Preparation and evaluation of herbal gel containing Clerodendrum serratum for anti-inflammatory activity

The present study was aimed to prepared and characterize gel formulations of alcoholic extract of Clerodendrum serratum (Verbenaceae) using different polymers as gelling agents in two concentrations and also to evaluate antiinflammatory activity of gel. Gelling agents used in this study, such as carbopol 934, HPMC K 100 M and Xanthan gum were selected for preparation of different gel formulations. The prepared gels were evaluated for physical appearance, pH, viscosity, extrudability, spreadability, anti-inflammatory activity and also skin irritation to observe toxicity or side effects. At last the stability study performed to confirm the stability of final formulation. It was inferred from the results that gel formulations prepared by Xanthan gum found to be best formulation among the prepared batches. The prepared gels were evaluated for anti-inflammatory activity by in-vitro method using Diclofenac Sodium gel as the reference anti-inflammatory gel. And Xanthan gum formulation having root extract in gel shown significant inhibition in in-vitro method.

Author(s): Kalyani B. Awale

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