2020, Vol. 8, Issue 1, Part A

Materials and Methods: The antibacterial activity was determined by disc and a gar well diffusion method. The analysis of local and imported garlic constituents were done by gas chromatography-mass spectrometry (GC-MS).

Results: The results showed that there were differences in the antibacterial effect of garlic types and each extract. The aqueous extracts were more potent especially local garlic than the methanolic extracts, and all combinations were inferior in activity, when compared to the standard Ampicillin and the two types of garlic individually. The Inhibition zone of garlic varied ranging diameters (9.6 – 23.7 mm). The minimum inhibitory concentration of different bacterial species varied from 0.048 g/ml to 0.768 g/ml. The GC-MS analysis indicated that GC-MS analysis of local aqueous garlic showed the presence of: 3-chlorothiophene [7.35%]; diallyldisulphide [13.93%];-3-vinyl-1,2-dithiacyclohex-4-ene[18.40%]; 3-vinyl1, 2 dithiacyclohex-5ene [4.12%]; ethyl trifluoro methyl trisulphide [1.78%]; amidino thiourea[1.04]. 3,3 ‟thiobis1-propene [3.34%]; 1,4-diathiane [2.75%]; N, N‟-dimethyl-thiourea [0.72%]; 3-hydroxy, methyl-esteroctadecanoic acid [1.34%]; 2-chlorobutoxyethylester acetic acid [2.73%]; and 2-methoxy-n-tetrahydro furfuryl acetamide [1.54%].

Conclusion: Garlic extracts showed a powerful inhibitory effect against pathogens compared with Ampicillin.