Characterization of shallot, an antimicrobial extract of allium ascalonicum

ABSTRACT

The objective of this study was characterization of antimicrobial extract of shallot in terms of its stability at different pH, Heat, enzymes and detergents and also determination of its MIC and shelf life. Active fraction was determined by column chromatography and agar diffusion test. The amount of carbohydrate and protein in different forms of shallot extract were estimated. Stability of antimicrobial activity of shallot extract at different pH and temperature, solubility in different solvent, determination of shelf life and susceptibility to enzymes and detergents were evaluated. Shallot extract was active against microbes at pH 4-8. Relative activities of shallot extract at temperature -7 to 121°C were 88 to 100%. Extract of shallot only was soluble in dimethyl sulphoxide, dimethyl formamide and water. The enzymes and detergents used in this study had no effect on antimicrobial activity on water extract of shallot. Relative antimicrobial activity at incubation times of one hour to6 mounts were 94 to 100%. In this study antimicrobial properties of shallot were investigated for discovery of a new antibiotic. Based on this the antimicrobial compound can be an effective medicine for treatment of dermatomycosis and other infectious diseases