Formulation and Evaluation of Herbal Hand Sanitizer Gel from Oragano Oil

Kishor S. Rathi*, Diksha S. Bramhane, Chetana A. Karankal , Dr. Ravindra R. Patil JES’S College of Pharmacy, Nandurbar, Maharashtra-425412 India.

Correspondence: sonushinde4595@gmail.com

INTRODUCTION

Plants have long been used in Ayurveda medicine, and this has been well-documented in literature from ancient times. Because of humanity's constant search for novel substances with health benefits, the number of expeditions seeking these therapeutic plants is growing daily (Abascal and Yarnell, 2002).Plant-derived substances were abundant in phytochemicals, including lignin, tannins, flavonoids, phenolic acids, and other minor molecules (Cowan, 1999). Suchplants signify rich source of active principleexhibits numerous health related effectssuch as antimicrobial, antimutagenic, anticarcinogenic and vasodilatory activity(Bidlack et al., 2000). The potential source of vascular plants isstill not completely explored for thecommunity utility. The screening of suchplants for phytochemical compounds inorder to evaluate pharmacological effect hasbecome a random tool, very few vascularplants group with respect to antibacterialactivity were studied (Kroschwitz andHowe-Grant, 1992; Srivatsava et al., 1996). Apart from medical uses, some of the plants are used as ingredients in composting in themanufacture of organic manure. Theseplants contain phyto-chemicals whichinhibits the growth of pathogenic microbescausing disease in plants. Specifically, the antibacterial properties of plant oils and extracts have served as the foundation for numerous uses, such as the preservation of both raw and processed food, medications, complementary and alternative medicine, and natural therapies (Lis-Balchin and Deans, 1997).  the antifungal activity ofaqueous decoction from oregano were usedto check their antibacterial properties against pathogenic yeast and fungi The genus Origanum belongs to the Lamiaceae family of flowering plants and consists of more than 50 species in-cluding medicinal, fragrant, culinary and ornamental plants. Plants from this genus have been used in traditional medicine and as food additives since ancient times. The primary and secondary metabolites that this plants produce are central for their various beneficial properties a-Beltranand biological properties, including insecticidal, antiviral, antibacterial, antifungal, antioxidant, anti-inflammatory, and anticancer properties (Garci & Esteban, 2016).Origanum vulgare L. is probably the most well-known species from the genus Origanum, which is applied in tra-ditional medicine and as a culinary spice. It has two com-mon names – oregano and wild marjoram. Sometimes called the “prince of herbs”, the name Origanum was first used by the ancient Greek physician Hippocrates (460 – 370 B.C.). The name originates from the Greek words for mountain (ond clove. Greek, Mexican, and Italian cuisines all historically use oregano. Beers and ales are made from flowering tops, and dishes like pizza and chili can benefit from the addition of fresh or dried leaves. Other uses for leaves include soups, casseroles, sauces, stews, eggs, olives, and teas. In folk medicine O. vulgare is used for respiratory disorders (coughs, inflammation of the bronchial mucous membranes and as an expectorant), upset stomach, painful menstruation/ as an emmenagogue, rheumatoid arthritis, to induce sweat-ing, for as a diuretic, for muscular aches, and urinary issues. Oregano is used in Chinese medicine to treat jaundice, diarrhea, fever, vomiting, colds, and malnourishment in children. Commercial applications for the essential oil include scented soaps, lotions, and fragrances. Oregano essential oil is also used to kill lice and in homeopathy oregano is considered an aphrodisiac. Preparations include infusions, tea powders, gargles

MATERIALS AND METHOD

ROLE OF MATERIAL

Oregano (Origanum vulgare),

Worldwide, sage (Salvia officinalis) and thyme (Thymus vulgaris) are aromatic plants used for culinary, medicinal, and decorative purposes. They've been utilized historically in the southern European countries, especially around the Mediterranean. Scientists are interested in the essential oils (EOs) derived from such plants because of their potential to combat pathogen infections in place of standard antibiotics, which are becoming increasingly resistant to their useoregano oil is the main ingredient in that preparation.

