BIOACTIVITY OF CHEMICAL COMPOUNDS FROM MORINGA SEEDS (Moringa oleifera) AND ANTIBACTERIAL ACTIVITY TEST AGAINST Streptococcus pyogenes BACTERIA

Abstract

Moringa seeds are a class of edible oils that have activities such as antioxidants, antiaging, emollients, hair care, and skin lightening. This study aims to identify the potential of chemical compounds from moringa seed oil as an antibacterial against Streptococcus pyogenes bacteria. Analysis by GC-MS showed that Moringa seed oil contains 40% oleic acid which is the compound with the highest peak. The antibacterial activity of Moringa seed oil was categorized as strong with clear zones of 11 mm and 15 mm respectively by Moringa seed oil which was extracted using soxhletation and MAE methods. Moreover, the characterization using GC-MS identified the presence of high oleic acid in Moringa seed oil with an area of 40%. The extraction results identified their functional groups by Fourier Transform Infrared (FTIR). Phytochemical test results showed that the oil from Moringa seeds was proven to contain alkaloids, flavonoids, and polyphenols. FTIR analysis showed several functional groups consisting of C=O, CH 3 , CH 2 groups, C-O esters, and O-H acids .