Volume 31, Issue 1, June 2017, Pages 167–172
Zineb Mammad1, K. Mammad2, T. Aqeil3, Abderahim Kribii4, and Khadija Ounine5
1 Laboratoire de Microbiologie Appliquée, Faculté des Sciences, Université Ibn Tofaïl, BP 133, 14000, Kenitra, Morocco
2 Team of Clinical and Cognitive Neuroscience and Nutritional Health, Department of Biology, Faculty of Science, P.O. Box 133 Kenitra, Morocco
3 World Scientific Association of Hashemite descendants, A non-profit scientific and cultural institution, Mecca, Saudi Arabia
4 Laboratory of Separation Processes, Team of Environment and Applied Chemistry, Faculty of Sciences, Ibn Tofail University, Kenitra, Morocco
5 Laboratoire de Microbiologie Appliquée, Faculté des Sciences, Université Ibn Tofaïl, BP 133, 14000, Kenitra, Morocco
Original language: English
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.
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.
Zineb Mammad1, K. Mammad2, T. Aqeil3, Abderahim Kribii4, and Khadija Ounine5
1 Laboratoire de Microbiologie Appliquée, Faculté des Sciences, Université Ibn Tofaïl, BP 133, 14000, Kenitra, Morocco
2 Team of Clinical and Cognitive Neuroscience and Nutritional Health, Department of Biology, Faculty of Science, P.O. Box 133 Kenitra, Morocco
3 World Scientific Association of Hashemite descendants, A non-profit scientific and cultural institution, Mecca, Saudi Arabia
4 Laboratory of Separation Processes, Team of Environment and Applied Chemistry, Faculty of Sciences, Ibn Tofail University, Kenitra, Morocco
5 Laboratoire de Microbiologie Appliquée, Faculté des Sciences, Université Ibn Tofaïl, BP 133, 14000, Kenitra, Morocco
Original language: English
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.
