BACTERIOCIDAL EFFECT OF GARLIC (Allium sativum L.) EXTRACT ON Pseudomonas aeruginosa AND Klebsiella pneumoniae ISOLATES FROM WOUND SWABS IN UNIVERSITY OF BENIN TEACHING HOSPITAL.
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Abstract
(garlic) has long been recognized for its antimicrobial potential, yet the comparative efficacy of its ethanolic and aqueous extracts against clinically relevant pathogens requires further evaluation. This study assessed the antibacterial
activity of ethanolic and aqueous garlic extracts against Klebsiella pneumoniae and Pseudomonas aeruginosa isolated from wound swabs. Garlic bulbs were authenticated, dried, pulverized, and subjected to maceration in ethanol and sterile water to obtain crude extracts with yields of 2.25% and 3.57%, respectively. Antimicrobial susceptibility was evaluated using ditch plate, cup plate, and agar dilution methods. Inhibition zone diameters (IZDs), minimum inhibitory concentrations (MICs), and minimum bactericidal concentrations (MBCs) were determined. Both extracts displayed concentration-dependent antibacterial activity, with ethanolic fractions showing greater potency than aqueous fractions. Ethanolic extract inhibited K. pneumoniae and P. aeruginosa at 100 mg/mL (IZD: 12–14 mm), while aqueous extract required 200 mg/mL for measurable inhibition (IZD: 11–13
mm). MIC values were 100 mg/mL for ethanolic and 200 mg/mL for aqueous extracts, whereas MBC was achieved only with ethanolic extract at 200 mg/mL. Statistical analysis confirmed that concentration significantly influenced antibacterial activity (p = 0.000), while differences between organisms or extract types were not statistically significant (p = 0.292). These findings suggest that garlic exhibits concentration- dependent antibacterial activity, with ethanolic extracts demonstrating superior
efficacy.
activity of ethanolic and aqueous garlic extracts against Klebsiella pneumoniae and Pseudomonas aeruginosa isolated from wound swabs. Garlic bulbs were authenticated, dried, pulverized, and subjected to maceration in ethanol and sterile water to obtain crude extracts with yields of 2.25% and 3.57%, respectively. Antimicrobial susceptibility was evaluated using ditch plate, cup plate, and agar dilution methods. Inhibition zone diameters (IZDs), minimum inhibitory concentrations (MICs), and minimum bactericidal concentrations (MBCs) were determined. Both extracts displayed concentration-dependent antibacterial activity, with ethanolic fractions showing greater potency than aqueous fractions. Ethanolic extract inhibited K. pneumoniae and P. aeruginosa at 100 mg/mL (IZD: 12–14 mm), while aqueous extract required 200 mg/mL for measurable inhibition (IZD: 11–13
mm). MIC values were 100 mg/mL for ethanolic and 200 mg/mL for aqueous extracts, whereas MBC was achieved only with ethanolic extract at 200 mg/mL. Statistical analysis confirmed that concentration significantly influenced antibacterial activity (p = 0.000), while differences between organisms or extract types were not statistically significant (p = 0.292). These findings suggest that garlic exhibits concentration- dependent antibacterial activity, with ethanolic extracts demonstrating superior
efficacy.
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