Antifungal Activity of Garlic (Allium sativum) Extract on Some Selected Fungi

Abstract

The study was aimed to determine the antifungal activity of garlic on some selected fungi.  Garlic samples were purchased from Dutsinma central market, Katsina state. The samples were washed, separated and peeled to obtain the edible portion. The fungi were isolated using the culture method and identified based on morphological characteristics. The extract was prepared using two solvents (aqueous and ethanol) by soaking method. The antifungal activity of aqueous and ethanolic garlic extract was determined on some selected fungi namely, Fusarium spp and Rhizopus spp. From the results it is clear that, ethanol extract showed more activity when compare to aqueous extract. The diameter of zones of inhibition for the ethanolic extract ranged between 4.1-14.3mm, while that of aqueous extract ranged between 2.4-10.4mm. The MIC for the ethanolic extract was 2.5mg/ml and 5.0mg/ml for Fusarium spp and Rhizopus spp respectively. While for aqueous extract there was no effect on both tested organisms. It can be concluded from this study that garlic extract showed antifungal activity against the test organism. Moreover, the ethanolic extract showed inhibitory activity among the tested fungi.