Developing Natural Shampoo Formulation Against Hair Loss with Microbiologically Tested Herbal Extracts and Essential Oils

Year 2024, Volume: 9 Issue: 1, 12 - 23, 30.04.2024

Bashar Ibrahım Ahmet Arif Kurt

https://doi.org/10.58854/jicm.1402811

Abstract

Objectives: Shampoo is the most frequently used cosmetic product. Given the importance placed on cleanliness for hair health and the increasing importance placed on hair beauty and care, it is evident that synthetic shampoos damage hair when used regularly. In this context, the objective was to produce a natural shampoo and conduct antimicrobial analysis using Urtica dioica (nettle), wheat germ oil, Rosa damascena Mill (Isparta rose), and Allium sativum (garlic).

Material and Methods: All necessary processes, including formulation design, characterization, and final product tests, were carried out within the scope of the study until the product was packaged and became the final product. Physicochemical tests (pH, viscosity, dandruff effect, microbiological tests) and stability tests (color, odor, appearance, and pH control) were performed on the developed formulation.

Results: The analysis revealed that the pH value of the formulations was approximately 5.5, which is suitable for the skin. The selected NI-S-7 exhibited high viscosity (26.43 ± 0.75), foaming index (250), and high cleaning efficiency among all formulations. This led to developing a shampoo containing active herbal ingredients that nourish and repair hair. Furthermore, the microbiological analysis of the resulting formulation product was conducted and found to comply with the established limit values.

Conclusion: The transformation of agricultural products into commercial products has the potential to bolster the economy. The shampoo in development will be derived from naturally sourced plants cultivated in Turkey and utilized for medical conditions with an aromatherapeutic effect while preserving the typical scent of the rose plant.

Keywords

Herbal Shampoo, Urtica dioica, Rosa damascena mill, Allium sativum, Microbiological analysis

Ethical Statement

not applicable

Thanks

I would like to thank Dr Ahmet Arif Kurt for her support in the study.

Mikrobiyolojik Olarak Test Edilmiş Bitkisel Ekstraktlar ve Esansiyel Yağlar ile Saç Dökülmesine Karşı Doğal Şampuan Formülasyon Geliştirilmesi

Abstract

Amaç: Şampuan en sık kullanılan kozmetik üründür. Saç sağlığı için temizliğe verilen önem nedeniyle saç güzelliğine ve bakımına verilen önem de giderek artmaktadır. Sentetik şampuanlar düzenli kullanıldığında saçlara zarar verir. Bu kapsamda Urtica dioica (ısırgan otu), buğday tohumu yağı, Rosa damascena Mill (Isparta gülü) ve Allium sativum (sarımsak) kullanılarak doğal bir şampuan üretilmesi ve antimikrobiyal analizlerin yapılması amaçlandı.

Gereç ve Yöntem: Ürün paketlenip nihai ürün haline gelinceye kadar gerekli tüm süreçler (formülasyon tasarımı, karakterizasyon ve son ürün testleri) çalışma kapsamında gerçekleştirildi. Geliştirilen formülasyon üzerinde fizikokimyasal testler (pH, viskozite, kepek etkisi, mikrobiyolojik testler) ve stabilite testleri (renk, koku, görünüm ve pH kontrolü) yapıldı.

Bulgular: Analiz sonucunda formülasyonların pH değerinin cilde uygun olan 5,5’e yakın olduğu belirlendi. Seçilen NI-S-7, tüm formülasyonlar arasında yüksek viskozite (26,43± 0,75), köpüklenme indeksi (250) ve yüksek temizleme verimliliği gösterdi. Saçı besleyen ve onaran bitkisel etken maddeler içeren bir şampuan elde edildi. Ayrıca ortaya çıkan formülasyon ürününün mikrobiyolojik analizi yapılmış ve Türkiye İlaç ve Tibbi Cihaz Kurumu (TITCK) tarafından yayınlanan kozmetik ürünlerde güvenlilik kılavuzına göre sınır değerlere uygun olduğu görülmüştür.

Sonuç: Ülkemizde yetiştirilen ürünlerin ticari ürüne dönüştürülmesi ekonomiye destek olacaktır. Geliştirilecek şampuan, gül bitkisinin tipik kokusunu koruduğu için Türkiye’de yetişen doğal kaynaklı bitkilerden elde edilecek ve aromaterapi etkisiyle tıbbi rahatsızlıklarda kullanılması beklenmektedir.

Keywords

Bitkisel Şampuan, Urtica dioica, Rosa damascena mill, Allium sativum, Mikrobiyolojik analiz

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