In Vitro Antibiofilm and Antibacterial Properties of Rue ( Ruta chalepensis ) and Garlic ( Allium sativum ) against Selected Bacterial Strains

This study is aimed at evaluating the phytochemical constituents and antimicrobial potential of Ruta chalepensis (Rue) and Allium sativum (Garlic), with a focus on their antibiofilm activity against selected bacterial strains. Ethanolic extracts of R. chalepensis leaves and fresh A. sativum bulbs were subjected to qualitative phytochemical screening, antibacterial testing, biofilm suppression assay, FT‐IR spectroscopy, and elemental analysis. Phytochemical analysis confirmed the presence of metabolites including phenols, tannins, saponins, alkaloids, and terpenoids. The extracts exhibited significant antibacterial activity ( p < 0.05) against all tested reference strains. In the biofilm suppression assay using a microtiter plate method and crystal violet staining, both extracts effectively inhibited biofilm formation, with absorbance values ranging from 0.6–1.22 for A. sativum and 0.45–0.88 for R. chalepensis , compared to the untreated control. FT‐IR spectroscopy identified functional groups such as hydroxyl, carbonyl, carboxylic, and organosulfur compounds in garlic, and N‐H, C‐H aliphatic, C=C unsaturated, and aromatic rings in rue. Flame atomic absorption spectroscopy (FAAS) revealed essential elements including K, P, Mg, Ca, and Al in A. sativum , and Zn, Cu, Cr, and Mo in R. chalepensis . These findings support the traditional use of these plants in Ethiopian medicine and underscore their potential as natural, affordable alternatives for managing biofilm‐associated infections, particularly in oral health applications.