Author(s): Atul Wakshe, Ajinkya Thorat, Shaharukh Tamboli, Shubhangi Thorat, Manisha Manik Murgude

Email(s): manisham74@gmail.com

DOI: 10.5958/2321-5844.2019.00012.8   

Address: Atul Wakshe, Ajinkya Thorat, Shaharukh Tamboli, Shubhangi Thorat, Manisha Manik Murgude*
Rajarambapu College of Pharmacy, Kasegaon.
*Corresponding Author

Published In:   Volume - 10,      Issue - 2,     Year - 2019


ABSTRACT:
Shampooing is the most common form of hair treatment to remove dirt, grease and debris from the hair, scalp and other parts of body without damaging the natural gloss of hair and to keep the hair fragrant, lustrous, soft and manageable. The shampoo is prepared by using two Antidandruff agents such as Potato and Coriander leaves extract. The other ingredients used are sodium lauryl sulphate as surfactant, urea as solubilizing agent, sodium EDTA as chelating agent, guar gum as foam stabilizer and thickening agent, tween 80 as well as distilled water is used as vehicle. It was evaluated for various tests and the ranges were in acceptable limits. The pH range was 6.4 to 6.8, physical appearance was yellowish green. The percentage (%) of solid contents ranges from 22.9 to 26.5, viscosity was in the range of 1000 to 1600, and foam value 150mm to 175mm. The anti-microbial activity was done by using staphylococcus aureus, the zone of inhibition by 1% solution using Potato: coriander Leaves extract in the ratio of 1:2 have shown 3.1mm of inhibitory action. The present research emphasizes about the preparation & evaluation of Semi-Synthetic antidandruff cosmetic shampoo.


Cite this article:
Atul Wakshe, Ajinkya Thorat, Shaharukh Tamboli, Shubhangi Thorat, Manisha Manik Murgude. Preparation and Evaluation of Semi-Synthetic Antidandruff Shampoo. Research J. Topical and Cosmetic Sci. 10(2): July- Dec. 2019 page 57-60. doi: 10.5958/2321-5844.2019.00012.8


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Research Journal of Topical and Cosmetic Sciences (RJTCS) is an international, peer-reviewed journal, correspondence in the fields of skin and cosmetic research....... Read more >>>

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DOI: 10.5958/2321-5844 


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