COMPOSITIONS OF SAPONINS AND PLANT EXTRACTS

Abstract

Provided are compositions including saponins and plant extracts having an antimicrobial activity.

Claims

1.-78. (canceled)

79. A composition having an antimicrobial activity and comprising antimicrobial effective amounts of: saponin extract obtained from a saponin-containing plant source extracted by water, alcohol or a water/alcohol solution, the saponin-containing plant source being selected from the group consisting of Camellia oleifera, Camellia sinensis, Quillaja saponaria, Sapindus mukorossi, Sapindus saponaria, and Saponaria officinalis or any mixture thereof, and Styrax extract from the resin or bark of at least one plant species of the genus Styrax selected from the group consisting of Styrax paralleloneurus (Sumatra benzoin), Styrax tonkinensis (Siam benzoin) and mixtures thereof, and being obtained by mixing the resin and/or bark with at least one hydrophobic solvent, the Styrax extract containing at least one of cinnamic acid, cinnamic acid derivatives and/or benzoic acid derivatives.

80. The composition of claim 79, wherein the saponin extract and the Styrax extract are present in the composition in a weight ratio ranging between about 1:10 and about 10:1.

81. The composition of claim 79, wherein the saponin extract and the Styrax extract are present in the composition in a weight ratio ranging between about 1:5 and about 5:1.

82. The composition of claim 79, wherein the total amount of cinnamic acid, cinnamic acid derivatives and benzoic acid derivatives in the Styrax extract is between about 0.1 and 10 wt %.

83. The composition of claim 82, wherein said cinnamic acid derivative is selected from the group consisting of P-coumaryl cinnamate, coniferyl cinnamate, cinnamyl cinnamate, benzyl cinnamate, cinnamic acid esters, and combinations thereof, and/or wherein said benzoic acid derivative is selected from the group consisting of coniferyl benzoate, cinnamyl benzoate, P-coumaryl benzoate, pinoresinol, benzoic acid esters and combinations thereof.

84. The composition of claim 79, further comprising at least one additional plant extract.

85. The composition of claim 84, wherein the additional plant extract is selected from extracts of the genera Wasabia, Acacia, Terminalia, Olea, and mixtures thereof.

86. The composition of claim 84, wherein the weight ratio between the additional plant extract and the Styrax extract is in a range selected from the group consisting of between about 1:400 and 400:1, between about 1:200 and 200:1, between about 1:100 and 100:1 and between about 1:10 and 10:1.

87. The composition of claim 79, wherein the saponin extract is in a content of at least 0.001 wt % of the composition.

88. The composition of claim 79, wherein the composition comprises saponin extract in a content of between about 0.01 and 2 wt %.

89. An add-on composition having an antimicrobial activity and consisting of: saponin extract obtained from a saponin-containing plant source extracted by water, alcohol or a water/alcohol solution, the saponin-containing plant source being selected from the group consisting of Camellia oleifera, Camellia sinensis, Quillaja saponaria, Sapindus mukorossi, Sapindus saponaria, and Saponaria officinalis or any mixture thereof, and Styrax extract from the resin or bark of at least one plant species of the genus Styrax selected from the group consisting of Styrax paralleloneurus (Sumatra benzoin), Styrax tonkinensis (Siam benzoin) and mixtures thereof, and being obtained by mixing the resin and/or bark with at least one hydrophobic solvent, the Styrax extract containing at least one of cinnamic acid, cinnamic acid derivatives and/or benzoic acid derivatives.

90. The add-on composition of claim 89, wherein the weight ratio between the saponin extract and the Styrax extract is between about 1:10 to about 10:1.

91. A cosmetic product comprising the composition of claim 79.

92. The cosmetic product of claim 91, wherein the cosmetic product is selected from the group consisting of soap, a hair care product, an oral care product, and a skin care product.

93. The cosmetic product of claim 91, being a cleansing cosmetic product.

Description

DETAILED DESCRIPTION OF EMBODIMENTS

Example 1: Composition of Styrax tonkinensis (Siam benzoin) and Saponin

[0171] Extraction of Styrax tonkinensis by Oil:

[0172] 1 g of ground Styrax tonkinensis resin was dissolved in 10 ml of MCT (middle chain triglyceride) coconut-origin oil, in a water bath at 90° C. The resulting solution was filtered via a PTFE filter, 0.45 microns.

[0173] Although some material loss during filtration was observed (un-dissolved compounds and oil), the sample's concentration was estimated to be 10 wt %.

Preparation of Saponin-Benzoin tonkinensis Formulation:

[0174] 1 g of Sapindus mukorossi extract powder was dissolved in 10 ml of distilled water to provide the saponin extract. The Sapindus mukorossi extract (SN) and/or Styrax tonkinensis extract (BZ-2) was added to 25 g a non-preserved lotion in sterilized conditions and mixed thoroughly. Various concentrations of Sapindus mukorossi extract and/or Styrax tonkinensis extract were tested as follows.

Demonstrated Effect in a Challenge Test

[0175] The various lotion or cleansing formulae were contaminated by suitable microorganisms (bacteria and yeast), as described below. The so-prepared samples were incubated as described below. Using serial dilutions and plate counts, aliquots were taken during the incubation period for determining microorganism count.

[0176] Tested Microorganisms: E. coli (ATCC 8739); S. aureus (ATCC 6538); P. aeruginosa (ATCC 9027); C. albicans (ATCC 10231) and A. Brasiliensis (ATCC 16404)). Bacteria, yeast, and mold suspensions were prepared according to ISO 11930; TSA culture medium for the bacteria was obtained from Hylab (Cat. No PD-087/A); PDA culture medium for A. brasiliensis was obtained from Hylab (Cat. No PD-043); SDA culture medium for C. albicans was obtained from Hylab (Cat. No PD-044); 0.1% peptone was prepared by mixing 1 g/l Peptone in sterile water. The test was performed according ISO 11930. Each sample was contaminated with microorganisms to obtain the range of 10.sup.5-10.sup.6 cfu/ml. The inoculated formulation was mixed thoroughly to ensure a homogeneous distribution of the inoculum.

[0177] Samples were stored at 25° C. Each sample was sampled in intervals of 2, 7, 14, 21 and 28 days, according to the following procedure: 100 μl of the inoculated formulation was streaked on suitable agar medium. The plates were incubated at 37° C. for bacteria and 25° C. for yeast and mold. After incubation, the colonies were enumerated. Sapindus mukorossi extract (SN) and Styrax tonkinensis extract (BZ-2) were used

[0178] Sharomix, a liquid bland of methylparaben, ethylparaben, propylparaben, propylene glycol in phenoxyethanol, was used as a negative control.

[0179] Test results are provided in Table 1.

TABLE-US-00001 TABLE 1 Total count for different microorganisms after contact with the examined ingredients (used a non-preserved lotion) 2.sup.nd Tested 1.sup.st inoculation inoculation, 3.sup.rd inoculation Formula organism 2 days 7 days 14 days 21 days 28 days BZ-2 0.2 wt % A. brasiliensis 2.4 × 10.sup.4 Full Full Full Full C. albicans Full Full Full Full Full P. aeruginosa  0  0  0  50  80 E. coli  0 10  0   0   0 S. aureus  0  0  0   0   0 SN-2 0.2 wt % A. brasiliensis 1.4 × 10.sup.4 Full Full Full Full C. albicans  0  0  0   0   0 P. aeruginosa Full Full Full Full Full E. coli 500  0  0   0   0 S. aureus 1.2 × 10.sup.4  0  0 Full Full BZ-2 0.2 wt % + A. brasiliensis 1.6 × 10.sup.4 Full 1.6 × 10.sup.4 5.2 × 10.sup.4 5.2 × 10.sup.4 SN 0.2 wt % C. albicans 600 10  0   0   0 P. aeruginosa  0  0  0   0   0 E. coli  0  0  0  10   0 S. aureus  0  0  0   0   0 Lotion + A. brasiliensis Full Full Full Full Full bacteria C. albicans Full Full Full Full Full (positive P. aeruginosa   2 × 10.sup.4 Full Full Full Full control) E. coli 1.3 × 10.sup.3  0  0   0   0 S. aureus 5.5 × 10.sup.3  0 20 8000 8700 Sharomix A. brasiliensis  0  0  0   0   0 (negative C. albicans  0  0  0   0   0 control) P. aeruginosa  0  0  0   0   0 E. coli  0  0  0   0   0 S. aureus  0  0  0   0   0 Lotion —  0  0  0   0   0 uncontaminated

[0180] As can be seen from Table 1, the SN extract showed activity against Candida, E. coli and Staphylococcus, while the BZ-2 extract showed activity against all types of tested bacteria except for mold.

[0181] The SN-BZ-2 formulations showed significant activity for all tested microorganisms, killing all colonies except for the mold. It is of note, however that amount of mold dropped by two orders of magnitude when incubated for at least 14 days with the SN-BZ-2 formulation. Besides killing or reducing growth, the mixture prevented re-growth for additional two to three weeks.

Example 2: Antimicrobial Effectiveness Testing—Concentration Changing

[0182] The test was conducted on 25 g samples of a lotion formulation comprising different concentrations of SN and or BZ-2. All formulas included a mixture of BZ-2+SN at various concentrations. Sapindus mukorossi extract (SN) and Styrax tonkinensis extract (BZ-2) were used.

[0183] Each sample was separately inoculated by one of the five test organisms. The inoculated containers were incubated in 25° C. together with an un-inoculated sample. The number of surviving microorganisms was monitored periodically during an incubation of 3 weeks and the colony forming units (CFU) were counted. The added ingredient, its concentration and the microorganisms' counts appear in Table 2.

TABLE-US-00002 TABLE 2 Total count for different microorganisms after contact with different conc. of the examined ingredients Tested Tested After 2 After 7 After 14 After 21 After 28 Formula Organism days days days days days SN 0.7 wt % + A. brasiliensis 2.0 × 10.sup.4 2.0 × 10.sup.4 2.0 × 10.sup.4 2.0 × 10.sup.4 2.0 × 10.sup.4 BZ-2 0.2 wt % C. albicans  0  0  0   0   0 P. aeruginosa  0  0  0   0   0 E. coli  0  0  0   0   0 S. aureus  0  0  0   0   0 SN 0.5 wt % + A. brasiliensis 2.0 × 10.sup.4 6.0 × 10.sup.3 3.4 × 10.sup.3 3.4 × 10.sup.3 3.4 × 10.sup.3 BZ-2 0.3 wt % C. albicans 300 10  0   0   0 P. aeruginosa  0  0  0   0   0 E. coli  0  0  0   0   0 S. aureus  0  0  0   0   0 SN 0.2 wt % + A. brasiliensis 5.2 × 10.sup.4 1.6 × 10.sup.4 6.0 × 10.sup.3 Full Full BZ-2 0.2 wt % C. albicans 100 20  0   0   0 P. aeruginosa  0  0  0   0   0 E. coli  0  0  0   0   0 S. aureus  0  0  0   0   0 SN 0.2 wt % + A. brasiliensis 1.4 × 10.sup.4 1.1 × 10.sup.4 2.0 × 10.sup.4 2.0 × 10.sup.4 2.3 × 10.sup.4 BZ-2 0.1 wt % C. albicans 280 10  0   0   0 P. aeruginosa  0  0  0   0   0 E. coli  0  0  0   0   0 S. aureus  0  0  0   0   0 SN 0.1 wt % + A. brasiliensis 2.6 × 10.sup.4 1.6 × 10.sup.4 1.6 × 10.sup.4 1.8 × 10.sup.4 1.8 × 10.sup.4 BZ-2 0.2 wt % C. albicans 100  0  0   0   0 P. aeruginosa  0  0  0   0   0 E. coli  0  0  0   0   0 S. aureus  0  0  0   0   0 SN 0.2 wt % + A. brasiliensis 3.4 × 10.sup.4 1.7 × 10.sup.4 1.0 × 10.sup.4 Full Full BZ-2 0.3 wt % C. albicans  0  0  0   0   0 P. aeruginosa  0  0  0   0   0 E. coli  0  0  0   0   0 S. aureus  0  0  0   0   0 SN 0.2 wt % + A. brasiliensis 1.3 × 10.sup.4 6.4 × 10.sup.4 9.0 × 10.sup.3 9.0 × 10.sup.3 9.2 × 10.sup.3 BZ-2 0.5 wt % C. albicans 400 10  0   0   0 P. aeruginosa  0  0  0   0   0 E. coli  0  0  0   0   0 S. aureus  0  0  0   0   0 lotion + A. brasiliensis Full Full Full Full Full bacteria C. albicans Full Full Full Full Full (positive P. aeruginosa   2 × 10.sup.4 Full Full Full Full control) E. coli 1.3 × 10.sup.3  0  0   0   0 S. aureus 5.5 × 10.sup.3  0 20 8000 9700 Sharomix A. brasiliensis  0  0  0   0   0 (negative C. albicans  0  0  0   0   0 control) P. aeruginosa  0  0  0   0   0 E. coli  0  0  0   0   0 S. aureus  0  0  0   0   0 Lotion  0  0  0   0   0 (uncontaminated)

[0184] As can be seen from Table 2, all the microorganisms were killed except for the mold, for which a count drop of 1-2 orders of magnitudes was observed. Besides killing or reducing growth, the mixture prevented re-growth for additional two to three weeks.

Example 3: Composition with Benzoin from Various Species and Saponin

[0185] 10 wt % in MCT extracts of Styrax paralleoneurus (Sumatra benzoin) and Styrax tonkinensis (Siam benzoin) were prepared according to the method described in Example 1.

[0186] 1 g of Sapindus mukorossi extract powder was dissolved in 10 ml of distilled water to provide the saponin extract. The Sapindus mukorossi extract (SN), Sumatra benzoin (BZ-1) and Siam benzoin (BZ-2) were added to a 25 g non-preserved cream in sterilized conditions and mixed thoroughly. Various concentrations of Sapindus mukorossi extract and/or benzoin extract were tested in accordance with the procedure of the challenge test of Example 1. The results are provided in Table 3.

[0187] Tested Microorganisms: E. coli (ATCC 8739); S. aureus (ATCC 6538); P. aeruginosa (ATCC 9027); C. albicans (ATCC 10231) and A. Brasiliensis (ATCC 16404).

