African Journal of Biotechnology
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Article Number - FD341B732405


Vol.11(95), pp. 16192-16195 , November 2012
DOI: 10.5897/AJB12.1402
ISSN: 1684-5315



Full Length Research Paper

Effect of temperature on antibiotic properties of garlic (Allium sativum L.) and ginger (Zingiber officinale Rosc.)


Pankaj Sah*, Balqees Al-Tamimi, Najat Al-Nassri and Rahma Al-Mamari




Department of Applied Sciences (Applied Biology Section), Higher College of Technology, Al-Khuwair, P. O. Box 74, PC 133, Muscat, Sultanate of Oman.


Email: Pankaj@hct.edu.om; drpankaj_sah2002@yahoo.com






 Accepted: 26 October 2012  Published: 27 November 2012

Copyright © 2012 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


 

Garlic and ginger are the two most common herbs used in traditional medicine practice for their antimicrobial activities. Moreover, in many countries, they are also used with boiled food preparations, which can destroy their important medicinal properties. We conducted an agar well diffusion assay with aqueous extracts of garlic and ginger to observe the effect of temperature on their antibiotic properties against three human pathogenic bacteria namely Klebsiella pneumoniae, Escherichia coli andStaphylococcus aureus. The results show that in general, garlic has significantly greater zone of inhibition (mean = 23.3 mm) than ginger (mean = 19.0 mm) at both, room temperature (26°C) (t = 4.91; α = 0.05; P < 0.01) and at higher temperature (100°C); garlic (mean = 15.6 mm); ginger (mean = 0 mm) (t = 17.76; df = 2; α = 0.05;P < 0.001). On observation, it was found that although higher temperature significantly reduced the antibacterial properties of both plants, nevertheless it affected ginger more (t = 32.9, df = 2; α = 0.05; P < 0.001) than garlic (t = 11.5, df = 2; α = 0.05; P < 0.01). From our study, we can conclude that garlic has more prevailing and sustainable antibiotic properties than ginger under normal and higher temperature regimes. We recommend that garlic not only has very promising potential for a broad-spectrum antibiotic drug against many pathogenic bacteria, but also significantly sustains its antibacterial property than ginger even with boiled food preparations. In addition, it can be used as an effective source of natural herbal antibiotics with or without boiling.

 

Key words: Garlic, ginger, medicinal plants, antibiotic properties, naturopathy


APA (2012). Effect of temperature on antibiotic properties of garlic (Allium sativum L.) and ginger (Zingiber officinale Rosc.). African Journal of Biotechnology , 11(95), 16192-16195.
Chicago Pankaj Sah, Balqees Al-Tamimi, Najat Al-Nassri and Rahma Al-Mamari. "Effect of temperature on antibiotic properties of garlic (Allium sativum L.) and ginger (Zingiber officinale Rosc.)." African Journal of Biotechnology 11, no. 95 (2012): 16192-16195.
MLA Pankaj Sah, et al. "Effect of temperature on antibiotic properties of garlic (Allium sativum L.) and ginger (Zingiber officinale Rosc.)." African Journal of Biotechnology 11.95 (2012): 16192-16195.
   
DOI 10.5897/AJB12.1402
URL http://academicjournals.org/journal/AJB/article-abstract/FD341B732405

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