Physical stability and antibacterial activity of black cumin oil (Nigella sativa L.) nanoemulsion gel

Mahdi Jufri, Merrie Natalia

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

Black cumin oil is a herbal product that hasthe potential to treat certain ailments. One of its benefits is its antibacterial activity. The purpose of this research was to formulate this oil into nano emulsion gels and then test the physical stability and antibacterial activity. Black cumin oil was formulated into nanoemulsion gels in various concentrations of 5%, 7%, and 9%. Physical stability tests were conducted by recording effects of storage at room temperatures (25°C ± 2°C), high temperatures (40°C ± 2°C), and low temperatures (4°C ± 2°C), a centrifugation test and a cycling test. Antibacterial activity assay usedthe disc method and the results were statistically analyzed using ANOVA to see if there were any significant differences among inhibiting zones. The results showed that in yelloworange- and translucent nano emulsion gels, no phase separation occurs, and they have a globule size of below 1 micrometer. Nanoemulsion gels are stable at room temperatures (25°C ± 2°C) and low temperatures (4°C ± 2°C). Nanoemulsion gels have a smaller inhibiting zonethan the black cumin oil (P < 0.01). In addition, there were significant differences between the inhibiting zone of negativeblanks and the inhibiting zone of preparations containing black cumin oil (P < 0.01).

Original languageEnglish
Pages (from-to)1162-1169
Number of pages8
JournalInternational Journal of PharmTech Research
Volume6
Issue number4
Publication statusPublished - 1 Jan 2014

Keywords

  • Antibacterial
  • Black cumin oil
  • Inhibiting zone
  • Nanoemulsion gel
  • Nigella sativa L.
  • Physical stability

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