Research Title:

ANTI-DIABETIC PROPERTIES OF
ALUGBATI (Basella rubra)
LEAVES POWDER USED AS TEA
ALTERNATIVE
-Group 2-
Myka F. Facalarin
Lorraine F. Fajutnao
Ma. Mercy Deth F. Faala
Kenygen F. Falceso
Mark Joshua F. Faala
Kier Vince N. Fruelda
Hannie Rhose F. Fadriquelan
BACKGROUND OF THE STUDY
Worldwide, various diseases are continuously arising.
Some scientists are constantly conducting research in
order to develop medicinal drugs and cures for specific
diseases. Despite the commendable work and efforts of
scientists to help humans find a cure for their illnesses,
there is still a gap, it is the fact that scientists are not yet
able to develop medicinal drugs for certain diseases like
diabetes.
RATIONALE

The researchers of this study hope to bridge the

gap between the health issue of diabetes and the
population that requires, it by developing an
alternative product for wellness.
STATEMENT OF THE PROBLEM
Specifically, this study sought to answer the following questions:
1. What are the antidiabetic properties of Alugbati leaves?
2. What are the processes involved in developing the Alugbati Tea alternative?
3. What is the evaluation of the respondents on Alugbati as tea alternative in
terms of:
3.1. Aroma;
3.2. Taste;
3.3. Perceived Effectiveness; and,
3.4. Cost?
4. Is there any significant difference between the respondent’s
evaluation on Alugbati tea and Commercial tea in terms of aroma, taste,
perceived effectiveness, and cost?
5. Based on the findings of the study, what promotional material may be
developed?
HYPOTHESIS

There is no significant difference between the

respondents’ evaluation on Alugbati tea and
Commercial tea in terms of aroma, taste,
perceived effectiveness, and cost.
SCOPE AND DELIMITATIONS
• Municipality of Corcuera: Populations of Barangay
Colong-Colong, Gobon, Alegria, San Roque,
Mangansag, and Mahaba.
• Anti-diabetic properties of Alugbati (Basella rubra)
based on the gathered literature and studies.
• Only in terms of aroma, taste, perceived effectiveness,
and cost were determined in this study.
LIMITATIONS

Only 30 respondents were purposively chosen

in this study, since the Alugbati (Basella rubra)
leaves were limited.
Moreover, effects of drinking Alugbati tea on
diabetic people were not known since the
researchers resources and ability were also
limited.
SIGNIFICANCE OF THE STUDY

The findings of this study were important:

• To the residents of Corcuera, Romblon

• To the Health-conscious people

• To the future researchers

RELATED LITERATURE

Malabar spinach/Basella commonly known as

alugbati in the Philippines is a twining herbaceous
vine. The color of its stem varies, either purple or
green. Alugbati grows in tropical lowlands and
temperate regions. Alugbati grows well in a variety
of soils, but it prefers sandy loam (Pantoja, 2016).
RELATED LITERATURE

In line with the work of Manju et al. (2016), the

leaves of Basella rubra have the presence of
flavonoids, β-cyanin, and orthro methyl kaempferol.
Furthermore, it is a rich source of nutrients and
minerals
RELATED LITERATURE
Shade et al. (2017), specified that betacyanin,
carotenoids, bioflavonoids, β- sitosterol, and lupeol can be
found in the Basella species. And the presence of these
chemicals contains antioxidant, antiproliferative,
antimicrobial, anti-inflammatory, androgenic properties.
Additionally, these plants have been used for centuries to
treat diseases such as anticancer, antiviral, antioxidant,
anti-inflammatory, anti-cholesterol, anti-ulcer,
antimicrobial, hypoglycemic, wound healing, and
androgenic.
RELATED LITERATURE

Based on an article by Mountain Herb Estate

(2022), Basella rubra is high in vitamin A and C,
iron, and calcium, and the leaves are edible when
young or mature. It is low in calories by volume but
high in protein per calorie, and an infusion of the
leaves is used to make tea.
RELATED LITERATURE
According to Gaylard (2015), green tea, one of
the types of tea, is unoxidized and most closely
resembles the original plucked leaf—a small
springtime leaf bud that contains abundant
nutrients and oils sent up from the roots after a
period of winter dormancy. Green tea follows the
orthodox method when it is processed. The steps of
this method are plucking, fixing, rolling, firing, and
sorting.
RELATED STUDIES

