Send Orders for Reprints to reprints@benthamscience.net The Natural Products Journal, 2014, 4, 23-32 23 Antimalassezia Activity of Medicated Antidandruff Shampoo Formulated with Microwave Dried Garlic Powder with Improved Allicin Stability Deokar Gitanjali a, * , Pethkar Prajakta a , Bakshe Swati a , Erande Kiran b and Bhambar Rajendra b a Bhujbal Knowledge City, MET’s Institute of Pharmacy, Adgoan, Nashik-422003, Maharashtra, India; b MGV’s Pharmacy College, Panchavati, Nashik-422003, Maharashtra, India Abstract: Dandruff is a very common non- inflammatory scalp condition caused by lipophilic, dimorphic yeast malassezia furfur. Garlic (Allium Sativum, Liliacae) contains allicin which is its potential principle constitutent that posses antiviral, antifungal, and parasitic activity. Content of allicin in microwave assisted garlic powder and aqueous garlic extract was found to be 1242.29 µg/gm of garlic powder and 552.26 µg/gm of garlic bulbs respectively by Solid phase extraction–UV method. Minimum inhibitory concentrations of microwave assisted garlic powder and aqueous garlic extract was found to be 268.33 µg /ml and 249.6 µg /ml respectively. From the minimum inhibitory concentration (MIC) obtained, the microwave assisted garlic powder and aqueous garlic extract were then incorporated at different percentages into shampoo formulations. The shampoo formulations were evaluated for two months at room temperature and 4 0 C. Aqueous extract containing shampoo showed inhibitory action for 1 week (7 days) but growth was observed after 2 weeks(14 days) at both temperature conditions. Microwave assisted garlic powder containing shampoo when kept at 4 0 C showed inhibitory action up to 4 weeks (28 days) but growth was observed after 5 weeks (35 days) and shampoo formulations kept at room temperature showed inhibitory action up to 5 weeks(35 days) but growth was observed after 6 weeks(42days). Study shows that microwave drying technique helps in improving stability of allicin. Whereas Storage at refrigerator temperature has no role in stability improvement of allicin in the formulation. Keywords: Allium Sativum, allicin, malassezia furfur, medicated shampoo, microwave drying, minimum inhibitory concentration. INTRODUCTION Dandruff (pityriasis capitis) is a very common non inflammatory scaling condition of the scalp caused by lipophilic yeast, Malassezia furfur which was previously known as pityrosporum. Dandruff affects half of the population [1]. The scalp is very important among various skin areas in the human with high follicular density and high rate of sebum production. The relatively dark and warm environment on the scalp leads to various superficial mycotic infections such as dandruff, seborrheic dermatitis, tinea capitis etc given by Grimalt [2]. Dandruff is a milder form of seborrehic dermatitis characterized by the presence of flakes on the scalp and in the hair along with itch. Mostly caused by the three factors 1. Malassezia colonization 2. Sebum production 3. Individual predisposition [3]. Malassezia furfur, a causative organism for dandruff, is commensal lipophilic dimorphic yeast. Malassezia furfur requires lipid source for its growth and feeds on the lipids and proteins. The present available treatment includes the use of medicated shampoo with various chemical agents such as *Address correspondence to this author at the Bhujbal Knowledge City, MET’s Institute of Pharmacy, Adgoan, Nashik-422003, Maharashtra, India; Tel: 9404786799; E-mail: deokargs@gmail.com zinc pyrithione, ketoconazole, coal tar, selenium, sulfur etc. Commercial shampoo contains these active ingredients designed to target and alleviate dandruff. Though they are effective against dandruff but have potential negative side effects. So, herbal cosmetics can become best alternative to medicated shampoo with synthetic agents. Herbal cosmetics are free from side effects contain bioactive ingredient which influence biological function of skin and provide nutrients necessary for healthy hair and skin [4]. Garlic is a herb. It is best known as a flavoring agent for food. But garlic can be used as a medicine to prevent or to treat wide range of disease. Garlic contains number of compounds such as diallyl disulfide, diallyl trisulfide, allicin and ajoene. Allicin is most important antimicrobial principle of garlic. It has antibacterial, antifungal and antiparasitic activity (Ankri, S., 1999). Extracts of garlic have certain activity against Candida albicans, Malassezia furfur, Trichophyton rub rum, Microsporum canis etc [5]. Allicin is formed from the precursor allicin in the presence of enzyme allinase. All the effects of garlic are due to the presence of allicin in it. But this allicin is highly unstable and has very short half life. Due to the reaction of allicin with enzyme allinase and with surrounding protein, it undergoes formation of various compounds and loses its antimicrobial activity on further degradation [6]. Allicin is most stable in acidified water with a half-life of about 30 days at room temperature 2210-3163/14 $58.00+.00 © 2014 Bentham Science Publishers