Formulation of mouthwash using clove essential oil

Abstract

Clove is a miraculous spice that have been commonly used in food industry as food preservatives and cuisines. Besides, clove is well-known for its medicinal purposes. The oil extracted from the dried clove can be used to formulate oil-based mouthwash as the main constituent of clove is eugenol which plays an important role as antimicrobial, anti-inflammatory, anti-stress, anti-fungal and antioxidant property. In this research study, the main objective is to establish the optimum concentration of clove essential oil-based for mouthwash. Two types of bacteria were tested on the mouthwash with different concentrations which are Staphylococcus Aureus (Gram-positive) and Escherichia Coli (Gram-negative). The experiment was performed using disc diffusion method in order to determine the inhibition zone on the agar plate. The optimum concentration of clove essential oil-based mouthwash was evaluated using One-Way ANOVA method. It was resulted that the optimum concentration of clove essential oil-based mouthwash is more susceptible to Staphylococcus Aureus as compared to Escherichia Coli. In conclusion, the mouthwash has positive effect on both bacteria as they formed the inhibition zone around the disc.