Khalid AL-Ishaq et al. (2019) pointed out that the

flavonols, kaempferol, flavones, isoflavones, and
anthocyanins have anti-diabetic activity.
These compounds aids in supporting the
regulation of carbohydrate digestion, insulin
secretion, insulin signaling, adipose deposition, and
glucose uptake.
RELATED STUDIES
Nirmala et al. (2011), concluded in their study
that B. rubra brings back blood glucose and also
increases the antioxidant level in experimental rats.
Although the exact chemical compounds
responsible for the hypoglycemic effects of B.
Rubra still remain speculative, experimental
evidence obtained from their study indicates that B.
rubra has antioxidant activity and also possesses
hypoglycemic properties.
RELATED STUDIES
Naturally existing α-amylase and α-glucosidase
inhibitors from medicinally significant plants are shown to
be effective in the management of postprandial
hyperglycemia. The sharp rise in the blood glucose level
after food intake is aided by α-Amylase and α-glucosidase
enzymes. In the findings of their study, BRLE showed
significant inhibition of α–amylase, and α–glucosidase
activity at all concentrations tested, and hence it can be
used for the management of diabetes mellitus (Thavamani
& Subburaj, 2017).
RELATED STUDIES
Manju et al. (2016), tested in their study the
aqueous extract of B.rubra for antihyperglycemic
activity in STZ-induced diabetic rats. Their results
concluded the aqueous extract exhibited significant
antihyperglycemic activity. And a study of STZ-
induced diabetic rats fed with Basella rubra showed
the leaf pulp of B. rubra possesses a strong
hypoglycemic effect.
RELATED STUDIES
In the study of Karunasri et al. (2017), they extracted
anthocyanins from the leaves of Basella rubra. The
phytochemical analysis of Basella rubra L. methanol extract
revealed the presence of carbohydrates, proteins, tannins,
flavonoids (anthocyanins), sterols, saponins, alkaloids,
phenolic glycosides. The finding of their study also indicates
that consumption of Basella rubra extract exerts a
significant antidiabetic. The potential antidiabetic activity of
Basella rubra plant were due to the presence of
phytochemical constituents such as anthocyanins, a type of
flavonoid with potential anti-oxidant properties.
RELATED STUDIES
Nirmala et al. (2009, as cited in Deshmukh and
Gaikwad, 2014) studied the hypoglycemic effect of
aqueous leaf extract of Basella rubra with that of
streptozotocin (STZ) in two months old male albino
rats. After a month of proper treatment, they scarified all
the experimented animals and analyzed the
antidiabetic properties. Their results concluded that the
rats treated with Basella rubra pulp significantly bought
back their blood glucose level. Thus their findings
suggested that the plant has hypoglycemic and
antioxidant properties.
 METHODOLOGY
I. Research Design: Quantitative, experimental research design
with survey method
II. Population and Sampling: Municipality of Corcuera, Populations
of barangay Colong-Colong, Gobon, Alegria, Mangansag,
Mahaba, and San Roque. Purposive/Convenience Sampling
Technique.
III. Research Instrument: Questionnaire
The questionnaire contains two sections, structured with a 4-point scale and was
made by the researchers at school with the guidance of Mr. Dave Falculan. After Mrs.
Janine Panopio, a Chemical Engineer and Science Teacher validated the
questionnaire, each researcher administered the research instrument to the chosen
respondents and the responses were tabulated.
MATERIALS
• Leaves of Basella rubra
EQUIPMENT

 Pan  Ladle
 Scissors  Spoon
 Charcoal  Strainer
 Tea Bag  Clean plastic bag
 Mortar and pestle
EXPERIMENTAL PROCEDURE
Condition of Alugbati
Trial Process Result
leaves
1 The leaves were not Mortar and The pounded leaves
fully dried, so a little pestle had moisture and were
amount of moisture (pounding) no in a form of
was evident. powder.
2 The leaves were fully Blender The dried leaves were
dried. (blending) powdered finely.
3 The leaves were fully Mortar and The leaves were fully
dried. pestle powdered.
(pounding)

The researchers followed the processes used in trial 3 procedure.

PRODUCT’S BLUEPRINT

FIGURE 1
DATA GATHERING PROCEDURES
Gathering of related studies and literatures

Distribution of Questionnaires

Drinking of both teas

Evaluation and assessment

Collecting of questionnaire for tabulation and

presenting of data
STATISTICAL TREATMENT OF DATA

Frequency. A representation, either in a graphical or tabular

format, that displays the number of observations within a given
interval.
Mean. It is the sum of all the scores divided by the number of
scores.
Weighted Mean. WM =
Where: WM = Weighted Mean
WS = Weighted Sum
TR = Total Number of Respondents
STATISTICAL TREATMENT OF DATA
T-test. It will be used to test the null hypothesis that there is
no difference between the means of the two groups.

