scholarly journals EFFECTIVITY OF 50% ETHANOL EXTRACT OF CAMELLIA SINENSIS TEA LEAVES AS HAND ANTISEPTIC

2021 ◽  
Vol 20 (1) ◽  
pp. 9-17
Author(s):  
Monica Oktaviana ◽  
Johannes C Prihadi ◽  
Lucky H. Moehario
Keyword(s):  
Hand Hygiene ◽  
Camellia Sinensis ◽  
Antimicrobial Properties ◽  
Ethanol Extract ◽  
Dilution Method ◽  
Tea Leaves ◽  
Catholic University ◽  
Serial Dilution Method ◽  
The Right ◽  
Colony Counter

Introduction: : Practicing hand hygiene is a way to control an infection. The recent COVID-19 pandemic, hand hygiene has become the necessity. Using antiseptic which contain chemical active ingredients causes skin problem. Camellia sinensis is a natural ingredient which its antimicrobial properties is due to the presence of catechin. The study was aimed to determine the effectivity of ethanol extract of Camellia sinensis tea leaves as hand antiseptic. Methods: This research was a comparative experimental analytic to 32 respondents conducted in the Microbiology Laboraroty of Faculty Medicine and Health Sciences–Atma Jaya Jakarta Catholic University of Indonesia. Sampling was carried out by taking bacterial swabs on the right palms. Followed by dilution using serial dilution method and inoculated onto nutrient agar using the spread plate technic. After incubation at 37oC overnight the bacterial colonies were calculated using colony counter within a range of 30-300 colonies per plate. Wilcoxon and Mann-Whitney was used for data analysis. Results: The total number of bacterial colonies after sanitizing using 50% ethanol extract of Camellia sinensis tea leaves was reduced by 55.04% (p=0.003). Meanwhile, 70% alcohol curb the bacterial colonies by 76.84% (p=0.000). The comparison of the effectivity of 50% ethanol extract of Camellia sinensistea leaves versus 70%  alcohol as hand antiseptic was insignificance (p=0.300). Conclusion: 50% ethanol extract of Camellia sinensis tea leaves showed activity against hand’s microorganisms. However, the percentages of Camellia sinensis extract might be increased so as to achieve the effectivity of 70% alcohol.

scholarly journals Optimization of HIB Value Combination of Tween 60 and Span 80 on Cream Formulation of Ethanol Extract of Green Tea Leaves (Camellia Sinensis L.)

2018 ◽  
Vol 23 (3) ◽  
pp. 124
Author(s):  
Fransiska Lisa Anindya Putri ◽  
Akhmad Kharis Nugroho ◽  
Erna Prawita Setyowati
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Ethanol Extract ◽  
Tea Leaves ◽  
Lattice Design ◽  
Dpph Method ◽  
Green Tea Leaves ◽  
Span 80 ◽  
Tween 60

Green tea (Camellia sinensis L.) is known to have ability to protect skin against free radicals. This is supported by polyphenol compound catechin. This research aims to determine the optimum Hydrophilic-Lipophilic Balance (HLB) value of Tween 60 and Span 80 compositions on the optimum cream formula of ethanol extract of green tea leaves. Tea leaves are extracted by macerating using 70% ethanol. Catechin in extract is known from Thin Layer Chromatography (TLC) test with silica gel 60 F254 as stationary phase and ethyl acetate:aquadest:formic acid (18:1:1 v/v) as mobile phase. Antioxidant activity is determined by 2,2-Diphenyl-1-picryhydrazyl (DPPH) method and value of Inhibition Concentration 50% (IC50) is then calculated. Formula optimization using Design Expert® version 7.1.5 (DX 7) software, Simplex Lattice Design (SLD) method with two components Tween 60 and Span 80. Cream is characterized according to physical properties organoleptic, homogeneity, viscosity, pH, spreadability, adhesiveness, and cream type. The optimum formula obtained is then tested for physical stability for 4 weeks at room temperature (28±2°C) and data are statistically analyzed using one-way ANOVA. The extract contains catechin proved with Retention factor (Rf) value 0.8 and has antioxidant activity with IC50 value 56.35 ppm. 6.4% Tween 60 and 3.6% Span 80 result an optimum HLB value 11.1. It has viscosity 2897.50±35.94 mPa.s, spreadability 18.44±0.06 cm2, adhesiveness 0.85±0.05 seconds, and pH 4.530±0.002. Statistical test shows that the cream is significantly altered at pH, but does not significantly change in viscosity, spreadability, and adhesiveness after being stored for 4 weeks.

scholarly journals EVALUASI SEDIAAN MASKER ANTIOKSIDAN DARI EKSTRAK DAUN TEH HIJAU (CAMELLIA SINENSIS)

2019 ◽  
Vol 10 (2) ◽  
pp. 119-128
Author(s):  
Desi Nawangsari
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Ethanol Extract ◽  
Tea Leaves ◽  
Strong Activity ◽  
Reduction Activity ◽  
Radical Reduction ◽  
Green Tea Leaves

