PHYTOCHEMICAL CONTENT, ANTIMICROBIAL AND ANTIOXIDANT COMPARISON OF THE AQUEOUS AND ETHANOLIC EXTRACTS OF Allium sativum
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Abstract
This study scientifically validated the traditional therapeutic use of Allium sativum by comparing the extraction yield, phytochemical composition, antimicrobial activity, and antioxidant potential of aqueous and ethanol extracts. Although the aqueousss extract
produced a higher yield (22.87%) than the ethanol extract (14%), biological activity was greater in the ethanol extract, highlighting the importance of solvent polarity in selectively extracting bioactive compounds. Both extracts showed concentration-dependent antimicrobial activity against selected bacterial and fungal isolates, with greater susceptibility observed in Gram-positive bacteria and Candida albicans; however, the ethanol extract demonstrated superior efficacy, supported by lower Minimun Inhibitory Concentrattion(MIC), Minimum Bactericidal Concentration(MBC), and Minimum Fungicidal Concentration(MFC) values.
Antioxidant assays 2,2 – diphenyl-l-picrylhydrazyl(DPPH) and Ferric Reducing Antioxidant Power(FRAP) revealed significant activity in both extracts, with the ethanol extract exhibiting higher ssradical scavenging ability and reducing power than the aqueous extract. Qualitative and quantitative phytochemical analyses confirmed the presence of key secondary metabolites, particularly phenolics and flavonoids, which were more abundant in the ethanol extract and strongly associated with enhanced antibacterial and antioxidant effects. Overall, despite its lower extraction yield, the ethanol extract of A. sativum showed greater biological
potency, providing strong scientific support for the medicinal use of garlic and its potential application in pharmaceutical and nutraceutical development.
produced a higher yield (22.87%) than the ethanol extract (14%), biological activity was greater in the ethanol extract, highlighting the importance of solvent polarity in selectively extracting bioactive compounds. Both extracts showed concentration-dependent antimicrobial activity against selected bacterial and fungal isolates, with greater susceptibility observed in Gram-positive bacteria and Candida albicans; however, the ethanol extract demonstrated superior efficacy, supported by lower Minimun Inhibitory Concentrattion(MIC), Minimum Bactericidal Concentration(MBC), and Minimum Fungicidal Concentration(MFC) values.
Antioxidant assays 2,2 – diphenyl-l-picrylhydrazyl(DPPH) and Ferric Reducing Antioxidant Power(FRAP) revealed significant activity in both extracts, with the ethanol extract exhibiting higher ssradical scavenging ability and reducing power than the aqueous extract. Qualitative and quantitative phytochemical analyses confirmed the presence of key secondary metabolites, particularly phenolics and flavonoids, which were more abundant in the ethanol extract and strongly associated with enhanced antibacterial and antioxidant effects. Overall, despite its lower extraction yield, the ethanol extract of A. sativum showed greater biological
potency, providing strong scientific support for the medicinal use of garlic and its potential application in pharmaceutical and nutraceutical development.
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