Abstract

Garlic (Allium sativum. L) is an essential vegetable throughout the world not only as a spice but also a traditional medicine. In the present research garlic as a raw material was explored to its chemical composition as well as its mineral analysis. The current study proved that garlic contained (59 %-67%) of moisture, (32,99±0,08-41,36±0,08) of dry matter, (0,67±0,24-2,15±0,37) of crude fiber content, (14,07±0,21-17,007±0,06) of protein on dry weight basis, while it was found that garlic contained a low amount of fat. whilst, for mineral composition, it is found that garlic had highest amount of potassium and sodium (2773,8 to 45225,56 and 66,85 to 132.92 mg/100g) respectively whereas the other mineral content were in traces.

Garlic is a good source of antioxidant contents. These compounds reveal activity effectiveness not less than synthetics. The present research studied also an antiradical activity of garlic of five areas in Morocco. Antioxidant activity was studied using two methods: DPPH and ABTS radical scavenging activity. On the basis of findings it turned out that antioxidant activity varied from one area to another. Moreover, ABTS radical scavenging activity demonstrated better results compared to DPPH method.

In another hand, garlic is regarded as a natural antibiotic, effective against a wide number of microorganisms. The present study tested an aqueous extract of garlic in vitro for its antibacterial activity against Staphylococcus aureus, Escherichia coli and Klebsiella pneumoniae. The aqueous extract of garlic showed increased inhibitory effect. The maximum antibacterial activity was observed against Klebsiella pneumoniae and minimum activity against Escherichia coli and Staphylococcus aureus. The results show that the size of the inhibition zone varies widely from one area to another and quantitative assessment of the minimum inhibitory concentrations for bacteria showed a concentrations ranging from 8,33 mg/ml and 16,6 mg/ml for Klebsiella pneumoniae, 16,6 mg/ml and 33,3 mg/ml for both Escherichia coli and Staphylococcus aureus.