Antioxidant potential and antibacterial activities of Allium cepa (onion) and Allium sativum (garlic) against the multidrug resistance bacteria

Abstract

The total phenolic contents of A. cepa and A. Sativum are represented in Figs. 1 and 2 and Table 1. The phenolic contents of A. cepa (onions) and A. sativum (garlic) are interpreted in Table 1 for both the aqueous extract and ethanol extracts. The highest phenolic content was observed in the A. cepa aqueous extract and the lowest in A. sativum ethanol extracts. Garlic, red, brown, and white onions showed a varying number of phytochemicals. The aqueous extract of A. cepa (0.5550 ± 0.36) and A. Sativum (0.2543 ± 0.21) was significantly higher in phenolic content compared to the ethanolic extract (0.1520 ± 0.15) and 0.1322 ± 0.10, respectively