Grasas y Aceites, Vol 56, No 4 (2005)

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


https://doi.org/10.3989/gya.2005.v56.i4.90

Muhammet Arici
Department of Food Engineering, Faculty of Agriculture, Trakya University, Turkey

Osman Sagdic
Department of Food Engineering, Faculty of Engineering, Erciyes University, Turkey

Umit Gecgel
Department of Food Engineering, Faculty of Agriculture, Trakya University, Turkey

Abstract


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 enterocolitica. 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.

Keywords


Antibacterial activity; Black cumin; Nigella sativa

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