THE EFFECT OF DIFFERENT STORAGE TEMPERATURES ON ANTISEPTIC GEL STABILITY CONTAINING GREEN TEA EXTRACT FORMULATED WITH ALOE VERA GEL
Objective: The aim of this study was to analyze the stability of antiseptic gel products containing green tea extract combined with aloe vera gel by observing the physical properties and the antibacterial effectivity during storage time with different temperature.
Methods: The gel of Aloe vera were separated from the leaves using a sterile knife. While the dried green tea leaves were extracted using a maceration method. Both of active agents were combined with different concentration and formulated into an antiseptic gel product. The carbopol in a fixed concentration was used as a gelling agent. The antiseptic gel in different formulas (F1-F9) were evaluated for 56 d in different temperature storage of 18 and 25 °C. The physical properties (color, pH and viscosity) were observed and the antibacterial effectivity of each formula was analyzed using the agar diffusion method against Staphylococcus aureus.
Results: As a result, the green tea extract and aloe vera gel were successfully incorporated into the carbopol formulation. Each formula represented a slight difference in the pH and viscosity value of each temperature during the storage time. But statistically, both temperatures did not give a significant difference to the pH and viscosity of each gel product. Therefore, the different effect given by the storage temperature was determined by analyzing the antibacterial effectivity results. The storage temperature of 18 °C gave a significant difference in the diameter of inhibition zones against S. aureus, compared to that of 25 °C. Formula number 9 containing the combination of 5% green tea extract and 6.24% aloe vera gel performed the highest antibacterial effectivity with the optimum storage temperature at 18 °C.
Conclusion: The storage temperatures used in this study gave significant effect to physical properties stability and its antibacterial effectivity.
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