GC-MS BASED CHARACTERIZATION, ANTIMICROBIAL ACTIVITY OF GARLIC CO2 SUBCRITICAL EXTRACT (ALLIUM SATIVUM)

The article presents the results of the study with purpose whose the chemical composition and antimicrobial effect of garlic 2 subcritical extract determination.15 grams of brown volatile garlic extract were collected using subcritical carbon dioxide extraction.The current study was directed mainly to the chemical and antimicrobial study of subcritical garlic extract.The garlic extract's composition was determined using gas chromatography/mass spectrophotometry (GC-MS).The extract included the following main compounds: manool, viridifrolol, podocarpa-1,8,11,13-tetraen-3-one, 14-isopropyl-1,13-dimethoxy-5, (+)-2bornanone, linolic acid ethyl ester, 12-O-methylcarn and -caryophyllene.Also, it was determined the fatty acid profile and the moisture content of raw vegetable ingredients of garlic substance.Quantitative determination of fatty acids of ethanol extract was carried out.The results of the analysis for fatty acids in the study showed that the linoleic (64.9%) and the palmitic acid (25.0%) were the most prominent.Antimicrobial activity was determined by the method of serial dilutions.Five different strains were used to evaluate the antimicrobial activity: two Gram-positive coccus strains (Staphylococcus aureus, Enterococcus faecalis), two Gram-negative bacilli (Escherichia coli, Pseudomonas aeruginosa) and one yeast (Candida albicans).The results of testing the microbiological activity of garlic CO2 extract identified that it exhibits various effects against both bacteria and fungi.The extract demonstrated significant antibacterial activity against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli and Pseudomonas aeruginosa.The extract also showed antifungal activity against Candida albicans. RezumatArticolul prezint rezultatele studiului cu scopul a crui compoziie chimic i efect antimicrobian al determinrii extractului subcritic de usturoi 2. 15 grame de extract volatil de usturoi brun au fost colectate utiliznd extracia subcritic cu dioxid de carbon.Studiul actual a fost ndreptat n principal spre studiul chimic i antimicrobian al extractului subcritic de usturoi.Compoziia extractului de usturoi a fost determinat cu ajutorul cromatografiei de gaze/spectrometriei de mas (GC-MS).Extractul a inclus urmtorii compui principali: manool, viridifrolol, podocarpa-1,8,11,13-tetraen-3-one, 14-izopropil-1,13-dimetoxi-5, (+)-2-bornanon, ester etilic al acidului linolic, 12-O-metilcarn i -cariofilen.De asemenea, a fost determinat profilul acizilor grai i coninutul de umiditate al ingredientelor vegetale crude din substana de usturoi.S-a efectuat determinarea cantitativ a acizilor grai din extractul etanolic.Rezultatele analizei acizilor grai din studiu au artat c linoleicul (64,9%) i acidul palmitic (25,0%) au fost cele mai proeminente.Activitatea antimicrobian a fost determinat prin metoda diluiilor seriale.Cinci tulpini diferite au fost utilizate pentru evaluarea activitii antimicrobiene: dou tulpini de coccus Gram-pozitiv (Staphylococcus aureus, Enterococcus faecalis), doi bacili Gram-negativi (Escherichia coli, Pseudomonas aeruginosa) i o drojdie (Candida albicans).Rezultatele testrii activitii microbiologice a extractului de usturoi CO2 au identificat faptul c acesta prezint diverse efecte att mpotriva bacteriilor, ct i mpotriva ciupercilor.Extractul a demonstrat o activitate antibacterian semnificativ mpotriva Staphylococcus aureus, Enterococcus faecalis, Escherichia coli i Pseudomonas aeruginosa.Extractul a demonstrat, de asemenea, activitate antifungic mpotriva Candida albicans.