Ethnopharmacology, total phenol, flavonoid and antibacterial effect of Allium cepa L. var. Ilkhichi in East Azarbaygan province

Allium cepa L.var.Ilkhichi is an edible wild Onion in East of Azerbaygan province, which has been used as a tonic, nutritive and anti-infection. This study was evaluated by phytochemical, ethnopharmacology and antibacterial activity of Allium cepa L.var. Ilkhichi. ethanolic extract was obtained by maceration method, Total phenol (based on Gallic acid standard) and flavonoid (based on Quercetin) contents were obtained by spectrophotometry (Folin ciocalto and almonium chloride, respectively). Anti-bacterial activity of plant extracts were obtained by disc diffusion method against the 8 standard strains of food infectious bacteria and determinated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) by micro dilution methods. The results were showed that ethanol extract of plant had good amounts of total phenol (351.52±2.12 mgGAEg-1) and total flavonoid contents (111.5±12.5 mgQUEg-1),respectively. Antibacterial results were showed that the Enterococcus faecalis with MIC=62.5 µg/mL and MBC=125µg/mL was the best sensitive bacteria against plant extract, but in comparison between anti biogram tests results and Vancomycin did not show significant difference (p