Exploring the In-Vitro Comparative Efficacy of Antimicrobial and Antioxidant Potential of Nigella Sativa and Crocus Sativus Research Article
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Abstract
Traditional medicinal plants are widely recognized as potential sources of bioactive compounds with antimicrobial properties. Among these, Nigella sativa (black seed) and Crocus sativus (saffron) have gained considerable attention for their therapeutic potential as alternative antimicrobial agents. This study aimed to evaluate the antimicrobial and antioxidant activities of ethanolic extracts of black seed and saffron against common pathogenic organisms, including Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans. Bacterial strains were cultured on selective and differential media such as Nutrient Agar (NA), Eosin-Methylene Blue (EMB) Agar, Brain Heart Infusion (BHI) Agar, and Mueller-Hinton Agar, while C. albicans was cultured on Sabouraud Dextrose Agar. Antimicrobial activity was assessed using the disc diffusion method.
The ethanolic extract of black seed produced inhibition zones of 20 mm against S. aureus, 18 mm against E. coli, and 16 mm against P. aeruginosa, while C. albicans showed resistance. In contrast, the saffron extract demonstrated stronger antimicrobial activity, with inhibition zones of 26 mm against S. aureus, 24 mm against E. coli, 20 mm against P. aeruginosa, and 28 mm against C. albicans. Antioxidant activity was determined through the DPPH (2,2-diphenyl-1-picryl-hydrazyl) free radical scavenging assay, expressed as the concentration required for 50% inhibition (IC₅₀). The IC₅₀ value of black seed extract was 10.2 ± 1.20 mg/mL at a concentration of 43.71 mg/mL, whereas saffron extract showed an IC₅₀ value of 10.8 ± 1.02 mg/mL at a concentration of 0.5 mg/mL.
These findings suggest that saffron exhibits stronger antimicrobial and antioxidant potential compared to black seed, indicating its promise as a natural therapeutic agent.
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