Formulation and Evaluation of Poly Herbal Mouth Wash against Different Mouth Disorder

Abstract

Our oral cavity is a sweet able place to grow different types of bacterial species either harmless or harmful for human. Many of us are suffering different types of mouth disease and feeling insecure or hesitate to speak with another due to the unpleasant odor of mouth. To maintain a good oral hygiene mouthwash plays a important role in our daily lifestyle. From ancient age medicinal plants are considered as a store room of different types of biological activity in Ayurveda, Unani and Siddha, and have important role to cleanse tooth and prevent different human pathogens are responsible for unpleasant odor, inflammation of teeth root, dental plaque. Herbal mouthwash contains different medicinal plant part extract have various pharmacological activities and shows significant advantages which helps to cure different types of oral disorder and helps to maintain oral hygiene. Herbal mouthwash is suitable for any age group due to less or no other side effect instead of chemical mouthwash. Aqueous extract of Neem, Turmeric, Clove, Fennel, Guava leaves, Pudina, Ginger, Tulsishows effective antimicrobial, antifungal activity, anti-inflammatory and anti-plaque properties. In this research work herbal mouth wash was evaluated depends on various parameter like color, pH, Visual appearance, Phase separation, Homogeneity and antibacterial properties.

Introduction

I. INTRODUCTION

Ancient Egyptians think that an unclean body was impure and emphasize on hygiene and beauty for maintain their health. In 40-90 AD a Greek physician and surgeon Pedanius Dioscorides suggestedin his medical text book a mouth wash mixture contain a decoct of the leaves of the olive tree, milk, the juice of pickled olives, gum myrrh with wine and oil, pomegranate peelings, nutgalls, and vinegar for treatment of bad breath.The Romans used human urine as a hidden component in their cleanser and purchased Portuguese urine because they believed it to be stronger. From The ancient Romans age to 18th century urine add as a main ingredient in toothpaste and mouthwash because presence of ammonia and its cleaning ability. Main ingredient in toothpaste and mouthwash because presence of ammonia and its cleaning ability.(1)

In twenty first century human being is very much cautious about their hygiene, health and beauty. They prefer to choose harmless herbal mouthwash instead of chemical mouthwash. Mouthwash prepared from different parts of plant extract are known as herbal mouthwashes recognized as useful for human which helps to remove bad odour and reduce dental cavity, plaque and gingivitis, mucositis due to presence of different active constituent with zero side effect.(2)

Most of the Chemical mouthwashes contain artificial drugs which act as an instant tooth whitener, sanitizer, pain reliever and have several side effect.(3) However, they have the tendency to discolour teeth and may cause harmful impacts and unsafe for children.

Herbal mouthwash always preferable due to its non-irritating, non-staining, and alcohol-free nature. It does not contain any harmful chemicals and totally safe for children. It doesn’t show any bad effects after swallowing by mistake for people of any age(4).

II. MATERIALS AND METHODS

A. Collection Of Plant Parts And Chemical Ingredients

Plants samples of the following species like Azadirachta indica (Neem), Ocimum teniflorum (Tulsi), Psidium guajava (Guava), Mentha arvensis (Pudina), flower buds of Syzygium aromaticum (Clove), seeds of Foeniculum vulgare (Fennel), and stems of Glycyrrhiza glabra (Liquorice), Zingiber officinale Roscoe (ginger) and Curcuma longa (turmeric) rhizomes and Rose (Rosa rubiginosa)were randomly collected from local herbal garden and chemical like sorbitol (sweetener), Sodium benzoate (preservative) were randomly collected from local market.

F. Formulation Table

III. EVALUATION  OF PREPARED HERBAL MOUTHWASH

1. Colour and Odour: Visual inspection was used to examine physical characteristics, including colour and odour.
2. pH: A digital pH metre was used to determine the pH of the herbal mouthwash produced a standard buffer was used to calibrate the pH metre. 1 millilitre of mouthwash was weighed, dissolved in 50 ml of purified water, and the pH of the mixture was determined.
3. Test for microbiological growth in developed mouthwash: A control was made and manufactured mouthwash was inoculated in agar media plates using the streak plate method. The plates were put in the incubator, where they would be kept for 24 hours at a temperature of 37±2°C. After the incubation period, the plates were removed and tested for microbial growth.
4. Test for stability: The purpose of the stability test is to make sure that the mouthwash formulations can keep the same properties throughout the long term before conducting an antimicrobial test. Prior to antimicrobial testing, many mouthwash formulations undergo stability testing. This test evaluated the mouthwash formulation's visual appearance, physical separation, and homogeneity. The mouthwashwas then stored at temperature at 30°C while the appearance was assessed on each 10 days up to 1 month and the results were recorded.

IV. RESULTS AND DISCUSSION

After 1 month study the appearance of mouthwash maintained its colour and homogeneity. There was no phase separation observed in formulated mouthwash. The pH of mouthwash shows slightly acidic in nature and maintained its pH. The formulated mouthwash was showing a positive activity on different kinds of human pathogen like E. coli(-ve) and S. aureus(+ve).

 Since they did not produce any microbial growth when this was placed in the agar medium, the formulation was free of microorganisms. This mouthwash is made entirely from herbs and does not contain alcohol. Stability tests for the formulation were conducted for both chemical and physical changes. There was no observable, significant differences in the formulation's qualities. Alcohol use is a known risk factor for head and neck cancer, as is tobacco use. It has always been controversial whether using mouthwash with alcohol increases the risk of developing cancer. Neem, clove, and other important plant extracts are antibacterial ingredients that, when added to frequent brushing and flossing, have been shown to reduce plaque and gingivitis.

