Antimicrobial Activity of Allium cepa Linn.

(onion), Allium sativum

Linn. (garlic) and Zinger officinale Roscoe (ginger) Extracts Against
Salmonella typhimurium
Lapuz, T.; Lee, G.M.; Macasaet, T.R.; Morta, J.A.; Pasicolan, M.P.R.;
San Pedro, J.M.C.; Tan, Michael V.
Department of Medical Technology, Faculty of Pharmacy

Abstract
Many studies proved garlic, ginger and onion have antimicrobial activity against variety of microorganism. This study aims to
compare the antimicrobial activity of garlic, ginger and onion extracts against Salmonella typhimurium using agar disk diffusion.
Garlic, ginger and onion underwent ethanolic extraction to produce crude extracts. Three-fold dilution was done, yielding 100%,
75%, 50% and 25% concentrations for each plant extract. Disc diffusion was performed to compare the efficacy of extracts against
Salmonella typhimurium. The data was analyzed using student t-test and ANOVA in SPS software. Garlic, onion and ginger crude
ethanolic extracts showed zones of inhibition that ranged from 10 10.6 mm diameter, a rating of 2 in reactivity and +++ in
inhibitory effect based on the DOST rating system. Positive control (tetracycline) showed 28.75mm diameter zone of inhibition, a
rating of 3 in reactivity and +++ inhibitory effect. Results showed that garlic, onion and ginger were equally effective against
Salmonella typhimurium. The researchers recommend future researchers to conduct a similar experiment by determining the
minimum bactericidal concentration (MBC) and minimum inhibitory concentration (MIC) of garlic, onion and ginger extracts
against Salmonella typhimurium.

ABSTRACT

Keywords: Garlic; Ginger; Onion; Antimicrobial Activity; Salmonella typhimurium

Introduction
Salmonella species are bacteria that cause Salmonellosis and Typhoid Fever. These two diseases are associated with diarrhea.
Diseases caused by Salmonella species can be transmitted through food ingestion that is improperly cooked and served and is also
attributed to pets that is exposed with infected microbes Ginger is the rhizome of the plant Zingiber officinale. Ginger compounds are
active against specific type of diarrhea which is a leading cause of death in infant in developing countries. Garlic or Allium sativum,
is a plant, which kills bacteria, fungus, parasites and lowers glycemia and cholesterol and have liver protector property and includes
anti-tumor agents. Onions are effective against common cold, heart disease, diabetes, osteoporosis, coughs and sore throat.

Methodology
This study employed a comparative, balanced type research
design. The researchers carefully planned an experimental design
to compare the efficacy of garlic, ginger and onion crude ethanolic
extracts against Salmonella typhimurium. Plant Collection and
Authentication. Plant Ethanolic Extraction Procedure. Dilution of
Plant Extracts. Media Preparation. Salmonella typhimurium
confirmation. Disc Diffusion Method. Statistical Analysis. The
data was analyzed by gathering the means of the zones of
inhibition and students t-test using SPS software. Furthermore,
ANOVA was employed to compare the efficacy of the plant
extracts.

Conclusions/Recommendation
Results showed that garlic, onion and ginger were equally effective
against Salmonella typhimurium.
The researchers recommend future researchers to conduct a similar
experiment by determining the minimum bactericidal concentration
(MBC) and minimum inhibitory concentration (MIC) of garlic, onion
and ginger extracts against Salmonella typhimurium.

Results
Having a 10.5 mm mean diameter for its group, the
Garlic extract with 100% concentration may seem the
most effective out of all these. It is best to test this with
the use of the Analysis of Variance or ANOVA.
ANOVA will be used to test if the mean diameters of
the three groups are all equal to each other. If this
hypothesis is false, then it might lead us to the
conclusion that one extract is more superior than the
other two. However, based on the results at 1% level of
significance, there is no sufficient evidence to conclude
that there is an inequality among the means of the three
extract groups. This only means that statistically, the
garlic, onion and ginger are equally effective against
Salmonella typhimurium.

References
Adabara, N. U(2012)The Prevalence and Antibiotic Susceptibility
Pattern of Salmonella typhi among Patients Attending a Military
Hospital in Minna , Nigeria
Mazza, G. (2005). Functional foods biochemical & processing aspects.