Formulation, Characterization And In-Vitro Evaluation Of Carrot And Aloe Vera Gel For Therapeutic Application In Mouth Ulcers

Mouth ulcers, also known as aphthous ulcers or canker sores, are among the most common oral mucosal disorders affecting individuals of all age groups. They are characterized by painful, shallow lesions that develop on the soft tissues of the oral cavity, including the inner cheeks, lips, tongue, and gums. These ulcers can cause significant discomfort and interfere with routine activities such as eating, drinking, speaking, and maintaining oral hygiene. Although the exact etiology of mouth ulcers remains unclear, several factors, including microbial infections, nutritional deficiencies, stress, hormonal changes, trauma, food allergies, and immune disorders, have been implicated in their development.

Conventional treatment of mouth ulcers generally involves the use of topical antiseptics, corticosteroids, analgesics, and antimicrobial agents. Although these medications provide symptomatic relief, prolonged use may lead to adverse effects such as irritation, allergic reactions, dryness of the oral mucosa, and the development of antimicrobial resistance. Consequently, there is an increasing demand for natural, safe, cost-effective, and patient-friendly alternatives for the management of oral ulcers.

Herbal medicines have gained considerable attention owing to their therapeutic efficacy, biocompatibility, and minimal side effects. Medicinal plants are rich sources of bioactive phytochemicals, including phenols, flavonoids, tannins, alkaloids, and glycosides, which exhibit antioxidants, antimicrobial, anti-inflammatory, and wound-healing activities. Several herbal formulations have been investigated for the treatment of oral ulcers; however, there is still a need to develop novel herbal combinations with enhanced therapeutic efficacy and improved patient compliance.

Daucus carota (carrot) is a medicinal plant rich in β-carotene, vitamins A and C, minerals, phenolic compounds, and flavonoids. These phytoconstituents possess potent antioxidant, anti-inflammatory, and tissue regenerative properties that facilitate wound healing and reduce oxidative stress. Aloe barbadensis (Aloe vera) is widely recognized for its soothing, antimicrobial, anti-inflammatory, and wound-healing properties. The gel obtained from Aloe vera leaves contains polysaccharides, vitamins, amino acids, and bioactive compounds that promote epithelial regeneration, reduce inflammation, and inhibit microbial growth. The combination of carrot and Aloe vera extracts may provide synergistic therapeutic effects by accelerating tissue repair, reducing inflammation, and preventing microbial infection.

Although several herbal formulations have been reported for the treatment of mouth ulcers, limited studies have investigated the combined use of Daucus carota and Aloe barbadensis in a topical oral gel formulation. Furthermore, information regarding the physicochemical characteristics, compatibility, stability, and antimicrobial activity of this combination remains limited. Therefore, developing a herbal oral gel containing both extracts may provide an effective natural alternative for the management of mouth ulcers.

Therefore, the present study was undertaken to formulate, characterize, and evaluate a herbal oral gel containing Daucus carota and Aloe barbadensis extracts. The prepared formulation was evaluated for its physicochemical properties, phytochemical constituents, compatibility using Fourier Transform Infrared (FTIR) spectroscopy, antimicrobial activity, and stability. The findings of this study may contribute to the development of a safe, economical, and plant-based formulation for the effective management of mouth ulcers.

MATERIALS AND METHODS

Collection of Materials

Fresh carrots (Daucus carota) and Aloe barbadensis (Aloe vera) leaves were procured from a local market in Coimbatore, Tamil Nadu, India. Carbopol 934, glycerol, methyl paraben, ethanol (95%), buffer solution, and distilled water of analytical grade were used for the preparation of the herbal oral gel.

Extraction of Carrot

Eighteen grams of dried carrot powder was macerated with 95% ethanol for 2–3 days at room temperature with intermittent stirring. The extract was filtered using Whatman No. 1 filter paper and stored in an airtight container at 4°C until further use.

Extraction of Aloe Vera

Twenty-five grams of Aloe vera gel was mixed with 95% ethanol and subjected to maceration for 2–3 days at room temperature. The extract was filtered using Whatman No. 1 filter paper and stored at 4°C for further use.

Phytochemical Analysis

The carrot extract was screened for alkaloids, tannins, phenols, flavonoids, and glycosides. Aloe vera extract was analyzed for flavonoids, alkaloids, and volatile compounds using standard qualitative phytochemical methods described in the literature.

Preparation of Herbal Oral Gel

A gel base was prepared by dispersing 1 g of Carbopol 934 in 50 ml of distilled water under continuous stirring. The mixture was allowed to hydrate for 30 - 60 minutes. 0.15g Methyl paraben solution and 4ml glycerol were added to the gel base. Aloe vera (3ml, approximately 3g) and carrot (1.5ml, approximately 1.5g) extracts were incorporated in the ratio of 2:1. The pH was adjusted using buffer solution, and the gel was allowed to stand for complete hydration.

