Phytochemical analysis and antimicrobial activity of garlic (Allium sativum L.) and onion (Allium cepa L.)
Abstract
The present study was conducted to screen the phytochemical constituents and explicit the antimicrobial activity of methanol extract of big and small Allium sativum and Allium cepa. Phytochemical screening showed the presence of flavonoids, alkaloids, tannins, quinines, glycosides, carbohydrates and proteins. Big garlic showed a maximum zone of inhibition against S. aureus 9.0 mm at 400 μl. Big garlic and small onion showed a maximum zone of inhibition against K. pneumoniae (13.0 mm) at 400 μl. The study proved that garlic and onion could be used as one of the effective therapeutic phytomedicines.
Keywords
Allium cepa, Allium sativum, antimicrobial, Klebsiella pneumoniae, phytochemical, Staphylococcus aureus
