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Abstract

While previous studies have demonstrated individual bioactivities of Nigella sativa extracts, this is the first comprehensive evaluation of antibacterial, antioxidant, antifungal, and anti-inflammatory properties using crude seed extract under standardized conditions. Using the agar disc diffusion and microdilution techniques, the extract was examined against one Gram-positive (Staphylococcus aureus) and four Gram-negative (Pseudomonas aeruginosa, Enterobacter aerogenes, Klebsiella pneumoniae, and Acinetobacter lwoffii) bacteria. K. pneumoniae had the highest Minimum Inhibitory Concentration MIC value, and P. aeruginosa was the most inhibited on the highest scale. By using the paired diene technique, it was shown that black seed has antioxidant activity (0.02 mg/mL) that was equivalent to that of ascorbic acid (1.00 mg/mL), butylated hydroxyanisole (0.06 mg/mL), and vitamin E (0.04 mg/mL). Aspergillus niger and Candida albicans were among the fungi against which the fruit extract of N. sativa was evaluated for antifungal activity; the most effective concentration was 300 μg/mL. At 100, 200, and 500 μg/mL, respectively, Nigella sativa extract exhibited anti-inflammatory action with percentages of 36.12, 59.89, and 88.33%. Due to its antibacterial, antioxidant, antifungal, and anti-inflammatory qualities, Nigella sativa can be used as an antibacterial and antifungal to treat illnesses and as a preventative measure against conditions linked to inflammation and oxidative stress.