ANTIMICROBIAL PROPERTIES OF ALLIUM ROSEUM L.: A WILD EDIBLE SPECIES IN SOUTHERN TUNISIA

Abstract

This work is carried out on Allium roseum L., a North African endemic species, growing in the South-East of Tunisia and used as a vegetable, spice or herbal remedy in traditional medicine. Three protocols of extraction (Tris HCl buffer, phosphate buffer and sulphuric acid) were used in order to extract proteins from two different organs of this species (leaves and flowers). The antibacterial activities of different protein extracts were tested by disc diffusion, well diffusion and evaluated by the determination of minimum inhibitory concentration (CMI) and minimum bactericidal concentration (MBC). Results show that all extracts exhibited an antibacterial activity at different levels against strains reported as the causal agents of foodborne diseases. The determination of CMI and CMB relieves a very significant bactericidal activity to some strains such as C. albicans and E. coli. Results suggest the potential use of the plant as condiment and preservative in the food industry.