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Formulation and rheological characterization of an antibacterial gelbased on Hedera helix Algeriensis stabilized by xanthan gum |
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| รหัสดีโอไอ | |
| Creator | 1. Nadjia Sabri 2. Mounia Rebiha 3. Nadji Moulai-Mostefa |
| Title | Formulation and rheological characterization of an antibacterial gelbased on Hedera helix Algeriensis stabilized by xanthan gum |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2563 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 42 |
| Journal No. | 6 |
| Page no. | 1389-1396 |
| Keyword | saponins, gel formulation, xanthan, rheology, antimicrobial activity |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | This study aimed to formulate a natural gel containing triterpenic saponins as an antibacterial ingredient and xanthangum as a gelling agent. Saponins were extracted from Algerian Hedera helix. The yield by microwave assisted extraction wasabout 1.22% for an extraction time of 10 min. The isolated saponins were identified by thin layer chromatography, foaming tests,Fourier transform infrared spectroscopy, and proton nuclear magnetic resonance spectroscopy. An antibacterial gel was thenprepared and compared with a marketed gel for its rheological properties. In the optimized xanthan gel, saponins were introducedin order to contribute antimicrobial character. The prepared gels were then characterized in terms of pH, rheology andmicrobiology. The results showed that their characteristics were close to those of the reference product. The optimized gel wasfound stable over time and temperature, since the elastic and loss moduli remained constant. An in vitro analysis revealed veryimportant antimicrobial activity against several bacterial strains. |