Where: t = t-value
x1 = means of the experimental group
x2 = means of the control group
s2 = pooled standard error of the two groups
n1 = number of observations in experimental
group
n2 = number of observations in control group
RESULTS AND DISCUSSION
1. Anti-diabetic Properties of Alugbati Leaves
The study of Shade et al. (2017) suggests that the
Basella rubra can aid in treating diabetes since the plant
has hypoglycemic properties. This property present in
Basella rubra means that it can lower the blood sugar of a
person.
In line with this is the work of Manju et al. (2016), they
stated that the leaves of Basella rubra have the presence
of flavonoids, β-cyanin, and orthro methyl kaempferol. This
signifies that these compounds are found in the Basella
rubra. Flavonoid compound can help reduce blood sugar.
RESULTS AND DISCUSSION
1. Anti-diabetic Properties of Alugbati Leaves
In addition, Nirmala et al. (2011) concluded in their
study that B. rubra helps in bringing back the blood.
Based on the result of the study, it is shown that it has (B.
rubra) hypoglycemic activity. The experimental evidence
obtained from their study indicates that B. rubra has
antioxidant activity and possesses hypoglycemic
properties.
RESULTS AND DISCUSSION
1. Anti-diabetic Properties of Alugbati Leaves
Moreover, in another study conducted by
Thavamani and Subburaj (2017), they mentioned that α-
amylase and α-glucosidase inhibitors from medicinally
significant plants show that they can effectively aid in the
management of postprandial hyperglycemia. The findings of
their study showed that BRLE had significant inhibition of
α–amylase, and α–glucosidase activity at all concentrations
tested, and therefore the leaves can be used for the
management of diabetes mellitus.
RESULTS AND DISCUSSION
1. Anti-diabetic Properties of Alugbati Leaves
The potential antidiabetic and associated
hypolipidemic activities of the Basella rubra plant were
due to the presence of phytochemical constituents such
as anthocyanins, a type of flavonoid with potential
antioxidant properties (Karunasri et al., 2017).
Moreover, in the study of Khalid AL-Ishaq et al.
(2019) they supported that selected flavonoid have anti-
diabetic activity. Prior to that, they emphasized that
flavonoids have positive effects on metabolic disorders
which include diabetes.
2. Processes Involved in Developing the Alugbati Tea
Alternative
Collecting of leaves

Drying and frying

Crushing and pounding

Packing

Tea testing
3. Assessment of the Respondents on Alugbati as Tea Alternative
3.1. Aroma
Table 2
Evaluation of the Respondents on the Alugbati Tea
Powder in terms of its Aroma
The Alugbati tea has a relaxing
aroma
3

The Alugbati tea has an earthly

scent
2.73

The Alugbati tea emits a strong

aroma
2.73

The Alugbati tea has grassy

smell
3.2

The Alugbati tea has herbal

scent
3.37
0 0.5 1 1.5 2 2.5 3 3.5 4

weighted mean
 3.2. Taste Table 3
Evaluation of the Respondents on the Alugbati Tea
Powder in terms of its Taste
The Alugbati tea has a mild
sweet taste.
1.8
The Alugbati tea has an
herbaceous taste.
3.23
The Alugbati tea a grassy
taste.
2.57
The Alugbati tea has a bland
taste.
2.47
The Alugbati tea has a bitter
taste.
2
0 0.5 1 1.5 2 2.5 3 3.5

weighted mean
 3.1. Perceived Effectiveness
Table 4
Evaluation of the Respondents on the Alugbati Tea
Powder in terms of its Perceived Effectiveness
The Alugbati tea improves sleep
and relaxation
3.23

The Alugbati tea aids in digestion

3.23

The Alugbati tea awakens the mind

or increases the focus to do work
3.1

The Alugbati tea improves overall

mood
3.13

The Alugbati tea helps in reducing

stress
3.13
3 3.05 3.1 3.15 3.2 3.25

weighted mean
 3.4. Cost Table 5
Evaluation of the Respondents on the Alugbati Tea
Powder in terms of its Cost
The Alugbati tea can be stored for future use
3.7

The Alugbati tea is nature-friendly.

3.97

The Alugbati tea is economical

3.67

The Alugbati tea is worth the price

3.73

The Alugbati tea is affordable

3.8

3.5 3.55 3.6 3.65 3.7 3.75 3.8 3.85 3.9 3.95 4

weighted mean
4. Difference between the respondent’s assessment on Alugbati tea and Commercial
tea.

