Formulation, phytochemical screening, and antimicrobial evaluation of a topical herbal balm containing Withania somnifera (Ashwagandha) root extract
Year: 2025
Type: article
Abstract: Herbal formulations have been an integral part of traditional medicine systems worldwide and continue to gain popularity in modern therapeutic applications owing to their natural origin, biocompatibility, and minimal side effects. The present study aimed to formulate and evaluate a topical herbal balm incorporating Withania somnifera (Ashwagandha) root extract, a plant widely recognized in Ayurveda for its antimicrobial, anti-inflammatory, and skin-healing properties. The roots were collected, authenticated, shade-dried, and subjected to successive solvent extraction using ethanol, methanol, and distilled water. Extracts were evaluated for percentage yield and preliminary phytochemical screening, which revealed the presence of alkaloids, flavonoids, saponins, tannins, glycosides, and phenolic compounds. Thin Layer Chromatography (TLC) was performed to identify key phytoconstituents. The herbal balm was formulated using suitable excipients and subjected to physicochemical evaluations including pH, appearance, spreadability, viscosity, grittiness, texture, and washability. Antimicrobial activity was assessed against Staphylococcus aureus and Pseudomonas aeruginosa using the agar well diffusion method. The results demonstrated that the balm exhibited desirable physicochemical properties, skin-compatible pH, smooth texture, and acceptable antimicrobial activity, particularly against S. aureus. These findings support the traditional topical use of Ashwagandha and provide a foundation for developing natural, plant-based antimicrobial skin formulations.
Authors: Shailja ., Anuj Pandey, Ayushi Saini, Aman Singh, Aman Gulia, Amit Kumar, Pawan Jalwal
Institution: Baba Mastnath University
Language: English
Subfield: Complementary and alternative medicine
Field: Medicine
Domain: Health Sciences
Open Access status: bronze
OpenAlex ID: W4412548353
