GC/MS analysis, antimicrobial and Antioxidant Effect of Ethanol Garlic Extract

Na-Hye Park, Hye-Ri Jang, Seung-Jin Lee, Seung-Chun Park

DOI: http://dx.doi.org/10.5138/09750185.2087

Abstract


Aim of the study: The purpose of this study was to investigate the possibility of garlic extract as a feed additive to prevent and treat Salmonella infection.

Methods: Garlic extracts were prepared from fresh crushed garlic and dissolved in different concentrations of ethanol. Garlic extract (Allium sativum) was analyzed by using gas chromatography-mass spectrometry (GC-MS). To examine biological activity, the antimicrobial activity test was carried out by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Salmonella typhimurium. Antioxidant activity of garlic extracts was examined by ABTS radical scavenging assay

Results and discussion: In the GC-MS analysis, allyl trisulfide, 2-hydroxy-gamma-butyrolactone, 1, 3-dihydroxyacetne dimer, propanoic acid, 2-propone were confirmed as predominant components of garlic extract. the MIC was 10 mg/mL in all extracts. However, antioxidant effect was highest in 20 mg/mL of 100% ethanol garlic extract (82.1%). The amount of IC₅₀ (50% inhibitory concentration) was measured at 1.6 mg/mL. 

Conclusion: 75% ethanol garlic extract was the most efficient in considering the recovery rate, antimicrobial and antioxidant activities among the various extracts. Based on the above biological results, we could confirm this possibility as a feed additive for anti-salmonella infection.


Keywords


Garlic extract; Antimicrobial effect; Antioxidant Effect; feed additive

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References


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