Extraction of essential garlic oil by hydrodistillation and its antimicrobial activity against Staphylococcus Aureus

Abstract

One of the main causes of food spoilage is microbial contamination, which compromises food safety and reduces the shelf life of products. Bacteria such as Staphylococcus aureus are frequently found, posing a significant threat to public health through the pathogenic diseases they cause. The search for more natural, safe, and effective options to preserve and extend food quality is driven by the increasing resistance of bacteria to conventional additives, chemical preservatives, and antibiotics. As a result, the use of aromatic plants, herbs, and essential oils, such as garlic (Allium sativum), is gaining prominence due to their antimicrobial properties. The main objective of this study was the extraction of garlic essential oil by hydrodistillation, followed by the evaluation of its antimicrobial activity against S. aureus strains, using the agar diffusion method. The tests were conducted in duplicates. A blank control sample and the conventional antibiotic chloramphenicol were also analyzed for confirmation, ensuring accuracy in the results. The results were obtained with garlic essential oil concentrations of 10 µL and 20 µL, showing a considerable zone of inhibition in the growth of the tested strains as a means of comparison, demonstrating its potential as a natural antimicrobial agent. The observed antimicrobial action of garlic essential oil can be attributed to active compounds, especially allicin. The efficacy of garlic essential oil against S. aureus observed in this study reinforces the potential of this approach, paving the way for future developments in the formulation of natural preservatives and, possibly, in therapeutic applications. Garlic is not only a viable solution for food preservation but also a valuable contribution to promoting safer and more sustainable food practices.