Garlic Solution Research Articles

Effect of spraying with garlic extract and silicon on some physical, chemical, and productive characteristics of date palm Phoenix dactylifera L.

The experiment was conducted in Shatt Al-Arab District - Fourth Al-Jazirah District - Basrah Governorate during the 2020 growing season to investigate spraying with garlic extract and silicon solution on some physical, chemical, and productive properties of date palm fruits Umm al-Dahn variety. The garlic solution extract at a concentration (of 0, 200, 400 ml L-1 ) and silicon at a concentration of (0, 250, 500, 750 mg L-1 ) was used in two-time sprays, the first two weeks after pollination and the second three weeks after the first spray. The spray t with garlic extract at a concentration of 400 ml L-1 and silicon at a concentration of 750 mg L-1 was significant in the physical characteristics under study (fruit weight, length, diameter, and fleshy layer weight), and chemical characteristics (total soluble solids, reducing sugars, dry matter, and total protein) compared to the control treatment. The treatment of spray t with garlic extract at 400 ml L-1 and silicon at a concentration of 750 mg L-1 significantly decreased the percentage of sucrose in the fruits. It resulted in a significant increase in the weight of the fruit and the tree's yield. The spraying with garlic solution extract at a concentration of 400 ml L-1 with silicon spray treatment at a concentration of 750 mg L-1 resulted in the highest productivity of the palm (41.68 kg. Palm-1 ). At the same time, the control gave the lowest productivity of 31.74 kg Palm-1 . Keywords: Garlic extract, Silicon, Date palm, Productivity

Integrated management of Tylenchids =Nematoda occuring on Capsicum frutescens (chillies) by hoeing, 7.5% Garlic (Allium sativum) solution and by application of Poultry manure

Integrated management of Tylenchids =Nematoda occuring on Capsicum frutescens (chillies) by hoeing, 7.5% Garlic (Allium sativum) solution and by application of Poultry manure

Utilization of garlic as traditional fish handling in Molluccas Islands: case study on layang fish (Decapterus macrosoma, BLECKER)

Fish form part of a highly nutritional diet and provide a source of essential proteins. However, they can rapidly degrade, particularly when in a fresh state and not handled properly. Degradation can occur either biochemically or microbiologically. Various methods can be implemented to maintain the quality of fresh fish; for example, the utilization of natural preservatives such as garlic. Garlic is a herb which has been proven to inhibit the growth of microorganisms. Tubers of garlic contain antimicrobial compounds such as allicin (diallyl thiosulfinate) and ajoene. This study aimed to determine the effect of immersion duration in a garlic solution on the freshness level of shortfin scad fish. The Total Volatile Base Nitrogen (TVBN) values ranged from 25.33 mg%N to 78.66 mg%N, the bacterial TPC (Total Plate Count) was 7.5×101 to 1.6×105 CFU/g, and the pH 5.9 to 8.0. Visibility ranged from 4.64 to 8.33, odor 3.47 to 8.75, and texture 3.62 to 8.20. This study found that immersion treatment using garlic can maintain fish quality for eight hours, with a 20-minute immersion treatment obtaining optimal parameter values.

Water content, pH and cooking loss of broiler meat with garlic-based herbs solution on drinking water

The purpose of this study was to determine the effect of garlic-based herbs (combinatioan with shallot, Kaempferia galanga, ginger, betel leaf, turmeric, Curcuma zanthorrhiza, Alpinia galanga, lemongrass and coriander) solution as drinking water during broiler raising on the water content, pH and cooking loos value of the broiler meat. The research design used a CRD with 7 treatments and 3 replications. The dose of herbs ingredients used 25% of the daily drinking water requirement. The results showed a very siginificant difference (P<0.01) to water content and cooking loss but were not significant difference (P>0.05) to the pH value. The results of DMRT showed that the water content of broiler meat with treatment K2, K5, and K5 was significantly higher than K0, K1, K4 and K3 while the cooking loss value showed that the treatment at K0 and K6 was significantly higher than K2, K4, K5 and K1. It can be concluded that the giving of drinking water with garlic and Kaempferia galanga solution produces the lowest of water content (66,89%), pH (6,61) and cooking loss (32,23%) values, so it can be used as an additive in animal feed with to improving the quality of broiler meat.

