https://ijojournals.com/index.php/ar <p>The scope of <strong> IJO - International Journal of Agriculture and Research&nbsp;</strong> <strong>( E:ISSN 2814-189X ) (P.ISSN: 1595-9295)</strong>&nbsp;not limited to the following subject areas: Agronomy, Entomology, Horticulture, Plant pathology, Plant Science, Fertilizers and pesticides, Genetic Engineering &amp; 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 &amp; Breeding, Tillage &amp; Cultivation Agricultural products – Raw Materials, Foods, Fibers, Fuels, Irrigation, Soil &amp; Fertilization</p> en-US <p>Author(s) and co-author(s)&nbsp;jointly&nbsp;and severally represent and warrant that the Article is original with the author(s) and does not infringe any&nbsp;copyright or violate any other right of any third parties and that the Article has not been published&nbsp;elsewhere.&nbsp;Author(s) agree to the terms that the <strong>IJO Journal</strong> will have the full right to remove the published article on any misconduct found in the published article.</p> info@ijojournals.com (Rahul Khan) editor@ijojournals.com (Aasik Hussain) Wed, 30 Jul 2025 11:40:25 +0000 OJS 3.1.1.4 http://blogs.law.harvard.edu/tech/rss 60 https://ijojournals.com/index.php/ar/article/view/1106 <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> Manal mirghani makawi, Shakak *, Elbaloula *, Mustafa * ##submission.copyrightStatement## http://creativecommons.org/licenses/by-nc-nd/4.0 https://ijojournals.com/index.php/ar/article/view/1106 Wed, 30 Jul 2025 11:40:09 +0000