Investigation of the Antimicrobial Activity and Chemical Composition of some Constituents of Garlic Extract

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).