TABLE-US-00003 TABLE 3 Total count for different microorganisms after contact with the examined ingredients Initial inoculums Tested Tested level Formula Organism (cfu/ml) 2 days 7 days 14 days 28 days BZ-1 0.1 wt % A. brasiliensis   4 × 10.sup.5   4 × 10.sup.4 Full 2.6 × 10.sup.4 3.5 × 10.sup.3 C. albicans 1.4 × 10.sup.5 Full Full Full 7.5 × 10.sup.3 P. aeruginosa   3 × 10.sup.6 Full Full Full Full E. coli   1 × 10.sup.6   1 × 10.sup.3 0 0 0 S. aureus   1 × 10.sup.6 Full 1.2 × 10.sup.4   3 × 10.sup.3   1 × 10.sup.1 BZ-1 0.2 wt % A. brasiliensis   4 × 10.sup.5 3.2 × 10.sup.4 1.2 × 10.sup.4 1.3 × 10.sup.4 2.4 × 10.sup.3 C. albicans 1.4 × 10.sup.5 Full Full Full 1.3 × 10.sup.3 P. aeruginosa   3 × 10.sup.6 Full Full Full Full E. coli   1 × 10.sup.6   6 × 10.sup.2   1 × 10.sup.1 0 0 S. aureus   1 × 10.sup.6 Full Full 2.5 × 10.sup.3 0 BZ-1 0.3 wt % A. brasiliensis   4 × 10.sup.5   2 × 10.sup.4   4 × 10.sup.4 1.5 × 10.sup.4 7.2 × 10.sup.3 C. albicans 1.4 × 10.sup.5 Full Full Full 2.3 × 10.sup.3 P. aeruginosa   3 × 10.sup.6 Full Full Full Full E. coli   1 × 10.sup.6   8 × 10.sup.2 0 0 0 S. aureus   1 × 10.sup.6 Full Full   3 × 10.sup.3 0 BZ-1 0.5 wt % A. brasiliensis   4 × 10.sup.5 3.2 × 10.sup.4   1 × 10.sup.4   9 × 10.sup.3 3.8 × 10.sup.3 C. albicans 1.4 × 10.sup.5 Full Full 1.8 × 10.sup.4 2.3 × 10.sup.4 P. aeruginosa   3 × 10.sup.6 Full Full Full Full E. coli   1 × 10.sup.6   5 × 10.sup.2 Full 0 0 S. aureus   1 × 10.sup.6 Full   5 × 10.sup.3   3 × 10.sup.2 0 SN 0.2 wt % + A. brasiliensis   4 × 10.sup.5 1.3 × 10.sup.4   4 × 10.sup.3 3.5 × 10.sup.3 3.1 × 10.sup.3 BZ-1 0.1 wt % C. albicans 1.4 × 10.sup.5 0 0 0 0 P. aeruginosa   3 × 10.sup.6 Full Full Full Full E. coli   1 × 10.sup.6   3 × 10.sup.2 0 0 0 S. aureus   1 × 10.sup.6   4 × 10.sup.4 1.7 × 10.sup.4 1.4 × 10.sup.3 0 SN 0.2 wt % + A. brasiliensis   4 × 10.sup.5 1.1 × 10.sup.4   3 × 10.sup.3   3 × 10.sup.3 4.8 × 10.sup.2 BZ-1 0.2 wt % C. albicans 1.4 × 10.sup.5 0   1 × 10.sup.1 0 0 P. aeruginosa   3 × 10.sup.6 Full Full Full Full E. coli   1 × 10.sup.6   4 × 10.sup.2 0 0 0 S. aureus   1 × 10.sup.6 1.4 × 10.sup.5 1.6 × 10.sup.4   1 × 10.sup.3 0 SN 0.2 wt % + A. brasiliensis   4 × 10.sup.5   9 × 10.sup.3   5 × 10.sup.3 1.7 × 10.sup.3 1.7 × 10.sup.2 BZ-1 0.3 wt % C. albicans 1.4 × 10.sup.5 0 0 Full 0 P. aeruginosa   3 × 10.sup.6 Full Full 0 Full E. coli   1 × 10.sup.6 1.2 × 10.sup.3 0 0 0 S. aureus   1 × 10.sup.6 1.6 × 10.sup.5 7.8 × 10.sup.3 3.8 × 10.sup.2 0 SN 0.2 wt % + A. brasiliensis   4 × 10.sup.5 8.5 × 10.sup.3   3 × 10.sup.3 1.3 × 10.sup.3   1 × 10.sup.1 BZ-1 0.5 wt % C. albicans 1.4 × 10.sup.5 0 0 0 0 P. aeruginosa   3 × 10.sup.6 Full Full Full Full E. coli   1 × 10.sup.6 1.5 × 10.sup.3 0 0 0 S. aureus   1 × 10.sup.6 1.6 × 10.sup.5 6.8 × 10.sup.3   2 × 10.sup.2 0 SN 0.2 wt % + A. brasiliensis   4 × 10.sup.5 1.4 × 10.sup.4 1.1 × 10.sup.4   2 × 10.sup.4 1.2 × 10.sup.4 BZ-2 0.1 wt % C. albicans 1.4 × 10.sup.5   1 × 10.sup.2   2 × 10.sup.1 0 0 P. aeruginosa   3 × 10.sup.6 0 0 0 0 E. coli   1 × 10.sup.6 0 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.2 wt % + A. brasiliensis   4 × 10.sup.5   2 × 10.sup.4   6 × 10.sup.3   1 × 10.sup.4 1.1 × 10.sup.4 BZ-2 0.2 wt % C. albicans 1.4 × 10.sup.5   1 × 10.sup.2 0 0 0 P. aeruginosa   3 × 10.sup.6 0 0 10 0 E. coli   1 × 10.sup.6   1 × 10.sup.2 0 0 0 S. aureus   1 × 10.sup.6 0 0 10 0 SN 0.2 wt % + A. brasiliensis   4 × 10.sup.5 1.1 × 10.sup.4   9 × 10.sup.3   1 × 10.sup.4 1.8 × 10.sup.3 BZ-2 0.3 wt % C. albicans 1.4 × 10.sup.5   4 × 10.sup.2 0 0 0 P. aeruginosa   3 × 10.sup.6 0 0 0 0 E. coli   1 × 10.sup.6 0 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.2 wt % + A. brasiliensis   4 × 10.sup.5 1.3 × 10.sup.4 6.4 × 10.sup.3   9 × 10.sup.3 1.8 × 10.sup.3 BZ-2 0.5 wt % C. albicans 1.4 × 10.sup.5   4 × 10.sup.2   1 × 10.sup.1 0 0 P. aeruginosa   3 × 10.sup.6 0 0 0 0 E. coli   1 × 10.sup.6 0 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.2 wt % + A. brasiliensis   4 × 10.sup.5   4 × 10.sup.4 9.2 × 10.sup.3   9 × 10.sup.3 1.9 × 10.sup.4 BZ-1 0.1 wt % + C. albicans 1.4 × 10.sup.5 0 0 0 0 BZ-2 0.1wt % P. aeruginosa   3 × 10.sup.6 0 0 0 0 E. coli   1 × 10.sup.6 0 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.2 wt % + A. brasiliensis   4 × 10.sup.5 1.2 × 10.sup.4 6.5 × 10.sup.3   3 × 10.sup.3   3 × 10.sup.3 BZ-1 0.2 wt % + C. albicans 1.4 × 10.sup.5 0 0 0 0 BZ-2 0.2 wt % P. aeruginosa   3 × 10.sup.6 0 0 0 0 E. coli   1 × 10.sup.6 0 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 Cream + A. brasiliensis   4 × 10.sup.5   6 × 10.sup.4 Full Full Full bacteria C. albicans 1.4 × 10.sup.5 Full Full 2.6 × 10.sup.3   6 × 10.sup.2 P. aeruginosa   3 × 10.sup.6 Full Full Full Full E. coli   1 × 10.sup.6   6 × 10.sup.2 0 0 0 S. aureus   1 × 10.sup.6 2.3 × 10.sup.5 3.1 × 10.sup.2   1 × 10.sup.1   1 × 10.sup.1 Sharomix A. brasiliensis   4 × 10.sup.5 0 0 0 0 C. albicans 1.4 × 10.sup.5 0 0 0 0 P. aeruginosa   3 × 10.sup.6 0 0 0 0 E. coli   1 × 10.sup.6 0 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0

[0188] As can be seen from Table 3, both Siam benzoin and Sumatra benzoin show antimicrobial activity. However, a more predominant effect was observed for the combination of Siam benzoin (BZ-2) and saponin specifically against A. brasiliensis, P. aeruginosa and S. aureus.

Example 4: Benzoin Resin from Different Sources

[0189] Benzoin sumatra extracts were obtained from various sources; the resin was milled and extracted at an MCT/resin ratio of 9:1 (w/w). The antimicrobial activity of the various extracts was tested with and without saponin extract (Sapindus mukorossi extract (SN)), and with or without wasabi (WS) in a non-preserved cream. The samples were inoculated (1×10.sup.6) with S. aureus (ATCC 6538). The results are provided in Tables 4-1 and 4-2.

TABLE-US-00004 TABLE 4-1 Total count for S. aureus after contact with the examined ingredients (2-days after inoculation) Tested BZ source BZ source BZ source BZ source BZ source BZ source BZ source Formula 1 2 3 4 5 6 7 BZ 0.1 wt % 1.48 × 10.sup.3 0 Full Full 1.3 × 10.sup.2 Full Full BZ 0.2 wt % 0 0 Full Full 0 6.2 × 10.sup.2   4 × 10.sup.3 SN 0.5 wt % +  7.7 × 10.sup.2 0 Full Full 0 Full Full BZ 0.1 wt % SN 0.5 wt % + 0 0 Full Full 0 Full 1.2 × 10.sup.3 BZ 0.2 wt % SN 0.5 wt % + 0 0 Full Full 0 full full BZ 0.2 wt % + WS 0.5 wt %

TABLE-US-00005 TABLE 4-2 Total count for S. aureus after contact with the examined ingredients (7-days after inoculation) Tested BZ source BZ source BZ source BZ source BZ source BZ source BZ source Formula 1 2 3 4 5 6 7 BZ 0.1 wt % 0 0 2.1 × 10.sup.2 0 0 0 0 BZ 0.2 wt % 0 0 0 0 0 0 0 SN 0.5 wt % + 0 0 Full 0 0 0 0 BZ 0.1 wt % SN 0.5 wt % + 0 0 7.0 × 10.sup.1 0 0 0 0 BZ 0.2 wt % SN 0.5 wt % + 0 0   1 × 10.sup.1 0 0 0 0 BZ 0.2 wt % + WS 0.5 wt %

[0190] As can be seen, the tested combinations resulted in significant antimicrobial activity after 7-days from inoculation. In addition, it was observed that benzoin extracts that were rich in certain phenolic derivatives, such as benzoic acid derivatives (e.g. coniferyl benzoate) and cinnamic acid derivatives (e.g. cinnamic acid, cinnamyl cinnamate) showed also significant activity as early as 2-fays from inoculation.

Example 5: Composition with ASGT and Saponin

[0191] A mixture of 0.72 g arginine (A), 0.6 g salicylic acid (S), 1.2 g glucose (G) and 0.108 g trehalose (T) was prepared by dissolving the component in water. The final concentration of the mixture in the water was 10 wt %.

[0192] The mixture ASGT was added to a non-preserved cleansing formula in different concentration, with and without Sapindus mukorossi extract. The results are provided in Table 5.

[0193] Tested Microorganisms: E. coli (ATCC 8739); S. aureus (ATCC 6538); P. aeruginosa (ATCC 9027); C. albicans (ATCC 10231) and A. Brasiliensis (ATCC 16404).

TABLE-US-00006 TABLE 5 Total count for different microorganisms after contact with the examined ingredients (non-preserved cleansing formula) Initial inoculums Tested Tested level Formula organism (cfu/ml) 2 days 7 days 14 days 28 days ASGT 0.05 wt % A. brasiliensis 4.5 × 10.sup.5  7.6 × 10.sup.4 4.7 × 10.sup.3 1.25 × 10.sup.3 2 × 10.sup.2 C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6   3 × 10.sup.1 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 ASGT 0.1 wt % A. brasiliensis 4.5 × 10.sup.5  8.2 × 10.sup.4 1.3 × 10.sup.3   1 × 10.sup.2 0 C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6   5 × 10.sup.1 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 ASGT 0.2 wt % A. brasiliensis 4.5 × 10.sup.5   8 × 10.sup.4   3 × 10.sup.2   1 × 10.sup.2 0 C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6  2.5 × 10.sup.2 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 ASGT 0.5 wt % A. brasiliensis 4.5 × 10.sup.5  6.8 × 10.sup.4   1 × 10.sup.3   3 × 10.sup.1 0 C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6   6 × 10.sup.1 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.05 wt % + A. brasiliensis 4.5 × 10.sup.5  7.2 × 10.sup.4 1.2 × 10.sup.3   5 × 10.sup.2 6 × 10.sup.1 ASGT 0.05 wt % C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6   5 × 10.sup.1 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.05 wt % + A. brasiliensis 4.5 × 10.sup.5  7.2 × 10.sup.4   5 × 10.sup.2   1 × 10.sup.2 1 × 10.sup.1 ASGT 0.1 wt % C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6 0 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.05 wt % + A. brasiliensis 4.5 × 10.sup.5  6.8 × 10.sup.4   5 × 10.sup.2   1 × 10.sup.1 0 ASGT 0.2 wt % C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6   5 × 10.sup.1 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.05 wt % + A. brasiliensis 4.5 × 10.sup.5 7.28 × 10.sup.4   4 × 10.sup.2 0 0 ASGT 0.5 wt % C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6  1.7 × 10.sup.2 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.2 wt % + A. brasiliensis 4.5 × 10.sup.5  4.8 × 10.sup.4   5 × 10.sup.2   1 × 10.sup.2 0 ASGT 0.05 wt % C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6  2.6 × 10.sup.2 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.2 wt % + A. brasiliensis 4.5 × 10.sup.5   6 × 10.sup.4   8 × 10.sup.2   3 × 10.sup.1 0 ASGT 0.1 wt % C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6 1.27 × 10.sup.3 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.2 wt % + A. brasiliensis 4.5 × 10.sup.5   6 × 10.sup.4   7 × 10.sup.2   3 × 10.sup.1 0 ASGT 0.2 wt % C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6 2.22 × 10.sup.3 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.2 wt % + A. brasiliensis 4.5 × 10.sup.5  6.4 × 10.sup.4 1.3 × 10.sup.3 0 0 ASGT 0.5 wt % C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6 2.04 × 10.sup.3 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5 3.15 × 10.sup.4   7 × 10.sup.2 0 0 ASGT 0.05 wt % C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6   4 × 10.sup.3 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5 3.61 × 10.sup.4   7 × 10.sup.2   1 × 10.sup.1 0 ASGT 0.1 wt % C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6 5.34 × 10.sup.3 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5  2.5 × 10.sup.4   2 × 10.sup.2 0 0 ASGT 0.2 wt % C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6  9.9 × 10.sup.3 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5  4.3 × 10.sup.4   8 × 10.sup.2   1 × 10.sup.1 0 ASGT 0.5 wt % C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6  6.1 × 10.sup.3 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 Soap + A. brasiliensis 4.5 × 10.sup.5  1.1 × 10.sup.5 Full   5 × 10.sup.4 Full bacteria C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6 0 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0 Sharomix 1% A. brasiliensis 4.5 × 10.sup.5  1.7 × 10.sup.3 0 0 0 C. albicans 2.5 × 10.sup.5 0 0 0 0 P. aeruginosa 6.8 × 10.sup.6 0 0 0 0 E. coli 3.2 × 10.sup.6 0 0 0 0 S. aureus   1 × 10.sup.6 0 0 0 0

[0194] As can be seen from Table 5, the ASGT mixture shows activity against all types of tested microorganisms. When combined with saponin, significant improvement in antimicrobial activity was observed, especially for mold (A. brasiliensis).

Example 6: Composition with ASGT, Benzoin and Saponin

[0195] A 10% Siam benzoin in MCT extract was prepared as in Example 1. A 10% in water mixture of ASGT was prepared according to Example 5.

[0196] The benzoin extract and ASGT mixture were added to a non-preserved cream formulation in different concentration, with and without Sapindus mukorossi extract. The results are provided in Table 6.

[0197] Tested Microorganisms: E. coli (ATCC 8739); S. aureus (ATCC 6538); P. aeruginosa (ATCC 9027); C. albicans (ATCC 10231) and A. Brasiliensis (ATCC 16404).

