Abstract

A REVIEW,” ANTIBACTERIAL ACTIVITY OF FLUID EXTRACT OF GARLIC BY USING MINIMUM INHIBITORY CONCENTRATION METHOD”

Abhishek D. Purohit, Nikita S. Thakre, Anuj R. Agrawal*, Bhautik A. Wadhai, Manisha R. Karemore, Kajal T. Lilhare and Komal S. Katre

ABSTRACT

The aim of the present research work was to obtain a stable garlic powder from the garlic bulbs with maximum allicin content with prolonged physical and chemical stability of the garlic powder. The target was to improve household storage for culinary purpose as well increased active drug content proclaimed for long term utilization in dosage form design. The principles of microwave drying technology and the flower drying technology along with some modifications have been successfully utilized for preparing, processing and preserving garlic powder to improve its medicinal and culinary acceptance. Garlic is reported to be a wonderful medicinal plant owing to its preventive characteristics in cardiovascular diseases, regulating blood pressure, lowering blood sugar and cholesterol levels, effective against bacterial, viral, fungal and parasitic infections, enhancing the immune system.

Keywords: Garlic, Microwave drying, Flower drying technique, Stability, Medicinal, Allicin content.