Formulation and Evaluation of Formalin Washer Fluid Preparation from Garlic Peel Waste (Allium sativum L.)

Aims: To investigate the antioxidant and antimicrobial properties of garlic peel extract and its possible use as natural food additive in cooked beef Study Design: Multifactorial Design Place and Duration of Study: Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria between August 2011-September 2012. Methodology: Crude ethanolic extract from garlic peel was investigated for its total phenol content (TPC), according to Folin-Ciocalteu method and calculated as Gallic Acid Equivalent (GAE), while the flavonoid content was determined using the AlCl3 colorimetric method and expressed as Quercetin Equivalent (QE). In addition, antioxidant test was carried out using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay. The crude extract at different concentrations (2.7mg/ml, 5.4mg/ml and 10.8mg/ml) were incorporated into minced beef, cooked in the microwave, inoculated with selected bacteria Original Research Article Ifesan et al.; JSRR, Article no. JSRR.2014.007 712 (Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Bacillus cereus, and Proteus vulgaris) and stored at 4C for 9 days. The effects of garlic peel crude extract on lipid peroxidation and microbial growth was then evaluated. Results: The results obtained showed that garlic peel extract added to the beef was able to lower the pH of the beef significantly when compared with the control. Furthermore, garlic peel crude extract demonstrated antioxidant activity which lowered thiobarbituric acid-reactive substances (TBARS) (mg malonaldehyde/kg muscle) from 11.23 in control meat sample to 2.62 in sample treated with 10.8mg extract on day 9. Antibacterial activity of the extract against tested bacteria inoculated into the cooked beef revealed that at a concentration of 10.8mg of extract/100g of meat, the extract reduced the bacterial population (Staphylococcus aureus, Escherichia coli and Proteus vulgaris), by at least one log compared to control at 9days of storage. Conclusion: Garlic peel ethanol extract demonstrated both antioxidant and antibacterial activities in cooked beef.

SummaryGarlic peel extracts (GPE) are known to have excellent physiological activity, but research on the pre‐processing of garlic peel (GP) to enhance their bioactivity is limited. The aim of this study was to evaluate the effect of two pretreatments applied to GP, such as fermentation withLactobacillus plantarumand heat processing (10 min roasting) and two extraction solvents (70% v/v ethanol and methanol), on the total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity (AC), and antimicrobial activity (AA) of GPE. Results showed that GPE contained appreciable quantities of TPC (50.41 ± 0.19 mgGAE/g) and TFC (47.58 ± 1.69 mgGAE/g), but were further improved by both biological and thermal pretreatments along with their AC and AA against food‐spoilage strains (Escherichia coli,Salmonella typhimurium,Staphylococcus aureus, andListeria innocua). Ethanolic extract of 48 h‐fermented GP achieved the highest TPC (140.65 ± 0.47 mgGAE/g), TFC (68.8 ± 1.80 mgQE/g), TEAC‐DPPH (288.88 ± 6.98 μmolTE/g), TEAC‐ABTS (638.39 ± 5.35 μmolTE/g), and the lowest MIC (1.25 ± 0.0 mg/mL), showing that the increase in TPC was strong‐positive correlated to AC (Pearson'sr > 0.97) and to AA (Pearson'sr > 0.90). These findings revealed an innovative approach for the valorisation of garlic residues through a bioconversion process, which enhances their potential as a source of antioxidant and antimicrobial agents for possible food applications.

Garlic (Allium sativum L.) peel extracts: From industrial by-product to food additive

Effect of garlic peel on growth, hematological parameters and disease resistance against Aeromonas hydrophila in African catfish Clarias gariepinus(Bloch) fingerlings

