## 3 Results and Discussion
(2021) reported significant inhibitory effects of _Cucurbita pepo_ seed oils against _S. aureus_ and _E. coli_ and attributed these effects to the presence of bioactive compounds such as tannins, flavonoids, cyanogenic glycosides, cardiac glycosides, and saponins. Moreover, [PERSON] et al. (2019) reported significant inhibitory effects of pumpkin seed oil against _Bacillus subtilis_, while [PERSON] et al. (2021) suggested high effectiveness against various _E. coli_ strains and _Shigella sonnei_ and further reported significantly higher antibacterial activity in oils obtained from an indigenous genotype compared to a hybrid. Moreover, in an earlier study of the same authors, the oil of indigenous pumpkin seeds contained higher amounts (2.5 times higher) of tocopherols than a hybrid pumpkin, a finding that could justify the better antibacterial efficacy of this particular oil (2021). In contrast, [PERSON] et al. (2021) classified pumpkin oil among the plant extracts that did not show any inhibitory effects against several bacteria when applied at the highest tested concentration (2.0%; \(\
u/\
u\)). From the results of this study it could be concluded that fatty acids composition is essential for the antibacterial properties of the tested oils. In their review report, [PERSON] et al. (2021) highlighted the broad spectrum of antibacterial activity of lipids with emphasis on fatty acids with 18 carbons such as \(\alpha\)-linolenic, linoleic, and oleic acid, which were the most prevalent fatty acids in the oils of our study as well. Moreover, [PERSON] et al. (2021), who studied antibacterial effects of various edible oils, highlighted the differences in total phenolic and total flavonoids content as well as to individual compounds of the tested oils as responsible for the varied antibacterial efficacy. However, despite the differences in chemical composition, there was no positive correlation of phenolics and flavonoids with antibacterial effects against _S. aureus_ and _E. coli_. Moreover, the processing grade may also affect antibacterial effects with crude oils being more effective than the refined ones, indicating the loss of valuable compounds during the refining process (2021). These findings suggest that other antioxidant compounds apart from lipids are responsible for the antibacterial effects of vegetable oils (e.g., tocopherols or species specific compounds) which could justify the observed differences among the studied oils of our study. Moreover, agronomic practices and the extraction method may also have an effect on bioactive properties of seed oils, as evidenced in the case of our study with different linseed oils. The antifungal properties of the seed oils of our study are shown in Table 4 with the tested oils being more effective than the positive controls in several occasions. In particular, linseed oil 1 and 3 were more effective against _A. fumigatus_ compared not only to the rest of the tested oils, but also to the used controls. Similarly, lufta and cucurbit oils were the most effective against _A. versicolor_, _A. niger_, _P. funcitulosum_, and _P. verrucosum_ var. _cycloium_, without differences from linseed oil 3 in the case of _A. niger_, and linseed oil 2 in the case of _P. funcitulosum_ and _P. verrucosum_ var. _cycloium_. Finally, linseed oil 2 and lufta oil were the most effective against _T. viride_ with MIC values equal to E224. Purslane seed oil and linseed oil 3 (except for the case of _A. niger_) had the least overall effectiveness against the tested fungi, since in most cases they recorded the highest MIC and MFC values.