Abstract

DESIGN AND DEVELOPMENT OF HERBAL SUSPENSION HAVING ANTIFUNGAL AND ANTIBACTERIAL ACTIVITY

*Asso. Prof. Parvin Ahamad Shaikh, Prof. Sujit T. Karpe, Asso. Prof. Sagar S. Jadkar, Asst. Prof. Manisha A. Lavate

ABSTRACT

The present study was carried out to evaluate the antibacterial and antifungal activity of combine ethanolic extract of Curry Leaf, Betel, Garlic and Ginger against one clinically important bacteria and fungi namely E.coli and candida ablicans. The antibacterial and antifungal activity of combined extract was done with agar well diffusion assay in plates containing nutrient agar media. Present work deals with formulation and evaluation of herbal suspension containing ethanolic extract of Curry leaf (Murraya koenigii), Betel (Piper Betel), garlic, Ginger with antibacterial, antifungal, antimicrobial, whitening agent, coolant, soothing, moisturizing effect which are essential to keep skin smooth and young. There are several herbal and chemical formulation available in market, but purpose to make herbal using different herbsand excipients. The prepared formulation was evaluated for various parameters like colour, odour, Sedimentation, viscosity and antibacterial and antifungal activity. The results were found to be satisfactory.

Keywords: Curry Leaf, Betel, Garlic, Ginger Herbal ingredients.