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

Abstract

Antibacterial activity of different concentrations of garlic oil crude extracts (50 - 1000 μg/ml) and main isolation fraction from garlic extract utilizing TLC (10 - 100 μg/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 = 100 μg/ml) followed by E. amylovolora (MIC = 200 μg/ml), A. tumefaciens (MIC = 300 μg/ml) and showed low activity against P. solanacerum (MIC = 400 μg/ml). R. fascians, A. tumefaciens and E. amylovolora (MIC = 250 - 300 μg/ml) were more sensitive to the inhibitory activity of the hydro-distillation garlic oil extract than P. solanacerum (MIC = 750 μg/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 = 20 μg/ml) followed by E. amylovolora (MIC = 60 μg/ml) and exhibited low activity antibacterial against A. tumefaciens and P. solanacerum (MIC = >100 μg/ml). Essential oil component isolated from the garlic oil extracted by diethyl solvent method exhibited marked inhibition activity against R. fascians (MIC = 10 μg/ml) that was comparable to ampicillin bactericidal activity (MIC = 6 μg/ml)