Formulation and evaluation of an herbal anti-inflammatory cream containing Sphagneticola trilobata Leaf extract

This study concentrates on developing and evaluating an herbal anti-inflammatory cream made from the ethanol leaf extract of Sphagneticola trilobata, a plant recognized for its strong medicinal qualities. The extract was obtained using Soxhlet extraction with a 70% ethanol solution and incorporated into a cream formulation to evaluate its effectiveness when applied topically. Several physicochemical characteristics, including pH (6.0-6.3), viscosity, spreadability (4.8-6.0), and stability, were measured to ensure the quality of the formulation. The anti-inflammatory properties of the herbal cream were evaluated through the in vitro albumin denaturation assay, a widely accepted method for assessing the inhibition of protein denaturation, which serves as a key indicator of inflammatory activity. The findings revealed that the cream significantly inhibited albumin denaturation in a dose-dependent manner, showcasing considerable anti-inflammatory potential comparable to that of the standard diclofenac cream. The formulation demonstrated stability across different storage conditions, maintained its sensory properties, and exhibited no evidence of phase separation. This research indicates that the ethanol extract of Sphagneticola trilobata can be effectively employed in a topical herbal formulation to address inflammation, providing a natural and safe alternative to synthetic medications.