The Phytochemical Composition and Antibacterial Effects of Allium sativum Clove Extracts on Some Enteric Bacterial Pathogens

In this study, the phytochemicals present in the cloves of Allium sativum were determined, and their antibacterial activities against some enteric bacterial pathogens were assessed. The phytochemical constituents were determined after the extraction process was completed using water and ethanol as the solvents. Furthermore, the aqueous and ethanolic extracts of A. sativum were tested against Escherichia coli, Salmonella typhi and Shigella dysenteriae isolated from faeces of gastroenteritis patients. The agar diffusion technique (punch method) was used for this. Additionally, the extracts' minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined. The mean values of the zones of inhibition obtained were statistically analyzed using ANOVA. The least significant difference was determined according to the LSD test at P<0.05. The results of the phytochemical analysis revealed the presence of saponin, alkaloids, flavonoids, and tannins. Furthermore, the antibacterial susceptibility test showed that the aqueous and ethanolic extracts possess antibacterial properties against all the test organisms. The ethanolic extract at the concentration of 500mg/ml had zones of inhibition of 29.00b against E. coli, 24.00b against S. dysenteriae and the lowest 20.00b against S. typhi. On the other hand, at that same concentration, the aqueous extract had zones of inhibition of 20.00b against E. coli and 18.00b against S. dysenteriae and S. typhi. This study suggests that A. sativum extracts possess antibacterial properties. Furthermore, since the ethanolic extract was more effective than the aqueous extract, it could be that the antibacterial potency of A. sativum is solvent-dependent. In conclusion, the findings from this study suggest that further purification of the constituents of the plant might lead to the development of novel antibiotics.