 100%. For all

the concentrations, the recorded mean activity, M = 6, with an f-value, f = 0, and a p = 1.

significant difference in activity between the different concentrations. Therefore, the null

hypothesis—that there is no difference in antibacterial activity between the groups—is

accepted across all concentrations.

​ In a recent study conducted by Arrais et al. (2022), they isolated antibacterial

and antifungal mixtures from cabbage leaves and tested them against various

pathogens. Their results indicated that while cabbage extracts possess antimicrobial

properties, the activity often depends on the extraction process, formulation, and the

specific pathogen tested. The study also noted that sometimes, despite expectations,

increasing the extract concentration did not linearly increase antibacterial efficacy—a

finding that aligns with the uniform activity shown in the data.

Problem 4. Is there a significant difference in the antibacterial activity of Napa cabbage

leaf extract and the commercially available antibacterial agent against Staphylococcus

epidermidis and Escherichia coli?

Significant difference in the antibacterial activity of Napa cabbage leaf extract

concentrations versus the commercial antibacterial agent against Staphylococcus

epidermidis

Escherichia coli
Decision
Comparisons Mean t-value p-value Remarks
on Ho
50%
Concentration 6 Reject
29.12 < 0.001 Significant
Commercial Ho
Antibiotic 27
75%
Concentration 6 Reject
29.12 < 0.001 Significant
Commercial Ho
Antibiotic 27
100%
Concentration 6 Reject
29.12 < 0.001 Significant
Commercial Ho
Antibiotic 27

Significant at a p-value < 0.01

​ The table compares the antibacterial of Napa cabbage leaf extract at three

different concentrations—50%, 75%, and 100%— with that of a commercial

antibacterial agent against Staphylococcus epidermidis. The recorded results for the

extract are consistent: a mean zone of inhibition score of 6 is obtained for all three

concentrations, while the commercial antibiotic consistently shows a significantly higher

mean of M = 27. In each comparison, the t-test statistic is t = 29.12 with a p-value of p =

< 0.001. Since the p-value is well below the significance level of 0.01, the null
hypothesis, which states that there is no difference in antibacterial efficacy between the

two treatments, is rejected.

​ The results show that regardless of whether 50%, 75%, or 100%

concentration is used, the Napa cabbage extract produces an identical activity—M = 6.

This suggests that the phytochemical compounds in the extract may reach a saturation

point at the lowest concentration tested, or that increasing the nominal concentration

further does not enhance the inherent activity. In a study conducted by Arrais et al.

(2022), the study noted that while natural extracts can offer antibacterial benefits, their

potency is often substantially lower than that of standardized commercial drugs.

Therefore, their study supports the observation that the Napa cabbage leaf extract,

despite showing some activity, is significantly less effective than the commercial

antibiotic (M = 27) as indicated by the high t-value (t = 29.12) and low p-value (p = <

0.001) in the results.

Table 4.2

Significant difference in the antibacterial activity of Napa cabbage leaf extract

concentrations versus the commercial antibacterial agent against Escherichia coli.

Escherichia coli
Decision
Comparisons Mean t-value p-value Remarks
on Ho
50%
Concentration 6 Reject
29.12 < 0.001 Significant
Ho
Commercial 27
Antibiotic
75%
Concentration 6 Reject
29.12 < 0.001 Significant
Commercial Ho
Antibiotic 27
100%
Concentration 6 Reject
29.12 < 0.001 Significant
Commercial Ho
Antibiotic 27

Significant at a p-value < 0.01

​ The table compares the antibacterial activity of Napa cabbage leaf extract at

three concentrations—50%, 75%, and 100%— with that of a commercial antibacterial

agent against Escherichia coli. The results for the extract are shown to be consistent: a

mean zone of inhibition score of M = 6 is obtained for all three concentrations, while the

commercial antibiotic consistently shows a significantly higher mean of M = 27. In each

comparison, the t-test statistic is t = 29.12 with a p-value of p = < 0.001. Consequently,

the null hypothesis that states that there is no difference in antibacterial activity between

the three concentrations and the commercial antibiotic is rejected.

​ The results show that regardless of the 50%, 75%, or 100% concentration

used, the Napa cabbage leaf extract produces an identical antibacterial activity. This

consistency suggests that increasing the nominal concentration of the extract does not

enhance its antibacterial activity—possibly indicating an early saturation of its

phytochemical compounds or limitations in its extraction efficiency. A study conducted by

Borges et al. (2023), extreme high temperatures can affect the concentrations of phytochemical

compounds, and Tannins can be influenced by environmental changes. This implies that
phytochemical compounds can be affected by certain factors such as temperature and

environmental changes.

​ It can be inferred that these findings suggest that while natural extracts can

offer some antibacterial benefits, their efficacy may be limited by factors such as the

concentration of active compounds or the extraction technique used. Hence, the Napa

cabbage leaf extract is not comparable as a substitute for the commercially available

antibacterial agents.