EVALUATION OF ANTIMICROBIAL POTENTIAL OF NIGELLA
SATIVA OIL IN A MODEL FOOD MATRIX
MARA GEORGESCU 1#*, PAUL RODIAN TĂPĂLOAGĂ 1#, DANA TĂPĂLOAGĂ 1#, FLORIN FURNARIS 1#, OCTAV GINGHINĂ 2#, CAROLINA NEGREI 2#, CARMEN GIUGLEA 2#, CRISTIAN BĂLĂLĂU 2#, EMIL ȘTEFĂNESCU 2#, IOANA ANDREEA POPESCU 2#, DRAGOȘ GEORGESCU 2#
1University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Mărăşti Boulevard, Bucharest, 011464, Romania
2University of Medicine and Pharmacy "Carol Davila" Bucharest, 37 Dionisie Lupu Street, Bucharest, Romania
*corresponding author: dr_georgescu_mara@yahoo.com
#Authors with equal contribution.
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Abstract:
Nigella sativa (black cumin) is known for its antibacterial activity. However, available literature does not sufficiently explore
the possible interactions with the natural wild microflora in complex food matrices. This study is using as model food matrix,
a traditionally manufactured cheese, without additives, without starter cultures and without pathogen culture, to study the
antimicrobial effect of Nigella sativa seed oil (NSSO), as well as the physicochemical properties of this food matrix during
the study. The experiment included three batches of food matrix: control batch without NSSO, 0.1% and 0.2% w/w NSSO
enriched batch. Natural occurring E.coli, coliforms and Staphylococcus spp. were significantly inhibited by NSSO. Total
bacterial count (APC) registered significant improvement during the experiment. The antimicrobial activity of NSSO proved
selective, as no significant effect was seen on the beneficial LAB. NSSO significantly improved the sensory qualities of the
food matrix samples. NSSO kept significant selective antimicrobial effect when used with a complex food matrix, without
altering the physicochemical properties of this food matrix, suggesting that NSSO could be a natural antibiotic candidate that
could be used as food dietary supplement.

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