Chemical composition and antimicrobial activity of Nigella sativa crude and essential oil
Autor: | Zs. Pluhár, É. Németh Zámboriné, A. Mouwakeh, Cs. Mohácsi-Farkas, Péter Radácsi, Gabriella Kiskó, G. Muránszky |
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Rok vydání: | 2018 |
Předmět: |
0106 biological sciences
chemistry.chemical_classification biology Linoleic acid Nigella sativa Bacillus cereus Fatty acid 04 agricultural and veterinary sciences Antimicrobial biology.organism_classification 040401 food science 01 natural sciences law.invention Palmitic acid chemistry.chemical_compound 0404 agricultural biotechnology chemistry law 010608 biotechnology Saturated fatty acid Food science Essential oil Food Science |
Zdroj: | Acta Alimentaria. 47:379-386 |
ISSN: | 1588-2535 0139-3006 |
DOI: | 10.1556/066.2018.47.3.14 |
Popis: | Nigella sativa L. (black cumin) is well known for its benefits in the field of traditional medicine. The aim of this study was to determine the chemical composition and investigate the antimicrobial activity of cold pressed oil (CO) and essential oil (EO) of Nigella sativa L. on food-borne pathogenic and spoilage bacteria. The microdilution method was used to determine the minimal inhibitory concentration (MIC) of Nigella sativa crude oil (CO) and essential oil (EO) against 4 Gram-positive (Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, and Listeria monocytogenes) and 3 Gram-negative (Salmonella Hartford, Pseudomonas aeruginosa, and Escherichia coli) foodborne pathogenic and spoilage bacteria occurring in food products. Total fatty acid composition of CO was analysed by GLC, while the EO was analysed by GC-MS to detect its active compounds. The results showed that the major fatty acid of CO was palmitic acid (C16:0), as saturated fatty acid, however, linoleic acid (C18:2) was the main unsatura... |
Databáze: | OpenAIRE |
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