ANTIMICROBIAL ACTIVITIES, PHYTOCHEMICAL AND PROXIMATE COMPOSITION OF NON-FERMENTED AND FERMENTED BULB OF ALLIUM SATIVUM
MANSURAT BOLANLE FALANA1,*, MUHAMMED ROBIU ASINMI1, MUHAMMAD ALI DIKWA1, QUADRI OLAIDE NURUDEEN1
- Department of Biological Sciences, Al-Hikmah University, Ilorin, Nigeria.
Afr. J Pharm Res Dev; Volume 17(1): 27-37 ; 2025
ABSTRACT
Allium sativum, also known as garlic, has been eaten as food and used as medicine against numerous ailments for thousands of years. This study investigated the pH, In-vitro antimicrobial assays: Minimum Inhibitory Concentration (MIC)/ Minimum Fungicidal Concentration (MFC), and disc diffusion assay of non-fermented and fermented samples of Allium sativum against Staphylococcus aureus, Escherichia coli, and Candida albicans. The phytochemical and proximate compositions of the samples were also screened. Constituents of the fermented samples were further analyzed using high-performance liquid chromatography (HPLC). Fermentation of the samples for 14 days influenced the results of this study. The pH decreased from 6.8 to 4.5, and MIC/ MFC against all the test organisms ranged between 12.5 – 100 mg/mL and 12.5 – 25 mg/mL for the non-fermented and fermented samples. Concentration-dependent ranges of activities (2-8 mm for the non-fermented and 10-16 mm for the fermented samples) were recorded. Varying quantities of moisture, ash, fat, carbohydrate, fiber, and protein were obtained for the samples. However, these values were higher for the fermented than the non-fermented samples. In addition to alkaloids, flavonoids, glycosides, saponins, and terpenoids detected in the non-fermented samples, anthraquinone and tannin were also detected in the fermented samples. In order of peak height, allicin, allin, coumaric acid, ajoene, beta phellendrene, hydroxycinnamate, and dithin were presented in the fermented A. sativum. The increase in acidity of A. sativum due to fermentation signifies preservation, the presence of organic acids, and other compounds. This may correlate to the increased phytochemical components in the fermented samples. Consequently, the constituents identified by HPLC in the fermented sample may be linked to better biological properties than the non-fermented sample, making it a better source of nutritional and therapeutic agents.
Keywords: Allium sativum, coli, Fermentation, Phytochemicals,Antimicrobial activities, Proximate composition
Email of correspondence:bolman4ever@yahoo.com
https://doi.org/10.59493/ajopred/2025.1.4 ISSN: 0794-800X (print); 1596-2431 (online)