Evaluation of the efficacy of essential oil from moringa leaves (Moringa oleifera) against Staphylococcus epidermidis

Abstract

Staphylococcus epidermidis is a coagulase-negative and gram-positive bacterium that can cause arthritis, tendinitis, tenosynovitis, osteomyelitis and omphalitis in poultry animals. It is the most common cause of nosocomial blood infections in chickens. Moringa is rich in substances such as alkaloids, polyphenols and flavonoid that are responsible for inhibiting bacterial growth. The study was conducted to assess the minimum inhibitory concentration and zone of inhibition; and evaluation of the concentration of Moringa oil according to potency level. This study utilized qualitative design and experimental design. This research involved a total of 30 Petri plates, 100p Staphylococcus epidermidis bacteria, 500p tylosin at higher dose, 250p tylosin at lower dose, 500p VCO, 500p distilled water. The concentrations were laid out using a complete block design (CRD) and two-factor (CRD). The result showed, that minimum inhibitory concentration of MEO was 25- 100% while the zone of inhibition based on Analysis of Variance (ANOVA) at the 15.31 level of significance for Moringa oil shows significant concentration of 25%. However, the results on antibacterial potency of Moringa (Moringa oleifera) against Staphylococcus epidermidis showed 127.15, which shows the antibacterial property of MEO is potent based on standard potency of 60 to 150 percent, therefore the antibacterial property of MEO should be at 25% against Staphylococcus epidermidis of Philippine native chicken.