Formulation and Evaluation of the Antioxidant and Anti-Inflammatory Activities of an Aloe Vera Hydrogel Loaded With Lemon Basil (Ocimum Citriodorum) Extract

Background: Ocimum citriodorum (lemon basil) is an aromatic medicinal plant containing phenolic, flavonoid, terpenoid and volatile constituents that may contribute to antioxidant and anti-inflammatory effects. The present study evaluated an Ocimum citriodorum leaf extract incorporated into a gel (LBET+GEL) using in vitro antioxidant and anti-inflammatory assays. Methods: The supplied LBET+GEL sample was evaluated for appearance, odour, consistency, pH, solubility and physical behaviour following centrifugation. Antioxidant activity was assessed by the DPPH radical-scavenging assay using ascorbic acid as the reference standard. Anti-inflammatory activity was evaluated by the egg-albumin denaturation method using diclofenac sodium as the reference standard. Percentage inhibition and IC50 values were obtained from the reported concentration-response data. The gel was described as green, odourless and viscous, with a reported pH of 8 and stable physical characteristics. In the DPPH assay, mean inhibition values of 70.6%, 84.6% and 83.3% were reported at 5, 10 and 15 mg, respectively, with an IC50 of 7.48 mg, compared with 3.373 mg for ascorbic acid. In the albumin-denaturation assay, mean inhibition values of 62.6%, 56.6% and 48.6% were reported at 5, 10 and 15 mg, respectively, with an IC50 of 10.59 mg, compared with 12.129 mg for diclofenac sodium. LBET+GEL demonstrated appreciable in vitro antioxidant activity and measurable albumin-denaturation inhibitory activity. The findings support further phytochemical, formulation, stability and in vivo investigations to establish the pharmacological relevance and reproducibility of the preparation.