Comparative assessment of antifungal potential of Zingiber officinale and Allium sativum against standard antifungal drugs Amphotericin B and Nystatin
ABSTRACT: This study was conducted to investigate theantifungal activity of garlic and ginger on a food derived fungus.Aqueous extracts of garlic (Allium sativum) and ginger (Zingiber officinale) were tested for their antifungal activity and their activities were compared with antifungal drugs nystatin and amphotericin B. The extracts were 40-50% serially diluted and different concentrations were obtained. Sterile strips were dipped in different concentrations of garlic and ginger. Strips were placed on petri plates containing fungus culture. After 24-48 hours incubation at 37 oC, antifungal zones of different diameter were obtained and measured in different plates. The results showed that garlic is more effective in its antifungal activity than ginger. The study demonstrated the potent activity of garlic against tested fungi which encourages its use as a suitable alternative drug for controlling fungal food spoilage. Since garlic is an herbal product with no known side-effects on human healthiest active ingredients may serve as safe food preservatives. This can ultimately increase the shelf life and also maintain the quality of preserved food. Purification and formulation of the garlic would give a true antifungal activity comparable to standard antifungal drugs.
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