Formulation, development, and evaluation of anti-inflammatory and antimicrobial effects of a novel polyherbal mouthwash—An in vitro study

Abstract

Aim: The aim of this study was to prepare a polyherbal 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 to commercially available herbal mouthwashes. Materials and Methods: An in vitro study was undertaken in which extracts of Z. officinale (ginger), C. longa (turmeric), and S. aromaticum (clove) 5% v/w were used. Seven different concentrations were prepared and tested against Streptococcus mutans, Enterococcus faecalis, Candida albicans, and Staphylococcus aureus in Mueller–Hinton 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 analyzed by descriptive analytics. Results: Results showed that the efficacy of novel polyherbal mouthwash had comparatively less significant antimicrobial properties against the microorganisms as compared to the commercially available herbal mouthwash. The minimum inhibitory concentration was also found to be very high, that is, 100 μg/mL. Conclusion: There was no significant antimicrobial and anti-inflammatory effects for the polyherbal mouthwash as compared to commercially available herbal mouthwash (Hiora). Because this combination is readily available, it can be a cost-effective alternative to commercially available herbal mouthwashes.