TABLE-US-00007 TABLE 6 Total count for different microorganisms after contact with the examined ingredients (non-preserved cream) Initial inoculums Tested Tested level Formula organism (cfu/ml) 2 days 7 days 14 days 28 days ASGT 0.05 wt % A. brasiliensis 4.5 × 10.sup.5 Full   6 × 10.sup.4  8.8 × 10.sup.4 Full C. albicans 1.4 × 10.sup.5 Full Full 5.64 × 10.sup.3 4.4 × 10.sup.2 P. aeruginosa 5.5 × 10.sup.6 Full Full Full Full E. coli 1.5 × 10.sup.6  2.7 × 10.sup.3   4 × 10.sup.1 0   1 × 10.sup.1 S. aureus 1.4 × 10.sup.6  1.2 × 10.sup.5 4.64 × 10.sup.3 3.15 × 10.sup.3   6 × 10.sup.1 ASGT 0.1 wt % A. brasiliensis 4.5 × 10.sup.5 Full   8 × 10.sup.4  7.6 × 10.sup.4 Full C. albicans 1.4 × 10.sup.5 Full Full 1.56 × 10.sup.3   5 × 10.sup.1 P. aeruginosa 5.5 × 10.sup.6 Full Full Full Full E. coli 1.5 × 10.sup.6  3.8 × 10.sup.3   8 × 10.sup.1 0 0 S. aureus 1.4 × 10.sup.6   6 × 10.sup.4   3 × 10.sup.3  1.3 × 10.sup.2   3 × 10.sup.1 ASGT 0.2 wt % A. brasiliensis 4.5 × 10.sup.5 Full  8.8 × 10.sup.4  7.6 × 10.sup.4 Full C. albicans 1.4 × 10.sup.5 Full Full  3.5 × 10.sup.2 4.4 × 10.sup.1 P. aeruginosa 5.5 × 10.sup.6 Full Full Full Full E. coli 1.5 × 10.sup.6  3.4 × 10.sup.3   2 × 10.sup.1 0 0 S. aureus 1.4 × 10.sup.6 8.62 × 10.sup.4   2 × 10.sup.3  2.5 × 10.sup.2 0 ASGT 0.5 wt % A. brasiliensis 4.5 × 10.sup.5 Full   6 × 10.sup.4  6.8 × 10.sup.4 Full C. albicans 1.4 × 10.sup.5 Full Full  5.9 × 10.sup.2 0 P. aeruginosa 5.5 × 10.sup.6 Full Full Full Full E. coli 1.5 × 10.sup.6  6.7 × 10.sup.3  1.5 × 10.sup.2 0 0 S. aureus 1.4 × 10.sup.6 7.72 × 10.sup.4 3.52 × 10.sup.3  8.9 × 10.sup.2   5 × 10.sup.1 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5   9 × 10.sup.3  3.8 × 10.sup.3  3.2 × 10.sup.3 2.4 × 10.sup.3 ASGT 0.05 wt % C. albicans 1.4 × 10.sup.5 0 0 0 0 P. aeruginosa 5.5 × 10.sup.6 Full Full Full Full E. coli 1.5 × 10.sup.6  1.7 × 10.sup.3 0 0 0 S. aureus 1.4 × 10.sup.6  4.7 × 10.sup.4  6.8 × 10.sup.3  4.4 × 10.sup.2   3 × 10.sup.1 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5  4.9 × 10.sup.3  1.6 × 10.sup.3   8 × 10.sup.2 5.3 × 10.sup.2 ASGT 0.1 wt % C. albicans 1.4 × 10.sup.5 0 0 0 0 P. aeruginosa 5.5 × 10.sup.6 Full Full Full Full E. coli 1.5 × 10.sup.6  2.4 × 10.sup.3 0 0 0 S. aureus 1.4 × 10.sup.6   3 × 10.sup.4 2.11 × 10.sup.3  1.3 × 10.sup.2 0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5  4.2 × 10.sup.3   1 × 10.sup.2  2.3 × 10.sup.2 2.2 × 10.sup.2 ASGT 0.2 wt % C. albicans 1.4 × 10.sup.5 0 0 0 0 P. aeruginosa 5.5 × 10.sup.6 Full Full Full Full E. coli 1.5 × 10.sup.6  3.4 × 10.sup.3   2 × 10.sup.1 0 0 S. aureus 1.4 × 10.sup.6 2.42 × 10.sup.4 1.78 × 10.sup.3  1.3 × 10.sup.2   1 × 10.sup.1 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5  4.6 × 10.sup.3   5 × 10.sup.2  1.8 × 10.sup.2   3 × 10.sup.1 ASGT 0.5 wt % C. albicans 1.4 × 10.sup.5 0 0 0 0 P. aeruginosa 5.5 × 10.sup.6 Full Full Full Full E. coli 1.5 × 10.sup.6  3.9 × 10.sup.3   3 × 10.sup.1 0 0 S. aureus 1.4 × 10.sup.6 1.45 × 10.sup.4  3.2 × 10.sup.3  2.6 × 10.sup.2 0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5  3.6 × 10.sup.3   9 × 10.sup.2   7 × 10.sup.2   8 × 10.sup.2 BZ 0.2 wt % + C. albicans 1.4 × 10.sup.5 0 0 0 0 ASGT 0.05 wt % P. aeruginosa 5.5 × 10.sup.6 0 0 0 0 E. coli 1.5 × 10.sup.6 0 0 0 0 S. aureus 1.4 × 10.sup.6 0 0 0 0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5  3.9 × 10.sup.3   2 × 10.sup.2  1.7 × 10.sup.2 2.8 × 10.sup.2 BZ 0.2 wt % + C. albicans 1.4 × 10.sup.5 0 0 0 0 ASGT 0.1 wt % P. aeruginosa 5.5 × 10.sup.6 0 0 0 0 E. coli 1.5 × 10.sup.6 0 0 0 0 S. aureus 1.4 × 10.sup.6 0 0 0 0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5  4.7 × 10.sup.3   5 × 10.sup.2   1 × 10.sup.2   6 × 10.sup.1 BZ 0.2 wt % + C. albicans 1.4 × 10.sup.5 0 0 0 0 ASGT 0.2 wt % P. aeruginosa 5.5 × 10.sup.6   4 × 10.sup.2 0 0 0 E. coli 1.5 × 10.sup.6 0 0 0 0 S. aureus 1.4 × 10.sup.6 0 0 0 0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5  4.5 × 10.sup.3   1 × 10.sup.2   8 × 10.sup.1   2 × 10.sup.1 BZ 0.2 wt % + C. albicans 1.4 × 10.sup.5 0 0 0 0 ASGT 0.5 wt % P. aeruginosa 5.5 × 10.sup.6   2 × 10.sup.2 0 0 0 E. coli 1.5 × 10.sup.6 0 0 0 0 S. aureus 1.4 × 10.sup.6 0 0 0 0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5   5 × 10.sup.3  3.1 × 10.sup.3  2.5 × 10.sup.3 2.8 × 10.sup.3 BZ 0.2% C. albicans 1.4 × 10.sup.5 0 0 0 0 P. aeruginosa 5.5 × 10.sup.6 0 0 0 0 E. coli 1.5 × 10.sup.6   3 × 10.sup.2 0 0 0 S. aureus 1.4 × 10.sup.6 0 0 0 0 Cream + A. brasiliensis 4.5 × 10.sup.5 Full 1.28 × 10.sup.5   8 × 10.sup.4 Full bacteria C. albicans 1.4 × 10.sup.5 Full Full   4 × 10.sup.3   2 × 10.sup.1 P. aeruginosa 5.5 × 10.sup.6 Full Full Full Full E. coli 1.5 × 10.sup.6  3.5 × 10.sup.3   2 × 10.sup.1 0 0 S. aureus 1.4 × 10.sup.6 2.16 × 10.sup.5  1.4 × 10.sup.4   6 × 10.sup.2   1 × 10.sup.1 Sharomix 1% A. brasiliensis 4.5 × 10.sup.5 0 0 0 0 C. albicans 1.4 × 10.sup.5 0 0 0 0 P. aeruginosa 5.5 × 10.sup.6 0 0 0 0 E. coli 1.5 × 10.sup.6 0   1 × 10.sup.1 0 0 S. aureus 1.4 × 10.sup.6 0 0 0 0

[0198] As evident from Table 6, the combination of ASGT with saponin and benzoin SN extract showed significant activity against A. brasiliensis, while eliminating almost entirely the other types of microorganisms.

[0199] The reduction of A. brasiliensis colonies can attest to an effect between the benzoin, saponin and ASGT.

Example 7: Composition with Acacia arabica, Benzoin and Saponin

[0200] A 10% Siam benzoin in MCT extract was prepared as in Example 1. An extract of Acacia arabica (AC, babool) fruit was prepared according to the following procedure.

[0201] 50 g of Acacia arabica fruit powder were placed in a filtering paper thimble and inserted into a glass vessel. 250 ml of distilled water at 40° C. were added and the vessel was placed in a water bath at 100° C. and shaked at 150 RPM for 2 hours. The solution was then left to cool, and filtered to obtain the extract.

[0202] The babool and benzoin extracts were added to a non-preserved cream formulation in different concentration, with and without Sapindus mukorossi and/or Benzoin Siam extracts. The results are provided in Table 7.

[0203] Tested Microorganisms: E. coli (ATCC 8739); S. aureus (ATCC 6538); P. aeruginosa (ATCC 9027); C. albicans (ATCC 10231) and A. Brasiliensis (ATCC 16404).

