Nutritional compositions and antimicrobial sensitivities of Aqueous extracts of Zingiber officinale ROSC and Allium sativum L on oral microorganisms.

Abstract

Phytochemical properties of the extracts of ginger (Zingiber officinale) and bulb of garlic (Allium sativum) indicate the presence of saponins, tannins, alkaloids, flavonoid and phytic acids. Extracts of Z. officinale and A. sativum were more effective in the treatment of oral pathogens when compared to antifungi (Ketoconanzone) and antibacterial (ciprofloxacin) drugs used as positive controls. Z. officinale extract had highest zones of inhibition of 21.60±1.16 mm and 26.00±1.03 mm against fungi and bacteria at 100 mg/ml respectively as compared to ketoconanzone with zone of inhibition of 14.18±1.01 mm and ciprofloxacin with zone of inhibition of 14.17±0.22 mm. A. sativum extract also showed better zone of inhibition of 27.60±1.07 mm and 24.30±0.33 mm against fungi and bacteria isolates respectively at 100 mg/ml compared to positive control antibiotics of ketoconanzone with highest zone of inhibition of 14.00±0.51 mm and ciprofloxacin with highest zone of inhibition of 14.17±0.42 mm respectively.  The proximate composition revealed that ginger and garlic can be ranked as rich in carbohydrate due to their high caloric content. Micronutrient analysis revealed that Z. officinale had higher composition of calcium, magnesium, sodium and potassium than A. sativum. Nitrogen composition in A. sativum (2.24 mg/g) was higher than Z. officinale (2.28 mg/g). The extracts of Z. officinale and A. sativum possess antimicrobial activities against oral pathogens and contain appreciable amount of nutrients, vitamins and minerals which contribute to the nutrient and energy requirement of man when the plant is taken for curative purposes in certain diseased conditions.