Carbopol 940

Carbopol is an acrylic polymer. Carbopol is non-toxic and non-irritating so that it is suitable for gel preparations. Concentration of carbopol 940 as a gelling agent needs to be concerned to obtain a good gel preparation, it was obtained that carbopol 940 had influences on the physical properties of the gel in the form of pH, viscosity, spreadability andstability. Carbopol 940 is commonly used in controlled-release drug formulations. In addition, carbopol 940 is also safe to use gel preparations which do not cause irritation.

Polysorbate20

Polysorbate-20 (polyoxyethylene monosorbitan laurate), an ester of sorbitan and lauric acid, is a non-ionic surfactant Polysorbates ("tweens")are widely used in industry and medicine as antistatic agents, defoamers, emulsifiers and solubilizers, fiber softeners, dispersing agent and substance that contributes to the dissolution of both water-soluble in the fat phase and waxes in the pharmaceuticals, and fat-soluble in the aqueous phase, in animal feed and soil treatment

Triethanolamine

Triethanolamine is a tertiary amino compound that is ammonia in which each of the hydrogens is substituted by a 2-hydroxyethyl group. It has a role as a buffer and a surfactant. It is a tertiary amino compound, a triol and an amino alcohol. It is functionally related to a triethylamine. In that preparation triethylamine use as solubilizing agent

Preparation of Hand Sanitizer Gels :

Carbopol was integrated into deionized water with constant stirring. After uniform mixing, Tri-Ethanol Amine (TEA) was combined with gentle shaking to prevent any potential air bubbles from forming in the product and kept aside for 24 hrs. The essential oils were integrated into denatured alcohol along with glycerin, polysorbate 20 was mixed with an aqueous phase. Determinately,0.5% of  perfume  and slowly stirred to create a homogenous mixture.. The ready made formulations (F1, F2 & F3) were stored in airtight HDPE containers.

Table.1 Compositions of Different Hand Sanitizer Gels

EVALUATION OF HAND SENITIZER GEL

Organoleptic test

A sensory test measures a product's acceptability primarily via the use of human senses. An essential part of applying quality control is organoleptic testing.. The gel preparation was evaluated physically including odor, color, consistency for 4 weeks with observations every 1 week. This observation was carried out on hand antiseptic gel (handsanitizer) stored at room temperature

pH Evaluation

Using a digital pH meter (Digisun pH meter, India), the pH parameters of the prepared gels were measured. The gels' mean ± standard deviation (SD) is presented in the results..

 Gel Spreadability

The spreadability of the ready-made hand sanitizers was assessed using the procedures outlined in 24 On pre-marked transparent glass measuring 2 cm in diameter, 0.5 gram of each prepared gel was applied. Then, another clear glass was set atop the topmost, and then To distribute the substance, add a 500 gram weight and wait five minutes. This technique enabled the spreadability to be measured while maintaining the gels' drag and sliding properties. The edges had more gel scraped off of them than not. The mean ± SD of three replicates was used to calculate the diameter of the spreading region for each formulation. To get the spreading percentage, the following formula was applied:

Spreadability % = A2 × 100

 A1Where A1 is initial area before spreading (cm) and A2 is final area after spreading(cm)

Homogeneity Test

Homogeneity test was carried out by visual observation of the preparation. The gel homogeneity test is carried out by applying a thin layer of gel on the object glass, observing whether there are coarse particles or not, if there are no coarse particles, the gel preparation is declared homogeneous

 Skin irritation test

Human volunteers were asked to undergo skin irritation analysis on all formulations to see whether any irritation-related side effects would make them unsuitable for use. A two square inch area of the hand received a topically administered application of one gram of the gel sample.For about twenty-four hours, observations were made and noted for any irritation, lesions, redness, or edema at regular intervals..