TABLE-US-00008 TABLE 7 Total count for different microorganisms after contact with the examined ingredients Initial inoculums Tested Tested level Formula organism (cfu/ml) 2 days 7 days 14 days 28 days AC 0.5 wt % A. brasiliensis 2.2 × 10.sup.5 Full 7.04 × 10.sup.4 2.96 × 10.sup.4 1.88 × 10.sup.4 C. albicans 3.5 × 10.sup.5 Full Full 1.02 × 10.sup.4  9.4 × 10.sup.2 P. aeruginosa 6.4 × 10.sup.6  6.0 × 10.sup.2   4 × 10.sup.2  2.3 × 10.sup.2   6 × 10.sup.1 E. coli   4 × 10.sup.6  5.6 × 10.sup.4   1 × 10.sup.1 0   1 × 10.sup.1 S. aureus   8 × 10.sup.6 0   1 × 10.sup.1   2 × 10.sup.1   1 × 10.sup.1 AC 0.1 wt % A. brasiliensis 2.2 × 10.sup.5 Full 5.76 × 10.sup.4 6.48 × 10.sup.4 3.24 × 10.sup.4 C. albicans 3.5 × 10.sup.5 Full Full 2.08 × 10.sup.3   2 × 10.sup.1 P. aeruginosa 6.4 × 10.sup.6   4 × 10.sup.2   6 × 10.sup.2  1.4 × 10.sup.2  1.2 × 10.sup.3 E. coli   4 × 10.sup.6 8.24 × 10.sup.4  3.1 × 10.sup.2 0  0 S. aureus   8 × 10.sup.6 0 0 0  0 AC 0.05 wt % A. brasiliensis 2.2 × 10.sup.5 Full 7.76 × 10.sup.4  6.4 × 10.sup.4 4.32 × 10.sup.4 C. albicans 3.5 × 10.sup.5 Full Full  9.9 × 10.sup.2  0 P. aeruginosa 6.4 × 10.sup.6   8 × 10.sup.2  4.7 × 10.sup.2  1.4 × 10.sup.2   8 × 10.sup.1 E. coli   4 × 10.sup.6 2.82 × 10.sup.5  4.8 × 10.sup.3 0   1 × 10.sup.1 S. aureus   8 × 10.sup.6 0 0   2 × 10.sup.1  0 AC 0.01 wt % A. brasiliensis 2.2 × 10.sup.5 Full 9.12 × 10.sup.4  6.8 × 10.sup.4 4.64 × 10.sup.4 C. albicans 3.5 × 10.sup.5 Full 4.56 × 10.sup.3 1.34 × 10.sup.3  0 P. aeruginosa 6.4 × 10.sup.6  1.2 × 10.sup.3  4.3 × 10.sup.2  1.8 × 10.sup.2  1.2 × 10.sup.2 E. coli   4 × 10.sup.6 2.09 × 10.sup.4 2.44 × 10.sup.3 0 10 S. aureus   8 × 10.sup.6  1.2 × 10.sup.3 0 0  0 BZ-2 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5 Full 4.88 × 10.sup.4 3.52 × 10.sup.4  7.6 × 10.sup.3 AC 0.5 wt % C. albicans 3.5 × 10.sup.5 Full Full 1.18 × 10.sup.4  1.7 × 10.sup.3 P. aeruginosa 6.4 × 10.sup.6   1 × 10.sup.2   4 × 10.sup.1   1 × 10.sup.1   1 × 10.sup.1 E. coli   4 × 10.sup.6 Full  7.6 × 10.sup.3   1 × 10.sup.1  0 S. aureus   8 × 10.sup.6   1 × 10.sup.2   1 × 10.sup.1   2 × 10.sup.1  0 BZ-2 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5  6.4 × 10.sup.4  3.2 × 10.sup.4 2.56 × 10.sup.4  1.2 × 10.sup.4 AC 0.1 wt % C. albicans 3.5 × 10.sup.5 Full 9.04 × 10.sup.3  7.3 × 10.sup.2  0 P. aeruginosa 6.4 × 10.sup.6 0 0 0  0 E. coli   4 × 10.sup.6 0 0 0  0 S. aureus   8 × 10.sup.6   1 × 10.sup.2 0 0  0 BZ-2 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5 2.25 × 10.sup.4 1.96 × 10.sup.4  8.4 × 10.sup.3  6.6 × 10.sup.3 AC 0.05 wt % C. albicans 3.5 × 10.sup.5  4.4 × 10.sup.4  6.5 × 10.sup.2   6 × 10.sup.1  0 P. aeruginosa 6.4 × 10.sup.6 0   1 × 10.sup.1 0  0 E. coli   4 × 10.sup.6   1 × 10.sup.2 0   1 × 10.sup.1  0 S. aureus   8 × 10.sup.6 0 0 0  0 BZ-2 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5  1.5 × 10.sup.4 1.32 × 10.sup.4 1.08 × 10.sup.4 1.36 × 10.sup.4 AC 0.01 wt % C. albicans 3.5 × 10.sup.5  2.3 × 10.sup.3   9 × 10.sup.1  1.2 × 10.sup.2  0 P. aeruginosa 6.4 × 10.sup.6 0 0 0  0 E. coli   4 × 10.sup.6 0 0 0   1 × 10.sup.1 S. aureus   8 × 10.sup.6 0   2 × 10.sup.1   2 × 10.sup.1  0 SN 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5  4.8 × 10.sup.4  4.1 × 10.sup.3  1.3 × 10.sup.3   5 × 10.sup.2 AC 0.5 wt % C. albicans 3.5 × 10.sup.5   1 × 10.sup.2 0 0  0 P. aeruginosa 6.4 × 10.sup.6  8.2 × 10.sup.1 0 0  0 E. coli   4 × 10.sup.6 1.41 × 10.sup.3   6 × 10.sup.1 0   1 × 10.sup.1 S. aureus   8 × 10.sup.6 0   2 × 10.sup.1   2 × 10.sup.1  0 SN 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5 3.08 × 10.sup.4  4.2 × 10.sup.3  5.1 × 10.sup.3  3.4 × 10.sup.3 AC 0.1 wt % C. albicans 3.5 × 10.sup.5 0 0 0  0 P. aeruginosa 6.4 × 10.sup.6 0 0 0  0 E. coli   4 × 10.sup.6 9.36 × 10.sup.4 1.03 × 10.sup.3   1 × 10.sup.1  0 S. aureus   8 × 10.sup.6 0 0 0  0 SN 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5  3.2 × 10.sup.4  2.5 × 10.sup.3  2.1 × 10.sup.3   1 × 10.sup.3 AC 0.05 wt % C. albicans 3.5 × 10.sup.5 0 0 0  0 P. aeruginosa 6.4 × 10.sup.6 0 0 0  0 E. coli   4 × 10.sup.6 1.31 × 10.sup.5   4 × 10.sup.3 0   1 × 10.sup.1 S. aureus   8 × 10.sup.6   3 × 10.sup.2 0 0  0 SN 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5   7 × 10.sup.4   9 × 10.sup.3  7.2 × 10.sup.3  5.7 × 10.sup.3 AC 0.01 wt % C. albicans 3.5 × 10.sup.5 0 0 0  0 P. aeruginosa 6.4 × 10.sup.6   1 × 10.sup.2 0   1 × 10.sup.1  0 E. coli   4 × 10.sup.6  6.8 × 10.sup.3  4.2 × 10.sup.2 0  0 S. aureus   8 × 10.sup.6  1.9 × 10.sup.3   3 × 10.sup.1 0  0 SN 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5   2 × 10.sup.4  5.2 × 10.sup.3  1.5 × 10.sup.3   7 × 10.sup.2 BZ-2 0.2 wt % + C. albicans 3.5 × 10.sup.5 0 0 0  0 AC 0.5 wt % P. aeruginosa 6.4 × 10.sup.6 Full Full Full Full E. coli   4 × 10.sup.6 Full Full   4 × 10.sup.1  0 S. aureus   8 × 10.sup.6 0   1 × 10.sup.1 0  0 SN 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5   4 × 10.sup.4   1 × 10.sup.3  7.1 × 10.sup.2   3 × 10.sup.2 BZ-2 0.2 wt % + C. albicans 3.5 × 10.sup.5   1 × 10.sup.2 0   1 × 10.sup.1  0 AC 0.1 wt % P. aeruginosa 6.4 × 10.sup.6 0   1 × 10.sup.1   1 × 10.sup.1  0 E. coli   4 × 10.sup.6 0   1 × 10.sup.1   1 × 10.sup.1  0 S. aureus   8 × 10.sup.6 0   2 × 10.sup.1   1 × 10.sup.1   1 × 10.sup.1 SN 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5 2.04 × 10.sup.4   7 × 10.sup.2   2 × 10.sup.3   3 × 10.sup.2 BZ-2 0.2 wt % + C. albicans 3.5 × 10.sup.5 0 0 0  0 AC 0.05 wt % P. aeruginosa 6.4 × 10.sup.6 0 0 0  0 E. coli   4 × 10.sup.6 0 0   1 × 10.sup.1  0 S. aureus   8 × 10.sup.6 0 0   1 × 10.sup.1   2 × 10.sup.1 SN 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5 1.56 × 10.sup.4  8.9 × 10.sup.3   7 × 10.sup.3  8.4 × 10.sup.3 BZ-2 0.2 wt % + C. albicans 3.5 × 10.sup.5 0 0 0  0 AC 0.01 wt % P. aeruginosa 6.4 × 10.sup.6 0 0 0  0 E. coli   4 × 10.sup.6 0   1 × 10.sup.1 0  0 S. aureus   8 × 10.sup.6 0   1 × 10.sup.1 0  0 SN 0.5% wt % + A. brasiliensis 2.2 × 10.sup.5 1.63 × 10.sup.4  1.9 × 10.sup.3  1.3 × 10.sup.3   4 × 10.sup.2 AC 0.5 wt % C. albicans 3.5 × 10.sup.5 0 0 0  0 P. aeruginosa 6.4 × 10.sup.6 7.52 × 10.sup.4 Full Full Full E. coli   4 × 10.sup.6 1.66 × 10.sup.5  5.4 × 10.sup.2 0  0 S. aureus   8 × 10.sup.6 0 0   1 × 10.sup.1  0 SN 0.5 wt % + A. brasiliensis 2.2 × 10.sup.5  1.6 × 10.sup.4  1.8 × 10.sup.3   7 × 10.sup.2   6 × 10.sup.2 AC 0.1 wt % C. albicans 3.5 × 10.sup.5 0 0 0  0 P. aeruginosa 6.4 × 10.sup.6 0 0   1 × 10.sup.1   1 × 10.sup.1 E. coli   4 × 10.sup.6 1.12 × 10.sup.5   1 × 10.sup.1 0  0 S. aureus   8 × 10.sup.6   2 × 10.sup.2   1 × 10.sup.1 0  0 SN 0.5 wt % + A. brasiliensis 2.2 × 10.sup.5 1.67 × 10.sup.4  1.5 × 10.sup.3   1 × 10.sup.3   6 × 10.sup.2 AC 0.05 wt % C. albicans 3.5 × 10.sup.5 0 0 0  0 P. aeruginosa 6.4 × 10.sup.6 0 0   1 × 10.sup.1  0 E. coli   4 × 10.sup.6 1.82 × 10.sup.5 1.04 × 10.sup.4 0  0 S. aureus   8 × 10.sup.6   3 × 10.sup.2   1 × 10.sup.1 0  0 SN 0.5 wt % + A. brasiliensis 2.2 × 10.sup.5 4.32 × 10.sup.4   4 × 10.sup.3  3.5 × 10.sup.3  2.3 × 10.sup.3 AC 0.01 wt % C. albicans 3.5 × 10.sup.5 0 0 0  0 P. aeruginosa 6.4 × 10.sup.6 0 0  3.2 × 10.sup.2  0 E. coli   4 × 10.sup.6   2 × 10.sup.2 0 0  0 S. aureus   8 × 10.sup.6 3.16 × 10.sup.4  1.2 × 10.sup.2 0   1 × 10.sup.1 SN 0.5 wt % + A. brasiliensis 2.2 × 10.sup.5 1.49 × 10.sup.4  4.5 × 10.sup.3  3.4 × 10.sup.3   3 × 10.sup.2 BZ-2 0.2 wt % + C. albicans 3.5 × 10.sup.5 0 0 0  0 AC 0.5 wt % P. aeruginosa 6.4 × 10.sup.6 Full Full Full Full E. coli   4 × 10.sup.6 Full Full   3 × 10.sup.1  0 S. aureus   8 × 10.sup.6 0   1 × 10.sup.1 0  0 SN 0.5 wt % + A. brasiliensis 2.2 × 10.sup.5 1.84 × 10.sup.4   3 × 10.sup.2   3 × 10.sup.1  0 BZ-2 0.2 wt % + C. albicans 3.5 × 10.sup.5 0 0 0  0 AC 0.1 wt % P. aeruginosa 6.4 × 10.sup.6 0 0 0  0 E. coli   4 × 10.sup.6 0 0 0  0 S. aureus   8 × 10.sup.6 0   1 × 10.sup.1 0  0 SN 0.5 wt % + A. brasiliensis 2.2 × 10.sup.5 1.21 × 10.sup.4   6 × 10.sup.2  3.7 × 10.sup.2   4 × 10.sup.2 BZ-2 0.2 wt % + C. albicans 3.5 × 10.sup.5 0 0   1 × 10.sup.1  0 AC 0.05 wt % P. aeruginosa 6.4 × 10.sup.6 0   1 × 10.sup.1   2 × 10.sup.1  0 E. coli   4 × 10.sup.6 0 0 0  0 S. aureus   8 × 10.sup.6 0   1 × 10.sup.1 0  0 SN 0.5 wt % + A. brasiliensis 2.2 × 10.sup.5 1.23 × 10.sup.4  4.9 × 10.sup.3  3.6 × 10.sup.3  4.4 × 10.sup.3 BZ-2 0.2 wt % + C. albicans 3.5 × 10.sup.5 0 0 0  0 AC 0.01 wt P. aeruginosa 6.4 × 10.sup.6 0 0 0  0 E. coli   4 × 10.sup.6 0 0 0  0 S. aureus   8 × 10.sup.6 0 0 0  0 SN 0.2 wt % + A. brasiliensis 2.2 × 10.sup.5 1.24 × 10.sup.4  1.2 × 10.sup.4  9.6 × 10.sup.3  9.5 × 10.sup.3 BZ-2 0.2 wt % C. albicans 3.5 × 10.sup.5 0 0 0  0 P. aeruginosa 6.4 × 10.sup.6 0 0 0  0 E. coli   4 × 10.sup.6 0 0 0  0 S. aureus   8 × 10.sup.6 0 0 0  0 SN 0.5 wt % + A. brasiliensis 2.2 × 10.sup.5 1.56 × 10.sup.4  6.8 × 10.sup.3  6.5 × 10.sup.3  6.5 × 10.sup.3 BZ-2 0.2 wt % C. albicans 3.5 × 10.sup.5 0 0 0  0 P. aeruginosa 6.4 × 10.sup.6 0 0 0  0 E. coli   4 × 10.sup.6 0 0 0   1 × 10.sup.1 S. aureus   8 × 10.sup.6 0 0 0  0 Cream + A. brasiliensis 2.2 × 10.sup.5  1.2 × 10.sup.5  9.6 × 10.sup.4 6.72 × 10.sup.4 Full bacteria C. albicans 3.5 × 10.sup.5 1.92 × 10.sup.5 2.56 × 10.sup.3 2.71 × 10.sup.3  0 P. aeruginosa 6.4 × 10.sup.6  1.1 × 10.sup.3  1.3 × 10.sup.4 Full Full E. coli   4 × 10.sup.6   4 × 10.sup.2   1 × 10.sup.1   1 × 10.sup.1  0 S. aureus   8 × 10.sup.6 2.22 × 10.sup.5 1.36 × 10.sup.4  6.1 × 10.sup.2  0 Sharomix 1% A. brasiliensis 2.2 × 10.sup.5 0 0 0  0 C. albicans 3.5 × 10.sup.5 0 0 0  0 P. aeruginosa 6.4 × 10.sup.6 0 0 0  0 E. coli   4 × 10.sup.6 0 0 0  0 S. aureus   8 × 10.sup.6 0 0 0  0

[0204] As observed from Table 7, the Acacia extract demonstrates some activity against S. aureus and E. coli; when combined with saponin an effect is observed also against candida.

[0205] However, when combining the Acacia and saponin extracts with benzoin, a significant effect is observed for all types of microorganism, especially for A. brasiliensis.

Example 8: Composition with Olea Europaea, Benzoin and Saponin

[0206] A 10% Siam benzoin in MCT extract was prepared as in Example 1. A commercial extract of Olea Europaea (OE) leaves was used.

[0207] The Olea and benzoin extracts were added to a non-preserved cream formulation in different concentration, with and without Sapindus mukorossi extract. The results are provided in Table 8.

[0208] Tested Microorganisms: E. coli (ATCC 8739); S. aureus (ATCC 6538); P. aeruginosa (ATCC 9027); C. albicans (ATCC 10231) and A. Brasiliensis (ATCC 16404).

