ASSESSMENT OF THE MICROBIAL STABILITY OF PRESERVED AND UNPRESERVED BI-HERBAL FORMULATED SYRUP OF CITRUS AURANTIFOLIA WHOLE FRUITS AND GARCINIA KOLA SEED EXTRACTS

Liquid herbal products are highly prone to microbial deterioration due high content of organic matter. The aim this study was carry out 90 days stability a bi- syrup formulated from extracts Citrus aurantifolia (CA) whole fruits and Garcinia kola (GK) seeds. bi-herbal based on combined minimum bactericidal concentrations (MBC): 8.33mg/mL GA, 30.42mg/mL GK excipients compounded by agitation without heat method. Both the preserved unpreserved samples were challenged with determined population organisms counts taken at 7th, 14th 28th day after inoculation. zones growth inhibition (ZGI) MBC retention Agar well diffusion Agar–extract–inoculum pour plate methods respectively same procedure repeated 60th 90th compounding.There slight decline (8.88 %) in average percentage change antibacterial activities optimum formulation (F3) period days. Only 3 recorded five colonies compounding. yielded no days, Preservative has significant contribution formulation, as syrups much stable within case inadvertent introduction microbes, both would resist growth.