Advanced Column Chromatography Techniques for Comprehensive Extraction, Isolation and Characterization of Allicin in Garlic Extracts and their antibacterial activity
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https://doi.org/10.48047/trc5x950Palabras clave:
Column Chromatography, IR, Mass, NMR Spectrometry, Allicin, Antibacterial StudyResumen
This Study is to investigate anti-bacterial study of allicin by isolating the allicin from Allium Sativum by using the column chromatography method. The extraction, purification, isolation, and identification of the Allicin were achieved by using Column, IR, and Mass and NMR spectrometry. We compared our Isolated Allicin result to the marketed Allicin we found that our values are closer to marketed Allicin. Compared Isolated Allicin with Marketed Allicin, the Isolated Allicin are comparatively similar upto 92-95% to the Marketed Allicin. In future we can isolate and characterised a number of other constituents from Allium sativum and the proposed analytical methods will be useful for estimating these drug. Ultimately, our investigation showed that garlic extract had antibacterial properties against MRSA in vitro. Additionally, our results indicated that garlic extract and cefoxitin had synergistic effects.
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Martins N, Petropoulos S, Ferreira IC. Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: a review. Food Chem. 2016; 211: 41–50.
Arthur S, Ewald S. Chemical investigations on alliin, the specific principle of garlic. In: Nord, F.F. (Ed.), Advances in Enzymology and Related Areas of Molecular Biology. John Wiley & Sons Publisher. 2006.
Randle WM, Lancaster JE. Sulphur compounds in alliums in relation to flavour quality. In: Rabinowitch, H.D., Currah, L. (Eds.), Allium Crop Science: Recent Advances. 2002; 329–356
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