FORMULATION, DEVELOPMENT AND EVALUATION OF ANTI-INFLAMMATORY AND ANTI-MICROBIAL EFFECTS OF A NOVEL POLYHERBAL MOUTHWASH - AN IN VITRO STUDY

Abstract

AIM- The aim of the study was to prepare a poly herbal mouthwash and evaluate its antimicrobial and anti inflammatory efficacy against commercially available herbal mouthwash. The objective was to signify whether the novel herbal combination [extracts of Zingiber officinale(Ginger), Curcuma longa(Turmeric) and Syzygium aromaticum(Clove) (5% v/w)] could be a better alternative mouthwash to commercially available herbal mouthwash.

MATERIALS AND METHODS-

An in vitro study was undertaken in which extract of Zingiber officinale(Ginger), Curcuma longa(Turmeric) and Syzygium aromaticum(Clove) (5% v/w) . Seven different concentrations were prepared and tested against S. mutans, E.Faecalis, C.albicans, S.aureus in MHA agar medium. Plates were incubated aerobically at 37°C for 48 h, and the zone of inhibition was measured using a Vernier caliper. Commercially available herbal mouthwash(HIORA) was used as a control group. The data were analysed by descriptive analytic tests.

RESULTS-

Results of the study showed that the efficacy of novel polyherbal mouthwash showed comparatively less significant antimicrobial properties against the microorganisms as compared to commercially available herbal mouthwash. The minimum inhibitory concentration(MIC) was also found to be very high i.e., 100μg/ml.

CONCLUSION- There was no significant antimicrobial and anti-inflammatory effect of the polyherbal mouthwash as compared to commercially available herbal mouthwash (HIORA). Since this combination is readily available it can be a cost effective alternative to commercially available herbal mouthwash.