Identification of the Antimicrobial Compounds in Garlic Grown at Laikipia County.

*1Njue L. G, 2 Ombui J.N., 2Kanja,L.W, 3GathumbiJ.K. 4Midiwo J O.

Abstract

 

Accepted 23^rd May, 2017

 

This study was undertaken to identify antimicrobial compounds in garlic grown in Laikipia County. Bioactive compounds and their structures were identified in garlic extract using GC-MS, (30 m × 0.25 mm × 0.2 μm film thicknesses) cm. The compounds identified were these compounds, with sulfur group, have previously been shown to have antimicrobial activity against pathogens. It was concluded that variety of garlic grown in Laikipia County, Kenya, has potential for use as a meat decontaminant and preservative after slaughter. Diallyl-disulphide (2.89%), 6-(Methylthio) hexa-1,5-dien-3-ol (2.79%), Trisulfide di-2-propenyl (5.11%), 2-Vinyl-[4H]-1,3-dithiane(23.43%), Tetrasulfide, Hexadecanoic acid,2,3-dihydroxy propyl ester (2.58%), Oleic acid (1.34%), 5-cyano-7-methyl-6(methylthio)benzo[c] carbazole (5.83%), 5-cyano-7-methyl-6(methylthio)benzo[c] carbazole (5.44%), Tetrasulfide, di-2-propenyl (10.17 %) and Abietic acid (5.75%). Eight of the 10 compounds identified contain a sulfur group, while three (3); Hexadecanoic acid, Oleic acid and Abietic acid did not. Concentration of vinyl-dithiane(23.43%) and tetrasulfide, (10.17 %) compounds from garlic extract  were higher compared to others. Garlic from Laikipia County has organosulfur and non organosulfur compounds that are effective in control of meat pathogens.

 

Keywords: Garlic, Allium sativum, Garlic extract, Antibacterial compound, GC-MS

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