Formulation and Evaluation of Ginger Gargle

 

Ankita C. Mishra*, J. R. Baheti, Pankaj R. Dhapake, Nitin N. Padole, Nilakshi N. Dhoble

Department of Pharmaceutics, Kamla Nehru College of Pharmacy, Rashtrasant Tukadoji Maharaj,

Nagpur University, Nagpur 441108, Maharashtra, India.

 

ABSTRACT:

Nowadays, Throat infections are the common diseases that cause discomfort Ness, inconvenience and irritation. This project explores the potential therapeutic benefits of ginger gargle to soothe the throat infection. Ginger, known for its antimicrobial and effective tooth decay has been used from traditions for centuries. In this project, we investigate the ginger-based gargle effectiveness and reliving symptoms to accelerate the recovery process related to throat infection. The formulations and proportion of ginger gargle is done by controlled experiments to assess efficacy. We aim to determine the potential of ginger and apple cider vinegar as an antimicrobial and anti- inflammatory impact on the pain relief and overall well-being in individuals suffering from throat infection. Through preliminary test it suggests that the ginger contain phenol and terpenoids which may offer a promising natural remedy for throat infection which is potential to complement conventional treatment the outcome of the project shows potential benefit for those who’s seeking the complementary benefits over the conventional doses to manage the throat infection to enhance the quality of life. Gargle are liquid solution used for rinsing with warm water for 15-20 seconds in the mouth with your head tilted back to alleviate discomfort Ness or address specific throat and oral infection it provides soothing effect for condition like sore throat, mouth ulcer sinus infection, throat inflammation, viral respiratory inflammation, seasonal allergies. This project helps to research further into utilization of natural remedies like ginger in modern healthcare to access the solutions for common health issues through lesser side effects.

 

 

 

INTRODUCTION:

Gargles are liquid solutions used to cleanse and soothe the throat and mouth. They are typically composed of water, saline or antiseptic agents like ginger, and can be used for various purposes such as relieving sore throat, reducing throat inflammation or killing bacteria. Gargles are meant to be swished around the mouth and then expelled. It provides temporary relief and promotes oral hygiene.

 

They are commonly used as home remedy for minor throat discomfort or as a part of a healthcare routine to maintain throat and oral health. They are usually available in concentrated form which is dilution with warm water before use as direction.

Throat infection often caused by viruses and bacteria are various allergy conditions. Viral infections like common cold caused by rhinoviruses lead to symptoms like sore throat. Streptococcal bacteria which cause bacterial throat infection respiratory viruses like influenza viruses and respiratory syncytial virus (RSV) which affect the throat. Allergic reaction to pollen, dust or pet dander can lead to postnasal drip and throat inflammation, environment irritants most susceptible to infections like inhaling smoke, pollutants and dry air. Gastroesophageal reflux diseases in this stomach acid can flow back into the throat causing irritation. Immune system due to various factors increases the risk of throat infection. Being in close contact with someone who has throat infection such as coughing and sneezing, it facilitates the spread of infectious agents.

 

Scientific Name: Zingiber officinale

Family: Zingiberaceae

Common Names: Ginger

Growth Habit: Ginger is a herbaceous perennial plant.

 

Rhizomes: The edible part of ginger is its rhizome, an underground stem, which is thick, knobby and beige to pale yellow in colour.

 

Origin: Ginger is native to South Asia but is now cultivated in many tropical and subtropical regions around the world.

 

Cultivation: It is typically grown in well-drained, loamy soil in tropical or subtropical regions. It can be prpagated by planting ginger rhizomes pieces.

 

Medicinal Use: Ginger has a long history of use in traditional medicines for its potential health benefits, including aiding digestion, reducing nausea and providing anti-inflammatory properties.

 

Culinary Use: Ginger is widely used as a spice in cooking, known for its unique Flavors and aroma. It's used in various dishes, including soups, curries and baked goods.

 

MATERIALS AND METHODS:

1.     Materials and methodology:

Collection: Ginger rhizomes and Apple cider vinegar is collected from the local market. All other excipients, chemicals and apparatus were used from the institution's pharmaceutics and pharmacognosy lab and chemical stores.

 

Preparation of Plant Extract:

·       Collected ginger rhizomes were soaked in water for 15-20min.

·       Then it should be washed thoroughly with the water till the clean rhizomes are shown.

 

Peeling of ginger was done by using a knife or the vegetable peeler to carefully remove the skin. Simply hold the ginger and slide the knife or peeler gently across the surface to peel away the skin.

 

Grading: Grading of ginger is typically done on the based on various factors like Shape, Size, Appearance and overall quality. The grading scale varies from different regions and specific requirements of the formulation.

 

Passing through Mixer: Prepared ginger rhizomes were loaded in the mixture be caution no to overfill it, as it affects the blending process. Secure the mixer lid secured in place before you start the blending process. Select the optimistic speed for puree or coarse chopped. Start the mixer blend upto to required blending.

 

Pulp passed through Strainer: Select strainer or a Sieve with an appropriate mesh size. place a strainer over a blow or container, ensure there is enough space underneath the strainer for juice collection. Add pulp with a spoon over the strainer and squeeze the ginger juice that is required. Total 100ml of Ginger juice was extracted from the compression method.

