IDENTIFICATION OF CHEMICAL COMPOUNDS AND ANTIBACTERIAL ACTIVITY OF 96% ETHANOL EXTRACT FROM MORINGA OLEIFERA LAM. LEAVES AGAINST MRSA (METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS)
Keywords:Moringa oleifera Lam, Antibacterial activity, MRSA (Methicillin-Resistant Staphylococcus aureus)
Objective: Infection with antibiotic-resistant organisms, requiring the selection of the right drug to fight these organisms. Moringa oleifera Lam. leaves as natural ingredients have MRSA (Methicillin-Resistant Staphylococcus aureus) antibacterial activity. The purpose of this study is to identify the chemical compounds and to determine the antibacterial activity from the 96% ethanol extract of Moringa oleifera Lam. leaves against MRSA bacteria.
Methods: The Moringa oleifera Lam. leaves were extracted by maceration using 96% (v/v) ethanol. Mass spectrometry was performed on an LC-MS/MS Xevo, G2-XS QTof (Waters MS Technologies) to identified chemical compounds from the extract. The ionization type is ESI. The method of the antibacterial activity test was using agar paper disc diffusion. Antibacterial activity was based on the diameter of the bacterial inhibition zone.
Results: The result of the antibacterial activity test for 96% ethanol extract of Moringa oleifera Lam. leaves a concentration of 10, 20, and 40 % each has inhibition diameter was 10, 13, and 15.5 mm, and for linezolid as a positive control at 30µg has diameter inhibition was 20 mm, ethanol 96% as a negative control was 0 mm. The 96% ethanol extract of Moringa oleifera Lam. leaves contains 13-hydroxy-9,11-hexadecadienoic acid, 3-tert-butyl-4-methoxyphenol, bistortaside, daturametelin H, digiprolactone, ephedradine C, kaempferol-3-O-rutinoside,kaempferol-3-O-β-D-glucopyranoside, kaempferol-7-O-α-L rhamnoside, phenyl propionic acid, pyrophaeophorbide A, quercetin, stearidonic acid, stigmastan-3,6-dione.
Conclusion: The 96% ethanol extract of Moringa oleifera Lam. leaves contains 14 compounds. The 96% ethanol extract of Moringa oleifera Lam. leaves have activity against MRSA bacteria. The antibacterial effect of the extract increased with an increase in its concentration. The extract exerted a greater antibacterial effect on the concentration 40%.
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