Chemical composition and antimicrobial activity of Thymoquinone (Nigella sativa) against pathogenic bacteria in food products (cake)

Manal mirghani makawi; Shakak *; Elbaloula *; Mustafa *

Manal mirghani makawi
Shakak *
Elbaloula *
Mustafa *

Abstract

Thymoquinone (2-Isopropyle-5-methyle-1, 4 benzoquinone) is well known for its
broad-spectrum antimicrobial activity against a wide range of microorganisms.
This study aims to determine the chemical composition and investigate the
antimicrobial activity of cold pressed (CO) and essential oil (EO) of Nigella Sativa
(Thymoquinone).Three concentration of thymoquinone (5%, 10%, and 15%) were
tested against gram positive-gram negative bacteria (Staphylococcus aureus,
Escherichia coli, Bacillus cereus ,Salmonella), Total coliform bacteria, and food
born fungi (Aspergillus flavus and Candida albicans) in food products (Cake)
storage foe 45 days at refrigeration temperature (40C).Gas chromatography-mass
spectrometry (GC-MS) analysis revealed that the major component in Nigella
sativa essential oils was thymoquinone (9.87%) followed by p-cymene (6.07%)
.The results showed that thymoquinone exhibited the growth of all tested bacteria
and fungi, its antimicrobial efficacy gradually with higher concentration during
storage.

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