Antibacterial Activities of Palmitic and Lauric Acids from Palm Kernel Oil for the Development of Food-Grade Disinfectants

Noppanan Auttajinda; Patcharin Raviyan; Wannaporn Klangpetch; Wachira  Jirarattanarangsri; Sukhuntha Osiriphun

ผู้แต่ง

Noppanan Auttajinda
Patcharin Raviyan
Wannaporn Klangpetch
Wachira Jirarattanarangsri
Sukhuntha Osiriphun Corresponding author

คำสำคัญ:

Palmitic acid, Lauric acid, Disinfectant, S. aureus, E. coli

บทคัดย่อ

Palmitic and lauric acids, derived from palm kernel oil, exhibit antibacterial activities that are less harmful to humans. This study aimed to evaluate the antibacterial activities and optimal concentrations of palmitic and lauric acids against Staphylococcus aureus and Escherichia coli using the agar well diffusion method, with the goal of developing a food-grade disinfectant. The results demonstrated that a ratio of 87.5:175 mg/ml of palmitic acid to lauric acid was the optimal mix for inhibiting the growth of Staphylococcus aureus and Escherichia coli. The average size of the inhibition zone was 10.40±0.57, 10.59±1.08, 10.57±0.40, 8.67±0.98, 6.38±0.29, and 10.98±0.59 mm. The MIC ratios (200, 62.5, 87.5 mg/ml) and MBC ratios (50, 62.5, 87.5 mg/ml) of palmitic acid combined with lauric acid were 800, 125, 175 mg/ml and 200, 250, 175 mg/ml, respectively. The study found that the combination of palmitic and lauric acids effectively inhibited S. aureus and E. coli. Furthermore, these acids could be used to disinfect food and reduce the reliance on chemical disinfectants in food manufacturing cleaning processes.

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