TABLE-US-00009 TABLE 8 Total count for different microorganisms after contact with the examined ingredients Initial inoculums Tested Tested level Formula Organism (cfu/ml) 2 days 7 days 14 days 28 days OE 0.5 wt % A. brasiliensis 3.5 × 10.sup.5  5.6 × 10.sup.4   4 × 10.sup.4  4.4 × 10.sup.4 3.84 × 10.sup.4 C. albicans   2 × 10.sup.5 1.92 × 10.sup.5 1.61 × 10.sup.3   9 × 10.sup.1  0 P. aeruginosa   2 × 10.sup.7  1.1 × 10.sup.4 Full Full Full E. coli   2 × 10.sup.6   8 × 10.sup.2  0  0  0 S. aureus 1.5 × 10.sup.6  8.8 × 10.sup.4   7 × 10.sup.2  0  0 OE 0.1 wt % A. brasiliensis 3.5 × 10.sup.5  5.6 × 10.sup.4  3.2 × 10.sup.4  3.6 × 10.sup.4 3.92 × 10.sup.4 C. albicans   2 × 10.sup.5 Full 5.16 × 10.sup.3  1.1 × 10.sup.2  0 P. aeruginosa   2 × 10.sup.7  5.2 × 10.sup.3 1.66 × 10.sup.4 Full Full E. coli   2 × 10.sup.6   2 × 10.sup.2  0  0  0 S. aureus 1.5 × 10.sup.6 1.06 × 10.sup.3  6.2 × 10.sup.2   3 × 10.sup.1  0 OE 0.05 wt % A. brasiliensis 3.5 × 10.sup.5  4.8 × 10.sup.4  4.8 × 10.sup.4  2.4 × 10.sup.4 2.72 × 10.sup.4 C. albicans   2 × 10.sup.5 1.44 × 10.sup.5 2.13 × 10.sup.3   3 × 10.sup.1  0 P. aeruginosa   2 × 10.sup.7 1.62 × 10.sup.4 Full Full Full E. coli   2 × 10.sup.6   2 × 10.sup.2  0  0  0 S. aureus 1.5 × 10.sup.6   8 × 10.sup.4  4.4 × 10.sup.2  0  0 OE 0.01 wt % A. brasiliensis 3.5 × 10.sup.5   4 × 10.sup.4   4 × 10.sup.4  3.6 × 10.sup.4 4.08 × 10.sup.4 C. albicans   2 × 10.sup.5 2.52 × 10.sup.5 1.05 × 10.sup.4  1.4 × 10.sup.2  0 P. aeruginosa   2 × 10.sup.7 1.87 × 10.sup.4 Full Full Full E. coli   2 × 10.sup.6   8 × 10.sup.2   1 × 10.sup.1  0  0 S. aureus 1.5 × 10.sup.6 1.44 × 10.sup.5  8.7 × 10.sup.2   3 × 10.sup.1  0 SN 0.2 wt % + A. brasiliensis 3.5 × 10.sup.5  3.2 × 10.sup.4 1.33 × 10.sup.4   1 × 10.sup.4  9.7 × 10.sup.3 OE 0.5 wt % C. albicans   2 × 10.sup.5  0  0  0  0 P. aeruginosa   2 × 10.sup.7   4 × 10.sup.2  1.1 × 10.sup.2   8 × 10.sup.1 Full E. coli   2 × 10.sup.6   5 × 10.sup.2  0  0  0 S. aureus 1.5 × 10.sup.6  8.8 × 10.sup.4   6 × 10.sup.2  0  0 SN 0.2 wt % + A. brasiliensis 3.5 × 10.sup.5  2.8 × 10.sup.4 1.66 × 10.sup.4 1.13 × 10.sup.4  9.8 × 10.sup.3 OE 0.1 wt % C. albicans   2 × 10.sup.5  0  0  0  0 P. aeruginosa   2 × 10.sup.7   2 × 10.sup.2  6.3 × 10.sup.3 Full Full E. coli   2 × 10.sup.6   1 × 10.sup.2  0  0  0 S. aureus 1.5 × 10.sup.6 1.16 × 10.sup.5   1 × 10.sup.3  0  0 SN 0.2 wt % + A. brasiliensis 3.5 × 10.sup.5  3.6 × 10.sup.4 1.73 × 10.sup.4  1.6 × 10.sup.4 1.09 × 10.sup.4 OE 0.05 wt % C. albicans   2 × 10.sup.5   1 × 10.sup.2  0  0  0 P. aeruginosa   2 × 10.sup.7   1 × 10.sup.2   3 × 10.sup.1   1 × 10.sup.2 Full E. coli   2 × 10.sup.6   5 × 10.sup.2  0  0  0 S. aureus 1.5 × 10.sup.6  1.2 × 10.sup.5 1.94 × 10.sup.3  0  0 SN 0.2 wt % + A. brasiliensis 3.5 × 10.sup.5  3.2 × 10.sup.4 1.93 × 10.sup.4  1.4 × 10.sup.4 1.24 × 10.sup.4 OE 0.01 wt % C. albicans   2 × 10.sup.5   1 × 10.sup.2  0  0  0 P. aeruginosa   2 × 10.sup.7   1 × 10.sup.2  1.3 × 10.sup.2 Full Full E. coli   2 × 10.sup.6   1 × 10.sup.2  0  0  0 S. aureus 1.5 × 10.sup.6 1.33 × 10.sup.5  1.8 × 10.sup.3   3 × 10.sup.1  0 SN 0.2 wt % + A. brasiliensis 3.5 × 10.sup.5  8.3 × 10.sup.3  2.5 × 10.sup.3  2.4 × 10.sup.3  1.3 × 10.sup.3 BZ 0.2 wt % + C. albicans   2 × 10.sup.5   1 × 10.sup.2  0  0  0 OE 0.5 wt % P. aeruginosa   2 × 10.sup.7  0  0  0  0 E. coli   2 × 10.sup.6  0  0  0  0 S. aureus 1.5 × 10.sup.6  0  0  0  0 SN 0.2 wt % + A. brasiliensis 3.5 × 10.sup.5   9 × 10.sup.3  3.1 × 10.sup.3  2.5 × 10.sup.3  1.9 × 10.sup.3 BZ 0.2 wt % + C. albicans   2 × 10.sup.5  0  0  0  0 OE 0.1 wt % P. aeruginosa   2 × 10.sup.7  0  0  0  0 E. coli   2 × 10.sup.6  0  0  0  0 S. aureus 1.5 × 10.sup.6  0  0  0  0 SN 0.2 wt % + A. brasiliensis 3.5 × 10.sup.5  7.1 × 10.sup.3  2.3 × 10.sup.3  2.3 × 10.sup.3  1.9 × 10.sup.3 BZ 0.2 wt % + C. albicans   2 × 10.sup.5  0  0  0  0 OE 0.05 wt % P. aeruginosa   2 × 10.sup.7  0  0  0  0 E. coli   2 × 10.sup.6  0  0  0  0 S. aureus 1.5 × 10.sup.6  0  0  0  0 SN 0.2 wt % + A. brasiliensis 3.5 × 10.sup.5  7.3 × 10.sup.3  3.6 × 10.sup.3  1.7 × 10.sup.3  1.4 × 10.sup.3 BZ 0.2 wt % + C. albicans   2 × 10.sup.5   7 × 10.sup.2  0  0  0 OE 0.01 wt % P. aeruginosa   2 × 10.sup.7  0  0  0  0 E. coli   2 × 10.sup.6  0  0  0  0 S. aureus 1.5 × 10.sup.6  0  0  0  0 SN 0.5% wt % + A. brasiliensis 3.5 × 10.sup.5  2.8 × 10.sup.4  4.8 × 10.sup.3   4 × 10.sup.3  3.1 × 10.sup.3 OE 0.5 wt % C. albicans   2 × 10.sup.5  0  0  0  0 P. aeruginosa   2 × 10.sup.7   8 × 10.sup.2 4.03 × 10.sup.3  2.5 × 10.sup.4 Full E. coli   2 × 10.sup.6   2 × 10.sup.2  0  0  0 S. aureus 1.5 × 10.sup.6 1.08 × 10.sup.5  1.2 × 10.sup.3   4 × 10.sup.1  0 SN 0.5 wt % + A. brasiliensis 3.5 × 10.sup.5  2.8 × 10.sup.4   5 × 10.sup.3  3.2 × 10.sup.3  2.3 × 10.sup.3 OE 0.1 wt % C. albicans   2 × 10.sup.5  0  0  0  0 P. aeruginosa   2 × 10.sup.7   1 × 10.sup.2 Full Full Full E. coli   2 × 10.sup.6   5 × 10.sup.2  0  0  0 S. aureus 1.5 × 10.sup.6 1.96 × 10.sup.5  1.1 × 10.sup.3   2 × 10.sup.1   1 × 10.sup.1 SN 0.5 wt % + A. brasiliensis 3.5 × 10.sup.5  4.8 × 10.sup.4  1.1 × 10.sup.4  7.7 × 10.sup.3  6.2 × 10.sup.3 OE 0.05 wt % C. albicans   2 × 10.sup.5  0  0  0  0 P. aeruginosa   2 × 10.sup.7   2 × 10.sup.2 Full Full Full E. coli   2 × 10.sup.6   2 × 10.sup.2  0  0  0 S. aureus 1.5 × 10.sup.6 1.12 × 10.sup.5  1.4 × 10.sup.3  0  0 SN 0.5 wt % + A. brasiliensis 3.5 × 10.sup.5  3.2 × 10.sup.4   1 × 10.sup.4   7 × 10.sup.3  6.2 × 10.sup.3 OE 0.01 wt % C. albicans   2 × 10.sup.5  0  0  0  0 P. aeruginosa   2 × 10.sup.7   2 × 10.sup.2   2 × 10.sup.4 Full Full E. coli   2 × 10.sup.6   5 × 10.sup.2  0  0  0 S. aureus 1.5 × 10.sup.6  1.6 × 10.sup.3   5 × 10.sup.3   6 × 10.sup.1  0 SN 0.5 wt % + A. brasiliensis 3.5 × 10.sup.5  6.2 × 10.sup.3  2.3 × 10.sup.3  2.1 × 10.sup.3  1.8 × 10.sup.3 BZ 0.2 wt % + C. albicans   2 × 10.sup.5  0  0 10  0 OE 0.5 wt % P. aeruginosa   2 × 10.sup.7  0  0 10  0 E. coli   2 × 10.sup.6  0  20  0  0 S. aureus 1.5 × 10.sup.6  0  0  0  0 SN 0.5 wt % + A. brasiliensis 3.5 × 10.sup.5  5.4 × 10.sup.3 300  1.1 × 10.sup.3   9 × 10.sup.2 BZ 0.2 wt % + C. albicans   2 × 10.sup.5  0  0  0  0 OE 0.1 wt % P. aeruginosa   2 × 10.sup.7  0 500 20 10 E. coli   2 × 10.sup.6  0  0  0  0 S. aureus 1.5 × 10.sup.6 100 200 30 30 SN 0.5 wt % + A. brasiliensis 3.5 × 10.sup.5  6.4 × 10.sup.3  2.3 × 10.sup.3   6 × 10.sup.2   4 × 10.sup.2 BZ 0.2 wt % + C. albicans   2 × 10.sup.5   1 × 10.sup.2  0  0  0 OE 0.05 wt % P. aeruginosa   2 × 10.sup.7  0  0  0  0 E. coli   2 × 10.sup.6  0  0  0  0 S. aureus 1.5 × 10.sup.6  0  0  0  0 SN 0.5 wt % + A. brasiliensis 3.5 × 10.sup.5  6.2 × 10.sup.3  2.4 × 10.sup.3   2 × 10.sup.3  1.6 × 10.sup.3 BZ 0.2 wt % + C. albicans   2 × 10.sup.5  0  0  0  0 OE 0.01 wt % P. aeruginosa   2 × 10.sup.7  0  0  0  0 E. coli   2 × 10.sup.6  0  0  0  0 S. aureus 1.5 × 10.sup.6  0  0  0  0 Cream + A. brasiliensis 3.5 × 10.sup.5  3.2 × 10.sup.4  6.1 × 10.sup.4 Full 3.12 × 10.sup.4 bacteria C. albicans   2 × 10.sup.5 1.22 × 10.sup.5  3.5 × 10.sup.2  0  0 P. aeruginosa   2 × 10.sup.7  4.9 × 10.sup.3 Full Full Full E. coli   2 × 10.sup.6  1.4 × 10.sup.3  0 40  0 S. aureus 1.5 × 10.sup.6  6.2 × 10.sup.4   3 × 10.sup.2   3 × 10.sup.1  0 Sharomix 1% A. brasiliensis 3.5 × 10.sup.5   8 × 10.sup.2  0  0  0 C. albicans   2 × 10.sup.5  0  0  0  0 P. aeruginosa   2 × 10.sup.7  0  0 10  0 E. coli   2 × 10.sup.6  0  0  0  0 S. aureus 1.5 × 10.sup.6  0  0  0  0

[0209] As observed from Table 8, the Olea extract demonstrates some activity against S. aureus, C. albicans and E. coli; when combined with saponin another reduction in the number of colonies is observed.

[0210] However, when combining the Olea and saponin extracts with benzoin, a dramatic effect is observed for all types of microorganisms, completely eliminating most microorganisms and significantly reducing the number of A. brasiliensis colonies.

Example 9: Composition with Terminalia, Benzoin and Saponin

[0211] 10% Siam benzoin (BZ-2) in MCT extract was prepared as in Example 1. A commercial extract of 25 wt % Terminalia bellerica (TB) fruit was used.

[0212] The Terminalia and benzoin extracts were added to a non-preserved cream formulation in different concentration, with and without Sapindus mukorossi extract. The results are provided in Table 9.

[0213] Tested Microorganisms: E. coli (ATCC 8739); S. aureus (ATCC 6538); P. aeruginosa (ATCC 9027); C. albicans (ATCC 10231) and A. Brasiliensis (ATCC 16404).

TABLE-US-00010 TABLE 9 Total count for different microorganisms after contact with the examined ingredients Initial inoculums Tested Tested level Formula organism (cfu/ml) 2 days 7 days 14 days 28 days TB 0.05 wt % A. brasiliensis 4.5 × 10.sup.5 Full 4.3 × 10.sup.4 N/A   2 × 10.sup.4 C. albicans 1.7 × 10.sup.5 Full Full 1.6 × 10.sup.3  70 P. aeruginosa 4.5 × 10.sup.6  0 Full Full Full E. coli 1.2 × 10.sup.6   1 × 10.sup.3 180  0  0 S. aureus   2 × 10.sup.6 8.8 × 10.sup.3 1.6 × 10.sup.3  0  0 TB 0.03 wt % A. brasiliensis 4.5 × 10.sup.5 Full 4.8 × 10.sup.4 3.5 × 10.sup.4 2.4 × 10.sup.4 C. albicans 1.7 × 10.sup.5 Full Full   1 × 10.sup.4 170 P. aeruginosa 4.5 × 10.sup.6  0 2.5 × 10.sup.3 3.8 × 10.sup.3 Full E. coli 1.2 × 10.sup.6 1.2 × 10.sup.3  60  0  10 S. aureus   2 × 10.sup.6 2.5 × 10.sup.3 560  0  0 TB 0.01 wt % A. brasiliensis 4.5 × 10.sup.5 Full 5.2 × 10.sup.4 Full Full C. albicans 1.7 × 10.sup.5 Full Full 2.6 × 10.sup.3  20 P. aeruginosa 4.5 × 10.sup.6  0 Full 1.3 × 10.sup.3 Full E. coli 1.2 × 10.sup.6 200  60  0  0 S. aureus   2 × 10.sup.6   1 × 10.sup.4 1.2 × 10.sup.3  20  0 TB 0.005 wt % A. brasiliensis 4.5 × 10.sup.5 Full 5.2 × 10.sup.4 Full Full C. albicans 1.7 × 10.sup.5 Full Full Full  40 P. aeruginosa 4.5 × 10.sup.6  0 Full Full Full E. coli 1.2 × 10.sup.6 100  10  0  0 S. aureus   2 × 10.sup.6 2.6 × 10.sup.4 2.8 × 10.sup.4 240  20 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5   5 × 10.sup.3 700 1.5 × 10.sup.3 800 TB 0.05 wt % C. albicans 1.7 × 10.sup.5  0  0  0  0 P. aeruginosa 4.5 × 10.sup.6  0  0  10  0 E. coli 1.2 × 10.sup.6 800  60  0  0 S. aureus   2 × 10.sup.6   5 × 10.sup.3  0  0  0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5 1.4 × 10.sup.4 9.5 × 10.sup.3 1.7 × 10.sup.3 7.7 × 10.sup.3 TB 0.01 wt % C. albicans 1.7 × 10.sup.5  0  0  0  0 P. aeruginosa 4.5 × 10.sup.6  0  0  0  0 E. coli 1.2 × 10.sup.6  0  10  0  0 S. aureus   2 × 10.sup.6 9.6 × 10.sup.4   1 × 10.sup.4 120  0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5   7 × 10.sup.3 1.9 × 10.sup.3 800 300 BZ-2 0.2 wt % + C. albicans 1.7 × 10.sup.5  0  0  0  0 TB 0.05 wt % P. aeruginosa 4.5 × 10.sup.6  0  0  0  0 E. coli 1.2 × 10.sup.6 300 110  0  0 S. aureus   2 × 10.sup.6  0  0  0  0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5   5 × 10.sup.3 1.6 × 10.sup.3 1.1 × 10.sup.3   1 × 10.sup.3 BZ-2 0.2 wt % + C. albicans 1.7 × 10.sup.5  0  0  0  0 TB 0.03 wt % P. aeruginosa 4.5 × 10.sup.6  0  0  0  0 E. coli 1.2 × 10.sup.6  0  0  0  0 S. aureus   2 × 10.sup.6  0  0  0  0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5 9.5 × 10.sup.3 2.8 × 10.sup.3 2.9 × 10.sup.3   2 × 10.sup.3 BZ-2 0.2 wt % + C. albicans 1.7 × 10.sup.5  0  0  0  0 TB 0.01 wt % P. aeruginosa 4.5 × 10.sup.6  0 Full  0 Full E. coli 1.2 × 10.sup.6  0  0  0  10 S. aureus   2 × 10.sup.6  0  10  0  0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5   1 × 10.sup.4 2.7 × 10.sup.3 3.8 × 10.sup.3 2.6 × 10.sup.3 BZ-2 0.2 wt % + C. albicans 1.7 × 10.sup.5  0  0  0  0 TB 0.005 wt % P. aeruginosa 4.5 × 10.sup.6  0  0  0  0 E. coli 1.2 × 10.sup.6  0  0  0  0 S. aureus   2 × 10.sup.6  0  0  0  0 SN 0.5 wt % + A. brasiliensis 4.5 × 10.sup.5 1.2 × 10.sup.4   9 × 10.sup.4 6.6 × 10.sup.3 6.7 × 10.sup.3 BZ-2 0.2 wt % C. albicans 1.7 × 10.sup.5  0  0  0  0 P. aeruginosa 4.5 × 10.sup.6  0  0  0  0 E. coli 1.2 × 10.sup.6  0  0  0  0 S. aureus   2 × 10.sup.6  0  0  0  0 SN 0.2 wt % + A. brasiliensis 4.5 × 10.sup.5 1.7 × 10.sup.4 1.4 × 10.sup.4 1.6 × 10.sup.4 1.3 × 10.sup.4 BZ-2 0.2 wt % C. albicans 1.7 × 10.sup.5  0  0  0  0 P. aeruginosa 4.5 × 10.sup.6  0  0  0  0 E. coli 1.2 × 10.sup.6  0  10  0  0 S. aureus   2 × 10.sup.6  0  0  0  0 Cream + A. brasiliensis 4.5 × 10.sup.5 Full   6 × 10.sup.4 5.5 × 10.sup.4 Full bacteria C. albicans 1.7 × 10.sup.5 Full 3.5 × 10.sup.4 350  10 P. aeruginosa 4.5 × 10.sup.6   1 × 10.sup.3 Full Full Full E. coli 1.2 × 10.sup.6 200  10  0  0 S. aureus   2 × 10.sup.6   4 × 10.sup.4 1.4 × 10.sup.3  20  0 Sharomix 1% A. brasiliensis 4.5 × 10.sup.5 1.3 × 10.sup.3  0  0  0 C. albicans 1.7 × 10.sup.5  0  0  0  0 P. aeruginosa 4.5 × 10.sup.6  0  0  0  0 E. coli 1.2 × 10.sup.6  0  0  0  0 S. aureus   2 × 10.sup.6  0  0  0  0

[0214] As observed from Table 9, the Terminalia extract demonstrates some activity against S. aureus, C. albicans and E. coli; when combined with saponin an additional unexpected effect is observed for P. aeruginosa.

