Lauric acid content and inhibitory effect of palm kernel oil on two bacterial isolates and Candida albicans

Abstract

Palm kernel oil from various sources was assayed for lauric acid content and inhibitory effect against Staphylococcus aureus, Streptococcus sp. and Candida albicans. The different palm kernel oil samples showed noticeable inhibitory effect on S. aureus and Streptococcus sp. while no significant inhibitory effect was observed on C. albicans. The highest zone of inhibition was observed with the commercial palm kernel oil (PKO) followed by the mechanically extracted PKO. Similarly, lauric acid content was highest in the commercially obtained PKO followed by that mechanically extracted and least in the laboratory prepared PKO