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Evaluation of the commercialization potential of essential oil-based hair care formulation through sensory analysis, chemical composition, and antibacterial activity
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Abstract
This study aimed to analyze the chemical composition and evaluate the antibacterial activity of a natural essential oil-based hair care formulation containing Citrus maxima (grapefruit peel), Cymbopogon citratus (lemongrass), Pogostemon cablin (patchouli), and Ocimum gratissimum (white basil). The essential oils were extracted via steam distillation and blended with carrier oils (coconut oil and olive oil) to create a 3% hair care formulation. GC-MS analysis revealed a rich profile of bioactive volatile compounds, with D-limonene (54.06%), citral, eugenol, and patchouli alcohol being the major constituents. The antibacterial activity was assessed against Escherichia coli ATCC 25922 using the agar well diffusion method, as well as by determining the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). Results indicated an average inhibition zone diameter of 4.95 mm, with a MIC of 3.91 µL/mL and an MBC of 15.63 µL/mL. The MBC/MIC ratio of 4 suggests a bacteriostatic effect, typical of essential oils. The synergistic interaction among the essential oil components enhances biological efficacy while maintaining cosmetic appeal and safety. This approach demonstrates a promising pathway for the development of sustainable, value-added green cosmetic products derived from local Vietnamese plant resources.
Keywords
Antibacterial activity, Escherichia coli, GC-MS analysis, hair care, natural essential oils
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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