scholarly journals Comparative qualitative phytochemical analysis of oil, juice and dry forms of garlic (Allium sativum) and different varieties of onions (Allium cepa) consumed in Makurdi metropolis

2020 ◽  
Vol 12 (1) ◽  
pp. 9-16
Author(s):  
Esien Efiong Esienanwan ◽  
Priscillia Akumba Luavese ◽  
Callista Chukwu Ezinne ◽  
Isaiah Olusesan Adepoju ◽  
Obochi Godwin
Keyword(s):  
Allium Cepa ◽  
Allium Sativum ◽  
Phytochemical Analysis

scholarly journals In-vitro Antibacterial and Synergistic Activities of Extracts of Allium cepa and Allium sativum with Selected Antibiotics on Escherichia coli and Staphylococcus aureus

2021 ◽  
pp. 32-44
Author(s):  
Nnamchi Chukwudi I. ◽  
Igu Ebenezer K. ◽  
Akpi Uchenna K. ◽  
Amadi Onyetugo C. ◽  
Ugwu Kenneth
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Allium Cepa ◽  
Allium Sativum ◽  
Bacterial Pathogens ◽  
Antimicrobial Property ◽  
Diffusion Method ◽  
Phytochemical Analysis ◽  
Plant Metabolites ◽  
And Staphylococcus Aureus

Aim: This study was aimed at investigating the antibacterial activities of extracts of Allium cepa and Allium sativum, as well as their synergistic activities with some selected antibiotics against the bacterial pathogens Escherichia coli and Staphylococcus aureus.  Study Design: Onions (Allium cepa), garlic (Allium sativum) were used in this study. The study assessed how extracts of the plants alone or in combination with some commonly used antibiotics inhibited the growth of some bacterial pathogens using agar well diffusion method.  Place and Duration of Study: The research was carried out in the Department of Microbiology, University of Nigeria, Nsukka over a period of 6 months. Methodology: Extracts of Allium cepa and Allium sativum were obtained using ethanol, methanol and water (aqueous). Antimicrobial susceptibility tests were carried out by agar well diffusion technique. Results: All extracts obtained showed evidence of antimicrobial property measured as the Inhibition Zone Diameter (IZD) on the test microorganisms. Values of these IZDs showed remarkable increases when used synergistically with antibiotics. For instance, aqueous extract of Allium sativum increased from a mean value of 16.5mm at 1.0mg/ml to values of 30.0mm and 38.0mm when used with tetracycline and ampicloxacillin respectively against Escherichia coli. The MIC and MBC values also dropped progressively, indicating that fewer synergistic mixtures were required to exert the same effects on the tested organisms. The phytochemical analysis strongly indicated the presence of flavonoids, glycosides and alkaloids, among other plant metabolites. Conclusion: This result indicates that Allium cepa and Allium sativum showed strong antibacterial activity against the bacterial pathogens E. coli and S. aureus; and that synergism of the extracts with some antibiotics improved those activities. The potential of developing antimicrobials from these plants appears promising.

Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production

2012 ◽  
Vol 77 (5) ◽  
pp. M278-M284 ◽  
Author(s):  
Sunčica Kocić-Tanackov ◽  
Gordana Dimić ◽  
Jelena Lević ◽  
Ilija Tanackov ◽  
Aleksandra Tepić ◽  
...  
Keyword(s):  
Essential Oils ◽  
Allium Cepa ◽  
Allium Sativum ◽  
Aspergillus Versicolor ◽  
Allium Cepa L

Allium cepa L. Allium fistulosum L. Allium ramosum L. Allium sativum L. Amaryllidaceae

2020 ◽  
pp. 159-169
Author(s):  
Narel Y. Paniagua-Zambrana ◽  
Rainer W. Bussmann ◽  
Carolina Romero
Keyword(s):  
Allium Cepa ◽  
Allium Sativum ◽  
Allium Fistulosum ◽  
Allium Cepa L

scholarly journals Effect of garlic (Allium sativum) and onion(Allium cepa) allicin extracts on the cholesterol in egg