Plants have two types of reproduction: sexual, resulting in embryo production, and asexual, resulting in vegetative bodies commonly derived from stems and roots (e.g., bulb, tuber). Dead organs enclosing embryos (DOEEs, such as seed coat and pericarp) are emerging as central components of the dispersal unit acting to nurture the embryo and ensure its survival in the habitat. Here we wanted to investigate the properties of dead organs enclosing plant asexual reproductive bodies, focusing on the garlic (Allium sativum) bulb. We investigated the biochemical and biological properties of the outer peel enclosing the bulb and the inner peel enclosing the clove using various methodologies, including bioassays, proteomics, and metabolomics. The garlic peels differentially affected germination and post-germination growth, with the outer peel demonstrating a strong negative effect on seed germination of Sinapis alba and on post-germination growth of Brassica juncea. Proteome analysis showed that dead garlic peels possess 67 proteins, including chitinases and proteases, which retained their enzymatic activity. Among primary metabolites identified in garlic peels, the outer peel accumulated multiple sugars, including rhamnose, mannitol, sorbitol, and trehalose, as well as the modified amino acid 5-hydroxylysine, known as a major component of collagen, at a higher level compared to the clove and the inner peel. Growth of Escherichia coli and Staphylococcus aureus was promoted by garlic peel extracts but inhibited by clove extract. All extracts strongly inhibited spore germination of Fusarium oxysporum f.sp. melonis. Thus, the garlic peels not only provide physical protection to vegetative offspring but also appear to function as a refined arsenal of proteins and metabolites for enhancing growth and development, combating potential pathogens, and conferring tolerance to abiotic stresses.

This study evaluated the impact of adding onion (Allium cepa L.), shallot (Allium ascalonicum L.), and garlic (Allium sativum L.) peels as additives to the broiler production. The material used was 189 one-day-old commercial broiler chicken Lohmann strain (unsexing) and assigned to nine treatments and three replications: T0(-): basal diet, T0(+): basal diet + antibiotic (zinc bacitracin 0.1%), T1: basal diet + 0.5% garlic peel, T2: basal diet + 0.5% shallot peel, T3: basal diet + 0.5% onion peel, T4: basal diet + 0.25% garlic peel and 0.25% shallot peel, T5: basal diet + 0.25%. garlic peel + 0.25% onion peel, T6: basal diet + 0.25% shallot peel + 0.25% onion peel, T7: basal diet + 0.167% garlic peel + 0.167% shallot peel + 0.167% onion peel. Feed intake, final body weight, feed conversion ratio (FCR), mortality, productivity index, and income over feed cost were the variables that were observed in the current study. The data were analysed using Analysis of Variance (ANOVA). The results of the study show that the addition of the three garlic powders do not give any effect (P>0.05) on feed intake, final body weight, FCR, mortality, production index and IOFC. The conclusions of this study showed that garlic peel, shallot peel, and onion peel could be used as feed additive. This choice yields positive effects on production performance, particularly in terms of Feed Conversion Ratio (FCR) and the production index.

The most of Candida strain in oral candidiasis is nystatin resistance strain. Hence, it become important to investigate the natural products like red ginger (Zingiber officinale var. Rubrum) and garlic (Allium sativum) as antifungal against HIV patient-isolated Candida albicans. This experimental study used two antifungal assays (Disc diffusion and antibiofilm assay). Both red ginger and garlic extract were extracted by maceration method. Candida albicans isolate was isolated from a volunteer HIV Patient with oral candidiasis. The outcomes included the diameter of the inhibition zone and optical density (OD) that were expressed as mean and standard deviation and analysed by Kruskal-Walis. This study showed that the highest concentration of both red ginger (0.67 ± 0.55 mm) and garlic extract (0.67 ± 0.46 mm) had the widest diameter of inhibition zone. Meanwhile, the highest inhibition of biofilm formation was found in the lowest concentrations (25%) of red ginger (2.22 ± 1.24) and garlic extract (3.65 ± 0.24). Any concentration of red ginger or garlic extract did not significantly affect the antifungal activity (P-Value: 0.392). Overall, it can be concluded that both red ginger and garlic extract at any concentration showed a weak antifungal activity against HIV patient-isolated Candida albicans strain.

