A Study on Assessment of Biological Activities of Garlic (Allium sativum) Extract

Abstract

Spices like alliums are indispensable for the preparation of our daily food and are reported to
possess compounds, which have varied biological activites and also prevent the microbial
spoilage of food. Hence, the present study was conducted with the main purpose of assessment
of biological activites viz. antioxidant and antifungal activities of Garlic (Allium sativum).
Antioxidant assay was carried out by in-vitro model using DPPH free radical scavenging
activity. Antifungal activity of the ethanolic Garlic (Allium sativum) extract was determined by
disk diffusion method. Results delineated that total polyphenols quantity was found to be
highest (14.68 GAE) phytochemicals found in ethanolic Garlic (Allium sativum) extract when
compared with total flavonoid quantities (4.12 GAE). The ethanolic Garlic (Allium sativum)
extract showed a dose dependent DPPH scavenging activity. It showed the highest scavenging
activity (45.43%) at 10 mg/mL and lowest (13.13%) at 2 mg/mL. Furthermore, the DPPH free
radical scavenging activity of ethanolic Garlic (Allium sativum) extract was comparable with
that of standard ascorbic acid. The tested ethanolic Garlic (Allium sativum) extract possesses
potential antifungal activity against Aspergillus fumigates, Candida tropicalis, Candida
albicans, and Penicillium crysogenum. In conclusion, our study results proved the biological
activities viz. antioxidant and antifungal activities of ethanolic Garlic (Allium sativum) extract,
and thus, it could be considered for the development of natural antioxidant and antifungal
drugs.