EFFECT OF EXTRACTION METHODS ON THE ANTIBACTERIAL POTENCY OF Nigella sative SEEDS

Abstract

This work amied to investigate the bacteriological profile of Nigella sativa including whole and crushed seeds against four selected organisms ( staph.aureus , Bacillus cereus , Bacillus . subtilis and E.coli ) by different concentrations plant 5% , 10% , 15% , 20% and 25% . The antibacterial potency of this plant was examined by the effect of different four organic solvents (Acetone , Chloroform , diethyl ether and petrolium ether) , and by the effect of boiling aqueous extract .

The obtained results indicated that all of the sleeted organisms are more resistant to whole seeds of Nigella sativa than crushed one . Also, the concentration of 25% of Nigella sativa whole and crushed seeds showed the highest inhibition and was decreased with decrease of 5% concentration. But the crushed seeds showed a higher inhibition zone than whole seeds.