Researchers from all around the world are becoming more interested in the medicinal properties of plant extracts. Since modern medicine has its own benefits and drawbacks, plant-based solutions are becoming more and more popular since they are risk-free, readily available, and reasonably priced. The main purpose of this study was to determine the antifungal activity of garlic (Allium sativum) extract on fungi associated with urinary tract infections among female students of Federal University of Agriculture Makurdi. Garlic cloves were purchased from North Bank market and were transported to Microbiology Laboratory. They were blended into paste and were extracted using maceration method. Urine samples collected were analyzed using standard microbiological methods. Extract concentrations from 500mg/mL-100mg/mL were prepared using a double standard dilution method. About 50 urine samples were collected and the fungi present in the urine were isolated using standard microbiological methods. Susceptibility analysis of the fungal isolates was done using the aqueous and ethanolic garlic extract, and the zones of inhibitions obtained at the various concentrations were compared with a positive control (fluconazole). Analysis of data obtained was done using a Statistical Package for Social Science (SPSS). The result showed a mean zone of inhibition of 17.6×10± 1.00×10 mm at a concentration of 500mg/mL, 13.6×10 ± 1.52×10 mm at a concentration of 250mg/mL and 22.0×10 ± 1.00x10mm for the positive control (fluconazole) on Candida albicans using the aqueous garlic extract while for the ethanolic garlic extract showed a mean zone of inhibition of 18.3x10±1.52×10mm at a concentration of 500mg/mL 13.0×10 ± 2.00×10 mm at 250mg/mL. The mean zones of inhibition for 200mg/mL, 125mg/mL, and 100mg/mL were 9.67x10±5.77×10 mm, 7.67×10 ±5.77×10 mm and 3.67×10± 5.77×10mm respectively. Garlic extract has potential antifungal activity on the isolated urinary tract organisms and as such can be used as a natural antifungal agent in the control of fungal urinary tract infections.

Pythium aphanidermatum, Pythium irregulare, Pythium ultimum, Phytophthora cinnomomi, Phytophthora nicotianae, Rhizoctonia solani, Fusarium oxysporum, and Thielaviopsis basicoli grew and eventually covered petri plates containing a nutrient solution alone, but they failed to grow in nutrient solutions containing 10% or higher levels of garlic extract or a fungicide control. When plugs containing the fungal organisms exposed to 10% garlic (Allium sativum) extract solution for 48 h were washed and transferred to fresh cornmeal agar (CMA) growth medium, only F. oxysporum displayed growth. However, growth of F. oxysporum was limited to no greater than 2 mm from the original inoculum plug. After a single application of a solution containing at least 35% garlic extract or two applications containing 25%, viable P. aphanidermatum could not be recovered from a peat-based root substrate. By contrast, after a single application of a solution containing 25% garlic extract or two applications of 10%, we were unable to recover viable P. aphanidermatum from a sand substrate. When peat treated with increasing concentrations of garlic extract was placed on CMA inoculated with P. aphanidermatum, the first visual sign of a zone of inhibition occurred for peat saturated with 30% garlic extract solution and the zone increased as the garlic extract concentration increased. By contrast, when sand treated with increasing concentrations of garlic extract was placed on CMA inoculated with P. aphanidermatum, the first visual sign of a zone of inhibition occurred when saturated with 10% garlic extract solution. Therefore, the garlic extract was found to be fungicidal against a broad range of soilborne fungal organisms, but the concentration required to kill the organisms varied depending on root substrate.

Validation of environmental disinfection efficiency of traditional Ayurvedic fumigation practices

This study aimed to evaluate the effect of pretreatments and extraction conditions on the antioxidant and antifungal characteristics of garlic peel extracts. The effect of pretreatments (fermentation and steam cooking) on the yield, antifungal (Colletotrichum gloeosporioides and Botrytis cinerea), and antioxidant (total phenolic compounds, total flavonoids, and antioxidant capacity) properties of garlic peel extracts were evaluated. A selected pretreatment was applied to evaluate the extraction conditions (solvent, solvent concentration, temperature, and time) on the antifungal activity of garlic peel extracts. At last, garlic peel extracts obtained under specific conditions was applied to papaya and strawberry fruits as preventive and curative treatments against Colletotrichum gloeosporioides and Botrytis cinerea, respectively. Steam cooking pretreatment significantly increased the antifungal and antioxidant capacities of garlic peel extracts compared to the fermentation process. Garlic peel extracts obtained with methanol (60%) for 18 h (25 °C) showed the highest antifungal activity against both microorganisms assessed (57.57% and 75.76% for B. cinerea and C. gloeosporioides, respectively,) on in vitro assays. Moreover, in vivo results indicated that preventive treatment significantly reduced rot disease in papaya (88.95%) and strawberry (54.13%) fruits. Although more studies about the antifungal mechanisms of garlic peel extracts are needed, these results indicated that garlic peel extracts could be used as an antifungal agent.