Example 10: Composition with Wasabia, Benzoin and Saponin

[0215] 10% Sumatra benzoin (BZ-1) in MCT extract was prepared as in Example 1. A commercial extract of 25 wt % Wasabia japonica (WS) bulb was used.

[0216] The Wasabia and benzoin extracts were added to a non-preserved cream formulation in different concentration, with and without Sapindus mukorossi extract. The results are provided in Table 10.

[0217] Tested Microorganisms: E. coli (ATCC 8739); S. aureus (ATCC 6538); P. aeruginosa (ATCC 9027); C. albicans (ATCC 10231) and A. Brasiliensis (ATCC 16404).

TABLE-US-00011 TABLE 10 Total count for different microorganisms after contact with the examined ingredients Initial inoculums Tested Tested level Formula Organism (cfu/ml) 2 days 4 days 6 days 14 days 28 days Sn 0.5 wt % A. brasiliensis 2.5 × 10.sup.5   2 × 10.sup.4 1.08 × 10.sup.4 1.02 × 10.sup.4  7.7 × 10.sup.3  1.2 × 10.sup.4 C. albicans   3 × 10.sup.5 0 0 0  0 0 P. aeruginosa 9.4 × 10.sup.6 Full Full Full Full Full E. coli   4 × 10.sup.6  9.5 × 10.sup.2   5 × 10.sup.1 0  0 0 S. aureus   9 × 10.sup.6 Full Full Full Full 2.82 × 10.sup.3 WS 0.2 wt % A. brasiliensis 2.5 × 10.sup.5 Full  5.2 × 10.sup.4  3.6 × 10.sup.4  8.7 × 10.sup.3  4.5 × 10.sup.3 C. albicans   3 × 10.sup.5 Full Full Full Full Full P. aeruginosa 9.4 × 10.sup.6 Full Full Full Full Full E. coli   4 × 10.sup.6 Full  2.8 × 10.sup.3 1.69 × 10.sup.3   4 × 10.sup.1 0 S. aureus   9 × 10.sup.6 Full Full Full Full Full WS 0.5 wt % A. brasiliensis 2.5 × 10.sup.5 Full   4 × 10.sup.4 2.32 × 10.sup.4  2.3 × 10.sup.3   2 × 10.sup.4 C. albicans   3 × 10.sup.5 Full Full Full Full Full P. aeruginosa 9.4 × 10.sup.6 0   1 × 10.sup.1 0  0 0 E. coli   4 × 10.sup.6 Full   8 × 10.sup.3  4.8 × 10.sup.3  2.1 × 10.sup.2 0 S. aureus   9 × 10.sup.6 Full Full Fulll Full Full BZ 0.05 wt % A. brasiliensis 2.5 × 10.sup.5 Full  4.8 × 10.sup.4 2.64 × 10.sup.4 2.52 × 10.sup.4  1.6 × 10.sup.4 C. albicans   3 × 10.sup.5 Full Full Full Full Full P. aeruginosa 9.4 × 10.sup.6 Full Full Full Full Full E. coli   4 × 10.sup.6 Full  1.8 × 10.sup.3   5 × 10.sup.2  0 0 S. aureus   9 × 10.sup.6 Full Full  3.2 × 10.sup.3  0 0 BZ 0.1 wt % A. brasiliensis 2.5 × 10.sup.5 Full  3.6 × 10.sup.4  2.4 × 10.sup.4 2.92 × 10.sup.4   2 × 10.sup.4 C. albicans   3 × 10.sup.5 Full Full Full 1.05 × 10.sup.4   2 × 10.sup.3 P. aeruginosa 9.4 × 10.sup.6 Full Full Full Full Full E. coli   4 × 10.sup.6 Full  1.8 × 10.sup.3   3 × 10.sup.2   1 × 10.sup.1 0 S. aureus   9 × 10.sup.6 Full   8 × 10.sup.1 0  0 0 BZ 0.2 wt % A. brasiliensis 2.5 × 10.sup.5 Full   4 × 10.sup.4 1.72 × 10.sup.4 2.44 × 10.sup.4  1.6 × 10.sup.4 C. albicans   3 × 10.sup.5 Full Full Full  7.3 × 10.sup.3  6.5 × 10.sup.2 P. aeruginosa 9.4 × 10.sup.6  9.6 × 10.sup.3   4 × 10.sup.3  1.2 × 10.sup.4 Full Full E. coli   4 × 10.sup.6 1.44 × 10.sup.4  3.7 × 10.sup.3   4 × 10.sup.1  0 0 S. aureus   9 × 10.sup.6  3.6 × 10.sup.3 0 0  0 0 BZ 0.5 wt % A. brasiliensis 2.5 × 10.sup.5 Full 3.84 × 10.sup.4 2.96 × 10.sup.4 2.08 × 10.sup.4  1.6 × 10.sup.4 C. albicans   3 × 10.sup.5 Full Full Full Full  3.6 × 10.sup.3 P. aeruginosa 9.4 × 10.sup.6  4.8 × 10.sup.3   2 × 10.sup.3  1.2 × 10.sup.2  0 0 E. coli   4 × 10.sup.6 Full 1.08 × 10.sup.3   4 × 10.sup.1  0 0 S. aureus   9 × 10.sup.6   1 × 10.sup.1 0 0  0 0 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5   6 × 10.sup.3  3.6 × 10.sup.3  1.9 × 10.sup.3   7 × 10.sup.2   7 × 10.sup.2 WS 0.2 wt % C. albicans   3 × 10.sup.5 0 0 0  0 0 P. aeruginosa 9.4 × 10.sup.6  5.6 × 10.sup.3 Full  1.4 × 10.sup.3 Full Full E. coli   4 × 10.sup.6  5.2 × 10.sup.3 1.16 × 10.sup.3  1.3 × 10.sup.2  0 0 S. aureus   9 × 10.sup.6 Full Full Full Full  1.1 × 10.sup.3 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5   2 × 10.sup.4  6.3 × 10.sup.3  3.3 × 10.sup.3 1.76 × 10.sup.3   5 × 10.sup.2 WS 0.5 wt % C. albicans   3 × 10.sup.5 0 0 0  0 0 P. aeruginosa 9.4 × 10.sup.6  2.6 × 10.sup.2 0 0  0 0 E. coli   4 × 10.sup.6  1.2 × 10.sup.4  4.8 × 10.sup.3  1.6 × 10.sup.3  0 0 S. aureus   9 × 10.sup.6 Full Full Full  0 2.75 × 10.sup.4 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5  5.1 × 10.sup.3  2.7 × 10.sup.3  2.1 × 10.sup.3 1.48 × 10.sup.3   5 × 10.sup.2 BZ 0.05 wt % C. albicans   3 × 10.sup.5 0 0 0  0 0 P. aeruginosa 9.4 × 10.sup.6 Full Full Full Full Full E. coli   4 × 10.sup.6  2.6 × 10.sup.3   6 × 10.sup.1   2 × 10.sup.1  0 0 S. aureus   9 × 10.sup.6 Full   1 × 10.sup.1 0  0 0 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5  9.5 × 10.sup.3  2.2 × 10.sup.3   5 × 10.sup.3  7.5 × 10.sup.2   3 × 10.sup.2 BZ 0.1 wt % C. albicans   3 × 10.sup.5 0 0 0  0 0 P. aeruginosa 9.4 × 10.sup.6 Full Full Full Full Full E. coli   4 × 10.sup.6  5.2 × 10.sup.3 0   1 × 10.sup.1  0 0 S. aureus   9 × 10.sup.6 0 0 0  0 0 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5  7.4 × 10.sup.3  2.4 × 10.sup.3  1.7 × 10.sup.3 1.16 × 10.sup.4   3 × 10.sup.2 BZ 0.2 wt % C. albicans   3 × 10.sup.5 0 0 0  0 0 P. aeruginosa 9.4 × 10.sup.6 Full   9 × 10.sup.3  2.8 × 10.sup.3  1.8 × 10.sup.2 Full E. coli   4 × 10.sup.6  2.4 × 10.sup.3   1 × 10.sup.2   1 × 10.sup.1  0 0 S. aureus   9 × 10.sup.6 0 0 0  0 0 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5  2.4 × 10.sup.4  5.1 × 10.sup.3   4 × 10.sup.3 1.24 × 10.sup.3   1 × 10.sup.2 BZ 0.5 wt % C. albicans   3 × 10.sup.5   3 × 10.sup.1   1 × 10.sup.1   2 × 10.sup.1  0 0 P. aeruginosa 9.4 × 10.sup.6  7.2 × 10.sup.3   5 × 10.sup.1 0  0 0 E. coli   4 × 10.sup.6 Full   6 × 10.sup.1   5 × 10.sup.1  0 0 S. aureus   9 × 10.sup.6 0 0 0  0 0 BZ 0.05 wt % + A. brasiliensis 2.5 × 10.sup.5 Full 4.48 × 10.sup.4 Full 2.24 × 10.sup.4   4 × 10.sup.3 WS 0.2 wt % C. albicans   3 × 10.sup.5 Full Full Full Full Full P. aeruginosa 9.4 × 10.sup.6  9.4 × 10.sup.2 0 0  0 0 E. coli   4 × 10.sup.6 Full  3.1 × 10.sup.2  1.6 × 10.sup.3   1 × 10.sup.1 0 S. aureus   9 × 10.sup.6 Full  8.8 × 10.sup.3   6 × 10.sup.1  0 0 BZ 0.1 wt % + A. brasiliensis 2.5 × 10.sup.5 Full  5.6 × 10.sup.4 Full 2.64 × 10.sup.4   1 × 10.sup.2 WS 0.2 wt % C. albicans   3 × 10.sup.5 Full Full Full Full 3.36 × 10.sup.3 P. aeruginosa 9.4 × 10.sup.6  3.5 × 10.sup.2 0 0  0 0 E. coli   4 × 10.sup.6 Full 2.88 × 10.sup.3 1.22 × 10.sup.3 10 0 S. aureus   9 × 10.sup.6 Full 0 0  0 0 BZ 0.2 wt % + A. brasiliensis 2.5 × 10.sup.5 Full  4.8 × 10.sup.4 2.24 × 10.sup.4 2.04 × 10.sup.4   3 × 10.sup.2 WS 0.2 wt % C. albicans   3 × 10.sup.5 Full Full Full 7.36 × 10.sup.3  7.9 × 10.sup.2 P. aeruginosa 9.4 × 10.sup.6  2.3 × 10.sup.2   1 × 10.sup.1 0  0 0 E. coli   4 × 10.sup.6 Full   8 × 10.sup.3  8.5 × 10.sup.2   1 × 10.sup.1 0 S. aureus   9 × 10.sup.6 Full 0 0  0 0 BZ 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5 Full 1.68 × 10.sup.4 3.12 × 10.sup.4 2.24 × 10.sup.4   8 × 10.sup.3 WS 0.2 wt % C. albicans   3 × 10.sup.5 Full Full Full Full 4.32 × 10.sup.3 P. aeruginosa 9.4 × 10.sup.6   2 × 10.sup.1 0 0  0 0 E. coli   4 × 10.sup.6 Full   1 × 10.sup.4  2.8 × 10.sup.3  0 0 S. aureus   9 × 10.sup.6 0 0 0  0 0 BZ 0.05 wt % + A. brasiliensis 2.5 × 10.sup.5 Full  1.8 × 10.sup.4  5.6 × 10.sup.4  2.8 × 10.sup.3   4 × 10.sup.2 WS 0.5 wt % C. albicans   3 × 10.sup.5 Full Full Full Full Full P. aeruginosa 9.4 × 10.sup.6   2 × 10.sup.1 0 0  0 0 E. coli   4 × 10.sup.6 Full  1.2 × 10.sup.4  4.8 × 10.sup.3   1 × 10.sup.1 0 S. aureus   9 × 10.sup.6 Full Full  5.8 × 10.sup.2  0 0 BZ 0.1 wt % + A. brasiliensis 2.5 × 10.sup.5 Full 4.48 × 10.sup.4  5.2 × 10.sup.4  3.3 × 10.sup.2 0 WS 0.5 wt % C. albicans   3 × 10.sup.5 Full Full Full Full  4.2 × 10.sup.3 P. aeruginosa 9.4 × 10.sup.6 0 0 0  0 0 E. coli   4 × 10.sup.6 Full Full  4.8 × 10.sup.3  0 0 S. aureus   9 × 10.sup.6 Full   8 × 10.sup.3 0  0 0 BZ 0.2 wt % + A. brasiliensis 2.5 × 10.sup.5 Full   4 × 10.sup.4   4 × 10.sup.4 2.64 × 10.sup.4   1 × 10.sup.2 WS 0.5 wt % C. albicans   3 × 10.sup.5 Full Full Full Full 2.32 × 10.sup.3 P. aeruginosa 9.4 × 10.sup.6 0 0 0  0 0 E. coli   4 × 10.sup.6 Full Full   6 × 10.sup.3  0 0 S. aureus   9 × 10.sup.6 Full 0 0  0 0 BZ 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5 Full Full 3.92 × 10.sup.4 2.84 × 10.sup.4 0 WS 0.5 wt % C. albicans   3 × 10.sup.5 Full Full Full Full 2.32 × 10.sup.3 P. aeruginosa 9.4 × 10.sup.6 0 0 0  0 0 E. coli   4 × 10.sup.6 Full Full Full   2 × 10.sup.1 0 S. aureus   9 × 10.sup.6 Full 0 0  0 0 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5   4 × 10.sup.3   9 × 10.sup.2  1.1 × 10.sup.3   3 × 10.sup.2   1 × 10.sup.2 BZ 0.05 wt % + C. albicans   3 × 10.sup.5 0 0 0  0 0 WS 0.2 wt % P. aeruginosa 9.4 × 10.sup.6   3 × 10.sup.2 0 0  0 0 E. coli   4 × 10.sup.6 Full   6 × 10.sup.3  4.8 × 10.sup.2  0 0 S. aureus   9 × 10.sup.6  7.5 × 10.sup.2 0 0  0 0 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5   4 × 10.sup.3   7 × 10.sup.2   4 × 10.sup.2   3 × 10.sup.2   7 × 10.sup.1 BZ 0.1 wt % + C. albicans   3 × 10.sup.5 0 0 0  0 0 WS 0.2 wt % P. aeruginosa 9.4 × 10.sup.6  1.5 × 10.sup.2 0 0  0 0 E. coli   4 × 10.sup.6 Full 2.48 × 10.sup.3  4.6 × 10.sup.2  0 0 S. aureus   9 × 10.sup.6 Full   7 × 10.sup.1 0  0 0 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5  7.3 × 10.sup.3 1.7 × 10.sup.3  1.2 × 10.sup.3  4.7 × 10.sup.2  1.2 × 10.sup.2 BZ 0.2 wt % + C. albicans   3 × 10.sup.5 0 0 0  0 0 0.2 wt % P. aeruginosa 9.4 × 10.sup.6   8 × 10.sup.1 0 0  0 0 E. coli   4 × 10.sup.6 Full  3.6 × 10.sup.3   5 × 10.sup.2  0 0 S. aureus   9 × 10.sup.6 0 0 0  0 0 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5  1.8 × 10.sup.4  6.5 × 10.sup.3  2.5 × 10.sup.3   9 × 10.sup.2   1 × 10.sup.2 BZ 0.5 wt % + C. albicans   3 × 10.sup.5   9 × 10.sup.1 0 0  0 0 WS 0.2 wt % P. aeruginosa 9.4 × 10.sup.6   1 × 10.sup.1 0 0  0 0 E. coli   4 × 10.sup.6 Full   6 × 10.sup.3   4 × 10.sup.3  0 0 S. aureus   9 × 10.sup.6 0 0 0  0 0 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5  6.4 × 10.sup.3   7 × 10.sup.2   1 × 10.sup.2   9 × 10.sup.1   1 × 10.sup.2 BZ 0.05 wt % + C. albicans   3 × 10.sup.5 0 0 0  0 0 WS 0.5 wt % P. aeruginosa 9.4 × 10.sup.6   2 × 10.sup.1 0 0  0 0 E. coli   4 × 10.sup.6 Full  5.6 × 10.sup.3  3.2 × 10.sup.3  0 0 S. aureus   9 × 10.sup.6 Full 0 0  0 0 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5   6 × 10.sup.3  1.1 × 10.sup.3   3 × 10.sup.2   5 × 10.sup.1   1 × 10.sup.1 BZ 0.1% wt + C. albicans   3 × 10.sup.5 0 0 0  0 0 WS 0.5 wt % P. aeruginosa 9.4 × 10.sup.6 0 0 0  0 0 E. coli   4 × 10.sup.6 Full  5.2 × 10.sup.3  1.2 × 10.sup.3  0 0 S. aureus   9 × 10.sup.6   9 × 10.sup.3 0 0  0 0 SN 0.5wt % + A. brasiliensis 2.5 × 10.sup.5  9.7 × 10.sup.3  1.3 × 10.sup.3   6 × 10.sup.2  3.6 × 10.sup.2   1 × 10.sup.2 BZ 0.2 wt % + C. albicans   3 × 10.sup.5 0 0 0  0 0 WS 0.5 wt % P. aeruginosa 9.4 × 10.sup.6 0 0 0  0 0 E. coli   4 × 10.sup.6 Full   8 × 10.sup.3  3.6 × 10.sup.3  0 0 S. aureus   9 × 10.sup.6   7 × 10.sup.3 0 0  0 0 SN 0.5 wt % + A. brasiliensis 2.5 × 10.sup.5   2 × 10.sup.4  6.8 × 10.sup.3  5.5 × 10.sup.3   6 × 10.sup.2   7 × 10.sup.1 BZ 0.5 wt % + C. albicans   3 × 10.sup.5   4 × 10.sup.1 0 0  0 0 WS 0.5 wt % P. aeruginosa 9.4 × 10.sup.6 0 0 0  0 0 E. coli   4 × 10.sup.6 Full Full Full  0 0 S. aureus   9 × 10.sup.6 0 0 0  0 0 Cream + A. brasiliensis 2.5 × 10.sup.5 Full Full Full Full  3.6 × 10.sup.4 bacteria C. albicans   3 × 10.sup.5 Full Full Full  5.7 × 10.sup.2 0 P. aeruginosa 9.4 × 10.sup.6 Full Full Full Full Full E. coli   4 × 10.sup.6   4 × 10.sup.3  6.5 × 10.sup.2  2.4 × 10.sup.2  0 0 S. aureus   9 × 10.sup.6 Full Full Full Full 4.96 × 10.sup.3 Sharomix A. brasiliensis 2.5 × 10.sup.5 0 0 0  0 0 C. albicans   3 × 10.sup.5 0 0 0  0 0 P. aeruginosa 9.4 × 10.sup.6 0 0 0  0 0 E. coli   4 × 10.sup.6 0 0 0  0 0 S. aureus   9 × 10.sup.6 0 0 0  0 0

