Formulation and Evaluation of Antibacterial and Anti-Inflammatory Emulgel Containing Eugenia caryophyllus Buds Extract

Jubershaha S. Fakir^1* , Chandrakant M. Ahire¹ , Khemchand R. Surana² , Abdul Kalam³, Ayaz A. Ahamad² , Madhuri D. Davanage³ and Sunil K. Mahajan²

¹Department of Pharmacology, SSS’s Divine College of Pharmacy, Nampur Road, Satana, Nashik, Maharashtra, India.

²Department of Pharmaceutical Chemistry, SSS’s Divine College of Pharmacy, Nampur Road, Satana, Nashik, Maharashtra, India.

³Department of Pharmaceutics, SSS’s Divine College of Pharmacy, Nampur Road, Satana,  Nashik, Maharashtra, India.

Corresponding Author E-mail: zubershaha95@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/3296

ABSTRACT: Background: Eugenia caryophyllus is a valuable aromatic spice used in household cooking. Traditional healers frequently employ the plant, which is said to have therapeutic qualities, in herbal concoctions to treat a variety of illnesses and conditions. Objective: Eugenia caryophyllus clove buds have antibacterial, analgesic, and anti-inflammatory properties. The formulation of clove emulgel and its assessment using a variety of evaluation criteria were the main objectives of the current study. Clove emulgel was evaluated for its anti-inflammatory and anti-microbial properties. Materials and Procedures: We extracted and assessed the oils from Eugenia caryophyllus buds for phytochemical testing using solvents such as methanol, ethanol, petroleum ether, and N-hexane. We prepare emulgel and test it for spreadability, pH, and other organoleptic characteristics. We used egg albumin denaturation as a protein to measure the in vitro anti-inflammatory efficacy. We tested the antibacterial susceptibility using the agar-well diffusion method. Results: Alkaloids, saponins, tannins, steroids, carbohydrates, and glycosides were the phytochemical components found in clove bud extract. Physical factors such as color, consistency, and state—such as semi-solid, smooth, and brownish-gummy—are included in this category of evaluation parameters. The emulgel's pH was 5.35, its spreadability ranged from 1.6 to 2.5 cm, and no phase separation was noticed while the emulgel was stored. An in vitro anti-inflammatory test (spectroscopy method) and an antimicrobial test (zone of inhibition) were used to evaluate the anti-inflammatory activity of emulgel. Comparing clove oil emulgel to a typical medication, these evaluations found that it demonstrates strong anti-inflammatory and antibacterial resistance. Conclusion: In conclusion, Clove Buds Emulgel has demonstrated antibacterial activity against both gram-positive and gram-negative bacterial strains. Emulgel demonstrated the inhibitory response percentage in relation to the standard. This validates the roles that E. caryophyllus has been shown to play in protecting human health. This innovative emulgel mixture was applied to arthritis to lessen microbial infection and joint discomfort. In addition, more preclinical and clinical trials will be needed for this research in order to successfully commercialize the emulgel formulation for the treatment of inflammation and antimicrobial activity.

KEYWORDS: Anti-inflammatory; Anti-microbial; Clove; Evaluations; Emulgel; Spectroscopy

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