Open AccessAntibacterial Activity of Soap Formulated from Garlic (Allium sativum L.) Extract
Author(s) -
John Lloyd Bernaldez,
Manuela Cecille G. Vicencio
Publication year - 2021
Publication title -
journal of advances in microbiology
Language(s) - English
Resource type - Journals
ISSN - 2456-7116
DOI - 10.9734/jamb/2021/v21i130320
Subject(s) - allium sativum , antibacterial activity , phytochemical , food science , staphylococcus aureus , saponin , traditional medicine , ingredient , antibacterial agent , chemistry , bacteria , biology , microbiology and biotechnology , antibiotics , botany , medicine , genetics , alternative medicine , pathology
Allium sativum, commonly known as ‘garlic’ has long been used as an antibacterial agent that can actually inhibits growth of infectious agents and at the same time protect the body from the pathogens. This study was conducted to determine the antibacterial activity of soap from garlic extract using the paper-disc method and Kirby-Bauer antibacterial sensitivity test against Staphylococcus aureus and Escherichia coli, and to determine the physical properties of garlic soap and the presence of saponin through phytochemical screening. Garlic soap showed antibacterial activity against E. coli and S. aureus. Mean zone of inhibition was numerically higher in plate extract obtained using garlic soap (14.70mm-18mm), compared to commercial soap. Result of phytochemical screening showed the extract from garlic contains saponin, which is an important ingredient for making soap. Physical properties showed unpleasant odor, dirty white color, smooth texture and pH range of 6.5-7.5. Further studies to determine the potential of garlic soap in the other strains of bacteria.