Table 6.

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

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##

The presented results are the inhibition rate compared to the control (% of growth inhibition). The results are the mean values ± SD (n = 5).

#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.