• UMESH KUMAR SHARMA
• JISHA GOPI

The objective of the present research was to develop and evaluate the in situ gel for the management of mouth ulcer using guava leafs. The in situ gel was prepared using different concentrations of hydroxypropyl methylcellulose, xanthan gum and polyethylene glycol. The formulations were evaluated for various parameters. The Infrared Spectroscopy revealed that there was no interaction between active ingredient and the excipients used in the formulation. The final formulation was greenish brown transparent solution initially and once administered it undergone gelation to form a gel. The formulation showed acceptable taste, homogeneous and pH range from 7 to 7.5. The antifungal activities shown by the formulation was excellent. During in-vitro antioxidant studies it was observed that that the formulation has antioxidant activity due to the presence of flavonoids in Guava Leaf. The developed formulation was found to be stable, safe and effective in management of mouth ulcer.

Guava, Mouth Ulcer, In situ, Oral gel,

"Development and evaluation of in situ gel of Guava Leafs for the management of mouth ulcer", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 6, page no.58-68, June 2019, Available :http://www.jetir.org/papers/JETIR1907312.pdf

"Development and evaluation of in situ gel of Guava Leafs for the management of mouth ulcer", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 6, page no. pp58-68, June 2019, Available at : http://www.jetir.org/papers/JETIR1907312.pdf