 

Storage: Refrigerators are the best way to store the ginger juice. Use a clean container dry thoroughly to avoid the microbial contamination. Seal lid of the container tightly and label and date the container from which juice is extracted minimizing the air exposure. Store the ginger at the refrigerator at a temperature between 2 to 4 degree celsius this will help extend its shelf life.

 

2.     Preliminary Tests:

Preliminary tests on ginger are often conducted to assess its quality, authenticity and suitability for various purposes such as culinary use, Herbal remedies or industry processing. It's important to conduct these tests to ensure the ginger meets the desired standards and specifications. Given are some preliminary tests.

●      Weight of fresh rhizomes

●      Shape of average ginger

●      Length Of rhizome

●      Width of rhizome

●      Thickness of rhizome

●      Colour

●      Odour

●      Texture

●      Taste

●      Chemical component

 

 

Observation Table:

Table 1: Organoleptic properties of ginger gargle

Sr No.	Characteristics	Observation
1.	Shape	Irregular and branched
2.	Length	10-12 cm
3.	Width	5-6 cm
4.	Thickness	1-2.5 cm
5.	Weight	20-25 gm
6.	Color	Brownish Yellow
7.	Odor	Sharp and Pungent
8.	Texture	Soft tender
9.	Taste	Spicy

 

Chemical Characteristics:

Preliminary test is done to identify the chemical characteristics that make ginger a popular spice and herb, both for its culinary uses and its potential health benefits, including anti-inflammatory and antioxidant and digesting properties. Given below are some chemical tests done on the ginger to identify its chemical constituents.

 

Flavonoids: Flavonoids are a class of polyphenolic compounds found in various plants, including fruits, vegetables and herbs. They are known for their potential health benefits due to their antioxidant and anti- inflammatory properties.

 

·       Alkaline reagent test:

Terpenoids: Terpenoids are a diverse class of organic compounds derived from Isoprene units. Isoprene is a five-carbon building block molecule that serves as the foundation for synthesis of various terpenoids.

 

·       Liebermann-Burchard test:

·       Salkowski test:

Phenol: Phenol tests detect the presence or measure the concentration of phenolic samples. Phenol is a class of organic compound that contains a hydroxyl (OH) group attached to a benzene ring. Phenol testing is important for environmental monitoring, as excessive phenol contamination in water or industry effluents can be harmful.

·       Ferric chloride test

·       Bromine water test

 

 

 

 

Carbohydrate: Carbohydrates are organic compounds made up of carbon, hydrogen and oxygen atoms.

·       Molisch test

·       Reduction of Fehling's solution

 

Glycosides: Glycosides are a class of compound that consists of sugar molecules bound to another compound through a glycosidic linkage.

·       Liebermann test

·       Foam test

 

Figure 1: Preliminary Chemical Test

 

3.     Method of preparation ginger gargle:

a)     Measure 16 ml of ginger in a measuring cylinder, Transfer it in a beaker.

b)    Add 84 ml of glycerine to the 16 ml of ginger extract in the beaker.

c)     Stir up until the solution becomes homogeneous.

d)    Add 1 ml of Apple cider vinegar, it acts as an anti- inflammatory.

e)     Add 0.02 gm sodium citrate.

f)     Then stir the solution to make up to the volume upto 100 ml with purified water.

g)    Dilute with an equal quantity of water before use.

 

Figure 2: Method of preparation of ginger gargle

 

Table 2: Chemical Test of ginger extract

Sr No.	Chemical	Chemical Reaction	Observation	Result
1.	Flavonoid	Alkaline reagent test: Extract + Few drop of NaOH mixture	Yellow turns colourless on adding a few drops of dil. Acid	Negative
2.	Terpenoids	Liberman butler test: Extract + Acetic acid + Boil + Then cool + Add con. Sulfuric acid from sider test tube	Brown ring observed	Positive
		Salkowski test: Extract+ Con. sulfuric acid	Red color observed	Positive
3.	Phenol	Ferric chloride test: Extract + dil. Solution of ferric chloride	Red-Brown color observed	Positive
		Bromine Water test: Bromine water + Extract	White precipitate form	Positive
4.	Carbohydrate	Molisch test: Extract + Alpha Naphthol + H2SO4	Purple color observed	Positive
		Reduction of Fehling’s solution: Extract + Fehling solution (A + B)	Brick red color precipitation observed	Negative
5.	Glycoside	Liebermann’s test: 2 ml Extract + 2 ml CHCl3 + 2 ml CH3COOH	Violet-blue-green color observed	Negative
		Foam test: 5 ml Extract + 5 ml H2O + heat	Foam observed	Negative

 

Table 3. Formulation table

Sr No.	Ingredients	Quantity F1	Quantity F2	Quantity F3	Uses
1.	Ginger extract	16ml	14ml	12ml	Antimicrobial
2.	Glycerine	84ml	74ml	64ml	Soothing and lubricant
3.	Apple Cider vinegar	1ml	1ml	1ml	Anti inflammatory
4.	Sodium Citrate	0.02 gm	0.02 gm	0.02 gm	Preservative
5.	Purified water	q.s upto 100 ml	q.s upto 100 ml	q.s upto 100 ml	Vehicle

 

4.     Mechanism of action:

 

Figure 3: Flow Chart of Mechanism of Action of Ginger Gargle

 

RESULT:

Evaluation is done to determine the ginger gargle effectiveness, quality assurance, research and knowledge generation, resource allocation, risk management and customer feedback. Overall, evaluation serves as a systematic and structured process to assess, understand and improve formulation and effectiveness and reduce the side effects.

