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

Table 3

(a) Antifungal investigations of black cumin oil and its oleoresins (% zone inhibition^a) using inverted petriplate method. (b) Antifungal investigations of black cumin oil and its oleoresins (% zone inhibition) using food poisoned method.

(a)  

Mycelial zone inhibition at different doses^a of sample (%)
Samples	Doses (µL)	AN	AF	FM	FG	PV
Black cumin oil	5	43.6±0.30	45.7±1.3	71.2±0.50	39.7±0.14	34.7±0.6
	10	80.9±0.36	70.3±1.8	89.7±0.20	65.7±0.17	87.6±0.7
EtOH oleoresin	5	5.7±0.20	8.9±0.20	17.8±2.4	10.0±0.20	9.9±0.36
	10	11.2±0.30	13.2±0.30	41.9±0.3	11.3±0.14	13.7±0.40
n-Hexane oleoresin	5	0.2±0.44	4.3±0.17	4.5±1.2	2.4±0.36	5.6±0.54
	10	5.5±0.46	7.6±0.14	39.8±0.1	9.1±0.41	9.7±0.6
Ethyl acetate oleoresin	5	19.8±0.20	11.2±0.7	20.1±2.1	19.6±1.1	18.1±0.6
	10	25.2±0.26	16.4±3.6	49.2±2.3	31.1±1.7	20.9±0.8

aAverage of three replicates.
AN: Aspergillus  niger, AF: Aspergillus  flavus, FM: Fusarium  moniliforme, FG: Fusarium  graminearum, and PV: Penicillium  viridicatum.
(−): no inhibition.

(b)  

Mycelial zone inhibition^a at different doses of sample (%)
Samples	Doses (ppm)	AN	AF	FM	FG	PV
Black cumin oil	5	65.9±0.9	60.3±0.1	42.2±1.8	93.2±1.2	50.8±1.5
	10	81.2±1.3	77.8±0.2	61.7±0.7	100±0.8	55.4±0.3
Ethanol oleoresin	5	25.2±2.1	22.4±1.7	−	31±1.9	−
	10	30.3±2.1	29.8±1.4	10.7±0.8	33.7±1.4	−
n-Hexane oleoresin	5	16.7±0.7	14.4±0.6	−	17.9±1.5	−
	10	21.4±2.1	17.4±0.1	−	19.9±2.3	−
Ethyl acetate oleoresin	5	28.4±1.4	23.7±0.4	−	21.4±1.4	−
	10	35.2±1.1	28.4±0.5	15.3±1.2	25.9±0.7	−

aAverage of three replicates.
AN: Aspergillus  niger, AF: Aspergillus  flavus, FM: Fusarium  moniliforme, FG: Fusarium  graminearum, and PV: Penicillium  viridicatum.
(−): no inhibition.