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SETSCI - Volume 4 (6) (2019)
ISAS WINTER-2019 (ENS) - 4th International Symposium on Innovative Approaches in Engineering and Natural Sciences, Samsun, Turkey, Nov 22, 2019

Determination of Minimum Inhibitory Concentration of Hypericum perforatum L. fatty acids against Three Pathogen
Elif Ayşe Erdogan Eliuz1, Yusuf Sıcak2*, Eyüp Başaran3
1Mersin University, Mersin, Turkey
2Muğla Sıtkı Koçman University, Muğla, Turkey
3Batman University, Batman, Turkey
* Corresponding author: yusufsicak@mu.edu.tr
Published Date: 2019-12-22   |   Page (s): 493-496   |    178     2
https://doi.org/10.36287/setsci.4.6.137

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, it was demonstrated that E. coli, S. aureus and C. albicans were sensitive to H. perforatum fatty acids and it will shed light on for future researches. 
KEYWORDS H. perforatum, Fatty acid, Minimum Inhibitory Concentration, Antimicrobial
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