ISSN 2286-6493
Journal of Asian Association of Schools of Pharmacy

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  Research Paper 

John Paul Tolentino Toting*, Jan Karlo Tiongson Ecalne, Jemimaiah Recinto Arceo, Romalyn Joson, Yasmine Tobias, Cecilia Diaz-Santiago, Regina Alberto-Jazul
Department of Pharmacy, Centro Escolar University Malolos Km. 44 Mc Arthur Highway, City of Malolos, Bulacan


    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.  


1 Onion
2 Allium cepa
3 Antibacterial
4 Formulation
5 Hand Sanitizer

Published in

JAASP Volume 5
January - December, 2016

Page: 346-350

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