Effect of Spoilage on the Antimicrobial Potential and Phytochemical Components of Ginger and Garlic

Abstract

This study evaluated the effect of microbial spoilage on the phytochemical component and antimicrobial potential of Garlic (Alliums Sativum) and Ginger (Zingiber offinale). The antimicrobial activities of both spoilt and un-spoilt Ginger and Garlic were assessed by measuring the inhibition zone diameter using agar well diffusion method. The result showed that both spoilt and un-spoilt samples were active against all test organisms with ethanolic extract of un-spoilt Garlic showing the highest activity against Staphylococcus sp. and Aspergillus sp with mean inhibition zone diameter (21.00mm and 21.50mm) respectively. Similarly the ethanolic extract of un-spoilt Ginger exhibited greatest activity against Staphylococcus sp. and Aspergillus sp with mean inhibition zone diameter (20.00Smm and 20.00mm) respectively. The preliminary phytochemical screening of the samples revealed the absence of saponin in spoilt samples of both Ginger and Garlic while phenol and flavonoid became more prominent in the both spoilt samples. This study confirms that microbial degradation of some plant extracts does not affect the antimicrobial potential and suggest usage of these products even if spoilage is noticed.