Determination of Minimum Inhibitory Concentration of Hypericum perforatum L. fatty acids against Three Pathogen

Abstract

The Minimum Inhibitory Concentration of H. perforatum L. fatty acid were researched on three pathogens, namely Escherichia coli , Staphylococcus aureus and Candida albicans using modified spectrophotometric microdilution technique. Firstly, the fatty acids (FA) of H. perforatum L. by maceration and the chemical composition of the oils were determined by GC-FID analysis. The most representative compounds in H. perforatum oil were elaidic acid (32.21%), oleic acid (26.43%), palmitic acid (11.55%) and Squalene (11.93%). The antimicrobial activity of H. perforatum fatty acids were reported to be with MIC of between 16.4 and 21.1 mg/mL on E. coli, S. aureus and C. albicans. Exposed the pathogens H. perforatum fatty acids overnight, the most inhibition were noted as 85.70% in C. albicans at the concentration of 4500 μg/mL of H. perforatum FA. In conclusion, i t was demonstrated that E. coli, S. aureus and C. albicans were sensit ive to H. perforatum fatty acids and it will shed light on for future researches .