The effectiveness of garlic, black turmeric, and red betel vine solutions to maintain scalp hygiene (pediculicide efficacy test toward head lice)

Head lice (Pediculosis humanus capitis) is a parasite sticking on the scalp and in between the hair. It lives by laying its eggs on some strands of hair and sucking blood from the scalp, which results in itching, inflammation, restless sleep, and concentration degradation. Lice could also lower self-esteem. The infection may also lead to anaemia, which affects the learning pattern and cognitive function of children. However, the use of chemical insecticide may have a harmful effect. Therefore, this research tested three natural ingredients, namely garlic, black turmeric, and red betel vine, as the pediculicide. This research was aimed to find safe, natural ingredients to eliminate head lice while maintaining personal hygiene. It was an experimental research with Randomized Posttest Only Control Grup Design. This research's subject was 28 lice, which were grouped into seven treatments with four lice in each group. The seven treatments included the treatment by spraying garlic, black turmeric, and red betel vine solution. The concentration of those natural ingredients was determined at 8% and 16%. The control group was sprayed by using water. The finding showed the significance of black turmeric (p-value 0.000), garlic (p-value 0.000), and red betel vine (p-value 0.001) as the effective pediculicide. The effective concentration as pediculicide was a 16% solution.

Combination of Garlic Extract and Some Organophosphate Insecticides in Controlling Thrips (Thrips palmi) Pest in Watermelon Management

The efficacy of Dimethoate 30EC and Kartodim 315EC and their combinations with garlic extract were evaluated for the control of thrips (thrips palmi) in watermelon cultivation. Field experiments were conducted in a randomized block design with three replications at Ebiburn Farms, Nigeria in 2009 and 2010. Results show that Dimethoate 30EC + garlic solu- tion with an average percent infestation of 4.0 and Kartodim 315EC + garlic solution with 5.8 were most effective as they differed significantly from other treatments and control plots. The individual mean percent infestation of Dimathoate 30EC, Kartodim 315EC, garlic solution and control were 11.8, 13.1, 20.0 and 40.7 respectively. Similarly, yield data was also maximum with Dimethoate 30EC + garlic solution(87.85t/ha) and Kartodim 315EC + garlic solution (78.3t/ha) which differed significantly from garlic solution alone (43 t/ha) and control (6.1t/ha). These results conclude that a combination of garlic extracts with organophosphate insecticides could prove better in thrips control.

Growth and effect of garlic (Allium sativum) on selected beneficial bacteria

Abstract The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known. In this study, we focus on finding answers to the question of whether selected beneficial bacteria will survive in the presence of ground garlic solution or fresh garlic juice and obtaining the growth parameters of that strains. Disk diffusion assays revealed that while Bifidobacterium longum BB536 is the most susceptible (49.37 ± 1.07 mm), Lactobacillus acidophilus 74-2 is the most resistant (no inhibition zone) bacteria to the fresh garlic juice, significantly. However, the strains were not adversely affected in possible usage rates of garlic in some Turkish appetizers. Enumeration assays also confirmed these unexpected findings. The addition of certain quantities of ground garlic or fresh garlic juice that did not show antimicrobial activity for selected probiotic strains are suitable for food matrix, especially yogurt based products.

The effect of garlic solution supplementation on performance, carcass weight and abdominal fat of broiler chickens

Garlic has been well known as one of the medicinal plants. In addition, active compounds in the garlic may also induce performance of chicken. This research aimed to investigate the effect of garlic supplementation in drinking water on the performance of broiler chickens, carcass weight, and quantity of abdominal fat weight. Completely randomized design (CRD) was arranged. One-day old broiler chickens Lohmann MB 202 with initial weight of ±40 g (unsexed, 100 birds), were randomly introduced to the following treatments: (P0) water + 0% carcass; (P1) water + 3% carcass; (P2) water + 6% carcass and (P3) water + 9% carcass. Each treatment was carried out at 5 replications, using at least 5 chickens for each replication. Garlic was supplemented in water for chickens, from one-day old to the end of experimental period (35 days). Based on the experimental results, it can be concluded that the giving of garlic solution does not have an effect on the overall performance of the broiler, carcass weight, and abdominal fat, but based on the average value of performance, carcass weight and abdominal fat it can be concluded that treatment P0 gives better than other treatments (P1, P2 and P3).

