| Summary: | This study aimed to formulate a natural gel containing triterpenic saponins as an antibacterial ingredient and xanthan
gum as a gelling agent. Saponins were extracted from Algerian Hedera helix. The yield by microwave assisted extraction was
about 1.22% for an extraction time of 10 min. The isolated saponins were identified by thin layer chromatography, foaming tests,
Fourier transform infrared spectroscopy, and proton nuclear magnetic resonance spectroscopy. An antibacterial gel was then
prepared and compared with a marketed gel for its rheological properties. In the optimized xanthan gel, saponins were introduced
in order to contribute antimicrobial character. The prepared gels were then characterized in terms of pH, rheology and
microbiology. The results showed that their characteristics were close to those of the reference product. The optimized gel was
found stable over time and temperature, since the elastic and loss moduli remained constant. An in vitro analysis revealed very
important antimicrobial activity against several bacterial strains.
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