Comparison of antimicrobial activity, phytochemical profile and minerals composition of garlic Allium sativum and Allium tuberosum

Khalid, Nauman; Ahmed, Iftikhar; Latif, Malik Shah Zaman; Rafique, Tariq; Fawad, Sardar Atiq

doi:10.1007/s13765-014-4021-4

Cited by 29 publications

(22 citation statements)

References 27 publications

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“…Bae et al [13], Choi et al [14], and Jeong et al [15] have described similar results for DPPH scavenging activity and reducing power using samples of fresh garlic purchased in Korean local markets and subjected to heat treatment by the authors. The white garlic samples used in this work also had similar DPPH scavenging activity and reducing power to those reported by Khalid et al [18], who studied samples of white garlic from local markets in Pakistan.…”

Section: Resultssupporting

confidence: 68%

A Comparative Study of Black and White Allium sativum L.: Nutritional Composition and Bioactive Properties

et al. 2019

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Garlic (Allium sativum L.) has been used worldwide not only for its being a subject of dietary interest, but also for medicinal purposes, in prophylaxis, and for the treatment of diverse pathologies. New processing techniques have been developed and placed on the market in recent years to improve the organoleptic and nutritional value of food products. The present work aimed to study bulbils (cloves) of white (commercial and traditionally cultivated samples with different proveniences) and black (processed samples) garlic. All samples were compared with regard to their nutritional composition as well as their antioxidant and antimicrobial activities. Black garlic had the lowest moisture content but the highest total amount of sugars and energetic value. Black garlic also presented the highest antioxidant and antimicrobial (especially against methicillin-resistant Staphylococcus aureus) activities. Thus, black garlic, obtained by processing techniques, can be considered a promising product with high value that will be able to be exploited by the functional food/nutraceutical industry.

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Section: Resultssupporting

confidence: 68%

A Comparative Study of Black and White Allium sativum L.: Nutritional Composition and Bioactive Properties

et al. 2019

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“…The results obtained are comparable with the findings of Shunmugapriya and Kalaiselvan () who studied different varieties of garlic, (big cloves and small cloves). In another study, Khalid, Ahmed, Latif, Rafique, and Fawad () found similar observations and reported moisture content, crude fat, crude protein, ash, and crude fiber as 62.19 ± 0.82, 0.48 ± 0.02, 8.80 ± 0.25, 1.48 ± 0.04, and 2.05 ± 0.03, respectively. The study of Suleria et al () also supported the findings of the present studies that is percent moisture content 65.06 ± 0.94, crude fat 0.53 ± 0.03, crude protein 7.94 ± 0.27, ash 1.33 ± 0.07, and crude fiber 0.75 ± 0.04.…”

Section: Resultssupporting

confidence: 59%

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

Liaqat

Zahoor

Randhawa

et al. 2019

J Food Process Preserv

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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.

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“…An number of articles have commented on the efficacy of garlic in regulating cardiovascular risk factors (Shafiur, 2007), plasma lipids, stopping lipid peroxidation, stimulating fibrinolytic activity, inhibiting platelet aggregation, mitigating morphostructural changes in the vascular wall (related to aging and atherosclerotic lesions) and lowering blood pressure. (Kallel et al, 2014) Pathogenic microorganisms Antioxidant, phenolic compounds, minerals Garlic extract (Khalid et al, 2014) Antifungal activity Alliace Garlic bulb extract (Lanzotti et al, 2012) Microbial Allicin Garlic clove (Pirak et al, 2012) Blastocystosis Antioxidant Garlic (Abdel-Hafeez et al, 2015) Immune modulatory Alliin, allicin, ajoenes, vinyldithiins, and sulfides Extract (Batiha et al, 2020) Gut microbiome allicin-free garlic Crushed garlic Gestational diabetes mellitus Antioxidant Fresh garlic black (Si et al, 2019) Dyslipidemia and Gut Microbiome Dysbiosis Organosulfur compounds whole garlic (Chen et al, 2019) Immune modulatory Effects of Glutathione, cardiovascular and inflammation…”

Section: Respiratory Diseasesmentioning

confidence: 99%

Garlic (Allium sativum L) and Its beneficial properties for health: A Review

Espinoza¹,

Valencia²,

Albarrán³

et al. 2020

Agroind. sci.

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Generally, chefs use garlic as an ingredient that enhances the sensory qualities of foods. However, recent studies have shown that garlic contains Sulphur compounds, which provide a health benefit. This review identifies and describes those constituents in garlic responsible for their anti-microbial, antioxidant, anti-inflammatory, and in some cases anti-cancer properties. Also, this review reports the chemical and nutritional contents of garlic (Allium sativum L.) and shows its health benefits for humans. A large variability and diversity in the nutritional content of garlic was found in the literature, including functional properties (antioxidant, antimicrobial, antifungal, and immunological), and many health benefit components, such as antihypertensive, hypolipidemic, antiatherogenic, anticarcinogenic, antitumor, antiaggregant, fibrinolytic, immunomodulatory, and antianemic. Allicin and ajoene were identified among some of the compounds in garlic which are beneficial for human health. Quantity varies depending on bulb maturity and harvest location, and values range between approximately 1mg/g and 9mg/g for allicin and 0.12 mg/g to 0.22 mg/g of garlic oil macerate for ajoene.

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Comparison of antimicrobial activity, phytochemical profile and minerals composition of garlic Allium sativum and Allium tuberosum

Cited by 29 publications

References 27 publications

A Comparative Study of Black and White Allium sativum L.: Nutritional Composition and Bioactive Properties

A Comparative Study of Black and White Allium sativum L.: Nutritional Composition and Bioactive Properties

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

Garlic (Allium sativum L) and Its beneficial properties for health: A Review

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