الفهرس 
1. IntroductionOnly 14 pages are availabe for public view
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Abstract
Garlic and cinnamon had an important nutritional and medical importance because they contain many important chemical compounds for treating many common diseases, and because of their antimicrobial properties that increase the safety of food products and their shelf life through work against foodborne pathogens and spoilage bacteria.
This study was conducted for the following purposes:-
1- Study the chemical composition of garlic bulbs and cinnamon bark.
2- Estimate the phenolic compounds of garlic and cinnamon by high-performance liquid chromatography.
3- Study of the antimicrobial effect of extracts (water, ethanol and acetone) of garlic bulbs and cinnamon bark at concentrations of (50 mg /ml, 100 mg /ml, 200 mg /ml and 400 mg /ml) on bacteria and fungi .
The results can be summarized as follows: First: the chemical composition.
1- Garlic bulbs: contained 9.04% moisture, 73.02% carbohydrates, 11.23%
total protein, 0.83% total fat, 2.2% fiber, 3.18% total ash. Total phenols in garlic extracts (ethanol, acetone and water) were 61.4 mg / g d.w , 48.6 mg / g d.w and
10.8mg / g d.w, respectively, and total flavonoids were 18.4 mg / g d.w , 11.6 mg / g d.w and 8.3 mg / g d.w , respectively for the same extracts.
2 - Cinnamon bark: contained 5.08% moisture, 57.35% carbohydrates, 2.84% total protein, 4.36% total fat, 26.4% fiber, 3.37% total ash. Total phenols in cinnamon extracts (ethanol, acetone and water) were 54.4 mg / g d.w , 47.5 mg / g d.w and 12.2 mg / g d.w , respectively, and total flavonoids were 13.3 mg / g d.w , 10.9 mg / g d.w and 8.8 mg /g d.w , respectively in the same extracts.
Second: Estimating the phenolic compounds.
The phenolic compounds were estimated by (HPLC) device, which showed the following results:
1- Garlic bulbs: contains 15 phenolic compounds, the most important of which are catechol 35.33 mg / kg, o- coumaric acid 34.40 mg / kg, benzoic acid 31.39 mg / kg, ellagic acid 19.89 mg / kg, and P-hydroxy benzoic acid 15.57 mg / kg.
2- Cinnamon bark: contains 7 phenolic compounds, the most important of which are cinnamic acid 969.21 mg / kg, ellagic acid 323.75 mg / kg, o- coumaric acid 21.75 mg / kg, caffeine 19.93 mg / kg, and salicylic acid 18. 17 mg / kg.
Third: Studying the antimicrobial effect of different extracts against selected strains (bacteria and fungi).
Design experiment to evaluate the antimicrobial effect of alcohol, acetone and aqueous extracts of garlic and cinnamon against Bacillus cereus, Staphylococcus aureus, Streptococcus pyogenes, Escherichia coli, Salmonella typhi, shigella, Aspergillus flavus and Aspergillus niger, (by using 50, 100, 200 and 400 mg / ml of each extract) where the antibiotic Imipenem was used as a positive control for the bacteria, and the antibiotic terbinafine was used as a positive control for fungi. Then, the effect of these extracts on bacteria and fungi was estimated, and the results were as follows:
1-Garlic: The ethanolic extract of garlic recorded the highest inhibition zone
(23.06 mm and 22.7 mm) against Staphylococcus aureus and Salmonella typhi, respectively, at a concentration of (400 mg / ml) and recorded also the highest inhibition zone (13.22 mm) against Aspergillus flavus. While acetone extract (400 mg / ml) from garlic showed the highest inhibition zone (22.46 mm and
22.26 mm) against Bacillus cereus and Staphylococcus aureus, respectively, while the same extract recorded the highest inhibition zone (15.86 mm) on Aspergillus niger. The aqueous extract of the same plant recorded the lowest inhibitory values compared to the extract of ethanol and acetone.
2- Cinnamon: The results showed that the ethanol extract of cinnamon (400 mg / ml) showed the highest inhibition zone (27.4 mm, 23.6 mm, 22.86 mm) against Bacillus cereus, Staphylococcus aureus and Streptococcus pyogenes, respectively. Acetone extract (400 mg / ml) scored the highest inhibition zone
(23.49 mm and 22.44 mm) against Bacillus cereus and Staphylococcus aureus, respectively. While the study showed that the aqueous extract of cinnamon had a lower effect on bacteria and fungi compared to the extract of ethanol and acetone at all concentrations.