Preparation and evaluation of Polyherbal gel from Extracts of Moringa and Glycyrrhiza for Mouth Ulcers

Abstract

The present study aimed to develop and evaluate a polyherbal gel formulated using extracts of Moringa oleifera and Glycyrrhiza glabra for the effective management of mouth ulcers. Preliminary phytochemical screening confirmed the presence of alkaloids, flavonoids, tannins, saponins, phenolic compounds, glycosides, terpenoids, and steroids in both extracts, indicating strong therapeutic potential. A total of six formulations (F0–F5) were prepared. The formulations were evaluated for physicochemical properties, antimicrobial activity, and accelerated stability studies. Formulation (F5) showed acceptable pH (6.16 ± 0.35), viscosity (3500 ± 4.24 cps), spreadability (6.95 ± 1.78 g·cm/sec), extrudability (82.3 ± 0.45%), and gel strength (49.15 ± 0.25 sec), indicating good suitability for oral application. Antimicrobial activity was evaluated using the agar well diffusion method against Escherichia coli and Candida albicans. F5 exhibited the highest zones of inhibition of 52.12 ± 0.12 mm and 40.12 ± 1.37 mm, respectively, which were significantly higher compared to lower formulations such as F1. The blank formulation (F0) showed minimal activity (11.01 ± 1.96 mm and 9.05 ± 0.96 mm). The activity was found to increase with increasing concentration of Moringa oleifera extract, whereas Glycyrrhiza glabra did not show a significant concentration-dependent effect. Accelerated stability studies conducted at 25°C, 30°C, and 40°C over 3 months demonstrated no significant variation in pH (6.16 ± 0.12–0.35), viscosity, spreadability, or gel strength, indicating good formulation stability. The findings suggest that the developed polyherbal gel possesses promising antimicrobial and physicochemical stability, supporting its potential application as an effective topical therapy for mouth ulcers.