2016 ◽  
Vol 07 (06) ◽  
Author(s):  
Oguntoyinbo Segun Isaac ◽  
Bello Temitope Kayode ◽  
Oguntoyinbo Yetunde Grace
Keyword(s):  
Allium Cepa ◽  
Allium Sativum

scholarly journals Phytochemical screening and evaluation of antioxidant capacities of Allium cepa, Allium sativum, and Monodora myristica using in vitro and in vivo models

2021 ◽  
Vol 1 (1) ◽  
pp. 41-52
Author(s):  
Chioma E. Irozuru Irozuru ◽  
Janet O. Olugbodi ◽  
Uche Okuu Arunsi ◽  
Olusola Ladeji
Keyword(s):  
Ascorbic Acid ◽  
Allium Cepa ◽  
Plant Extracts ◽  
Allium Sativum ◽  
Reducing Power ◽  
Aqueous Extracts ◽  
In Vivo Models ◽  
Monodora Myristica

Background: Allium cepa, Allium sativum, and Monodora myristica are commonly sourced food condiments in every household in Nigeria. In the present study, we investigated the phytochemical compositions, in vitro and in vivo antioxidant activity of these plants. Methods: The aqueous extracts from the A. cepa, A. sativum, and M. myristica were evaluated for phytochemical composition using standard protocols while the antioxidant activities were evaluated using the reducing power assay. Forty-five (45) Male Wistar rats (weighing 185±10 g) were divided into five groups (n=9) and were orally administered with 100 mg/kg BW each of A. sativum, M. myristica, A. cepa, and ascorbic acid while the control group received 0.5 mL/kg BW distilled water alone. Animals (n=3) from each group were sacrificed after the 20th, 25th, and 30th days of oral administration. The blood and tissue samples were collected for the analysis of biochemical parameters. Result: Our results revealed the presence of flavonoids, alkaloids, tannins, saponins, and terpenes in the plant extracts. A. sativum had the highest reducing power capacity followed by M. myristica and then A. cepa. The in vitro antioxidants activities demonstrated by the plant extracts were higher than that of ascorbic acid but less than butylated hydroxytoluene. In vivo antioxidant studies showed a marked increase (p<0.05) in the level of catalase with a concurrent decrease (p<0.05) in the levels of MDA and H2O2 in the liver and kidney of rats administered with aqueous extracts of the condiments compared to the normal control and ascorbic acid in the following order control < ascorbic acid < A. cepa < M. myristica < A. sativum. Conclusion: Based on these findings, we infer that the aqueous extracts of A. cepa, A. sativum, and M. myristica are rich in antioxidants and as a result could serve as promising novel functional foods and nutraceuticals

Burkholderia cepacia. [Descriptions of Fungi and Bacteria].

1994 ◽  
Author(s):  
G. S. Saddler
Keyword(s):  
Cystic Fibrosis ◽  
Lycopersicon Esculentum ◽  
Geographical Distribution ◽  
Allium Cepa ◽  
Leaf Spot ◽  
Burkholderia Cepacia ◽  
Allium Sativum ◽  
Opportunistic Pathogen ◽  
Agaricus Bitorquis ◽  
Cultivated Mushroom

Abstract A description is provided for Burkholderia cepacia. Information is included on the disease caused by the organism, its transmission, geographical distribution, and hosts. HOSTS: Common host is Allium cepa, but can also cause disease in Allium sativum. Also identified as causing disease in Lycopersicon esculentum (63, 3168), a cavity disease of a cultivated mushroom (Agaricus bitorquis) (72, 5605) and a leaf spot on the a number of orchids including Cymbidium spp., Dendrobium sp. and Paphiopedilum spp. (66, 4326). The bacterium can also be found in soil, in clinical material, in disinfectant solutions and as an opportunistic pathogen of man and animals. It is gaining in significance as a major pathogen for sufferers of cystic fibrosis (Isles et al., 1984; McKevitt & Woods, 1984; Thomassen et al., 1985). DISEASE: Onion slippery skin; this is a rot of bulb scales, usually occurring at or near maturity, sometimes in storage. The bacterium does not appear to be strongly invasive, attacking plants that are damaged or weakened. Bacteria are thought to gain entry through the neck or leaf blades as the foliage falls over and the epidermis breaks, at maturity (64, 5550). GEOGRAPHICAL DISTRIBUTION: Worldwide. TRANSMISSION: Appears to be a soilborne wound pathogen.

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