Antimicrobial Activities of Garlic (allium Sativum) and Ginger (zingiber Officinale) Extracts Against Clinical Bacterial Isolates

ABSTRACTThis study delves into the antibacterial activities of garlic (Allium sativum) and ginger (Zingiberofficinale) extracts. The phytochemical analysis revealed distinctive components in the twoplants, with garlic exhibiting a golden-yellow, gummy residue and ginger presenting a brownextract with a spicy-sweet smell. Phytochemical screening indicated the presence of flavonoids,saponins, and triterpenes in ginger, while garlic contained flavonoids, saponins, alkaloids, andtriterpenes. Notably, garlic extracts showed the absence of phenol, tannins, steroids, and cardiacglycosides. In antibacterial tests against clinical isolates, both garlic and ginger extractsexhibited activity at 40mg/ml, with garlic extracts displaying superior effectiveness. Minimuminhibitory concentration (MIC) values highlighted garlic's potency, particularly against Shigellasp. and Escherichia sp. The methanol extract of garlic stood out with the lowest MIC value (2.5mg/ml), suggesting higher activity compared to ginger extracts. Minimum bactericidalconcentration (MBC) results aligned with MIC values, emphasizing garlic's remarkable efficacyagainst the tested organisms. This study underscores the potential of garlic as a potentantibacterial agent, offering insights into its minimum inhibitory and bactericidal concentrationscompared to ginger extract.