Evaluation of Antibacterial and Antifungal Activities of a Medicinal Soap Made from Zingiber officinale and Syzygium aromaticum Essential Oils
Journal of Applied Life Sciences International,
Aims: The objective of this study is to evaluate the antibacterial and sensory properties of a formulated medicinal soap.
Study Design: Extraction of essential oils, purchase of vegetable oils and caustic soda, soap formulation, testing of its antibacterial and antifungal activities, evaluation of its acceptability.
Place and Duration of Study: Research unit of biochemistry of medicinal plant, food and nutritional sciences, Department of Biochemistry, Faculty of Science, University of Dschang from October 2019 to July 2020.
Methodology: Cold saponification method was used for the production of soap using the following ingredients: Palm kernel oil, olive oil, coconut oil, Palm oleic, caustic soda, essential oils from ginger roots and cloves buds. The formulated soap was used for the evaluation of its anti-bacterial and anti-fungal activities as well as its acceptability using the 9-points hedonic scale. The soap was tested on the following microorganisms: Pseudomonas aeruginosa PA01, Staphylococcus aureus 56, Staphylococcus aureus 18, Staphylococcus aureus ATCC 25923, Candida albican, Candida tropicalis.
Results: Results showed that the produced soap has bactericidal activities against staphylococcus aureus 18 and staphylococcus aureus ATCC 25923 and a bacteriostatic activity against staphylococcus aureus 56. Its activity against fungi was very low. The results of the sensory analysis of this product showed that it can be accepted by consumer since the lowest score was 6.55 in a scale of 9.
Conclusion: Results showed that the produced soap has bactericidal activities against staphylococcus aureus 18 and staphylococcus aureus ATCC 25923 and a bacteriostatic activity against staphylococcus aureus 56. It was accepted with a score of at least 6.55/9 by the participants.
- Anti-bacterial activities
- anti-fungal bacteria
- minimal bacterial concentration
- minimal inhibitor concentration
- 9-point hedonic scale
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