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International Journal of Innovation and Scientific Research
ISSN: 2351-8014
 
 
Tuesday 17 July 2018

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Antibacterial and Antioxidant activity of Nigella Sativa


Volume 31, Issue 1, June 2017, Pages 167–172

 Antibacterial and Antioxidant activity of Nigella Sativa

Zineb Mammad, K. Mammad, T. Aqeil, Abderahim Kribii, and Khadija Ounine

Original language: English

Received 28 November 2016

Copyright © 2017 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


Nigella sativa. Known by the common name "black cumin" is a medicinal plant from the Ranunculaceae family. Widely used in traditional medicine and as a food condiment in the Arab world. Basing on the seeds of this plant. The Nigella Sativa extract prevented bacterial growth; yet their efficiency remains different. The effect of Nigella sativa extract, on Streptococcus faecalis, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa by the method of aromatogramme, shows that these bacteria are inhibited. The extract of Nigella generated a zone of inhibition of 30, 25, 20, and 10mm respectively, Streptococcus faecalis, Pseudomonas aeruginosa, Staphylococcus aureus and Escherichia coli. Evaluation of antioxidant power, which was conducted using the method of trapping the free radical DPPH (1,1-diphenyl-2-picrylhydrazyl), said the methanol extract showed an antioxidant activity (IC50 = 12 256 mg / ml), higher than that recorded in the ascorbic acid (IC50 = 0.097 mg / ml).

Author Keywords: Extract, Nigella Sativa, Streptococcus faecalis, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, antioxidant, IC50, aromatogram.


How to Cite this Article


Zineb Mammad, K. Mammad, T. Aqeil, Abderahim Kribii, and Khadija Ounine, “Antibacterial and Antioxidant activity of Nigella Sativa,” International Journal of Innovation and Scientific Research, vol. 31, no. 1, pp. 167–172, June 2017.