Extracted by Hydro-Distillationand Diethyl Ether Extraction Methods on Four PathogenicBacteria

Abstract

Antibacterial activity of different concentrations of garlic oil crude extracts (50–1000μg/ml) and main isolation fraction from garlic extract utilizing TLC (10–100μg/ml) against four pathogenic bacteria, Agrobacterium tumefaciens, Erwinia amylovora, Rhodococcus fascians and Pseudomonas solanacearum, were investigated. Agar dilution method was used for determination of minimum inhibitory concentration (MIC) of the garlic extracts. Diethyl ether crude garlic oil extract exhibited the strongest bacterial action against R. fascians (MIC=100μg/ml) followed by E. amylovolora (MIC=200μg/ml), A. tumefaciens (MIC=300μg/ml) and showed low activity against P. solanacerum (MIC=400μg/ml). R. fascians, A. tumefaciens and E. amylovolora (MIC=250–300μg/ml) were more sensitive to the inhibitory activity of the hydro–distillation garlic oil extract than P. solanacerum (MIC=750μg/ml). The main isolating fraction from garlic oil crude that was extracted by hydro–distillation method exhibited the strongest bacterial action against R. fascians (MIC=20μg/ml) followed by E. amylovolora(MIC=60μg/ml) and exhibited low activity antibacterial against A. tumefaciens and P. solanacerum (MIC=>100μg/ml). Essential oil component isolated from the garlic oil extracted by diethyl solvent method exhibited marked inhibition activity against R. fascians (MIC=10μg/ml) that was comparable to ampicillin bactericidal activity (MIC=6μg/ml)