 

Figure 4: Agar Diffusion Well Method

 

1.     pH determination: The pH is determined by using the pH meter. The pH should be compatible with the mucosal layer of the throat.

A pH meter was calibrated using standard buffer solution. The 50ml of solution was taken in beaker and pH was recorded in digital pH meter.

2.     Colour: The colour of the formulated gargle was determined through the observation.

3.     Aroma: The Odor of the ginger gargle was Sharpe and pungent. The determination of Odor done through smelling the formulated gargle.

4.     Homogeneity: The solution with the proper mixture of all ingredient is homogeneous mixture.

5.     Opacity: Opacity was determined by placing the solution in the light, if the light doesn’t pass through the solution, it is turbid in nature.

6.     Uniformity: The uniformity of the solution was determining the observation in different condition and temperature.

7.     Viscosity determination: The viscosity of the solution was determined through the Brookfield viscometer. In which the 50ml of the gargle solution was taken in a beaker using spindle no 7 at 50 rpm the reading was recorded.

8.     Microbial Assay: The 2.8gm of the agar was mixed with 120ml of the distilled water and placed it in the autoclave for 45 min. After 45 min the agar solution was placed in the petri dish and leave it foe settling into solid for 30 min, after 30 min the well was made in the agar plate. In one plate 4 well are made are per required in which one well contain gargle solution, another contain the marketed product remaining two contain the another two formulated batch through which the comparation of the zone of inhibition was performed. Then spreading of the E.coli microbe was done and incubate it for 24hrs.After 24hrs check the zone of inhibition.

 

Table 4: Zone of Inhibition:

 

Table 5: Result

Sr No.	Characteristics	Observation (F1)	Observation (F2)	Observation (F3)
1	pH	6.5	4.5	5.5
2	Color	Light Brownish	Light Brownish	Light Brownish
3	Odor	Sharp and Pungent	Sharp and Pungent	Sharp and Pungent
4	Opacity	Turbid	Turbid	Turbid
5	Uniformity	Uniform	Uniform	Non uniform
6	Homogeneity	Homogeneous	Non homogenous	Non homogenous
7	Viscosity	1700 cp	1600 cp	1656 cp
8	Zone of inhibition of gargle	18 mm	17 mm	16 mm

 

From the above table-4, evaluation and the observation, the result table was formulated.

 

From the above table-5, all observation, it seems that the F1 formulated batch is the optimistic batch which show the maximum effectiveness and the shoe the most standard formulation.

 

CONCLUSION AND DISCUSSION:

Gargling with ginger can provide various benefits, such as soothing a sore throat, reducing inflammation, and helping with nausea. However, there are lot of marketed products are available in market but it contains hazardous chemical which causes mouth irritation, side effects, lesions and sometime mouth ulcer. Ginger gargle maintain a lot of oral health. It reduces the inflammation and avoid the tooth decay. The ginger gargle is free from any side effects. Ginger can help strengthen and whiten your gums and teeth. Ginger's antibacterial properties keep plaque and bacterial buildup at bay. And, its anti-inflammatory features can make your next toothache a lot more tolerable. Some even say ginger can even reduce your risk of gingivitis, gum disease, and oral cancers. Firstly, ginger contains bioactive compounds such as gingerol, which have anti-inflammatory and antimicrobial properties. When used in a gargling solution, it may help soothe sore throats and reduce inflammation. Additionally, it can be helpful in managing symptoms associated with colds and flu. Ginger gargle can also be soothing and comforting, especially when the gargling solution is warm. This warmth can provide relief from throat pain and discomfort, making it a preferred choice for individuals looking for natural remedies. Gargles are prepared by adding Apple cider vinegar to a comparatively less quantity of water and then mix ginger glycerine by 16% w/w Ginger juice and 84% w/w glycerine to it. After that, whisk the mixture to add purified water to bring the volume up to 100ml. Dilute with an equal quantity of water before use. The f 18 concentration it shows antimicrobial activity. In conclusion, ginger gargling is a popular home remedy with the potential to provide relief from throat discomfort and inflammation, but it should be used as a complementary measure alongside medical advice for more severe conditions.

 

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Received on 27.02.2024      Revised on 25.07.2024 Accepted on 02.10.2024      Published on 20.12.2024 Available online from November 25, 2024 Res. J. Pharmacognosy and Phytochem. 2024; 16(4):207-212. DOI: 10.52711/0975-4385.2024.00039 ©A&V Publications All right reserved
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