마늘발효액의 첨가 급여가 산란계의 산란말기 생산성, 계란 품질 및 혈액성상에 미치는 영향

An experiment was conducted to investigate the effect of fermented garlic solution (FGS) on the performance, egg quality and blood profiles of laying hens in the finishing period. In total, 432 Lohmann Brown hens aged 79 weeks were equally distributed into four dietary treatments with six replicate. Hens were fed the basal diet containing 2,750 kcal/kg of ME and 16% of CP, which was supplemented with either 0% (control), 0.05%, 0.10% and 0.20% FGS from 79 to 83 weeks old. Laying performance, egg quality, yolk fatty acids and serum characteristics were analyzed at the end of experiment. Egg production and feed conversion was numerically improved in FGS supplementation treatments compared to those in the control, but were not statistically different. The albumen height and Haugh unit showed significant increase (<italic>P</italic>&lt;0.05) in the FGS supplementation groups. The concentration of saturated fatty acid decreased in the yolks of birds fed FGS (<italic>P</italic>&lt;0.01), whereas the unsaturated fatty acid (UFA) and mono-UFA contents were significantly higher (<italic>P</italic>&lt;0.01) in those treatments than in the control. Significantly lower natural fat and cholesterol in serum were observed in birds fed the 0.20% FGS supplementation diet (<italic>P</italic>&lt;0.01). However, the high-density lipoprotein (HDL) cholesterol increased in both the 0.10% and 0.20% FGS supplementation groups. In addition, interleukin-2 mRNA and CD4+/CD8+ level in serum which were cellular immunity indicators showed statistical differences (<italic>P</italic>&lt;0.01) among treatments and a higher concentration in the 0.10% and 0.20% FGS groups than in the control. Thus, it can be concluded that dietary supplementation of FGS improved egg quality and stimulated immune response in mature laying hens.

Effect of garlic solution to Bacillus sp. removal

Biofilm is a microbial derived sessile community characterized by cells that are irreversibly attached to a substratum or interface to each other, embedded in a matrix of extracellular polymeric substances that they have produced. Bacillus sp. was used as biofilm model in this study. The purpose of this study is to determine the effect of Garlic solution in term of ratio of water and Garlic solution (W/G) and ratio of Garlic solution to Bacillus sp. (GS/B) on Bacillus sp removal. Garlic solution was used to remove Bacillus sp. In this study, Garlic solution was prepared by crushing the garlic and mixed it with water. the Garlic solution was added into Bacillus sp. mixture and mixed well. The mixture then was spread on nutrient agar. The Bacillus sp. weight on agar plate was measured by using dry weight measurement method. In this study, initially Garlic solution volume and Garlic solution concentration were studied using one factor at time (OFAT). Later two-level-factorial analysis was done to determine the most contributing factor in Bacillus sp. removal. Design Expert software (Version 7) was used to construct experimental table where all the factors were randomized. Bacilus sp removal was ranging between 42.13% to 99.6%. The analysis of the results showed that at W/G of 1:1, Bacillus sp. removal increased when more Garlic solution was added to Bacillus sp. Effect of Garlic solution to Bacillus sp. will be understood which in turn may be beneficial for the industrial purpose.

Effect of Chitosan and Garlic Essential Oil on Microbiological and Biochemical Changes that Affect Quality in Grass Carp (Ctenopharyngodon idellus) Fillets During Storage at 4°C

