Open AccessANTIMICROBIAL ACTIVITY TEST OF GENUS ALLIUM: A REVIEW
Author(s) -
Fadhilah Arifa,
Anzharni Fajrina,
Aried Eriadi,
Ridho Asra
Publication year - 2020
Publication title -
international research journal of pharmacy
Language(s) - English
Resource type - Journals
ISSN - 2230-8407
DOI - 10.7897/2230-8407.1112102
Subject(s) - allium , allium sativum , allicin , antimicrobial , biology , botany , traditional medicine , microbiology and biotechnology , medicine , food science
The genus Allium plants are often used by people as a food flavoring. These plants are also used for medicinal purposes. The genus Allium plants are known to inhibit the growth of microorganisms such as bacteria, fungi, viruses, and parasites by having the Allicin, Ajoene main compounds, and secondary metabolites. This review article describes plants from the genus Allium that have antimicrobial potential. In the writing process, this review article used literature study techniques by finding literature in the form of official books, national journals, and international journals in the last 10 years (2010-2020). The literature search in writing this review article was conducted through online media search with keywords as follows: antimicrobial, Allium, and inhibition zone diameter. The search for the main references in this review article was done through Google Scholar, ScienceDirect, Reserachgate, and other published journals. Some plants of the genus Allium such as Allium ascalonicum, Allium cepa, Allium chinense, Allium porrum, Allium roseum, Allium sativum, Allium staticiforme, Allium subhirsutum, Allium tuberosum, Allium tuncelianum, and Allium wallichii showed antimicrobial activity. The potential antimicrobial activity of each part of the plant depends on the solvent used, the concentration and levels of secondary metabolites contained therein.