Study on antibacterial and antioxidant property from methanol extract of Vitis vinifera fruit and its application in hand sanitizer

Abstract

The goal of this study is to assess the antibacterial and antioxidant activity of a methanol extract of Vitis vinifera, as well as to find possible natural sources for the development of novel medications to combat rising antimicrobial resistance. Its major application is to make hand sanitizer. The bactericidal activity of a crude methanol extract of Vitis vinifera was tested using the agar well diffusion method, which revealed an estimated potential zone of inhibition of 10.62mm for Escherichia coli. The antioxidant activity of the extracts was then measured, with test sample 2 showing 0.728 ug percent antioxidant activity, followed by test sample 1 and test sample 3, which had antioxidant activity of 0.372 ug percent and 0.156 ug percent, respectively. After that, the thesis moves on to the application section, where hand sanitizer compositions were created and evaluated based on colour, odour, clarity, and skin irritation. All created formulations were tested for antibacterial activity, with formulation 3 (made mainly of dried black grapes) showing the most significant findings. Spot inoculation (contact time test) and Spread plate count were performed using just one or two test organisms, due to the method's limitations. Both Escherichia coli and Staphylococcus aureus grew in a contact time test. SPC was measured before and after hand sanitizer treatment to see if there was a decrease in culture density. Log reduction was observed which helped in determining that the formulations prepared have the capacity to decrease the bacterial load. Antibacterial assay was performed for all prepared formulations, in which formulation 3 (made up of dried black grapes) showed significant results. Keeping in considerations the limitation of this method, spot inoculation (contact time test) and Spread plate count were taken using only one or two test organism. Contact time test showed growth for both Escherichia coli.