Antibacterial effect of Turkish black cumin ( Nigella sativa L. ) oils
DOI:
https://doi.org/10.3989/gya.2005.v56.i4.90Keywords:
Antibacterial activity, Black cumin, Nigella sativaAbstract
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.
Downloads
Download data is not yet available.
Downloads
Published
2005-12-31
How to Cite
1.
Arici M, Sagdic O, Gecgel U. Antibacterial effect of Turkish black cumin ( Nigella sativa L. ) oils. Grasas aceites [Internet]. 2005Dec.31 [cited 2024Apr.26];56(4):259-62. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/90
Issue
Section
Research
License
Copyright (c) 2005 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.