Antibacterial and Antioxidant Activities of Shallot (Allium ascalonicum) Extract in Lablae District, Uttaradit Province
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Abstract
Introduction and objective: Shallot (Allium ascalonicum L.) is an economic crop in Uttaradit province. It is an herb that has important compounds and antioxidant properties as well as anti-inflammatory and antibacterial effects. This experimental research aimed to investigate the antibacterial and antioxidant activities of shallot extract in Uttaradit’s Lablae district.
Methods: Shallot samples were collected from Lablae district for the study of their botanical characteristics and quality. Shallot extraction was undertaken with such solvents as water, ethanol and methanol. The crude extracts were analyzed for the amounts of phenolic compounds and quercetin, and tested for antioxidant and antibacterial activities.
Results: The percent yields of shallot extracts from water, ethanol and methanol extraction were 9.07%, 8.86% and 11.53%, respectively; and the amounts of phenolic compounds obtained were 33.67, 41.29 and 13.67 mg/mL, respectively. The yields of quercetin were 0.10±0.01, 0.08±0.01 and 0.14±0.01 %w/w of DW, respectively, while the percent inhibitions (DPPH scavenging activity) were 64.09%, 41.53% and 60.89%, respectively. The analysis of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) showed that the water shallot extract had the best antibacterial activity with MIC and MBC for S. aureus DMST at 10 and 10 mg/mL, S. epidermidis DMST 15505 at 2.5 and 2.5 mg/mL and B. cereus DMST 5040 at 5 and 5 mg/mL, respectively.
Discussion: The water shallot extract had the best activity against gram-positive bacteria found on the human skin and the best antioxidant activity that may be attributed to compounds other than phenolic compounds and flavonoids. Although they are present in small quantities, such additional compounds may contribute to enhancing the antioxidant properties.
Conclusion and recommendation: Shallot extract had antioxidant properties and antibacterial activity against S. aureus, S. epidermidis, and B. cereus. This knowledge can be utilized for further development of herbal products with an additional value for shallots from Uttaradit province.
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