Study of the effectiveness of nano-Arugula oil in inhibiting pathogenic bacteria and its antioxidant activity

The study aimed to evaluate the bioactivity of nano-Arugula Oil (Arugula sativa) in terms of antibacterial and antioxidant activity using laboratory-validated techniques. The results showed that nano-Arugula Oilpossessed significant inhibitory activity against the tested bacterial isolates, recording the highest activity against Escherichia coli with an inhibition diameter of 16 mm, followed by Staphylococcus aureus (14 mm), while Salmonella typhi showed the least sensitivity with an inhibition diameter of 12 mm. This variation in response is attributed to biochemical differences in cell walls and resistance mechanisms, as well as the ability of the active nanocomposites in the oil to penetrate cell membranes. Regarding the antioxidant activity, the results showed a gradual decrease in absorbance (Abs) and an increase in the inhibition rate with increasing oil concentration from 25 to 100 µg/mL, where the maximum inhibition rate reached 88.54% at the highest concentration. These results reflect the presence of strong antioxidant activity attributed to the oil content of phenolic compounds and flavonoids, which work to inhibit free radicals by donating electrons or hydrogen atoms.