ABSTRACTSolutions of chitosan (2%, w/v), garlic essential oil (5%, v/v), and their combination (2%, w/v chitosan +5%, v/v garlic essential oil) were applied to the surface of grass carp fillets. Subsequently, sensory, microbiological analyses (total viable count (TVC), Pseudomonas spp., Aeromonas spp., and H2S-producing bacteria), and physicochemical changes (total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and centrifugation loss) of grass carp fillets were evaluated over a 16-day storage at 4 ± 1°C. The treated samples resulted in significantly (p < 0.05) higher overall acceptance scores than the control from day 8. The TVC of grass carp fillets was reduced from the initial level (4.0 log CFU/g) to 2–3 log CFU/g when the fillets were treated with either garlic essential oil or chitosan solution. After 4 days of storage, the Pseudomonas spp. counts in the chitosan-treated samples were significantly lower (p < 0.05) than the counts in control and samples treated with garlic essential oil. A lag phase of 6 days for the counts of H2S-producing bacteria of fish fillets that were treated with chitosan or the combination solution was observed. The combination of chitosan with garlic essential oil did not show synergistic effects, although it displayed a higher degree of antimicrobial efficacy with respect to the spoiled bacteria. However, the combination of chitosan with garlic essential oil was the most effective at inhibiting the formation of TVB-N. Samples that were treated with garlic essential oil displayed the highest TBARS levels on days 4 and 6 (p < 0.05).

Potential for use of garlic oil to control Lycoriella ingenua (Diptera: Sciaridae) and Megaselia halterata (Diptera: Phoridae) in commercial mushroom production

The repellent effects of garlic oil to Lycoriella ingenua and Megaselia halterata were examined in static olfactometers. In a choice between treated and control glass beads, adult female M. halterata were repelled by garlic solutions at concentration levels as low as 0.1% (v/v). When provided with a choice between compost treated with a range of garlic concentrations (0.1–20%) adult female M. halterata demonstrated a clear preference for untreated compost. In contrast, olfactometer studies involving L. ingenua females were inconsistent. For L. ingenua, the highest concentration of garlic oil (20%) significantly reduced subsequent adult emergence from treated spawned compost. With increasing concentrations of garlic oil, M. halterata emergence was progressively reduced. For both pest species, application of garlic oil post-oviposition had no significant effect on subsequent survival of immature life stages and surprisingly enhanced final emergence.

EFFECTIVITY OF GARLIC ( Allium sativum L ) EXTRACT ON BUTTERFLY-SHAPED DRY GREATER SCISSORTAIL ( Rasbora caudimaculata) QUALITY IMPROVEMENT

This study aims to know and determine the effectivity of optimum addition of garlic (Allium sativum L) on the dry butterfly-shaped greater scissortail fish (Rasbora caudimaculata) quality. The benefit of the study is an information source on the benefit of garlic on the dry scissortail product and as one of the diversification form of fisheries processed products. It was conducted in Fish Processing Laboratory of Faculty of Fisheries and Marine Science, UNLAM, Banjarbaru, and Basic Science Laboratory, UNLAM, Banjarbaru. The study was done for 3 months covering laboratory analysis, data analysis and reporting.It used a Complete Randomized Design with 4 treatments each of which with 3 replications. Treatment O was taken as control, 5% salt solution immersion, A: immersion in 5% salt solution added with 10% garlic extract, B: immersion in 5% salt solution added with 15% garlic extract, and C: immersion in 5% salt solution added with 20% garlic extract. Data included chemical test, such as water content, fat, and protein, and organoleptic test, such as taste, aroma, color, and texture.Results showed that the lowest mean water content was found in treatment B, 16.65%, fat in treatment O, 12.5066%, and the highest protein content was recorded in treatment O, 50.81%. Immersion in the garlic extract solution did not give significantly different effect on water content, fat, and protein of the dry butterfly-shaped greater scissortail. The organoleptic test reflected that the panellists preferred the taste and aroma of the dry butterfly great scissortail at treatment C, treatment O for color, and treatment A for texture. As conclusion, treatment C gave the best quality of the dry butterfly-shaped great scissortail product.

