DEVELOPMENT AND OPTIMIZATION OF ANTIMICROBIAL HERBAL DENTAL GEL CONTAINING TEPHROSIA PURPUREA LINN. LEAF EXTRACT

Abstract

The objective of research work that has been undertaken is to formulate, optimize and do in-vitro evaluation of Tephrosia purpurea Linn. herbal dental gel. The ethanolic extract of Tephrosia purpurea Linn. was prepared by Soxhlet extraction and formulated into gel using a central composite design. Qualitative and quantitative screening, preliminary evaluation of herbal gel formulation such as pH, spreadability, extrudability, viscosity and in-vitro antimicrobial were followed by standard procedures. The thin layer chromatography confirmed the presence of flavonoids in the extract which shows the antimicrobial activity. ANOVA results demonstrate that the model was significant for all dependent variables. The effects of the amount of Carbopol and HPMC were found to be significant along with its quadratic and interaction terms for all the dependent variables. In-vitro bioactivity determination of herbal gel of Tephrosia purpurea leaf extract containing 4.0% w/w, HPMC-K4M, with 3.5% w/w carbopol by zone of inhibition studies showed highly active against Staphylococcus aureus (11mm) and Candida albican (1mm) as compared to the marketed metronidazole (1% w/v) gel 10 and 0.5 mm respectively. Stability study confirmed the Tephrosia purpurea Linn. extract loaded dental gel formulations to be stable after three month.