This study evaluates the antimicrobial properties of garlic (Allium sativum) extracts on three fungi namely Aspergillus flavus, Curvularia lunata and Fusarium moniliforme using the pour plate method. A phytochemical screening of the extracts was also carried out to determine the constituents of garlic. Water, ethanol and acetone were the extractants used. Results showed that radial growth in all the three test organisms was impaired by the addition of the extracts in the culture medium used. The test organisms differed in their reaction to the different extracts but on the whole, growth inhibition increased with the concentration of each extract. Phytochemical screening of the different extracts showed that garlic contains important compounds such as carbohydrates, reducing sugars, lipids, flavonoids, ketones, alkaloids, steroids and triterpenes. Tannins were, however, not detected in any of the extracts under the conditions of this study. The significance of these results is discussed.
Olusanmi, M. J. and Amadi, J. E.
"Studies on the Antimicrobial Properties and Phytochemical Screening of Garlic (Allium sativum) Extracts,"
Ethnobotanical Leaflets: Vol. 2010:
4, Article 16.
Available at: https://opensiuc.lib.siu.edu/ebl/vol2010/iss4/16