Abstract

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This research was carried out to examine the phytochemical composition and antibacterial efficacy of garlic against some bacteria pathogens. A standardized phytochemical investigation was done qualitatively utilizing benchmark protocols. The garlic extract’s ability to combat bacterial growth was evaluated using the agar well diffusion assay. Potency of the Allium sativum extracts was investigated by determining minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values via micro dilution methodology against selected bacteria pathogens. Phytochemical analysis of the garlic extracts revealed many bioactive constituents, including saponins, flavonoids, tannins, alkaloids, terpenoids, glycosides, anthraquinolones and steroids; which are found diverse levels of presence across various extracts The antimicrobial efficacy of Allium sativum extracts (aqueous and ethanol) was evaluated at potency from 25 to 200 milligram/ml, resulting in diameters of inhibition size 10-22 millimeter (S. aureus), 9-21 millimeter (E. coli). Garlic extracts MIC against Staphylococcus aureus ranged from 25 milligram/milliliter (ethanol) to 50 milligram/milliliter aqueous while E. coli had a uniform MIC of 25 milligram/milliliter for both extracts. Both S. aureus and E. coli exhibited MBC values of 50 milligram/milliliter (aqueous extract) and 25 milligram/milliliter (ethanol extract), indicating ethanol extract's enhanced bactericidal potency. The observed antibacterial effects of garlic extracts are likely due to the synergistic action of some of its bioactive compounds; supporting its potential use as a natural antimicrobial agent. The ethanol extract of garlic exhibited superior antimicrobial activity (11-22 mm) compared to the aqueous extract (9-21 mm); displaying concentration-dependent inhibition. Therefore, it is advisable to conduct a thorough structural elucidation of garlic bioactive constituents to assess the actual potency among various phytochemicals discovered in it.

Keywords: Ethanol extracts, aqueous extracts, Staphylococcus aureus, Escherichia coli, Allium sativum