The formulation ratio of Aloe vera and carrot extracts (2:1) was selected based on preliminary optimization trials to obtain a stable gel with suitable consistency and spreadability.

 

Figure 1: FTIR Spectrum of Aloe barbadensis (Aloe vera extract)

 

Figure 2: FTIR Spectrum of Daucus carota (Carrot extract)

 

Figure 3: Antimicrobial activity of gel formulations

The observed antibacterial activity may be attributed to the combined action of bioactive phytoconstituents, including flavonoids, phenolic compounds, alkaloids, tannins, and other secondary metabolites present in Daucus carota and Aloe barbadensis. These phytochemicals are known to possess antimicrobial, antioxidant, and anti-inflammatory properties, which may contribute to the inhibition of bacterial growth. The findings of the present study are consistent with previous reports demonstrating the antibacterial potential of Daucus carota and Aloe barbadensis extracts. The promising In vitro antibacterial activity observed in the formulated herbal gel suggests its potential for further investigation as a natural oral gel for the management of mouth ulcers. However, additional In vivo and clinical studies are required to confirm its therapeutic efficacy and safety before clinical application.

CONCLUSION

The present study successfully formulated and evaluated a herbal oral gel containing Aloe barbadensis (Aloe vera) and Daucus carota (carrot) extracts for potential application in the management of mouth ulcers. The gel was prepared using Carbopol 934 as the gelling agent and exhibited satisfactory physicochemical properties, including smooth texture, homogeneity, good spreadability, and a pH of 6.24, indicating its suitability for application on the oral mucosa. The formulation remained stable throughout the study period without any noticeable changes in colour, consistency, or pH.

Preliminary phytochemical screening confirmed the presence of bioactive constituents such as flavonoids, alkaloids, phenolic compounds, tannins, glycosides, and volatile compounds, which are known to possess antioxidant, antimicrobial, anti-inflammatory, and wound-healing properties. FTIR analysis demonstrated the presence of characteristic functional groups and confirmed the compatibility between the herbal extracts and Carbopol 934, indicating the absence of significant chemical interactions during formulation.

The formulated herbal gel exhibited appreciable antibacterial activity against Staphylococcus aureus, with a mean zone of inhibition of 18.33 mm, suggesting the potential antimicrobial effectiveness of the formulation. The antibacterial activity may be attributed to the synergistic action of the phytoconstituents present in Aloe barbadensis and Daucus carota extracts.

Overall, the findings of this study indicate that the developed carrot–Aloe vera herbal oral gel possesses favourable physicochemical characteristics, compatibility, stability, and in vitro antibacterial activity. These results suggest that the formulation has potential as a natural herbal oral gel for further investigation in the management of mouth ulcers. However, additional in vivo and clinical studies are necessary to establish its therapeutic efficacy and safety before clinical application.

FUTURE SCOPE

The developed Aloe barbadensis–Daucus carota herbal oral gel demonstrated promising physicochemical characteristics, compatibility, stability, and in vitro antibacterial activity. Future research should focus on in vivo studies and well-designed clinical trials to evaluate the safety, efficacy, and wound-healing potential of the formulation under clinical conditions. Long-term stability studies should also be performed to determine the shelf life of the product under different storage conditions.

Further investigations may explore the incorporation of additional herbal extracts or bioactive compounds to enhance the antimicrobial, anti-inflammatory, antioxidant, and wound-healing properties of the formulation. Advanced drug delivery approaches, including nanoparticle-based delivery systems, may also be investigated to improve the controlled release and retention of the active constituents at the site of application.

In addition, the antimicrobial activity of the formulation should be evaluated against a broader range of oral pathogens, including both bacterial and fungal species commonly associated with oral infections. Toxicity, biocompatibility, and mucoadhesion studies are also recommended to establish the safety and suitability of the formulation for prolonged oral use. Furthermore, large-scale production, quality control, and commercialization studies may facilitate the development of the formulation into a safe, economical, and effective herbal oral care product.

ACKNOWLEDGEMENT

The authors express their sincere gratitude to the Department of Biotechnology, Sri Shakthi Institute of Engineering and Technology, Coimbatore, for providing the necessary laboratory facilities, infrastructure, and technical support to successfully carry out this research work. The authors would like to thank the Head of the Department and all faculty members for their valuable guidance, encouragement, and continuous support throughout the project.

Special thanks are extended to the project guide for providing constructive suggestions and technical assistance during the formulation and evaluation of the herbal oral gel. The authors also acknowledge the support of laboratory staff and technical personnel for their assistance in plant extraction, phytochemical screening, FTIR characterization, antimicrobial studies, and other experimental procedures. Their cooperation and support greatly contributed to the successful completion of this project.

Finally, the authors express their heartfelt appreciation to the institution for creating a conducive research environment and providing opportunities to enhance practical knowledge and research skills throughout the study.

CONFLICT OF INTEREST

The authors declare that there is no conflict of interest regarding the publication of this research work.

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