ANTIMICROBIAL ACTIVITY AND THE CHEMICAL COMPOSITION OF THE VOLATILE OIL BLEND FROM ALLIUM SATIVUM (GARLIC CLOVE) AND CITRUS RETICULATA (TANGERINE FRUIT)

Authors

  • OO Johnson Department of Pharmaceutical Chemistry, University of Lagos, CMUL campus, Lagos, Nigeria
  • GA Ayoola Department of Pharmaceutical Chemistry, University of Lagos, CMUL campus, Lagos, Nigeria
  • T Adenipekun Depatment of Medical Microbiology and Parasitology, College of Medicine, University of Lagos, Lagos, Nigeria

Abstract

The synergistic effect in the antimicrobial activity of the volatile oil blend from Garlic clove (Allium sativum) and tangerine fruits (Citrus reticulata) were investigated and compared to antimicrobial activity when the individual volatile oils were used alone. The volatile oils were extracted by steam distillation using Clevenger hydrodistillator apparatus and each oil was tested for antimicrobial activity, while equal volume of these oils were blended and tested for antimicrobial activity. The microorganisms used include, Staphylococcus aureus isolate, Escherichia coli isolate, Pseudomonas aeruginosa, Salmonella typhi, Candida albicans isolate, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922 and Candida albicans ATCC 90028. The Minimum Inhibitory Concentrations (MICs) ranged from 9.31×10-13 – 7.88 mg/ml for garlic oil, 0.16 – 2.66 mg/ml for tangerine oil and 5.95×10-31 – 1.24 mg/ml for the essential oil blend. Minimum Inhibitory Concentration indicated that the Garlic oil and Tangerine oil blend was better at inhibiting the tested microorganisms than the individual oils except for Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923. The Gas Chromatography-Mass Spectrometry revealed Trisulphide, di-2-propenyl (30.32%) as the major component in the garlic oil extract and 3-Cyclohexene-1-methanol, alpha 4-trimethyl (33.38%) in the tangerine oil. While the equal volume of the oil blend also revealed Trisulphide, di-2-propenyl (15.92%) and 3-Cyclohexene-1-methanol, alpha.4-trimethyl (12.02%) as the major constituents though in lower concentrations. Hence, the more potent antimicrobial properties demonstrated by the oil blend can be exploited further with a view to generate new effective antimicrobial compounds.

Keywords:

Allium sativum, Citrus reticulata, Gas chromatography-Mass spectrometry, antimicrobial activity, Oil blend, Volatile oil

DOI

https://doi.org/10.25004/IJPSDR.2013.050411

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Published

01-10-2013
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“ANTIMICROBIAL ACTIVITY AND THE CHEMICAL COMPOSITION OF THE VOLATILE OIL BLEND FROM ALLIUM SATIVUM (GARLIC CLOVE) AND CITRUS RETICULATA (TANGERINE FRUIT)”. International Journal of Pharmaceutical Sciences and Drug Research, vol. 5, no. 4, Oct. 2013, pp. 187-93, https://doi.org/10.25004/IJPSDR.2013.050411.

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How to Cite

“ANTIMICROBIAL ACTIVITY AND THE CHEMICAL COMPOSITION OF THE VOLATILE OIL BLEND FROM ALLIUM SATIVUM (GARLIC CLOVE) AND CITRUS RETICULATA (TANGERINE FRUIT)”. International Journal of Pharmaceutical Sciences and Drug Research, vol. 5, no. 4, Oct. 2013, pp. 187-93, https://doi.org/10.25004/IJPSDR.2013.050411.

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