Phytochemical and antibacterial properties of garlic extracts

Garba, I.; Umar, AI; AbdulRahman, A.A.; Mohammed, Tareq Abed; Zango, UU; Muhammad, Ali

doi:10.4314/bajopas.v6i2.10

Cited by 20 publications

(17 citation statements)

References 11 publications

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“…MBC values of garlic extracts when compared to that of ginger extracts are considerably low suggesting that garlic had higher activity in vitro against the test organisms as reported by Aliyu et al (2017). The n-hexane extracts were found to be more potent than the methanolic extracts which is in contrast to findings by Garba et al (2013). This accounts for the effect of the solvent system, which greatly affects the antibacterial activity of the crude extracts.…”

Section: Discussioncontrasting

confidence: 59%

Antimicrobial Activities of Garlic and Ginger Extracts on Some Clinical Isolates

Iotsor

Iseghohi

Oladoja

et al. 2019

The International Journal of Biotechnology

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Article HistoryKeywords N-hexane extracts Methanol extracts Phytochemical screening Antibacterial activity Ginger Garlic MIC MBC.The antibacterial activity of n-hexane and methanol extracts of ginger and garlic was determined in vitro against Escherichia coli, Salmonella enterica, Klebsiella pneumoniae and Shigella dysenteriae using agar well diffusion technique. The phytochemical screening revealed the presence of flavonoids, saponins, carbohydrates, alkaloids and triterpenes in the plant extracts. The n-hexane and methanol extracts of garlic were observed to be more potent against S. dysenteriae with maximum zone of inhibition of 27 mm at 40 mg/ml and 29 mm at 80 mg/ml. The n-hexane and methanol extracts of ginger were observed to be more potent against E. coli with maximum zone of inhibition of 16 mm at 40 mg/ml and 19 mm at 80 mg/ml. The MIC of the methanolic extract against the test organisms was determined to show values between 5 and 20 mg/ml. In comparison, the n-hexane extract had MIC values between 2.5 and 10 mg/ml. The methanol extract of ginger had MIC values between 10 and 40 mg/ml while the nhexane had MIC values between 10 and 20 mg/ml. The MBC of methanol garlic extract was between 10 and 40 mg/ml. The n-hexane garlic extract had MBC values between 2.5 and 20 mg/ml. The methanol extract of ginger had MBC values between 10 and 40 mg/ml while the n-Hexane ginger extract had MBC values between 10 and 20 mg/ml. The result of this study showed that the extracts had activity against the test organisms and as such could be used for drug development. Contribution/Originality:This study is one of the very few studies which have investigated the use of garlic and ginger for their antimicrobial properties aside from their use as spices. These plant-based extracts provide hope for solving antimicrobial resistance problems since it is difficult for microorganisms to develop resistance to them.

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Section: Discussioncontrasting

confidence: 59%

Antimicrobial Activities of Garlic and Ginger Extracts on Some Clinical Isolates

Iotsor

Iseghohi

Oladoja

et al. 2019

The International Journal of Biotechnology

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“…) and MIC value of the methanolic extract of garlic root (commonly used as spice and to treat many diseases) against S. aureus was 100 mg/mL (Garba et al . ). Overall, our findings confirmed that the methanolic extract of Apple kul has the potential to be used against P. aeruginosa and S. aureus infections.…”

Section: Resultsmentioning

confidence: 97%

“…These MIC values were similar with many other medicinal plants, e.g., MIC value of essential oil extracted from leaves of Hyptis pectinata (used as a traditional medicine and commonly distributed throughout America, West Africa and Western India) against P. aeruginosa was 200 mg/mL (Santos et al 2008). Zehneria scabra (traditionally used as medicinal plant) leaf extract MIC value against E. coli was 250 mg/mL (Abew et al 2014) and MIC value of the methanolic extract of garlic root (commonly used as spice and to treat many diseases) against S. aureus was 100 mg/mL (Garba et al 2014). Overall, our findings confirmed that the methanolic extract of Apple kul has the potential to be used against P. aeruginosa and S. aureus infections.…”

Section: Micmentioning

confidence: 99%

Potential Antioxidant and Antibacterial Properties of a Popular Jujube Fruit: Apple Kul (Zizyphus mauritiana)

