Abstract

FORMULATION AND EVALUATION OF HERBAL COUGH SYRUP

Nishigandha Warake*, Srushti Prakash Yadav, Dada Bapurao Ghule, Suraj Pralhad Desai, Nita Baban Tarwal and Onkar Tanaji Patil

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Abstract

The present study aims to formulate and evaluate a stable herbal cough syrup using Sisymbrium officinale (hedge mustard) seeds as the active ingredient. With the rising preference for traditional medicine, herbal formulations are increasingly popular due to fewer side effects and better patient compliance. The syrup was prepared using simple syrup (66.67% w/v) as a sweetening and suspending base. Ginger root extract was used as a natural preservative, peppermint oil for flavor, and lemon juice as a pH stabilizer. The formulation was assessed for organoleptic properties, pH, and turbidity. Stability testing over three months showed no turbidity or microbial growth, confirming the formulation's stability. Antibacterial activity was evaluated using the agar well diffusion method against Staphylococcus aureus, Salmonella spp., and Bacillus subtilis, showing promising results.

Keywords: Herbal, Cough Syrup, Hedge Mustard, Stability, Cough.