EVALUATION OF PRESERVATIVE EFFICIACY OF CAMPHORA IN "OOGUN INU IGBALODE", A HERBAL PREPARATION

Abstract

The efficacy of camphora as a preservative for a herbal preparation has been evaluated and compared with a mixture of methyl and propyl parabens [ratio 2:1]. The parabens prevented the growth of all classes of organisms present in the product, and were clearly bactericidal for E. coli. Camphora reduced the rate of exponential growth of microorganisms in the product only slightly. The microbial quality of the raw materials for the herbal preparation as presented for use was determined. These, except water, were found to possess high bacterial and fungal load. The bacterial counts were mostly attributable to coliforms and high counts of presumptive E. coli, indicating recent faecal contamination.


Key Words: Comphora, herbal products, preservation, parabens, microbial quality, raw materials. Picralima nitida, Simaroubecceae, Piper guineense, Piperaceae; Khaya grandifoliola, Meliaceae, Aristolochia repens, Aristolochiaceae, Allium sativum, Lilaceae, Xylopia aethiopica, Ammonaceae; Triplochiton scleroxylon, Sterculiaceae


Nig. J. Nat Prod. And Med. Vol.3 1999: 54-57