Afroz

Tanvir

Islam

et al. 2014

Journal of Food Biochemistry

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The purpose of the present study was to investigate the antioxidant and antimicrobial activities of a methanolic extract of Apple kul (Zizyphus mauritiana) as it has not been studied extensively. Apple kul was found to be a rich source of polyphenols (52.19 ± 2.38 mg gallic acid equivalents/100 g), flavonoids (13.19 ± 1.31 mg catechin equivalents/100 g), ascorbic acid (48.17 ± 2.04 mg ascorbate equivalent/100 g) and tannins (50.20 ± 3.61 mg tannic acid equivalents/100 g). The estimated protein and reducing sugar contents in Apple kul were 1.21 ± 0.04 g/100 g and 1.96 ± 0.15 g/100 g, respectively. The high ferric‐reducing antioxidant power value (6336.71 ± 554.88 μmol Fe [II]/g) also indicated a high antioxidant potency for Apple kul. Apple kul showed highest activity towards Pseudomonas aeruginosa and Staphylococcus aureus. Practical Applications Apple kul is full of vital potential antioxidants and can act as an antimicrobial agent, which is beneficial to fight against oxidative stress associated diseases as well as against harmful bacteria to maintain a healthy human life.

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“…Garlic extract; Antimicrobial effect; Antioxidant Effect; feed additive reported to be effective against gram-positive, gram-negative, and 5]. Garba et al [7] reported that the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of water extracts of garlic for Escherichia coli were 100 and 200 mg/mL, respectively. Saha et al [8] reported that the MIC of garlic water extract (produced by extracting garlic with ATCC 52922 was 700 μg/mL.…”

Section: -331mentioning

confidence: 99%

“…Among these plants, garlic has been reported to exhibit various pharmacological effects: improvement of arteriosclerosis cancer, antiviral, and antioxidant activities; enhancing immunity and blood coagulation; lic has been reported to be effective against gram acid bacteria [3][4][5]. Garba et al [7] reported that the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of water extracts of garlic for were 100 and 200 mg/mL, respectively. Saha et al [8] reported that the MIC of garlic water extract (produced by extracting garlic with water)for E. coli ATCC 52922 was 700 compared the antimicrobial activities of garlic ethanol extr concentrations of 6.25, 12.5, 25, 50, and 100%.…”

Section: Introductionmentioning

confidence: 99%

GC/MS analysis, antimicrobial and Antioxidant Effect of Ethanol Garlic Extract

Park¹,

Jang²,

Lee³

et al. 2017

ijpm

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Aim of the study: The purpose of this study was to investigate the possibility of garlic extract as a feed additive to prevent and treat Salmonella infection.Methods: Garlic extracts were prepared from fresh crushed garlic and dissolved in different concentrations of ethanol. Garlic extract (Allium sativum) was analyzed by using gas chromatography-mass spectrometry (GC-MS). To examine biological activity, the antimicrobial activity test was carried out by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Salmonella typhimurium. Antioxidant activity of garlic extracts was examined by ABTS radical scavenging assayResults and discussion: In the GC-MS analysis, allyl trisulfide, 2-hydroxy-gamma-butyrolactone, 1, 3-dihydroxyacetne dimer, propanoic acid, 2-propone were confirmed as predominant components of garlic extract. the MIC was 10 mg/mL in all extracts. However, antioxidant effect was highest in 20 mg/mL of 100% ethanol garlic extract (82.1%). The amount of IC₅₀ (50% inhibitory concentration) was measured at 1.6 mg/mL. Conclusion: 75% ethanol garlic extract was the most efficient in considering the recovery rate, antimicrobial and antioxidant activities among the various extracts. Based on the above biological results, we could confirm this possibility as a feed additive for anti-salmonella infection.

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Phytochemical and antibacterial properties of garlic extracts

Cited by 20 publications

References 11 publications

Antimicrobial Activities of Garlic and Ginger Extracts on Some Clinical Isolates

Antimicrobial Activities of Garlic and Ginger Extracts on Some Clinical Isolates

Potential Antioxidant and Antibacterial Properties of a Popular Jujube Fruit: Apple Kul (Zizyphus mauritiana)

GC/MS analysis, antimicrobial and Antioxidant Effect of Ethanol Garlic Extract

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