Abstract Green tea (Camellia sinensis L.) has the main efficacy as an antioxidant and contains polyphenol compounds in green tea leaves with the main component of polyphenol fraction namely Epigallocatechin-3-gallate (EGCG) which has strong activity to prevent free radicals that cause premature aging. Research has been carried out on the formulation of maskantioxidant preparations containing green tea leaf extract. The study begins with testing the antioxidant activity of ethanol extract of green tea leaves with a free radical reduction method of 1,1-diphenyl-2-picrylhydrazyl using visible spectrophotometry. Testing of antioxidant activity showed that the ethanol extract of green tea leaves gave an IC50 value of 3.17µg / mL. Formulations of gel masks made were F0 (base without active substances), F1 (base + concentration of ethanol extract of green tea leaves for IC50 (0,000317%)), F2 (base + concentration of ethanol extract of green tea leaves for 50xIC50 (0, 0158%)), F3 (base + concentration of ethanol extract of green tea leaves for 100xIC50 (0.0317%)), F4 (base + concentration of ethanol extract of green tea leaves for IC50), F5 (base + concentration of ethanol extract of green tea leaves worth IC50), F6 (base + concentration of ethanol extract of green tea leaves for IC50. Evaluation of gel mask preparations include, organoleptic examination and homogeneity, pH, viscosity, dry time of preparation and testing of antioxidant stability. F2 provides better and higher free radical reduction activity than products on the market. F4, F5, F6 shows an increase in free radical reduction activity.   Keywords: Green tea leaves (Camellia sinensis L.), DPPh, IC50 gel mask.

scholarly journals UJI AKTIVITAS SEDIAAN MASKER ANTIOKSIDAN DARI EKSTRAK DAUN TEH HIJAU (CAMELLIA SINENSIS)

2019 ◽  
Vol 10 (2) ◽  
pp. 129-134
Author(s):  
Desi Nawangsari
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Ethanol Extract ◽  
Tea Leaves ◽  
Strong Activity ◽  
Reduction Activity ◽  
Radical Reduction ◽  
Green Tea Leaves

Abstract   Green tea (Camellia sinensis L.) has the main efficacy as an antioxidant and contains polyphenol compounds in green tea leaves with the main component of polyphenol fraction namely Epigallocatechin-3-gallate (EGCG) which has strong activity to prevent free radicals that cause premature aging. Research has been carried out on the formulation of maskantioxidant preparations containing green tea leaf extract. The study begins with testing the antioxidant activity of ethanol extract of green tea leaves with a free radical reduction method of 1,1-diphenyl-2-picrylhydrazyl using visible spectrophotometry. Testing of antioxidant activity showed that the ethanol extract of green tea leaves gave an IC50 value of 3.17µg / mL. Formulations of gel masks made were F0 (base without active substances), F1 (base + concentration of ethanol extract of green tea leaves for IC50 (0,000317%)), F2 (base + concentration of ethanol extract of green tea leaves for 50xIC50 (0, 0158%)), F3 (base + concentration of ethanol extract of green tea leaves for 100xIC50 (0.0317%)), F4 (base + concentration of ethanol extract of green tea leaves for IC50), F5 (base + concentration of ethanol extract of green tea leaves worth IC50), F6 (base + concentration of ethanol extract of green tea leaves for IC50. Evaluation of gel mask preparations include, organoleptic examination and homogeneity, pH, viscosity, dry time of preparation and testing of antioxidant stability. F2 provides better and higher free radical reduction activity than products on the market. F4, F5, F6 shows an increase in free radical reduction activity.   Keywords: Green tea leaves (Camellia sinensis L.), DPPh, IC50 gel mask.

scholarly journals Skrining Aktivitas Antibakteri Ekstrak Etanol Daun Terhadap Salmonella Typhi Resisten Kloramfenikol

2017 ◽  
Vol 2 (02) ◽  
pp. 66
Author(s):  
Ika Trisharyanti
Keyword(s):  
Antibacterial Activity ◽  
Inhibitory Concentration ◽  
Minimum Bactericidal Concentration ◽  
Ethanol Extract ◽  
Salmonella Typhi ◽  
Diffusion Method ◽  
Dilution Method ◽  
Tea Leaves ◽  
Disk Diffusion Method ◽  
Phaleria Macrocarpa

<em><span lang="EN-US">Typhoid fever is an infectious disease caused by Salmonella typhi, antibiotic chloramphenicol can be use to treatment, but S. typhi resistant with antibiotic choramphenicol so need to alternative treatment. The purpose of this study was to determine the antibacterial activity of ethanol extract of ten leaves against Salmonella typhi, and knowing the compounds contained in extracts of leaves that have the best antibacterial activity. The leaves was extracted with  ethanol 96% by maceration method. Screening antibacterial activity used disk diffusion method with 10% extract concentration. The best antibacterial activity was determined Minimum Inhibitory Concentration and Minimum Bactericidal Concentration used liquid dilution method, identification test of compounds with thin-layer chromatograpy (TLC), and bioautografi test. There were six extracts had antibacterial activity against S. Typhi, Phaleria macrocarpa leaves, Acalypha siamensis leaves, cherry leaves, clove leaves, tea leaves, and Eugenia polyantha leaves. Minimum Bactericidal Concentration from clove leaf extract was 2,5%. The results of identification by TLC compounds were alkaloids, phenolics, flavonoids, terpenoids, triterpenoids, and saponins. Based on bioautografi test,  phenolic can inhibit the growth of Salmonella typhi.</span></em>