Table 6
Evaluation of the Respondents on the Alugbati Tea and Commercial Tea in terms
of Aroma, Taste, Perceived Effectiveness, and Cost

3.78

3.13 3.17 3.18

3 2.88 2.9
2.41

AROMA TASTE PERCEIVED EFFECTIVENESS COST

COMPOSITE MEAN OF ALUGBATI TEA COMPOSITE MEAN OF COMMERCIAL TEA

4. Difference between the respondent’s assessment on Alugbati tea and Commercial
tea.

Table 7
T-test result in Terms of Aroma

Std. Std.
Sig. (2-
Mean Deviatio Error t df
tailed)
n Mean

Pair 1 aroma-
-.12000 .47445 .08662 -1.385 29 .177
AROMACOM

The null hypothesis was accepted.

4. Difference between the respondent’s assessment on Alugbati tea and Commercial
tea.

Table 8
T-test result in Terms of Taste

Std.
Std. Sig. (2-
Mean Error t Df
Deviation tailed)
Mean
Pair 1 taste-
-.48000 .42863 .07826 -6.134 29 .000
TASTECOM

The null hypothesis was rejected.

4. Difference between the respondent’s assessment on Alugbati tea and Commercial
tea.

Table 9
T-test result in Terms of Perceived Effectiveness

Std. Std. Sig.

Mean Deviati Error T Df (2-
on Mean tailed)
Pair 1 effectiveness-
EFFECTIVENESSCO -.26667 .49642 .09063 2.942 29 .006
M

The null hypothesis was rejected.

4. Difference between the respondent’s assessment on Alugbati tea and Commercial
tea.

Table 10
T-test result in Terms of Cost

Std.
Std. Sig. (2-
Mean Error T df
Deviation tailed)
Mean
Pair 1 cost-
-.59333 .44095 .08051 7.370 29 .000
COSTCOM

The null hypothesis was rejected.

5. Developed Promotional Material

In line with the product of this study, which was the Alugbati tea, the

promotional material to be developed is the complete packaging of the tea.

With the packaging, the Alugbati tea will be protected and will be used for a

long period of time. Then, the packaging will make the Alugbati tea

presentable, will ensure its safety, and will provide the consumer knowledge

about the ingredients used in preparing the Alugbati tea alternative.

CONCLUSION
Based on the summary of findings, the following conclusions were
drawn:
1. Hypoglycemic, anti-hyperglycemic properties,
anthocyanins, and inhibitors α–amylase, and α–
glucosidase are the anti-diabetic properties of the
Alugbati (Basella rubra) leaves.
2. The processes followed in making the Alugbati tea
were successful.
3. The aroma, taste, perceived effectiveness, and cost
of Alugbati tea were approved by the respondents.
CONCLUSION

4. The null hypothesis was accepted in terms of aroma

of the Alugbati tea and Commercial tea. However, it was
rejected in terms of taste, perceived effectiveness, and
cost.
5. The complete packaging of Alugbati tea could be
helpful in promoting the product as tea alternative to the
existing commercial one.
RECOMMENDATIONS
Based on the findings and conclusions of the study,
the following recommendations are advanced:
1. Future studies through laboratory experiments are
highly recommended to scientifically prove the anti-
diabetic effect of Alugbati (Basella rubra) on humans.
2. Since producing Alugbati tea includes easy
processes, producing Alugbati tea alternative at home is
advised.
3. It is recommended that the residents invest in
planting Alugbati species because of their health and
economic benefits.
RECOMMENDATIONS

4. The Alugbati tea is recommended as tea alternative to

commercial teas.
5. Further improvement of the Alugbati tea packaging is
recommended once laboratory studies prove its medicinal efficacy.
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https://www.academia.edu/22325901/ALUGBATI
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International Journal of Ayurveda and Pharmaceutical Chemistry. 5. 206-223.
https://www.researchgate.net/publication/315799135_Basella_rubra_Linn_-_A_Review
Chaurasiya, A., Pal, R. K., Verma, P. K., Katiyar, A., R., & Kumar, N. (2021). An updated
review on malabar spinach (basella alba and basella rubra) and their importance.
Journal of Pharmacognosy and Phytochemistry, 10(2), 1201–1207.
https://doi.org/10.22271/phyto.2021.v10.i2p.13974
Spinach ceylon. (2022). Mountain Herb Estate. Retrieved 2022, from
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