https://ijojournals.com/index.php/ar/issue/feedIJO - International Journal of Agriculture and Research ( E:ISSN 2814-189X ) (P.ISSN: 1595-9295)2025-07-30T11:40:25+00:00Rahul Khaninfo@ijojournals.comOpen Journal Systems<p>The scope of <strong> IJO - International Journal of Agriculture and Research </strong> <strong>( E:ISSN 2814-189X ) (P.ISSN: 1595-9295)</strong> not limited to the following subject areas: Agronomy, Entomology, Horticulture, Plant pathology, Plant Science, Fertilizers and pesticides, Genetic Engineering & plant breeding, Animal scienceVeterinary Science, Aquaculture/Fisheries, Agricultural Engineering, Agricultural machinery, Post Harvest and Quality, Agricultural development, Agricultural Economics, Rural development, Sustainable Agriculture, Organic agriculture, Soil Conservation, Soil Science, Rainwater harvesting and crop water management, Crop Genetics & Breeding, Tillage & Cultivation Agricultural products – Raw Materials, Foods, Fibers, Fuels, Irrigation, Soil & Fertilization</p>https://ijojournals.com/index.php/ar/article/view/1106Chemical composition and antimicrobial activity of Thymoquinone (Nigella sativa) against pathogenic bacteria in food products (cake)2025-07-30T11:40:25+00:00Manal mirghani makawimanalmirghani5@gmail.comShakak *noreplyijo@gmail.comElbaloula *noreplyijo@gmail.comMustafa *noreplyijo@gmail.com<p>Thymoquinone (2-Isopropyle-5-methyle-1, 4 benzoquinone) is well known for its<br>broad-spectrum antimicrobial activity against a wide range of microorganisms.<br>This study aims to determine the chemical composition and investigate the<br>antimicrobial activity of cold pressed (CO) and essential oil (EO) of Nigella Sativa<br>(Thymoquinone).Three concentration of thymoquinone (5%, 10%, and 15%) were<br>tested against gram positive-gram negative bacteria (Staphylococcus aureus,<br>Escherichia coli, Bacillus cereus ,Salmonella), Total coliform bacteria, and food<br>born fungi (Aspergillus flavus and Candida albicans) in food products (Cake)<br>storage foe 45 days at refrigeration temperature (40C).Gas chromatography-mass<br>spectrometry (GC-MS) analysis revealed that the major component in Nigella<br>sativa essential oils was thymoquinone (9.87%) followed by p-cymene (6.07%)<br>.The results showed that thymoquinone exhibited the growth of all tested bacteria<br>and fungi, its antimicrobial efficacy gradually with higher concentration during<br>storage.</p>2025-07-30T11:40:09+00:00##submission.copyrightStatement##