Inhibitory effect of Torilis anthriscus on growth of microorganisms

2009 ◽  
Vol 4 (4) ◽  
pp. 493-498 ◽  
Author(s):  
Olgica Stefanovic ◽  
Dragana Stanojevic ◽  
Ljiljana Comic
Keyword(s):  
Ethyl Acetate ◽  
Pathogenic Bacteria ◽  
Ethyl Acetate Extract ◽  
Bacterial Species ◽  
Antimicrobial Properties ◽  
Ethanol Extract ◽  
Inhibitory Effect ◽  
Dilution Method ◽  
Antibacterial And Antifungal Activities

AbstractAntibacterial and antifungal activities of aqueous, ethanol and ethyl acetate extract of Torilis anthriscus (L.) Gmel. (Apiaceae) were tested in vitro against ten species of bacteria and five of fungi. Antimicrobial properties were determined by disk diffusion and broth tube dilution method. In the minimum inhibitory concentrations (MICs), the ethanol extract showed the highest activity, followed by the ethyl acetate extract and the aqueous extract against bacterial species, while the extracts were inactive against the tested fungi species. The most active extract was chosen to examine the effects of its combinations with commercial antibiotics by checkerboard method. The obtained results showed that the interactions between ethanol extract/streptomycin and ethanol extract/chloramphenicol were additive and indifferent against the tested human-pathogenic bacteria. Synergism and antagonism were not observed.

scholarly journals FORMULASI SEDIAAN MASKER ANTIOKSIDAN DARI EKSTRAK TEH HIJAU (CAMELLIA SINENSIS)

2019 ◽  
Vol 10 (2) ◽  
pp. 109-118
Author(s):  
Desi Nawangsari
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Ethanol Extract ◽  
Tea Leaves ◽  
Reduction Activity ◽  
Radical Reduction ◽  
Green Tea Leaves ◽  
Tea Leaf

Abstract   Research has been carried out on the formulation of maskantioxidant preparations containing green tea leaf extract. The study begins with testing the antioxidant activity of ethanol extract of green tea leaves with a free radical reduction method of 1,1-diphenyl-2-picrylhydrazyl using visible spectrophotometry. Testing of antioxidant activity showed that the ethanol extract of green tea leaves gave an IC50 value of 3.17µg / mL. Formulations of gel masks made were F0 (base without active substances), F1 (base + concentration of ethanol extract of green tea leaves for IC50 (0,000317%)), F2 (base + concentration of ethanol extract of green tea leaves for 50xIC50 (0, 0158%)), F3 (base + concentration of ethanol extract of green tea leaves for 100xIC50 (0.0317%)), F4 (base + concentration of ethanol extract of green tea leaves for IC50), F5 (base + concentration of ethanol extract of green tea leaves worth IC50), F6 (base + concentration of ethanol extract of green tea leaves for IC50. Evaluation of gel mask preparations include, organoleptic examination and homogeneity, pH, viscosity, dry time of preparation and testing of antioxidant stability. F2 provides better and higher free radical reduction activity than products on the market. F4, F5, F6 shows an increase in free radical reduction activity.   Keywords: Green tea leaves (Camellia sinensis L.), DPPh, IC50 gel mask.

scholarly journals Teeth Whitening and Antibacterial Effects of Juglans regia Bark: A Preliminary Study

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Riham Al-Rawi ◽  
Yusra Bashir ◽  
Aseel Mustafa ◽  
Mennatalla Omar ◽  
Noor AL-Rawi ◽  
...  
Keyword(s):  
Inhibitory Concentration ◽  
Juglans Regia ◽  
Ethanol Extract ◽  
Dilution Method ◽  
Antimicrobial Effects ◽  
E Coli ◽  
The Past ◽  
Serial Dilution Method ◽  
Preliminary Study

Objectives. Natural folk medicines with antimicrobial effects have been under investigation during the past decades. The aim of this study was to evaluate the teeth whitening and antimicrobial effects of ethanol extract of Persian walnut “Juglans regia” barks. Materials and Methods. Minimum inhibitory concentration (MIC) was determined using a broth microdilution assay which was conducted through a 2-fold serial dilution method, and a whitening experiment was done in vitro on extracted teeth, with a pH test being performed on 2-fold dilutions of the ethanol extract. Result. It was found that the MIC for Enterobacter and E. coli and Staphylococcus and Pseudomonas was found to be 5 mg/ml and 2.5 mg/ml, respectively. Both dilutions were found to be acidic, and the extract of Juglans regia bark also demonstrated the ability of teeth whitening. Conclusion. This study supports the use of Juglans regia bark as a natural product in dentistry because of the confirmed antimicrobial ability as well as its whitening effect. Clinical Relevance. Herb extract might be incorporated within commercially available kinds of toothpaste to enhance its whitening and antimicrobial effects.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

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