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GC-MS BASED CHARACTERIZATION, ANTIMICROBIAL ACTIVITY OF GARLIC CO2 SUBCRITICAL EXTRACT (ALLIUM SATIVUM)

AIGERIM BAZARALIYEVA 1*, AKNUR TURGUMBAYEVA 1, ELMIRA KARTBAYEVA 1, ASSEM KALYKOVA 1, SERZHAN MOMBEKOV 2, AIMAN АKHELOVA 3, AINASH ATIMTAIKYZY 4, ALIMA BEKBAGANBETOVA 1, AHMET BEYATLI 5,6, KYMBAT BEKMURATOVA 4, SERIKBAYEVA ELMIRA ASYLBEKOVNA 3, KURALAY BEKESHEVA 7

1 Higher School of Medicine, “al-Farabi Kazakh National University”, Almaty, Kazakhstan
2 JSC Scientific Centre for Anti-infectious Drugs, Almaty, Kazakhstan
3 School of Pharmacy, “Asfendiyarov Kazakh” National Medical University, Almaty, Kazakhstan
4 “Astana” Medical University, MUA, Nur-Sultan, Kazakhstan
5 University of Health Sciences, Department of Medicinal and Aromatic Plants, 34668, Üsküdar, Istanbul, Türkiye
6 School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, Food Science and Nutrition, The University of Melbourne, Melbourne, Australia
7 JSC Scientific Centre for Anti-infectious Drugs, Head of Quality Department, Almaty, Kazakhstan

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The article presents the results of the study with purpose whose the chemical composition and antimicrobial effect of garlic СО2 subcritical extract determination.15 grams of brown volatile garlic extract were collected using subcritical carbon dioxide extraction. The current study was directed mainly to the chemical and antimicrobial study of subcritical garlic extract. The garlic extract's composition was determined using gas chromatography/mass spectrophotometry (GC-MS). The extract included the following main compounds: manool, viridifrolol, podocarpa-1,8,11,13-tetraen-3-one, 14-isopropyl-1,13-dimethoxy-5, (+)-2- bornanone, linolic acid ethyl ester, 12-O-methylcarn and β-caryophyllene. Also, it was determined the fatty acid profile and the moisture content of raw vegetable ingredients of garlic substance. Quantitative determination of fatty acids of ethanol extract was carried out. The results of the analysis for fatty acids in the study showed that the linoleic (64.9%) and the palmitic acid (25.0%) were the most prominent. Antimicrobial activity was determined by the method of serial dilutions. Five different strains were used to evaluate the antimicrobial activity: two Gram-positive coccus strains (Staphylococcus aureus, Enterococcus faecalis), two Gram-negative bacilli (Escherichia coli, Pseudomonas aeruginosa) and one yeast (Candida albicans). The results of testing the microbiological activity of garlic CO2 extract identified that it exhibits various effects against both bacteria and fungi. The extract demonstrated significant antibacterial activity against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli and Pseudomonas aeruginosa. The extract also showed antifungal activity against Candida albicans.