[0218] As observed from Table 10, addition of Wasabia extract improves antimicrobial activity against all of the tested microorganisms.

Example 11: Composition with Benzoin, Saponin and Glyceryl Caprylate

[0219] 10% Sumatra benzoin (BZ-1) in MCT extract was prepared as in Example 1.

[0220] Glyceryl caprylate and benzoin extracts were added to a non-preserved cream formulation in different concentration, with and without Sapindus mukorossi extract. The results are provided in Table 11.

[0221] Tested Microorganisms: E. coli (ATCC 8739); S. aureus (ATCC 6538); P. aeruginosa (ATCC 9027); C. albicans (ATCC 10231) and A. Brasiliensis (ATCC 16404).

TABLE-US-00012 TABLE 11 Total count for different microorganisms after contact with the examined ingredients Initial inoculums level Tested Formula Tested organism (cfu/ml) 2 days 7 days 14 days SN 0.2 wt % A. brasiliensis 4.2 × 10.sup.5 4.24 × 10.sup.4 4.80 × 10.sup.4 2.40 × 10.sup.4 C. albicans 4.1 × 10.sup.5 0 0 0 P. aeruginosa 1.27 × 10.sup.7  8.90 × 10.sup.2 full full E. coli 6.65 × 10.sup.6  full 1.00 × 10.sup.1 0 S. aureus 6.4 × 10.sup.6 full full full SN 0.5 wt % A. brasiliensis 4.2 × 10.sup.5 2.32 × 10.sup.4 3.00 × 10.sup.4 3.20 × 10.sup.4 C. albicans 4.1 × 10.sup.5 0 0 0 P. aeruginosa 1.27 × 10.sup.7  6.80 × 10.sup.2 full full E. coli 6.65 × 10.sup.6  3.42 × 10.sup.4 1.00 × 10.sup.1 0 S. aureus 6.4 × 10.sup.6 full full full BZ-1 0.1 wt % A. brasiliensis 4.2 × 10.sup.5 full full full C. albicans 4.1 × 10.sup.5 full full 1.40 × 10.sup.4 P. aeruginosa 1.27 × 10.sup.7  1.10 × 10.sup.2 9.10 × 10.sup.2 full E. coli 6.65 × 10.sup.6  1.28 × 10.sup.4 1.00 × 10.sup.1 0 S. aureus 6.4 × 10.sup.6 7.20 × 10.sup.3 1.00 × 10.sup.1 0 BZ-1 0.2 wt % A. brasiliensis 4.2 × 10.sup.5 full full full C. albicans 4.1 × 10.sup.5 full full 9.60 × 10.sup.3 P. aeruginosa 1.27 × 10.sup.7  1.70 × 10.sup.2 2.00 × 10.sup.1 1.40 × 10.sup.2 E. coli 6.65 × 10.sup.6  3.76 × 10.sup.3 0 0 S. aureus 6.4 × 10.sup.6 2.50 × 10.sup.2 0 0 Glyceryl A. brasiliensis 4.2 × 10.sup.5 full full full caprylate C. albicans 4.1 × 10.sup.5 full full full 0.005 wt % P. aeruginosa 1.27 × 10.sup.7  6.24 × 10.sup.3 full full E. coli 6.65 × 10.sup.6  Full 1.12 × 10.sup.4 3.20 × 10.sup.2 S. aureus 6.4 × 10.sup.6 full full Full Glyceryl A. brasiliensis 4.2 × 10.sup.5 full full Full caprylate C. albicans 4.1 × 10.sup.5 full full Full 0.01 wt % P. aeruginosa 1.27 × 10.sup.7  7.20 × 10.sup.2 full Full E. coli 6.65 × 10.sup.6  Full full 2.00 × 10.sup.3 S. aureus 6.4 × 10.sup.6 full full Full Glyceryl A. brasiliensis 4.2 × 10.sup.5 full full Full caprylate C. albicans 4.1 × 10.sup.5 full full Full 0.02 wt % P. aeruginosa 1.27 × 10.sup.7  1.56 × 10.sup.3 full Full E. coli 6.65 × 10.sup.6  Full full 2.10 × 10.sup.3 S. aureus 6.4 × 10.sup.6 full full Full Glyceryl A. brasiliensis 4.2 × 10.sup.5 full full Full caprylate C. albicans 4.1 × 10.sup.5 full full Full 0.05 wt % P. aeruginosa 1.27 × 10.sup.7  0 0 2.00 × 10.sup.4 E. coli 6.65 × 10.sup.6  full 4.80 × 10.sup.3 3.00 × 10.sup.1 S. aureus 6.4 × 10.sup.6 full full 3.20 × 10.sup.4 Glyceryl A. brasiliensis 4.2 × 10.sup.5 full full full caprylate C. albicans 4.1 × 10.sup.5 full 3.20 × 10.sup.3 2.90 × 10.sup.2 0.1 wt % P. aeruginosa 1.27 × 10.sup.7  0 0 0 E. coli 6.65 × 10.sup.6  0 0 0 S. aureus 6.4 × 10.sup.6 full full 1.11 × 10.sup.3 SN 0.2 wt % + A. brasiliensis 4.2 × 10.sup.5 1.52 × 10.sup.4 8.80 × 10.sup.3 4.40 × 10.sup.3 BZ-1 0.1 wt % C. albicans 4.1 × 10.sup.5 0 0 0 P. aeruginosa 1.27 × 10.sup.7  1.70 × 10.sup.2 4.80 × 10.sup.3 full E. coli 6.65 × 10.sup.6  full 1.30 × 10.sup.2 0 S. aureus 6.4 × 10.sup.6 5.52 × 10.sup.3 0 0 SN 0.2 wt % + A. brasiliensis 4.2 × 10.sup.5 3.04 × 10.sup.4 1.20 × 10.sup.4 2.00 × 10.sup.4 BZ-1 0.2 wt % C. albicans 4.1 × 10.sup.5 8.70 × 10.sup.2 7.00 × 10.sup.1 1.00 × 10.sup.1 P. aeruginosa 1.27 × 10.sup.7  0 2.00 × 10.sup.1 0 E. coli 6.65 × 10.sup.6  1.60 × 10.sup.3 0 0 S. aureus 6.4 × 10.sup.6 3.00 × 10.sup.1 0 0 SN 0.5 wt % + A. brasiliensis 4.2 × 10.sup.5 8.70 × 10.sup.3 1.80 × 10.sup.3 4.10 × 10.sup.2 BZ-1 0.1 wt % C. albicans 4.1 × 10.sup.5 0 0 0 P. aeruginosa 1.27 × 10.sup.7  8.00 × 10.sup.1 4.20 × 10.sup.2 5.20 × 10.sup.3 E. coli 6.65 × 10.sup.6  full 1.00 × 10.sup.3 0 S. aureus 6.4 × 10.sup.6 full 0 0 SN 0.5 wt % + A. brasiliensis 4.2 × 10.sup.5 1.88 × 10.sup.4 2.50 × 10.sup.3 1.40 × 10.sup.3 BZ-1 0.2 wt % C. albicans 4.1 × 10.sup.5 0 0 0 P. aeruginosa 1.27 × 10.sup.7  2.00 × 10.sup.1 2.00 × 10.sup.1 0 E. coli 6.65 × 10.sup.6  full 9.00 × 10.sup.2 0 S. aureus 6.4 × 10.sup.6 630  0 0 SN 0.2 wt % + A. brasiliensis 4.2 × 10.sup.5 2.16 × 10.sup.4 6.80 × 10.sup.3 3.40 × 10.sup.3 BZ-1 0.1 wt % + C. albicans 4.1 × 10.sup.5 1.00 × 10.sup.1 1.00 × 10.sup.1 0 Gly. cap. 0.005 wt % P. aeruginosa 1.27 × 10.sup.7  5.00 × 10.sup.1 2.80 × 10.sup.2 full E. coli 6.65 × 10.sup.6  full 2.00 × 10.sup.1 0 S. aureus 6.4 × 10.sup.6 6.08 × 10.sup.3 0 0 SN 0.2 wt % + A. brasiliensis 4.2 × 10.sup.5 2.16 × 10.sup.4 8.40 × 10.sup.3 4.90 × 10.sup.3 BZ-1 0.1 wt % + C. albicans 4.1 × 10.sup.5 1.50 × 10.sup.2 0 0 Gly. cap. 0.01 wt % P. aeruginosa 1.27 × 10.sup.7  3.00 × 10.sup.1 1.00 × 10.sup.2 7.60 × 10.sup.3 E. coli 6.65 × 10.sup.6  1.41 × 10.sup.4 0 0 S. aureus 6.4 × 10.sup.6 3.76 × 10.sup.3 0 0 SN 0.2 wt % + A. brasiliensis 4.2 × 10.sup.5 1.36 × 10.sup.4 5.30 × 10.sup.3 3.50 × 10.sup.3 BZ-1 0.1 wt % + C. albicans 4.1 × 10.sup.5 2.60 × 10.sup.2 7.00 × 10.sup.1 1.00 × 10.sup.1 Gly. cap. 0.02 wt % P. aeruginosa 1.27 × 10.sup.7  3.00 × 10.sup.1 4.50 × 10.sup.2 2.24 × 10.sup.4 E. coli 6.65 × 10.sup.6  5.92 × 10.sup.3 0 0 S. aureus 6.4 × 10.sup.6 1.14 × 10.sup.4 0 0 SN 0.2 wt % + A. brasiliensis 4.2 × 10.sup.5 1.72 × 10.sup.4 5.60 × 10.sup.3 3.60 × 10.sup.3 BZ-1 0.1 wt % + C. albicans 4.1 × 10.sup.5 1.02 × 10.sup.4 5.10 × 10.sup.2 4.70 × 10.sup.2 Gly. cap. 0.05 wt % P. aeruginosa 1.27 × 10.sup.7  0 0 1.00 × 10.sup.2 E. coli 6.65 × 10.sup.6  0 0 0 S. aureus 6.4 × 10.sup.6 1.64 × 10.sup.3 0 0 SN 0.2 wt % + A. brasiliensis 4.2 × 10.sup.5 full 4.00 × 10.sup.4 1.00 × 10.sup.4 BZ-1 0.1 wt % + C. albicans 4.1 × 10.sup.5 3.32 × 10.sup.3 0 0 Gly. cap. 0.1 wt % P. aeruginosa 1.27 × 10.sup.7  0 0 0 E. coli 6.65 × 10.sup.6  0 0 0 S. aureus 6.4 × 10.sup.6 1.80 × 10.sup.2 0 0 SN 0.2 wt % + A. brasiliensis 4.2 × 10.sup.5 4.00 × 10.sup.4 3.00 × 10.sup.4 1.26 × 10.sup.4 BZ-1 0.2 wt % + C. albicans 4.1 × 10.sup.5 2.16 × 10.sup.3 4.80 × 10.sup.2 3.90 × 10.sup.2 Gly. cap. 0.005 wt % P. aeruginosa 1.27 × 10.sup.7  0 1.70 × 10.sup.2 0 E. coli 6.65 × 10.sup.6  1.30 × 10.sup.4 0 0 S. aureus 6.4 × 10.sup.6 2.80 × 10.sup.2 0 0 SN 0.2 wt % + A. brasiliensis 4.2 × 10.sup.5 2.12 × 10.sup.4 6.50 × 10.sup.3 3.00 × 10.sup.3 BZ-1 0.1 wt % + C. albicans 4.1 × 10.sup.5 2.40 × 10.sup.3 5.20 × 10.sup.2 6.20 × 10.sup.2 Gly. cap. 0.01 wt % P. aeruginosa 1.27 × 10.sup.7  0 0 0 E. coli 6.65 × 10.sup.6  1.80 × 10.sup.3 0 0 S. aureus 6.4 × 10.sup.6 4.00 × 10.sup.2 0 0 SN 0.2 wt % + A. brasiliensis 4.2 × 10.sup.5 2.48 × 10.sup.4 1.20 × 10.sup.4 2.90 × 10.sup.3 BZ-1 0.2 wt % + C. albicans 4.1 × 10.sup.5 1.34 × 10.sup.4 7.10 × 10.sup.2 1.03 × 10.sup.3 Gly. cap. 0.02 wt % P. aeruginosa 1.27 × 10.sup.7  0 0 3.00 × 10.sup.1 E. coli 6.65 × 10.sup.6  2.70 × 10.sup.2 0 0 S. aureus 6.4 × 10.sup.6 3.80 × 10.sup.2 0 0 SN 0.2 wt % + A. brasiliensis 4.2 × 10.sup.5 2.56 × 10.sup.4 1.80 × 10.sup.4 6.40 × 10.sup.3 BZ-1 0.2 wt % + C. albicans 4.1 × 10.sup.5 full full 1.32 × 10.sup.4 Gly. cap. 0.05 wt % P. aeruginosa 1.27 × 10.sup.7  0 0 0 E. coli 6.65 × 10.sup.6  0 0 0 S. aureus 6.4 × 10.sup.6 1.80 × 10.sup.2 0 0 SN 0.2 wt % + A. brasiliensis 4.2 × 10.sup.5 5.12 × 10.sup.4 2.64 × 10.sup.4 1.28 × 10.sup.4 BZ-1 0.2 wt % + C. albicans 4.1 × 10.sup.5 5.12 × 10.sup.3 3.00 × 10.sup.1 1.00 × 10.sup.1 Gly. cap. 0.1 wt % P. aeruginosa 1.27 × 10.sup.7  0 0 0 E. coli 6.65 × 10.sup.6  0 0 0 S. aureus 6.4 × 10.sup.6 3.00 × 10.sup.1 0 0 SN 0.5 wt % + A. brasiliensis 4.2 × 10.sup.5 8.30 × 10.sup.3 1.70 × 10.sup.3 8.00 × 10.sup.2 BZ-1 0.1 wt % + C. albicans 4.1 × 10.sup.5 0 0 0 Gly. cap. 0.005 wt % P. aeruginosa 1.27 × 10.sup.7  1.70 × 10.sup.2 8.00 × 10.sup.3 full E. coli 6.65 × 10.sup.6  full 8.00 × 10.sup.2 0 S. aureus 6.4 × 10.sup.6 full 0 0 SN 0.5 wt % + A. brasiliensis 4.2 × 10.sup.5 7.10 × 10.sup.3 1.20 × 10.sup.3 2.90 × 10.sup.2 BZ-1 0.1 wt % + C. albicans 4.1 × 10.sup.5 0 0 0 Gly. cap. 0.01 wt % P. aeruginosa 1.27 × 10.sup.7  1.80 × 10.sup.2 2.40 × 10.sup.3 1.07 × 10.sup.3 E. coli 6.65 × 10.sup.6  full 4.50 × 10.sup.2 0 S. aureus 6.4 × 10.sup.6 full 0 0 SN 0.5 wt % + A. brasiliensis 4.2 × 10.sup.5 8.20 × 10.sup.3 2.10 × 10.sup.3 5.70 × 10.sup.2 BZ-1 0.1 wt % + C. albicans 4.1 × 10.sup.5 1.00 × 10.sup.1 0 0 Gly. cap. 0.02 wt % P. aeruginosa 1.27 × 10.sup.7  8.00 × 10.sup.1 1.32 × 10.sup.3 2.23 × 10.sup.3 E. coli 6.65 × 10.sup.6  full 1.60 × 10.sup.2 S. aureus 6.4 × 10.sup.6 full 0 0 SN 0.5 wt % + A. brasiliensis 4.2 × 10.sup.5 1.84 × 10.sup.4 4.30 × 10.sup.3 1.72 × 10.sup.3 BZ-1 0.1 wt % + C. albicans 4.1 × 10.sup.5 7.00 × 10.sup.1 0 0 Gly. cap. 0.05 wt % P. aeruginosa 1.27 × 10.sup.7  0 1.20 × 10.sup.3 full E. coli 6.65 × 10.sup.6  3.32 × 10.sup.3 0 0 S. aureus 6.4 × 10.sup.6 full 0 0 SN 0.5 wt % + A. brasiliensis 4.2 × 10.sup.5 full 2.00 × 10.sup.4 8.00 × 10.sup.3 BZ-1 0.1 wt % + C. albicans 4.1 × 10.sup.5 4.16 × 10.sup.3 1.00 × 10.sup.1 0 Gly. cap. 0.1 wt % P. aeruginosa 1.27 × 10.sup.7  0 0 0 E. coli 6.65 × 10.sup.6  0 0 0 S. aureus 6.4 × 10.sup.6 full 0 0 SN 0.5 wt % + A. brasiliensis 4.2 × 10.sup.5 3.50 × 10.sup.5    2.303 7.00 × 10.sup.2 BZ-1 0.2 wt % + C. albicans 4.1 × 10.sup.5 2.00 × 10.sup.1 0 0 Gly. cap. 0.005 wt % P. aeruginosa 1.27 × 10.sup.7  1.00 × 10.sup.1 1.00 × 10.sup.1 5.00 × 10.sup.1 E. coli 6.65 × 10.sup.6  full 4.20 × 10.sup.2 0 S. aureus 6.4 × 10.sup.6 2.16 × 10.sup.3 0 0 SN 0.5 wt % + A. brasiliensis 4.2 × 10.sup.5 1.16 × 10.sup.4 3.10 × 10.sup.3 7.70 × 10.sup.2 BZ-1 0.2 wt % + C. albicans 4.1 × 10.sup.5 1.00 × 10.sup.1 0 0 Gly. cap. 0.01 wt % P. aeruginosa 1.27 × 10.sup.7  4.00 × 10.sup.1 1.00 × 10.sup.1 0 E. coli 6.65 × 10.sup.6  full 7.00 × 10.sup.1 0 S. aureus 6.4 × 10.sup.6 2.04 × 10.sup.3 0 0 SN 0.5 wt % + A. brasiliensis 4.2 × 10.sup.5 1.64 × 10.sup.4 3.10 × 10.sup.3 8.00 × 10.sup.2 BZ-1 0.2 wt % + C. albicans 4.1 × 10.sup.5 2.90 × 10.sup.2 5.00 × 10.sup.1 0 Gly. cap. 0.02 wt % P. aeruginosa 1.27 × 10.sup.7  4.00 × 10.sup.1 0 0 E. coli 6.65 × 10.sup.6  9.00 × 10.sup.1 0 0 S. aureus 6.4 × 10.sup.6 1.39 × 10.sup.4 0 0 SN 0.5 wt % + A. brasiliensis 4.2 × 10.sup.5 1.32 × 10.sup.4 3.70 × 10.sup.3 1.32 × 10.sup.3 BZ-1 0.2 wt % + C. albicans 4.1 × 10.sup.5 2.60 × 10.sup.2 6.00 × 10.sup.1 1.00 × 10.sup.1 Gly. cap. 0.05 wt % P. aeruginosa 1.27 × 10.sup.7  1.00 × 10.sup.2 2.00 × 10.sup.1 0 E. coli 6.65 × 10.sup.6  9.00 × 10.sup.1 0 0 S. aureus 6.4 × 10.sup.6 1.12 × 10.sup.4 0 0 SN 0.5wt % + A. brasiliensis 4.2 × 10.sup.5 full 1.21 × 10.sup.4 3.80 × 10.sup.3 BZ-1 0.2 wt % + C. albicans 4.1 × 10.sup.5 7.36 × 10.sup.3 1.50 × 10.sup.2 2.00 × 10.sup.1 Gly. cap. 0.1 wt % P. aeruginosa 1.27 × 10.sup.7  0 0 0 E. coli 6.65 × 10.sup.6  0 0 0 S. aureus 6.4 × 10.sup.6 8.32 × 10.sup.3 0 0 Cream + bacteria A. brasiliensis 4.2 × 10.sup.5 full 9.60 × 10.sup.4 full C. albicans 4.1 × 10.sup.5 full full full P. aeruginosa 1.27 × 10.sup.7  1.87 × 10.sup.4 full full E. coli 6.65 × 10.sup.6  Full 1.36 × 10.sup.3 6.00 × 10.sup.1 S. aureus 6.4 × 10.sup.6 full full full Sharomix 1% A. brasiliensis 4.2 × 10.sup.5 0 0 0 C. albicans 4.1 × 10.sup.5 0 0 0 P. aeruginosa 1.27 × 10.sup.7  0 0 0 E. coli 6.65 × 10.sup.6  0 0 0 S. aureus 6.4 × 10.sup.6 0 0 0

