Proximate Composition and Antibacterial Potentials of Cultivated Garlic (Allium Sativum L.) and Onion (Allium Cepa L.) in Algeria

Abstract

Garlic (Allium sativum L.) and onion (Allium cepa L.) are ones of the most promising medicinal herbs known from ancient times having nutritional value. Nutrients found in these medicinal plants play important roles in curing different diseases and disorders. Therefore, the present study aimed to determine the physico-chemical characteristics of cultivated varieties of garlic and onion and evaluate the antibacterial activity of these plants by disk diffusion method against three pathogenic strains including Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922 and Bacillus subtilis ATCC 25332.The physico-chemical analysis executed was pH, titratable acidity, moisture, ash, total soluble solids, electrical conductivity, viscosity, proteins, fats, crude fiber, pectin, total and reducing sugars and minerals. It was found that these plants are good source of proteins, fats, fibers, minerals and energy. The results of antibacterial activity, methanol extract obtained from these plants revealed the sensitivity on the tested pathogenic strains. The strongest antibacterial effect on tested strains was found in garlic extracts.

In Vitro and In Vivo Study of Combined Effect of Some Algerian Medicinal Plants and Probiotics against Helicobacter pylori

“…Phytochemical analysis showed that phenols are the largest group of metabolites in the four studied plants. Results of phytochemical screening of our plants using HPLC revealed the presence of caffeic acid, isoquercetin, vanillic acid, myricetin 3-0-rutinoside, syringaresinol, citrusine, rosmarinic acid and p-coumaric acid in cumin seeds, gallic acid, sinapic acid, caffeic acid, asterogenic acid, pyrogallol, hyperoside and ferulic acid in fenugreek seeds, gallic acid, quercitin, rutin, hyperoside and karempferol in red onion and one molecule for garlic extract which is gallic acid [ 32 , 33 ].…”

“…The bactericidal activity of plant preparations against H. pylori significantly depends on the type of the extract and its components, concentration and exposure time and the density of the tested bacterial strains [ 47 ]. In previous studies, phytochemical screening of four plants was carried out and the results revealed the presence of eight phytochemical compounds in cumin extract, seven molecules in fenugreek extract, five compounds found in red onion extracts and one compound in garlic [ 32 , 33 ]. From these phytochemical studies, phenols are the largest group of metabolites in the studied plants and many compounds are believed to have remarkable anti- H. pylori effect in vitro and, to some extent, in vivo.…”

“…Samples of garlic ( Allium sativum ) bulb, onion ( Allium cepa ) bulb, fenugreek ( Trigonella foenum-graecum L.) seeds and cumin ( Cuminum cyminum L.) seeds were sorted, washed and dried at room temperature, then ground into a fine powder and sieved through a 200 μm sieve. Resulting powders were used to prepare methanolic extracts using a maceration method; all the extraction procedures were performed and conditions were set as described by Bouhenni et al, (2019 a ) and Bouhenni et al, (2019 b ) [ 32 , 33 ]. Briefly, the methods applied to investigate the chemical composition of the tested plant extracts were:…”

“…Phenolic compounds were identified qualitatively by the HPLC method ( Supplementary Materials ) and antioxidant activity was measured using a DPPH assay [ 32 , 33 ]. The extracts were carefully stored and later used for assessing their anti- H. pylori effects.…”

Analysis of bioactive compounds and antioxidant activities of cultivated garlic (allium sativum l.) and red onion (allium cepa l.) in algeria

“…Garlic and red onion are especially common in Algeria with a total production of 103.627 and 1.526.339 tons respectively (Bouhenni et al, 2019). However, few studies were carried out concerning these important plants, in this concept, the objective of this paper was to determine and quantify the phenolic contents (flavonoids and tannins) of cultivated garlic (Allium sativum), and red onion (Allium cepa) in Algeria using HPLC method, as well as investigate their antioxidant activity.…”