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Comparison of antimicrobial activity, phytochemical profile and minerals composition of garlic Allium sativum and Allium tuberosum

Khalid, Nauman, Ahmed, Iftikhar, Latif, Malik Shah Zaman, Rafique, Tariq and Fawad, Sardar Atiq 2014, Comparison of antimicrobial activity, phytochemical profile and minerals composition of garlic Allium sativum and Allium tuberosum, Journal of the Korean society for applied biological chemistry, vol. 57, no. 3, pp. 311-317, doi: 10.1007/s13765-014-4021-4.

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Title Comparison of antimicrobial activity, phytochemical profile and minerals composition of garlic Allium sativum and Allium tuberosum
Author(s) Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Ahmed, Iftikhar
Latif, Malik Shah Zaman
Rafique, Tariq
Fawad, Sardar Atiq
Journal name Journal of the Korean society for applied biological chemistry
Volume number 57
Issue number 3
Start page 311
End page 317
Total pages 7
Publisher Korean Society for Applied Biological Chemistry
Place of publication Seoul, Republic of South Korea
Publication date 2014-06
ISSN 1738-2203
2234-344X
Keyword(s) Allium sativum
Allium tuberosum
antimicrobial activity
comparison
minerals
phytochemical assay
Summary Allium species are considered to be one of the world's oldest cultivated vegetables. Most commonly used species of garlic in Pakistan and India is Allium sativum, while Allium tuberosum is mainly consumed and cultivated in China, Southeast Asia, and North-east part of India. The present study was conducted to compare the antimicrobial activity, nutritional value and antioxidant profile of Allium sativum and Allium tuberosum. The outcome indicates that Allium tuberosum have slightly higher antimicrobial activity, higher mineral profile, and enriched in antioxidants in comparison with Allium sativum. The highest antimicrobial activity of Allium tuberosum was noticed against Staphylococcus aureus and Bacillus subtilis with 43.9 and 40.7 mm zone of inhibition using 100% extract. Allium tuberosum contains high contents of calcium (28.662±.00mg/100 g), potassium (10.62±0.50) and zinc (59.00±1.00). Allium tuberosum also showed higher antioxidant activity (0.24±0.03 mg vitamin C equivalent (VCE)/g fresh weight in ferric reducing antioxidant power assay, 0.18±0.02 mg VCE/g fresh weight in 2,2-diphenyl-1-picrylhydrazyl assay and 1.09±0.12 mg VCE/g fresh weight in 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) assay) in comparison with Allium sativum.
Language eng
DOI 10.1007/s13765-014-4021-4
Field of Research 090899 Food Sciences not elsewhere classified
Socio Economic Objective 820215 Vegetables
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2014, The Korean Society for Applied Biological Chemistry
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086058

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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