Chemical constituents and antimicrobial and antioxidant potentials of essential oil and acetone extract of Nigella sativa seeds

Journal of the Science of Food and Agriculture

Volumn 85, Issue 13, 2005, Pages 2297-2306

  Singh, Gurdip ^a   Marimuthu, Palanisamy ^a   De Heluani, Carola S ^b   Catalan, Cesar ^b  

^a D D U GORAKHPUR UNIVERSITY   (India)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Antimicrobial properties; Antioxidant potential; Gas chromatography mass spectrometry; Nigella sativa; Reducing power; Scavenging ability

Indexed keywords

BACILLUS CEREUS; BACILLUS SUBTILIS; NIGELLA SATIVA; PENICILLIUM CITRINUM; PSEUDOMONAS AERUGINOSA; SINAPIS ARVENSIS; STAPHYLOCOCCUS AUREUS;

EID: 26444529933     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2255     Document Type: Article

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