A Comparative Antibacterial Activity Of Garlic Extract (Allium sativum) Against Some Selected Bacteria
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Garlic has been recognized for its potential medicinal properties attributed to its phytochemical constituents. This study investigated the antibacterial effects of Allium sativum (garlic) extracts on two pathogenic microorganisms, Staphylococcus aureus and Escherichia coli. Qualitative phytochemical screening revealed the presence of tannins, flavonoids, saponins, anthraquinones, and alkaloids, which are known to exhibit antibacterial properties. The antibacterial activity was concentration-dependent, with higher concentrations of garlic extract producing larger zones of inhibition. At 500 mg/ml, the zone of inhibition was 30.0±0.19 mm for Staphylococcus aureus and 24.5±0.21 mm for Escherichia coli. At the lowest concentration (31.25 mg/ml), inhibition zones were 9.5±0.14 mm and 6.0±0.10 mm for Staphylococcus aureus and Escherichia coli, respectively. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) tests revealed an MIC of 125 mg/ml for both organisms, while the MBC was 250 mg/ml for Staphylococcus aureus and 500 mg/ml for Escherichia coli. The greater susceptibility of Staphylococcus aureus compared to Escherichia coli may be attributed to structural differences in their cell walls. While the control antibiotic, amoxicillin, showed higher antibacterial activity (38.0 mm and 33.0 mm inhibition zones for Staphylococcus aureus and Escherichia coli, respectively), the results highlight the potential of Allium sativum as a natural antimicrobial agent. These findings support the continued exploration of Allium sativum as an alternative or complementary treatment option for bacterial infections, particularly against antibiotic-resistant strains. Combination therapy with other antibiotics is recommended.