FACTORIAL ANALYSIS ON BACILLUS SP. REMOVAL USING GARLIC SOLUTION

Biofilm is a microbial derived sessile community characterized by cells that are&#x0D; irreversibly attached to a substratum or interface to each other, embedded in a matrix of&#x0D; extracellular polymeric substances that they have produced. Many different microbes&#x0D; can be found in biofilm such as Bacillus sp., Listeria monocytogenes, Staphylococcus&#x0D; sp., Escherichia coli and many more. Bacillus sp. was used as biofilm model in this&#x0D; study. The purpose of this study is to determine the most affecting factors in Bacillus sp&#x0D; removal. Garlic solution was used to remove Bacillus sp. In this study, garlic solution&#x0D; was prepared by crushing the garlic and mixed it with water. Bacillus sp. was mixed&#x0D; with nutrient broth before it was incubated. Then, the garlic solution was added into&#x0D; Bacillus sp. mixture and mixed well. The mixture then was spread on nutrient agar. The&#x0D; Bacillus sp. weight on agar plate was measured by using dry weight measurement&#x0D; method. The selected factors were ratio of water to garlic (W/G) (1:1 and 1:5), ratio of&#x0D; garlic solution to Bacillus sp. (GS/B) (1:1 and 1:3), agitation speed (50 – 100 rpm) and&#x0D; reaction time between Bacillus sp. and garlic (12 – 24 hours). Design Expert software&#x0D; (Version 7) was used to construct experimental table where all the factors were&#x0D; randomized. The most contributing factor and interaction between the factors was&#x0D; analyzed via two level factorial analysis by using the same software. The results showed&#x0D; that the most significant factors were GS/B and agitation speed, while for the interaction&#x0D; effect was between W/G and GS/B. The Bacillus sp. removal best condition was&#x0D; determined at W/G at 1:1, GS/B at 1:3, agitation speed at 50 rpm and reaction time at 12&#x0D; hours. The result of the best condition was 88.46% of Bacillus sp. removal.

The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

Ginger and garlic have long been used in Asian countries to enhance the flavor and to neutralize any unpleasant odors present in fish soup. The purpose of this study was to evaluate the change in the amount of volatile components present in fish soup compared to boiled water solutions of ginger and garlic. The fish soup was prepared by boiling oil-fried grass carp (Ctenopharyngodon idella) with or without ginger and/or garlic. Generally, boiling garlic and ginger in water led to a decrease in the amount of the principal volatile constituents of these spices, together with the formation of some new volatiles such as pentanal, hexanal, and nonanal. The results showed that 16 terpenes present in raw ginger, predominantly camphene, β-phellandrene, β-citral, α-zingiberene, and (E)-neral, were detected in fish soup with added ginger and thus remained in the solution even after boiling. Similarly, 2-propen-1-ol and three sulfur compounds (allyl sulfide, diallyl disulfide, and diallyl trisulfide) present in raw garlic, were present in trace amounts in the boiled garlic solution, but were present in considerably larger amounts in the boiled fish solution with garlic or garlic plus ginger. In conclusion, the effect of adding spices on the volatile profile of grass carp soup can be attributed to the dissolution of flavor volatiles mainly derived from raw spices into the solution, with few additional volatiles being formed during boiling. In addition, boiling previously fried grass carp with spices led to enhanced volatile levels compared to boiled spice solutions.

Effect of Different Plant Extracts on Termite Species (Heterotermis indicola)

This study was carried out to find the effect of some commonly present plant products on termite species (Heterotermis indicola) which are a major threat worldwide. Three different concentrations (20%, 10%, 5%) of various solutions consisting of garlic, Neem and tobacco was used in hot and cold water. Hot and cold water results showed that a high concentration treatment of the garlic (20%) solution caused 100% mortality after 48 hours, but in the case of the tobacco concentration (20%) of the solution in only cold water resulted in 100% mortality. As the concentration become lower, the efficiency becomes slower. 100% mortality in the 10% & 5% solutions of garlic and tobacco occurred in different days. In case of Neem, both hot and cold water was found less effective as compared to garlic and tobacco. The mortality occurred using Neem was significantly less than garlic and tobacco.

UJI DAYA ANTIBAKTERI BAWANG PUTIH (Allium sativum L.) TERHADAP BAKTERI Staphylococcus aureus, Escherichia coli, Salmonella typhimurium DAN Pseudomonas aeruginosa DALAM MENINGKATKAN KEAMANAN PANGAN

Garlic is widely used as a herbal medicine. In order to support the empirical use and improve its application in food safety, this study was conducted to test the antibacterial activity of garlic against Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa) bacteria. Garlic was used in the form of fine powder. Garlic powder then dissolved in sterile distilled water and squeezed to obtain garlic solution with a concentration of 50%, 25% and 12.5%. Antibacterial activity of garlic juice was tested by diffusion method using paper disc to determine diameter of bacterial growth inhibition zones. Screening results demonstrated that the chemical constituents of garlic powder were saponins, flavonoids and triterpenoids. Garlic powder has antibacterial activity to Gram-positive S. aureus and Gram-negative bacteria E. coli, S. typhimurium and P. aeruginosa. Garlic has antimicrobial potential and can be used as decontaminant against Escherichia coli to maintain quality of food safety such as meat.

