Composition, In Vitro Antioxidant and Antimicrobial Activities of Essential Oil and Oleoresins Obtained from Black Cumin Seeds (Nigella sativa L.)

Table 4

Antibacterial activity of black cumin oil and its oleoresinsagainst a few bacterial species using agar well diffusion method.

Diameter of inhibition zone (mm^a)
Samples	Doses (ppm^b)	BS	BC	SA	EC	PA
Black cumin oil	1000	++	25.3±1.4	++	−	18.9±0.17
	3000	++	++	++	20.3±0.14	27.9±0.15
Ethanol oleoresin	1000	16.4±0.81	−	15.6±0.36	−	−
	3000	28.3±0.20	−	25.9±0.42	−	−
n-Hexane oleoresin	1000	11.5±0.31	−	9.1±1.1	−	−
	3000	20.9±1.9	−	13.4±2.6	−	−
Ethyl acetate oleoresin	1000	22.3±0.8	−	17.7±2.3	−	−
	3000	44.3±0.7	−	40.9±1.2	−	−
	Ampicillin	1000	15.6±0.32	−	9.1±1.1	−	−
3000		13.2±0.2	−	13.4±2.6	−	−

aAverage of three replicates; ++ indicates complete inhibition and − indicates no inhibition.
^bDMSO was used as solvent.
BS: Bacillus  subtilis; SA: Staphylococcus  aureus; BC: Bacillus  cereus. EC: Escherichia  coli; PA: Pseudomonas  aeruginosa.