DESIGN, DEVELOPMENT, CHARACTERIZATION AND SYNERGISTIC ACTIVITY OF LIPOSOME OF CLOVE AND CINNAMON OIL IN ORAL HEALTH CARE

Periodontal diseases are identified as the most important oral health problem globally.Chronic exposure to acidic foods leads to development of dental erosion, abrasion and decay.Essential oils having antibacterial, antifungal and antioxidant properties have recently gained importance as dental pharmaceuticals.But they are chemically unstable in presence of air, light, moisture and high temperature.Hence novel methods like liposomal encapsulation of oils have been introduced to enhance the stability and bioavailability.This research paper focuses on two essential oils, Clove oil obtained from flower buds of Syzygium aromaticum Linn (Fam.Myrtaceae) containing eugenol and caryophyllene and Cinnamon oil from Cinnamomum cassia bark (Fam.Lauraceae) containing cinnamaldehyde.The objective was to develop a liposomal gel containing these oils and study their activity against dental pathogens Lactobacillus acidophillus and Streptococcus mutans.Liposomes were prepared by thin film hydration method using soya lecithin and cholesterol.The optimized liposome was formulated as carbopol gel and evaluated for pH, spreadability, viscosity, drug content and diffusion studies.Liposome showed an entrapment efficiency of 67% for clove oil and 75% for cinnamon oil.They had synergistic activity against dental pathogens.The percent drug content was estimated by RP-HPLC and 94.11 % of eugenol and 91.5%w/w cinnamaldehyde was obtained.The invitro diffusion studies showed a cumulative drug release of 77.23% eugenol and