Abstract

FORMULATION AND EVALUATION OF HERBAL GEL OF NEEM AND CURRY LEAVES

Vedank Jadhav, Saakshi Kamble, *Shreyash Kamble and Ms. Rini Punathil

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Abstract

This study focused on the formulation and evaluation of a herbal gel containing neem (Azadirachta indica) and curry leaves (Murraya koenigii) extracts, both known for their potent medicinal and antimicrobial properties. The primary goal was to create a stable and effective topical treatment for various skin conditions. Carbopol 940 was employed as the gelling agent, while other excipients were included to enhance the gel's consistency, stability, and overall effectiveness. The formulated gel underwent a thorough evaluation process, which included testing for its physical properties such as colour, Odor, pH, viscosity, spreadability, and extrudability. In vitro antimicrobial activity was assessed against common skin pathogens like Staphylococcus aureus and Escherichia coli, representing both Gram- positive and Gramnegative bacteria. The evaluation demonstrated that the herbal gel had desirable physicochemical properties, including an appropriate pH for skin application and good viscosity and spreadability, making it easy to apply. The gel also exhibited significant antimicrobial activity, effectively inhibiting the growth of skin pathogens. These results suggest that the combination of neem and curry leaves in a gel formulation could offer an alternative, natural treatment option for skin infections and inflammatory conditions, reducing the need for chemical-based or synthetic topical agents. Additionally, the herbal nature of the gel may reduce the risk of adverse effects commonly associated with conventional treatments, making it suitable for long-term use. Further studies could explore the long-term stability, clinical efficacy, and patient acceptability of this herbal gel formulation.

Keywords: neem, curry leaves, herbal gel, antimicrobial activity.