Advanced Column Chromatography Techniques for Comprehensive Extraction, Isolation and Characterization of Allicin in Garlic Extracts and their antibacterial activity

This Study is to investigate anti-bacterial study of allicin by isolating the allicin from Allium Sativum by using the column chromatography method. The extraction, purification, isolation, and identification of the Allicin were achieved by using Column, IR, and Mass and NMR spectrometry. We compared our Isolated Allicin result to the marketed Allicin we found that our values are closer to marketed Allicin. Compared Isolated Allicin with Marketed Allicin, the Isolated Allicin are comparatively similar upto 92-95% to the Marketed Allicin. In future we can isolate and characterised a number of other constituents from Allium sativum and the proposed analytical methods will be useful for estimating these drug. Ultimately, our investigation showed that garlic extract had antibacterial properties against MRSA in vitro. Additionally, our results indicated that garlic extract and cefoxitin had synergistic effects.