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

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dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authoridSagdic, Osman/0000-0002-2063-1462
dc.authoridGecgel, Umit/0000-0002-7092-5899
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.contributor.authorArici, M
dc.contributor.authorSagdic, O
dc.contributor.authorGecgel, U
dc.date.accessioned2024-06-12T10:51:54Z
dc.date.available2024-06-12T10:51:54Z
dc.date.issued2005
dc.departmentTrakya Üniversitesien_US
dc.description.abstractA 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.en_US
dc.identifier.endpage262en_US
dc.identifier.issn0017-3495
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-33644688932en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage259en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/18520
dc.identifier.volume56en_US
dc.identifier.wosWOS:000235933500003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInst Grasa Sus Derivadosen_US
dc.relation.ispartofGrasas Y Aceitesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntibacterial Activityen_US
dc.subjectBlack Cuminen_US
dc.subjectNigella Sativaen_US
dc.subjectAntimicrobial Activityen_US
dc.subjectPathogenic Bacteriaen_US
dc.subjectSpice Extractsen_US
dc.subjectGrowthen_US
dc.subjectSeedsen_US
dc.titleAntibacterial effect of Turkish black cumin (Nigella sativa L.) oilsen_US
dc.typeArticleen_US

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