November 2018 Vol.6 No.9

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Original Research Article

Development of Antibacterial Cream from Acetone Extract of Matured Bark of Philippine Tamarindus indica L., (Leguminosae)

Anna Muriel T. Jacinto^1* and Marina O. Osi²

¹College of Pharmacy, University of Perpetual Help System DALTA Las Piñas Campus, Alabang – Zapote Road Pamplona 3 Las Piñas City Metro Manila 1740 Philippines
²Graduate School, University of Santo Tomas, España 1015, Manila Philippines

*Corresponding Author’s E-mail: amtjacinto_78@yahoo.com.ph

Accepted November 09, 2018

Abstract

Tamarindus indica L., has various medicinal properties, among which is the antibacterial property. However scientific evidence that deals with preformulation and development into a suitable pharmaceutical dosage form is lacking. Therefore in order to fill this knowledge gap, this study aims to develop an antibacterial cream from the matured bark extract of Tamarind as an alternative medication to current synthetic brands. An experimental research design was used. Powdered bark was extracted using soxhlet method wherein 70% acetone was used as solvent. Physicochemical properties of extract were determined using the methodologies of USP and microbial assay were conducted using the paper disc diffusion method. Results revealed that plant extract had the following characteristics : dark brown crystalline powder with tamarind odor; bitter in taste; pH 8.38; density 0.09 g/mL; freely soluble in water, slightly soluble in (80 %v/v) ethanol, sparingly soluble in ether and very slightly soluble in chloroform; compatible with excipients such as methyl paraben (preservative), propyl paraben (preservative), sodium lauryl sulfate (emulsifying agent), stearyl alcohol (stiffening agent), white petrolatum (oleaginous base) and water (dissolving agent) ; not irritating when tested to rabbits and susceptible to Staphylococcus aureus, Corynebacterium minutissimum and Streptococcus spp. An antibacterial cream was manufactured using the mechanical incorporation and fusion method and passed the microbial, sensitivity and antibacterial tests. Based on the results presented, Tamarind bark can be developed into an antibacterial cream but a further study like long term stability testing is needed in order to determine its stability and shelf life.

Keywords: Development, Antibacterial cream, Stem bark, Tamarindus indica L., (Leguminosae)