Garlic extract (Allium sativum L.) is known to contain substances that can inhibitbacterial adhesion. This study aims to explore the ability of garlic (Allium sativum L.) extract toinhibit the adhesion of P. aeruginosa. Ethanolic garlic (Allium sativum L.) extract was made bythe maceration method. A bacterial adherence assay was performed used the static microtiter biofilm assay method on 96-well plates. Pseudomonas aeruginosa was inoculated in added garlic(Allium sativum L.) extract to brain heart infusion (BHI) broth in various concentrations. Biofilmbacteria on wall plates were stained with 0.1% Crystal violet and were extracted using 96%,subsequently were measured using a microplate reader with absorbance at 595 nm. Decreasedoptical density value equal with increased extract concentration. Statistical analysis using One-way ANOVA revealed a significant difference in the optical density (OD) value between thegroups (p<0.05). The minimum concentration obtained in this study was 156.25 ? g/ml.Conclusion, ethanolic garlic (Allium sativum L.) extract can inhibit adherence to P. aeruginosa.Keywords: Garlic ethanolic extract; Pseudomonas aeruginosa; adherence.

This study aimed to determine the effect of garlic extract (Allium sativum) to the growth of Aeromonas hydrophila bacteria. Sample of A. hydrophila was obtained from the Fish Quarantine Station of the Aceh Fisheries Product Quality and Safety Control.Extraction of garlic was conducted by maceration method using ethanol solvent. This study used 6 treatments and consisted of three replications. Treatment I concentration of garlic extract 45%, treatment II with concentration of garlic extract 50%, treatment III concentration 55%, treatment IV concentration 60%. Positive control used chloramphenicol antibiotics and negative control used 96% ethanol. The test results showed that 60% garlic extract (A. sativum) was more effective in inhibiting the growth of A. hydrophila bacteria compared to other concentrations. The lowest effect was owned by 45%. Ethanol extract of garlic (A. sativum)had the ability to inhibit the growth of A. hydrophila because it has antibacterial compounds.

Garlic (Allium sativum L) is a tested type of phytopharmaca because it is proven to have beneficial benefits as antibacterial and protect the body from pathogens. The majority of Indonesian Migrant Workers, especially Prospective Indonesian Migrant Workers (CPMI), are indicated to be susceptible to Urinary Tract Infection (UTI), which is caused by the bacteriuria Escherichia coli. In this study, the crude extract of single garlic (A. sativum L) will be used as an antibacterial against E. coli bateriuria in the urine sample of CPMI, with variations in the concentration of single crude extract of garlic, namely; 0%, 25%, 50%, 75%, and 100%. This research was conducted in a period of 1 (one) year from January to December 2020, with urine research samples from CPMI in the Banyumas Regency area. Extraction was carried out by extracting a single garlic using 96% ethanol solvent in a ratio of 1: 1, then evaporated to produce a filtrate that would be tested with a varied concentrate composition. Isolation of bacteriuria in urine samples using EMBA selective media. From a total of 37 urine samples, 17 about 46% were positive for E. coli, and 20 samples were 54% negative for E. coli. Bacteriuria that was found challenged with crude garlic extract resulted in differences in the antibacterial test at several extract concentrations with amoxicillin positive control, with One Way Anova a P-value = 0.000 <0.05, and continued with the analysis of the Post Hoc Test and the Tuckey Test, that the garlic extract The single most effective used as an anti-bacterial agent is the concentration of 100%, resulting in an average inhibition of 12.81 mm. The ability of single garlic extract to inhibit increases with increasing extract concentrate.

The study aimed to determine the effect of additional fermented garlic peel extract through drinking water on intestinal histology, meat chemical quality, and microbes of the digestive tract of broilers aged 4 weeks. The research was conducted at Sesetan Farm, Faculty of Animal Science, Udayana University, Jalan Raya Sesetan, Gang Markisa Number 5, Sesetan Village, South Denpasar District, Denpasar City, Bali. The design used was a completely randomized design with 4 treatments and 4 replicates, each replicate containing 5 broilers so the total number of broilers used was 80. The treatments given were broiler chickens given drinking water without garlic peel extract P0 (Control), broiler chickens treated with 1.5% garlic peel extract in drinking water (P1), broiler chickens treated with 3% garlic peel extract in drinking water (P2), broiler chickens treated with 4.5% garlic peel extract in drinking water (P3). The variables observed were villi height, kripta depth, ash content, water content, fat content, protein content, carbohydrate content, total plate count (TPC), lactic acid bacteria (BAL), escherichia coli, and Coliform.