Optimization of Thyme, Cinnamon, and Black Seed Oil Combinations for Enhanced Antibacterial and Antioxidant Efficacy: Mixture Design and In Silico Insights
Demonstrates enhanced antibacterial and antioxidant effects of optimized oil combinations, suggesting potential therapeutic applications.
Key Points
This research aimed to optimize the antibacterial and antioxidant efficacy of thyme, cinnamon, and black seed oil combinations using systematic design approaches.
Applied Augmented Simplex Centroid Mixture Design to evaluate oil combinations.
Assessed antibacterial activity by determining minimum inhibitory concentrations against E. coli and S. aureus.
Measured antioxidant activity using DPPH radical scavenging assay (IC50).
Conducted molecular docking and ADMET predictions to support findings.
Optimal mixture found to be 41.7% thyme, 41.7% cinnamon, and 16.7% black seed oil.
Achieved MIC values of 0.5 µL/mL for E. coli and 0.517 µL/mL for S. aureus.
DPPH IC50 value was 5.32 ± 0.52 mg/mL.
Synergistic interactions confirmed by checkerboard assays with ΣFIC values of 0.15 and 0.29.