Comparative Analysis of Nutritional Composition and Antimicrobial Properties of Organically and Chemically Cultivated Garlic (Allium sativum)

Abstract

Garlic (Allium sativum) is renowned for its culinary uses and medicinal properties, attributed to its bioactive compounds such as allicin and protein. Organic farming practices have been increasingly recognized for producing crops with higher nutrient content and lower environmental impact compared to conventional methods. This study aimed to compare the nutritional composition and antimicrobial properties of organically and chemically grown garlic. Nutritional analysis revealed that organic garlic had significantly higher levels of bioactive elements compared to chemically grown garlic. Specifically, organic garlic contained 161,879.31 mg/kg of protein and 13.64% allicin content, whereas chemically grown garlic had 123,047.28 mg/kg of protein and 11.25% allicin content. Statistical analysis showed significant differences between the mean values of sodium (organic: 9,455.54 ppm, chemical: 5,486.90 ppm), protein (organic: 161,879.31 mg/kg, chemical: 123,047.28 mg/kg), and allicin (organic: 13.64%, chemical: 11.25%). The antimicrobial study demonstrated that organic garlic juice exhibited greater antimicrobial activity against both Salmonella typhi (p < 0.001) and Staphylococcus aureus (p < 0.01) compared to chemical garlic juice. Organic cultivation significantly enhances the nutritional and antimicrobial properties of garlic, making it a healthier and more environmentally friendly choice. These findings underscore the importance of organic farming practices for improving food quality and safety.