Evaluation of the antioxidant and antimicrobial properties of some members of allium

The methanol extracts of four different members of Allium namely, A. cepa variety 1 (onion), A. sativum (garlic), A. cepa variety 2 (spring onion) and A. ascalonicum (shallot) were subjected to paper chromatography and the results indicates the presence of phenolics. The total phenolics content was determined and the results indicates that shallot contains highest phenolics (98 mg/100g) followed by spring onion and garlic. A lowest phenolic content was observed in onion. Out of four species tested shallot showed maximum radical scavenging activity followed by onion and garlic.The spring onion showed minimum radical scavenging activity. Among the members of Allium tested for reducing capacity, spring onion showed maximum reducing property. The shallot showed lowest reducing property. The garlic inhibited Klebsiella to a maximum extent followed by spring onion and onion but,shallot showed minimum inhibition. On the other hand, garlic inhibited Micrococcus to a maximum extent followed by shallot and onion.