Date of Publication: 30-Nov--0001
Formulation of Hand Sanitizer Gel using the Semi-Purified Flavonoids from the outer coverings of the Red Creole variety of Allium cepa Linn.: A preliminary investigation
Author: John Paul Tolentino Toting*, Jan Karlo Tiongson Ecalne, Jemimaiah Recinto Arceo, Romalyn Joson, Yasmine Tobias, Cecilia Diaz-Santiago, Regina Alberto-Jazul
This research focuses on the formulation of hand sanitizer gel using the semi-purified flavonoids from the outer coverings of the Red creole variety of Allium cepa L. (Family: Alliaceae). The agar cup diffusion method was used in determining the antibacterial activity of formulation with 40% semi-purified extract as compared to the two (2) locally available leading hand sanitizer brands. Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Micrococcus luteus, Enterobacter aerogenes, Proteus vulgaris, Salmonella typimurium, Klebsiella pneumoniae, Bacillus subtilis, and Bacillus cereus were utilized as test organisms. The formulation exhibited antibacterial activity against 8 of 10 bacteria used in the experiment, while Brand A exhibited antibacterial activity against 1 of 10 bacteria and Brand B manifested an antibacterial activity against 4 out 10 of bacteria utilized in the microbial assay. Moreover, based on the result of the primary skin irritation test, the formulation was perceptibly not capable of causing irritation to the skin when applied topically. The researchers recommends that thorough investigation of the semi - purified flavonoid extract using instrumental method of analysis and isolation of the pure flavonoid should be conducted in order to determine the specific flavonoid that exhibits the antibacterial activity.
Keywords: Allium cepa Antibacterial Formulation Hand Sanitizer