Phytochemical Profile and Antimicrobial Activity of Aqueous Garlic Extract (Allium sativum L.) for Food Preservation

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The contamination of seafood by common bacteria and the ecological limitations of antibacterials has prompted the investigation of the phytochemical profile and antimicrobial activity of aqueous garlic extract (Allium sativum L.) against four significant food-associated pathogens: Salmonella typhi,...

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Detalles Bibliográficos
Autores: Torres, Elmer, Quispe, Grimaldo, Javier, Henry, Raymundo, Carlos, Chavez, Heyul, Dominguez, Francisco
Formato: artículo
Fecha de Publicación:2024
Institución:Universidad Peruana de Ciencias Aplicadas
Repositorio:UPC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorioacademico.upc.edu.pe:10757/675919
Enlace del recurso:http://hdl.handle.net/10757/675919
Nivel de acceso:acceso embargado
Materia:Antibacterial activity
Aqueous extract
Inhibitory activity
Minimum lethal concentration
Phytochemical
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oai_identifier_str oai:repositorioacademico.upc.edu.pe:10757/675919
network_acronym_str UUPC
network_name_str UPC-Institucional
repository_id_str 2670
dc.title.es_PE.fl_str_mv Phytochemical Profile and Antimicrobial Activity of Aqueous Garlic Extract (Allium sativum L.) for Food Preservation
title Phytochemical Profile and Antimicrobial Activity of Aqueous Garlic Extract (Allium sativum L.) for Food Preservation
spellingShingle Phytochemical Profile and Antimicrobial Activity of Aqueous Garlic Extract (Allium sativum L.) for Food Preservation
Torres, Elmer
Antibacterial activity
Aqueous extract
Inhibitory activity
Minimum lethal concentration
Phytochemical
title_short Phytochemical Profile and Antimicrobial Activity of Aqueous Garlic Extract (Allium sativum L.) for Food Preservation
title_full Phytochemical Profile and Antimicrobial Activity of Aqueous Garlic Extract (Allium sativum L.) for Food Preservation
title_fullStr Phytochemical Profile and Antimicrobial Activity of Aqueous Garlic Extract (Allium sativum L.) for Food Preservation
title_full_unstemmed Phytochemical Profile and Antimicrobial Activity of Aqueous Garlic Extract (Allium sativum L.) for Food Preservation
title_sort Phytochemical Profile and Antimicrobial Activity of Aqueous Garlic Extract (Allium sativum L.) for Food Preservation
author Torres, Elmer
author_facet Torres, Elmer
Quispe, Grimaldo
Javier, Henry
Raymundo, Carlos
Chavez, Heyul
Dominguez, Francisco
author_role author
author2 Quispe, Grimaldo
Javier, Henry
Raymundo, Carlos
Chavez, Heyul
Dominguez, Francisco
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Torres, Elmer
Quispe, Grimaldo
Javier, Henry
Raymundo, Carlos
Chavez, Heyul
Dominguez, Francisco
dc.subject.es_PE.fl_str_mv Antibacterial activity
Aqueous extract
Inhibitory activity
Minimum lethal concentration
Phytochemical
topic Antibacterial activity
Aqueous extract
Inhibitory activity
Minimum lethal concentration
Phytochemical
description The contamination of seafood by common bacteria and the ecological limitations of antibacterials has prompted the investigation of the phytochemical profile and antimicrobial activity of aqueous garlic extract (Allium sativum L.) against four significant food-associated pathogens: Salmonella typhi, Micrococcus luteus, Staphylococcus aureus, and Escherichia coli. Absorbance curves were constructed, inhibition halos were measured, and minimum lethal concentrations were determined. This study aims to harness the properties of garlic and its derivatives, making them ideal for use in pharmaceutical and industrial products. The results showed greater inhibitory activity against Gram-positive bacteria compared to Gram-negative bacteria. Specifically, a concentration of 0.125 g/ml of the extract produced inhibition halos with diameters of 0.75 mm for S. typhi, 0.8 mm for M. luteus, 11 mm for S. aureus, and 8.25 mm for E. coli. Furthermore, a concentration of 1.0 g/ml of the extract exhibited bactericidal activity at 210 minutes against M. luteus, 330 minutes against S. typhi, and 270 minutes against S. aureus, but it showed no such effect against E. coli.
publishDate 2024
dc.date.accessioned.none.fl_str_mv 2024-09-29T19:21:44Z
dc.date.available.none.fl_str_mv 2024-09-29T19:21:44Z
dc.date.issued.fl_str_mv 2024-08-01
dc.type.es_PE.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.issn.none.fl_str_mv 23490918
dc.identifier.doi.none.fl_str_mv 10.14445/22315381/IJETT-V72I8P102
dc.identifier.uri.none.fl_str_mv http://hdl.handle.net/10757/675919
dc.identifier.eissn.none.fl_str_mv 22315381
dc.identifier.journal.es_PE.fl_str_mv International Journal of Engineering Trends and Technology
dc.identifier.eid.none.fl_str_mv 2-s2.0-85202532740
dc.identifier.scopusid.none.fl_str_mv SCOPUS_ID:85202532740
identifier_str_mv 23490918
10.14445/22315381/IJETT-V72I8P102
22315381
International Journal of Engineering Trends and Technology
2-s2.0-85202532740
SCOPUS_ID:85202532740
url http://hdl.handle.net/10757/675919
dc.language.iso.es_PE.fl_str_mv eng
language eng
dc.rights.es_PE.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.format.es_PE.fl_str_mv application/html
dc.publisher.es_PE.fl_str_mv Seventh Sense Research Group
dc.source.none.fl_str_mv reponame:UPC-Institucional
instname:Universidad Peruana de Ciencias Aplicadas
instacron:UPC
instname_str Universidad Peruana de Ciencias Aplicadas
instacron_str UPC
institution UPC
reponame_str UPC-Institucional
collection UPC-Institucional
dc.source.journaltitle.none.fl_str_mv International Journal of Engineering Trends and Technology
dc.source.volume.none.fl_str_mv 72
dc.source.issue.none.fl_str_mv 8
dc.source.beginpage.none.fl_str_mv 8
dc.source.endpage.none.fl_str_mv 17
bitstream.url.fl_str_mv https://repositorioacademico.upc.edu.pe/bitstream/10757/675919/1/license.txt
bitstream.checksum.fl_str_mv 8a4605be74aa9ea9d79846c1fba20a33
bitstream.checksumAlgorithm.fl_str_mv MD5
repository.name.fl_str_mv Repositorio académico upc
repository.mail.fl_str_mv upc@openrepository.com
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Phytochemical Profile and Antimicrobial Activity of Aqueous Garlic Extract (Allium sativum L.) for Food Preservation
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