Antibacterial effect of Turkish black cumin (Nigella sativa L.) oils

Arici M., Sagdic O. , Gecgel U.

GRASAS Y ACEITES, vol.56, no.4, pp.259-262, 2005 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 56 Issue: 4
  • Publication Date: 2005
  • Title of Journal : GRASAS Y ACEITES
  • Page Numbers: pp.259-262
  • Keywords: antibacterial activity, black cumin, Nigella sativa, ANTIMICROBIAL ACTIVITY, PATHOGENIC BACTERIA, SPICE EXTRACTS, GROWTH, SEEDS


A series of five different oils from Turkish black cumin (Nigella sativa) used in foods mainly for their flavour, preservation and natural therapies were screened for their antibacterial effects at 0.5%, 1.0% and 2.0% concentrations using the agar diffusion method against twenty four pathogenic, spoilage and lactic acid bacteria (LAB). All tested oils showed antibacterial activity against all the bacteria used in the assay. The oils at 2.0% concentration were more effective than of the other concentrations. The most sensitive bacterium against all of the oil concentrations was Aeromonas hydrophila, while the most resistant was Yersinia enterocclitica. Generally, lactic acid bacteria had more resistance than pathogenic and spoilage bacteria against black cumin oils. Consequently, black cumin oil may be used as an antimicrobial agent in food products to prevent spoilage.