For various mouthwash concentrations amount, the agar diffusion method was used to determine their antibacterial activity. For E. coli (-ve), the zone of inhibition was found to be 8 mm for 50 µl, 11 mm for 100 µl, 18 mm for 150 µl, and 20 mm for 200 µl, respectively. For S. aureus, the zone of inhibition was found to be 5 mm for 50 µl, 10 mm for 100 µl, 13 mm for 150 µl, and 15 mm for 200 µl, respectively. These findings demonstrated the significant antibacterial activity of the herbal mouthwash and the capability of the current product to prevent bacterial growth in the oral cavity.

TABLE 5: STABILITY STUDY DATA

TABLE 6: RESULT OF ANTIBACTERIAL STUDY

V. ACKNOWLEDGEMENT

We would like to thank our college Global College of Pharmaceutical Technology for giving us the opportunities to perform this research work.

We are also grateful to library department of our college and  Mr. Bhaskar Ghosh sir, Mr. Jaydeb Sarkar sir, and our friends Shampa Pal, Tiyasha Saha for helping us to complete this research paper.

CONFLICT OF INTEREST:- Nil

Conclusion

In a study, the active components of several extracts were combined to create an efficient formulation for polyherbal mouthwash. It is alcohol-free. Neem, Tulsi, guava leaves, fennel, turmeric, clove, ginger, pudina and rose water extracts were used in the current research for their potential anti-bacterial properties. The zone of inhibition findings provided additional proof that this herbal mouthwash was an effective plaque inhibitor. Patients favoured it for its taste and ease of use. The results of the physicochemical screening indicate that the colour and smell of the current herbal formulation are acceptable, with better after effects and a pleasant smell. It has been shown that the natural herbs included in this mixture have therapeutic advantages for treating oral hygiene problems and bad breath. These plants have a long history of successful use, according to numerous studies. It is simple to rinse one\'s mouth with this herbal mouthwash and prevent a variety of oral health issues.

References

[1] Waite FC. The background of modern American dentistry. J Dent Educ 1937; 1: 91. [2] Ozan F, Sümer Z, Polat ZA, Er K, Özan U, De er O. Effect of Mouthrinse Containing Propolis on Oral Microorganisms and HumanGingival Fibroblasts. Eur J Dent 2007; 1(4): 195–201. [3] Shubhangi E S, Monali D T,Journal of scientific and innovative research 2016; 5(4): 149-151. [4] Sujith S N, Molly M, SereenaK.Int. J.of Pharm. And Clin. Sci., 2012;1(4): 1362-1368. [5] Rohit K V, Shashi A, Dilip K C, Monika S, Rahul D Y: An Updated Review of Phamacologial Studies OnAzadirachita Indica (Neem). International Journal of Pharmaceutical Sciences and Research, 2018;9(7): 2645-55 [6] Jyotirmayee B and Gyanranjan M: A Review On Selected Pharmacological Activities Of Curcuma longa L. International Journal of Food Properties, 2022(25):1377-98 [7] Monika M, Nomita G, Palak P, Varsha M, Manisha K: A Comprehensive Phytochemical Evaluation and Pharmacological Activity SyzygiumAromaticum. International Journal of Pharmacy and Pharmaceutical Sciences, 2014(6): 0975-1491 [8] Manzoor A R, Bilal A D, Shaahnawaz N S, Bilal A D, Mushtaq A Q: A Comprehensive Review Of Its Traditional Use, Phytochemistry, Pharmacology, and Safety Of Foeniculum vulgare. Arabian Journal of Chemistry, 2016(9):51574-83 [9] Eziuche A U et al. The Ethnobotanical, Phytochemistry and Pharmacological Activities of Psidium guajava L. Arabian Journal of Chemistry, 2022(15): 103759 [10] Riazur R et al. Zingiber officinale Roscoe(Pharmacological activity). Journal of Medicinal Plants Research, 2011;5(3): 344-48 [11] Govind P and Madhuri S: Pharmacological activity of Ocimum sanctum. A review Article, 2010(5): 009 [12] Shifali T, Bhawna W, Gitika C: A Review Based Upon its Medicinal properties. Research Journal of Pharmacognocy and Phytochemistry, 2021(13): 3 [13] Fedor WS, Millar J, Accola AJ. Sorbitol. Industrial & Engineering Chemistry. 1960 Apr;52(4):282-6 [14] Shahmohammadi M, Javadi M, Nassiri-Asl M. An overview on the effects of sodium benzoate as a preservative in food products. Biotechnology and Health Sciences. 2016;3(3):7-11. [15] Safia A, Aamir Z, Iqbal A, Rafi S, Zafar M. Assessment of rose water and evaluation of antioxidant and anti-inflammatory properties of a rose water based cream formulation. Int. J. Pharm. Clin. Res. 2019 Jan 25;11:43-8. [16] Abhishek D P et al. Preparation and evaluation of herbal mouthwash. International journal of pharmaceutical research and applications, 2022(7):720-28

Copyright

Copyright © 2023 Arpita Nandy, Masdia Khatun, Ritam Ghosh, Soumallya Chakraborty, Somenath Bhattacharya, Dr. Amitava Roy, Dr. Arin Bhattacharjee. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.