Gholizadeh - Faculty of the college of pharmaceutics (graduate) , Manila Central University (MCU), Manila, Philippine.
Akhavan - Dept. of Chem. Engg. , Univ. of Sistan & Baluchestan
Ateshi - Dept. of Chem. Engg. , Univ. of Sistan & Baluchestan

The principle constituent available in eggplant was an alkaloid which was prepared as an antibacterial and an antifungal gels. The quantitative determination of the alkaloid was conducted by continuous extraction method using an extractor with 95% by weight of alcohol and chloroform s solvent for 3-5 hours. The menstrum was treated with 1% by weight of HCl and ammonia, in order to purify the alkaloid that was dissolved in the menstrum. When it was tested chemically, it gave a positive test for alkaloid, so its effectively was tested microbiologically. Zones of inhibition were observed by using staphylococcus aureus, escherichia coli and candida albican as the test organisms. Therefore, acquired alkaloid was used as active component in the preparation of two effective gels, by incorporating with white base from the official formula.

Alkaloid, Eggplant, Solid - Liquid extraction, Antibacterial, Antifungal, Staphylococcus aureus, Escherichia coli, Candida albican, Menstrum, Macenate, Maceration