RESULTS AND DISCUSSION

Characterization and Evaluation of Hand Sanitizer Gels

Organoleptic Test

The formulations' external appearance was assessed using the hand sanitizer gel organoleptic test. The findings of the visual quality inspection of the prepared hand sanitizer gels revealed that the tested formulations exhibited the following positivetraits. No syneresis took place, all gels had a consistent flow, were homogenous, transparent, and had the unmistakable EO scent. They were also simple to use and spread. The hand sanitizer gels did not contain any coarse particles when they were spread over a transparent glass because of the homogeneity of the formulations thatwere developed.

pH Evaluation

The pH values of the hand sanitizer gel compositions were measured using a digital pH metre. The study's goal was to assess how effectively different prepared formulations could be neutralised. The optimal pH range for a topical dose form should be between 4.0 to 7.0, which is the range of the skin, to prevent skin irritation and inflammation. The pH readings in Table 2 show that formulation F-3 had a lower pH than formulation F-1 because it contained more lemongrass oil.

Table 2. The pH values of hand sanitizer gel formulations. The result represents the mean ± SD of three replicates (n = 3)

Gel Spreadability

Spreadability is a salient feature that is considered while applying hand sanitizers as they have an impact on the consumer conformity and the consistency of the gels applied to satisfy the toprical preparation quality. The spreadability test for the gel preparation was performed to estimate the capacity of the preparation to evenly spread on skin. An ideal gel preparation usually has high spreadability i.e., it requires little time to spread. The liquids viscosity is essential as it affects the spreadability of the gel. Formulations having a lower gel viscosity are more easily distributed. The spreadability values of every developed gel formulation that fall between 622 and 638 percent are shown in Table 4..

Table 4. The gel compositions of hand sanitizers and their spreadability values.

The mean ± standard deviation of three replicates (n = 3) is represented in the results.

Homogeneity

This homogeneity test was carried out with the aim of knowing the homogeneity of the Oregano oil hand sanitizer gel by looking at the uniformity of the particles in the preparation. The three formulations of the oregano oil  hand sanitizer gel have a homogeneous composition, which is characterized by no parts that are not mixed well. From the results of research on all hand sanitizer gel formulations, it shows that the dosage formula has good homogeneity, homogeneous results and the absence of coarse grains. The homogeneity of all dosage formulas until the fourth week is still good, because the active substances are distributed evenly. The hand sanitizer gel formula shows that it has met the homogeneity requirements because there are no coarse grains and gel clumps

Skin irritation test

 image illustrates that during the irritancy test, the formulations had no adverse impacts on the skin, including redness, edema, or irritation. As a result, it was determined that all formulations had a suitable pH that was compatible with skin secretions and were safe to use for exterior applications. It was also because the ingredients were chosen to have no negative affects on the skin, and the gel contained glycerine and which have soothing and anti-inflammatory properties.

CONCLUSION

The most prevalent way for infections to spread among patients is through the hands, thus appropriate hand hygienecan prevent health care-associated infections and the spread of antimicrobial resistance. The results of this study showed that the oregano oil  can be formulated into hand sanitizer gel preparations. The hand sanitizer gel preparation of oregano oil has a thick concentration and shows physical stability during storage. The preparation preferred by volunteers was F2. It can be concluded that the flavonoid and terpenoid compounds present in the oregano oil infusion may be responsible for the significant antibacterial activity. Furthermore, these hand sanitizer gel has excellent physical properties for all formulas caused they showed an excellent pH value, , spreadability. The antibacterial activity of oregano oil  in hand sanitizer gel. Further scientific evaluation of these formulas and further characterization of gel preparation should be done to develop a better preparation of hand senitizer gel as hand hygiene

ACKNOWLEDGEMENT

It is an hounour toexpress our gratitude to   Mr. Kishor Rathi, M. Pharm, Assistant Professor of  Pharmaceutics at JES's College of Pharmacy in Nandurbar, for his excellent  leadership and valuable direction during the project's presentation. He owes us for coming, asdo we to him. We would like to thank Dr. R. R. Patil, Principal of JES's College of Pharmacy in Nandurbar, who helped us do this assignment.

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