Antimicrobial Potential of Makahiya Plant (Mimosa Pudica) Extract as a Natural Hand Sanitizer Gel
Year: 2026
Type: article
Abstract: Frequent use of alcohol-based hand sanitizers can dry and irritate the skin, which has increased interest in plant-based alternatives. This study developed a hand sanitizer gel containing Makahiya (Mimosa pudica) leaf extract and assessed its physical properties and its antibacterial activity against Escherichia coli. The extract was made by boiling sun-dried leaves in distilled water for 15 minutes. It was then mixed with 95% ethanol, glycerine, Carbopol, baking soda, aloe vera and fragrance oil to make three gel formulations. From Trial 1 to Trial 3, the extract content rose from 42.96% to 52.08% (v/v) and the 95% ethanol content from 10.74% to 19.53%. Each formulation was evaluated for pH, consistency, odor and stability. Antibacterial activity was measured by the Department of Science and Technology (DOST) using the agar well diffusion method. The pH values of all three formulations (5.1, 5.5 and 6.2) were within the range acceptable for skin. Zones of inhibition against E. coli increased from 13 mm in Trial 1 to 15.33 mm in Trial 2 and 18 mm in Trial 3. By the study’s criteria, this rates Trial 1 as partially active and Trials 2 and 3 as active. All three zones were smaller than the positive control’s (34 mm). Trial 3 was the best formulation, with a smooth, stable gel, a pleasant minty-herbal odor and the strongest inhibition. Its ethanol content was still well below the 60–70% recommended for hand sanitizers. Makahiya extract can be made into a usable hand sanitizer gel with moderate antibacterial activity, but the formulation needs more alcohol, wider microbial testing and longer stability testing before it can serve as an alternative to commercial products.
Institution: International School of Asia and the Pacific
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7225662068
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