Characterization and antimicrobial potential of bioactive components of sonicated extract from garlic ( Allium sativum ) against foodborne pathogens

Abstract

Garlic (Allium sativum) belongs to Liliaceae family. Plants belonging to this family are well known for their sulfur compounds besides phenolic substances. The current study was planned to explore the potential of sonication treatment combined with various solvents for extracting bioactive components (phenolics and allicin) of two local garlic varieties that is garlic white and garlic pink and to elucidate the antimicrobial potential of extracts against selected pathogens. Total phenolic contents in various extracts ranged 57.35 ± 4.77–86.18 ± 1.53mg GAE/100 g. Allicin as characterized through high‐performance liquid chromatographic system was found in the range of 62.67 ± 13.49–425.6 ± 3.04 ppm. The minimum inhibitory concentration of garlic extracts as calculated by the broth dilution method ranged 25–133 mg/ml and biofilm formation was 45–82%. On an overall basis, garlic pink indicated higher bioactive components, antimicrobial potential against foodborne pathogens, and biofilm formation inhibition. Regarding solvents extracts with 50% methanol, as extraction solvent, indicated better results trailed by 50% ethanol and water. Practical applications Garlic extract is rich in bioactive moieties especially Allicin, other organosulfur and phenolics, having antioxidant and antimicrobial potential which can exert beneficial effects on human health. Antimicrobial potential of garlic extract can be utilized for killing foodborne pathogens and thus achieving food safety. Its use in meat, meat products, and fish can significantly reduce the pathogens associated with these food items. Moreover, both antioxidant and antimicrobial properties offer bio‐preservation effect to these products and extend the shelf life. Biofilm formation inhibition properties of garlic extract can be utilized in food processing and preservation as well in food processing equipment. Further, garlic extracts can be used for preparation of nanoparticles with enhanced efficiency.

Multiobjective optimization ofPhoenix dactyliferaL. seeds extraction: Mixture design methodology for phytochemical contents and antibacterial activity

“…Foodborne pathogens are the main factors behind foodborne diseases and food poisoning and thus pose a great threat to food safety (Dang et al., 2020; Thum et al, 2019; Zhao, Zhao, Wang, & Zhong, 2017). There are many kinds of foodborne pathogens, such as Listeria monocytogenes , Staphylococcus aureus, and Salmonella , which commonly contaminate fruits, vegetables, meat, and seafood, (Liaqat, Zahoor, Atif Randhawa, & Shahid, 2019; Boukhris et al, 2020). L .…”

Control of Panama disease of banana by intercropping with Chinese chive (Allium tuberosum Rottler): cultivar differences

“…Chemicals produced by one plant in the intercropping system, can either directly inhibit microbial pathogens in the soils, or indirectly trigger resistance through the induction of the plant defense system in neighboring plants [20,21]. The Allium plants are characterized with the production of many antimicrobial substances [21][22][23][24]. They are among the oldest medicinal herbs, used as antibacterial, antifungal, antioxidant and cytotoxic drugs [25].…”

Control of Panama Disease of Banana by Intercropping with Chinese Chive (Allium tuberosum Rottler): Cultivar Differences

“…Chemicals produced by one plant in the intercropping system, can either directly inhibit microbial pathogens in the soils, or indirectly trigger resistance through the induction of the plant defense system in neighboring plants (Li et al, 2018;Yu et al, 2019). The Allium plants are characterized with production of many antimicrobial substances (Yu 1999;Benkeblia 2004;Shari -Rad et al, 2016;Liaqat et al, 2019).…”