[0222] As observed from Table 11, the addition of glyceryl caprylate improved the antimicrobial activity of the tested formulations.

Example 12: Reference Example

[0223] It is noted that not every plant-base extract, which is known to have antimicrobial activity per-se, may result in an increased antimicrobial activity when combined with a saponin, as compared to compositions of the present invention.

[0224] For example, thyme and phellodendron extracts are known in the field of the invention to have antimicrobial activity and are often used in various cosmetic products as preservatives.

[0225] In order to show the uniqueness of formulations of the present invention, thyme and/or phellodendron extracts were combined with saponin (as prepared in Example 1), and their antimicrobial activity were tested over time, according to ISO 11920 Pharmacopoeia (with one exception: the examined bacteria are P. aeruginosa and A. niger).

[0226] The test was conducted on 4 g of commercial samples of a non-preserved lotion or liquid soap. The saponin used was derived from Camellia oleifera. The other preservatives were: (a) Thyme leaves extract (not essential oil), and/or (b) Phellodendron leaves extract. Each sample was separately inoculated by one of the two microorganisms. The number of surviving microorganisms was monitored periodically during an incubation of 4 weeks and the colony forming units (CFU) were counted. The results together with the preservatives' concentrations [wt %] are shown in Tables 12-1 and 12-2.

[0227] Tested Microorganisms: E. coli (ATCC 8739); S. aureus (ATCC 6538); P. aeruginosa (ATCC 9027); C. albicans (ATCC 10231) and A. Brasiliensis (ATCC 16404).

TABLE-US-00013 TABLE 12-1 Total count for different microorganisms after contact with the examined ingredients; lotion base Tested Formula Test organism Day 0 7 days 14 days 28 days Phellodendron 1%, P. aeruginosa 1 × 10.sup.5 Full 0 0 C. oleifera SAP 1% A. niger 1 × 10.sup.5 6.7 × 10.sup.4 7.4 × 10.sup.4 Full Phellodendron 0.5%, P. aeruginosa 1 × 10.sup.5 0 0 0 C. oleifera SAP 0.5% A. niger 1 × 10.sup.5 5.7 × 10.sup.4 4.4 × 10.sup.4 2.8 × 10.sup.4 Phellodendron 0.2%, P. aeruginosa 1 × 10.sup.5 Full Full Full C. oleifera SAP 0.2% A. niger 1 × 10.sup.5 1.2 × 10.sup.5 .sup. 4 × 10.sup.4 4.3 × 10.sup.4 Phellodendron 0.1%, P. aeruginosa 1 × 10.sup.5 Full .sup. 8 × 10.sup.4 Full C. oleifera SAP 0.1% A. niger 1 × 10.sup.5 .sup. 1 × 10.sup.5 Full .sup. 4 × 10.sup.4 Thyme 1%, P. aeruginosa 1 × 10.sup.5 0 0 1.2 × 10.sup.5 Phellodendron 1%, A. niger 1 × 10.sup.5 Full Full full C. oleifera SAP 1% Thyme 0.5%, P. aeruginosa 1 × 10.sup.5 0 0 0 Phellodendron 0.5%, A. niger 1 × 10.sup.5 full full full C. oleifera SAP 0.5% Thyme 0.2%, P. aeruginosa 1 × 10.sup.5 Full Full Full Phellodendron 0.2%, A. niger 1 × 10.sup.5 1.2 × 10.sup.5 3.2 × 10.sup.4 .sup. 7 × 10.sup.4 C. oleifera SAP 0.2% Thyme 0.1%, P. aeruginosa 1 × 10.sup.5 Full Full Full Phellodendron 0.1%, A. niger 1 × 10.sup.5 .sup. 5 × 10.sup.4 .sup. 4 × 10.sup.4 4.4 × 10.sup.4 C. oleifera SAP 0.1% Positive cont - P. aeruginosa 1 × 10.sup.5 0 0 0 (synthetic preservatives) A. niger 1 × 10.sup.5 0 0 0 Bacteria + cream P. aeruginosa 1 × 10.sup.5 Full Full Full (no additives) A. niger 1 × 10.sup.5 6.7 × 10.sup.4 3.4 × 10.sup.4 .sup. 4 × 10.sup.4 Cream P. aeruginosa 0 0 0 0 A. niger 0 0 0 0

TABLE-US-00014 TABLE 12-2 Total count for different microorganisms after contact with the examined ingredients; liquid soap base Tested Formula Test organism Day 0 7 days 14 days 28 days Phellodendron 1% P. aeruginosa 1 × 10.sup.5 Full Full Full C. oleifera SAP 1% A. niger 1 × 10.sup.5 1.2 × 10.sup.4 1.2 × 10.sup.4 .sup. 8 × 10.sup.3 Phellodendron 0.5%, P. aeruginosa 1 × 10.sup.5 Full Full Full C. oleifera SAP 0.5% A. niger 1 × 10.sup.5 1.7 × 10.sup.4 .sup. 7 × 10.sup.4 9.5 × 10.sup.3 Phellodendron 0.2%, P. aeruginosa 1 × 10.sup.5 Full Full Full C. oleifera SAP 0.2% A. niger 1 × 10.sup.5 .sup. 2 × 10.sup.4 1.4 × 10.sup.4 2.4 × 10.sup.3 Phellodendron 0.1%, P. aeruginosa 1 × 10.sup.5 Full Full Full C. oleifera SAP 0.1% A. niger 1 × 10.sup.5 .sup. 4 × 10.sup.4 1.8 × 10.sup.4 .sup. 2 × 10.sup.3 Thyme 1%, P. aeruginosa 1 × 10.sup.5 Full Full Full Phellodendron 1%, A. niger 1 × 10.sup.5 .sup. 8 × 10.sup.3 .sup. 8 × 10.sup.3 3.6 × 10.sup.3 C. oleifera SAP 1% Thyme 0.5%, P. aeruginosa 1 × 10.sup.5 Full Full Full Phellodendron 0.5%, A. niger 1 × 10.sup.5  l × 10.sup.4 3.1 × 10.sup.3 1.2 × 10.sup.3 C. oleifera SAP 0.5% Thyme 0.2%, P. aeruginosa 1 × 10.sup.5 Full Full Full Phellodendron 0.2%, A. niger 1 × 10.sup.5 2.4 × 10.sup.4 7.4 × 10.sup.3 1.4 × 10.sup.3 C. oleifera SAP 0.2% Thyme 0.1%, P. aeruginosa 1 × 10.sup.5 Full Full Full Phellodendron 0.1%, A. niger 1 × 10.sup.5 3.1 × 10.sup.4 .sup. 9 × 10.sup.3 1.4 × 10.sup.3 C. oleifera SAP 0.1% Positive cont - P. aeruginosa 1 × 10.sup.5 0 0 0 (synthetic preservatives) A. niger 1 × 10.sup.5 0 0 0 Bacteria + cream P. aeruginosa 1 × 10.sup.5 Full Full Full (no additives) A. niger 1 × 10.sup.5 4.8 × 10.sup.4 6.4 × 10.sup.4 2.2 × 10.sup.3 Cream P. aeruginosa 0 0 0 0 A. niger 0 0 0 0

[0228] As can be seen from Tables 12-1 and 12-2, none of the combinations demonstrated effective annihilation of the inoculation microorganisms in the different tested mixtures. It is also of note that the only combinations that demonstrated effectiveness were Phellodendron 0.5%+C. oleifera SAP 0.5%; or Thyme 0.5%+Phellodendron 0.5%+C. oleifera SAP 0.5%, however these combinations only demonstrated effective activity against P. aeruginosa, while no significant activity was observed for A. niger.

[0229] From these results it is clearly evident that not every extract, which is known to have antimicrobial activity on its own, may be combined with a saponin material for obtaining a desired antimicrobial activity or, in fact, any antimicrobial activity.