Open AccessProduction of Disinfectants (Hand Sanitizers)
Author(s) -
Srushti Alesa
Publication year - 2021
Publication title -
international journal of advanced research in science, communication and technology
Language(s) - English
Resource type - Journals
ISSN - 2581-9429
DOI - 10.48175/ijarsct-992
Subject(s) - hand sanitizer , spinach , camphor , food science , traditional medicine , chemistry , toxicology , biology , medicine , biochemistry
Hand sanitizer is a supplement or alternative to hand washing with soap and water. The production of hand sanitizers from locally grown medicinal plants namely; wild spinach, turmeric, garlic) and camphor was achieved by obtaining the plants, grinding and performing ethanolic extraction for 72hrs on them. This ethanolic extract in combination with glycerin and absolute ethanol were used for the final preparation. Turmeric and garlic failed the hand sanitizer ‘s approval test based on their colour and pungent smell, but wild spinach and camphor were found to be good candidates for hand sanitizers production here in Nigeria and inclusion of such products here could increase hand hygiene compliance levels.