Effects of garlic supplementation on parasitic infestation, live weight, and hematological parameters in Black Bengal goat

This study was conducted to determine the effects of garlic on egg per gram (EPG) count of feces for gastrointestinal parasites, live weight, and hematological parameters in Black Bengal goat. A total of 18 dry does of 18-22 months of age were divided into 3 groups as T0, T1 and T2; where, each group comprised of 6 goats. The goats of T0 were feed with normal feeds, whereas the goats of T1 and T2 were fed with normal feeds plus 25 mL and 50 mL of 10% water solution of garlic twice per day, respectively for 60 days. The EPG count was performed by McMaster counting chamber, and live weight was measured by digital electric balance. EPG count for gastrointestinal parasites was found significantly lower in the treatment groups as compared to T0. Weight gain was recorded significantly higher in the treatment groups. The hematological parameters like total leucocyte count (TLC), erythrocyte sedimentation rate (ESR), packed cell volume (PCV), hemoglobin (Hb) and total erythrocyte count (TEC) showed significant changes in the treatment groups. The study suggests that 10% water solution of garlic is a useful supplementation to decrease EPG count, body weight gain; thus, the 10% aqueous garlic solution can improve the general health condition of goat. http://dx.doi.org/10.5455/javar.2015.b102

Soluções de alho (Allium sativum L.) no controle de nematódeos gastrintestinais em bovinos jovens da raça Holandesa

Para avaliar o efeito da atividade anti-helmíntica do alho suplementado, foram utilizadas 24 bezerras e novilhas da raça Holandesa, naturalmente infectadas. As soluções foram preparadas triturando-se o alho, (50%), mais água ou álcool 92º, (50%), administrando-se oralmente aos animais. Os tratamentos (T) foram constituídos pelo grupo controle negativo (T1); extrato alcoólico de alho a 60g e 120g/100Kg de peso vivo (T2) e (T3); extrato aquoso de alho a 60 e 120g/100kg de peso vivo (T4) e (T5); e o grupo controle positivo com albendazol a 10% (T6). Os tratamentos fitoterápicos foram repetidos a cada 14 dias, caso a infecção fosse superior a 400 ovos por grama de fezes (OPG). A técnica de coprocultura quantitativa e qualitativa foi empregada para avaliar a eficácia anti-helmíntica dos tratamentos. Foram observadas diferenças entre os grupos controle e tratados para OPG e na porcentagem relativa de larvas infectantes e desenvolvimento larval. O uso das soluções de alho demonstrou controle parcial de nematódeos gastrintestinais.

The effects of black garlic (Allium sativum L.) ethanol extract on the estimated total number of Purkinje cells and motor coordination of male adolescent Wistar rats treated with monosodium glutamate.

A number of studies have indicated that monosodium glutamate (MSG) might cause negative effects on the nervous system, including in the cerebellum. Garlic (Allium sativum) has long been known as a flavouring agent and a traditional remedy for various illnesses. The present study aimed at investigating the effects of garlic on the motor coordination and the number of Purkinje cells present in rats treated with MSG. A total of 25 male Wistar rats aged 4 to 5 weeks old were used in this study and were divided into five groups, namely a negative control (C-) group, which received 0.9 % NaCl solution, a positive control (C+) group, which received MSG, and three treated groups, which received 2 mg/g bw of MSG and 2.5 mg (T2.5), 5 mg (T5), or 10 mg (T10) of black garlic solution per oral administration (per 200 g bw), respectively. All treatments were carried out for 10 days. Upon the end of the treatment, the motor performance of all rats were tested using the rotarod apparatus. The rats were subsequently sacrificed, and the cerebella of the rats were processed for stereological analyses. It has been found that the number of Purkinje cells of the cerebella of all treated groups were significantly higher than that of the group treated with MSG only. No changes in motor coordination function were observed as a result of MSG treatment.