Abstract:
The Aims of this study were to evaluate the antimicrobial activity of different
extract (Maceration and Soxhlet) of bulbs of Allium satvium.L, and to identify
their chemical composition using GC/MS and ICPOES methods.
The calculated extraction percentages (%E) of ethanolic solvent revealed that
soxhlet extract is the best having %E of (60.05%), followed by Maceration
extract of fresh garlic (32.79%), and Maceration extract of dry garlic (9.5%).
The results of GC/MS analysis of garlic extract showed that it contains fifteen
compounds and the target compounds is diallyl trisulfide, sucrose and acitc
acid.
The ICPE Analysis of garlic extract showed that it contains sulfur (680ppm),
phosphorus (2.1ppm), iodine (1.7ppm), beside other minor minerals.
The antimicrobial activity study showed that ethanol Maceration extract
exhibited moderate anti-fungial activity (inhibition zone: 12mm, at 100%
concentration) against Candida albicans fungus. On other hand the ethanol
Soxhlet extract exhibited moderate antibacterial activity against Escherichia
coli (inhibiton zone:10mm, at 100% concentration), Pseudomonas aeruginosa
(inhibition zone: 9mm, at 100% concentration) , Bacillus subtilis (inhibiton
zone:10mm, at 100% concentration) and Staphylococcus aureus (inhibiton
zone: 9mm, at 100% concentration).
