Antimicrobial Effects of Garlic and Ginger Plants Extracts on Certain Clinical Sample

The antibacterial properties of n-hexane and methanol extracts from ginger and garlic were evaluated in vitro against Klebsiella pneumoniae, Escherichia coli, Salmonella enterica,, and Shigella dysenteriae using the agar well diffusion method. Phytochemical analysis indicated the presence of flavonoids, saponins, carbohydrates, alkaloids, and triterpenes in the extracts. The garlic extracts, both n-hexane and methanol, demonstrated the highest effectiveness against S. dysenteriae, achieving maximum inhibition zones of 27 mm at 40 mg/ml and 29 mm at 80 mg/ml. In contrast, the ginger extracts were more effective against E. coli, with maximum inhibition zones of 16 mm at 40 mg/ml and 19 mm at 80 mg/ml. The minimum inhibitory concentration (MIC) of the methanol extract for the tested organisms ranged from 5 to 20 mg/ml, while the n-hexane extract showed MIC values between 2.5 and 10 mg/ml. The methanol extract of ginger had MIC values ranging from 10 to 40 mg/ml, and the n-hexane extract had values between 10 and 20 mg/ml. The minimum bactericidal concentration (MBC) of the methanol garlic extract was between 10 and 40 mg/ml, while the n-hexane garlic extract had MBC values ranging from 2.5 to 20 mg/ml. The methanol ginger extract's MBC values were between 10 and 40 mg/ml, and the n-hexane ginger extract had MBC values between 10 and 20 mg/ml. The findings of this study indicate that these extracts possess antibacterial activity against the tested organisms, suggesting their potential for drug development.