Exploring the Antifungal Potential of Allium cepa (Onion), Allium sativum (Garlic) and Zingiber officinale (Ginger) on Candida albicans
Adindu Oluomachi *
Department of Science Laboratory Technology, School of Life Sciences Modibbo Adama University, Yola, Adamawa State, Nigeria.
Sambo Ponfa
Department of Biochemistry, Faculty of Basic Medical Sciences, Bayero University Kano, Nigeria.
Nimnan Peter Zhimwang
Department of Biotechnology, Nigerian Defence Academy Kaduna State, Nigeria.
Dachor Sati Simon
Department of General Studies, School of Nursing Sciences, Vom, Plateau, Nigeria.
Umaru Hauwa Aduwamai
Department of Biochemistry, School of Life Sciences, Modibbo Adama University, Yola, Adamawa State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Pathogenic microorganisms are constantly developing resistance, hence the need for medicinal plant remedies; Allium cepa (Onion),Allium sativum (Garlic) and Zingiber officinale (Ginger) have been playing a vital role on the health and healing of man since human civilization.
The secondary metabolites present in Allium cepa (Onion), Allium sativum (Garlic) and Zingiber officinale (Ginger), in vitro antioxidant activities was determined using FRAP, DPPH and TBARS models, the antifungal activities and the minimal inhibitory concentration of individual and combined plant extracts and their fractions using standard methods.
The Biologically active substances in Allium Sativum were Tannins, reducing sugars, phenols, saponins, terpenoids, steroids, alkaloids and anthraquinones. The antioxidant power of both thin layer chromatographic fractions 1 and 2 were dose dependent and significantly higher (p<0.05) antioxidant power was assessed at 100 mg/ml while the least antioxidant power was assessed at the lowest concentration (20mg/ml). No significant (p<0.05) difference was assessed in the antioxidant power of the fraction 1 an6665666666666d ascorbic acid at the concentrations of 20 and 40mg/ml. The fraction 2 significantly (p<0.05) exhibited a high radical scavenging activity at the different concentrations of (40, 60, 80 and 100 mg/ml) compared to ascorbic acid at the same concentrations. Significantly higher (p<0.05) scavenging activity was assessed at the highest concentration of the fraction 2 (100mg/ml) while the lowest activity was assessed at 20mg/ml of fraction 2. No significant (p<0.05) difference was assessed in the antioxidant power of the plant extract and ascorbic acid at the concentrations of 20 mg/ml. The antifungal activity of fraction 2 exhibited a positive effect on the Candida albicans, at highest concentration of 300mg/ml when compared to the fraction 1 and drug control group. The combined plant extract of Allium sativum and Zingiber officinale had the highest antifungal activity against Candida albicans compared to other extract combinations.
Keywords: Candida albican, antifungal, antioxidants, Allium cepa, Allium sativum and Zingiber officinale