Journal article Open Access

FORMULATION AND EVALUATION OF HERBAL BASED ANTI MICROBIAL CREAM USING COW GHEE AS BASE

Medipalli Viswaja*, M.Nikitha, K.Manasa, S.Sowmya


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    <subfield code="a">Cow Ghee, Eucalyptus Oil, Neem Oil, Anti-Microbial Activity, Zone Of Inhibition, Fusion Method.</subfield>
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    <subfield code="u">Department of Pharmaceutics, Vijaya College of Pharmacy, Hayath Nagar-501511, Telangana, India.</subfield>
    <subfield code="a">Medipalli Viswaja*, M.Nikitha, K.Manasa, S.Sowmya</subfield>
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    <subfield code="a">FORMULATION AND EVALUATION OF HERBAL BASED ANTI MICROBIAL CREAM USING COW GHEE AS BASE</subfield>
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    <subfield code="a">&lt;p&gt;Essential oils like eucalyptus and neem are well known for its anti microbial activity. The aim of this study is to evaluate the anti-bacterial activity of two essential oils (eucalyptus oil,neem oil)by incorporating them in cream containing cow ghee as base and evaluate its physical and anti microbial properties.cow ghee here not only acts as base but also as penetration enhancer.creams are prepared by fusion method.Agar diffusion method&amp;rdquo; was used to see anti bacterial activity of cream using reference disk of antibiotics. Anti bacterial cream was prepared by incorporating different amount of ingredients together and certain amount of oils in different concentrations and anti microbial activity was carried out on Escherichia coli,Staphylococus aureus,Pseudomonas aeruginosa,Bacillus subtilis.zone of inhibition was measured. Finally efficiency was compared with standard product. Anti bacterial activity was found to be in limits. The prepared cream was evaluated for their physical and rheological studies.Stability studies showed stable, homogenous apperance over period of 3 months at room temperature. The prepared formulations showed anti bacterial activity as concentration of essentional oils were increased. Formulation which has 2.5% essential oils has shown zone of inhibition almost equal to standard. Further invivo studies are to be performed.&lt;/p&gt;</subfield>
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