Antibacterial activity of clove and black cumin oils against gram-positive and negative bacteria

Abstract

The aims of this study were to investigate the antibacterial activity of clove and black cumin oils against Gram-positive and negative Bacteria. Clove and black cumin oils were purchased from the local market in Riyadh Saudi Arabia. The antibacterial activity of clove and black cumin oils was determined by the agar diffusion method. The tube dilution method was done to determine the minimum inhibitory concentration of the oils. The results of the antibacterial activity of clove oil and black cumin oil against Staphylococcus aureus. Both oils inhibited the growth of Staphylococcus aureus. Black cumin oil showed the highest [15mm] whereas clove oil was [13mm] antibacterial activity. Where E. coli black cumin oil showed the highest [32 mm] whereas clove oil was [16mm]. The minimum inhibitory concentration [MIC] of clove oil against microorganisms. The MIC of clove oil ranged from [1.5-2 mg/ml]. When The MIC of black cumin oil ranged from [0.9-1.3 mg/ml]. The lower MIC is an indication of the high effectiveness of the oil. In conclusion, the results of this study showed that black cumin oil was more potent than clove oil against gram-positive and negative bacteria. So it could be used as antimicrobial agent against Staphylococcus aureus and E. coli bacteria.