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Table 6 The effect of pure compounds and seedcake extract on the growth of Staphylococcus aureus ATCC 29213 cultures

From: Bactericidal activities of GM flax seedcake extract on pathogenic bacteria clinical strains

Compounds 1 mg/ml of each 2 mg/ml 10 mg/ml
p-coumaric acid 43.73% ± 0.2 66.22% ± 0.62 78.31% ± 1.2
Ferulic acid 29.99% ± 0.6 63.56% ± 0,89 78.31% ± 1.2
Caffeic acid 14.74% ± 0.5 17.82% ± 0,78 83.15% ± 1.2
SDG 4.94% ± 0.9 5.32% ± 1.0 7.41% ± 0.6
p-coumaric and ferulic acid 92.59% ± 2.3 100% ± 0.91 100% ± 0.0
p-coumaric, ferulic and caffeic acids 100% ± 0.6 100% ± 0.0 100% ± 0.0
SDG and ferulic acid. 30.35% ± 1.3 63.99% ± 0.92 82.51% ± 1.6
SDG, p-coumaric , ferulic and caffeic acids 100% ± 0.0 100% ± 0.0 100% ± 0.0
Seedcake extract 83.24% ± 1.8# 100% ± 0.2##  
  1. The presented results are the inhibition rate compared to the control (% of growth inhibition). The results are the mean values ± SD (n = 5).
  2. #30 mg/ml of extract contains 0.86 mg, 1.45 mg and 1.14 mg of p-coumaric, ferulic and caffeic acids, respectively, and 5.5 mg SDG, which is equal to 10 mg of dry extract, ##50 mg/ml of extract.