Minimum Inhibitory Concentration of Oral Bacteria: A Comparison Between Cloves and Cinnamon
DOI:
https://doi.org/10.47611/jsrhs.v14i1.8425Keywords:
Cinnamon, Spices, Cloves, Oral Bacteria, Essential Oils, Oral Health, Minimum Inhibitory ConcentrationAbstract
Clove essential oil (EO), used as an antiseptic for oral health, is effective against cavities and is added to products like mouthwash and toothpaste (Agrawal et al., n.d.), (Nuñez & Aquino, 2012). Cinnamon EO contains anti-inflammatory and antibacterial properties that can help with gum disease and tooth pain (Yanakiev, 2020). The minimum inhibitory concentration (MIC) of both cinnamon and clove EO was studied in this paper. Oral bacteria from the cheek were sampled for this experiment and allowed to grow on LB plates containing either clove or cinnamon essential oils diluted to 12.25%, 56.125% and 64.9% concentrations. Cinnamon EO had a lower MIC than clove EO. Cinnamon EO’s MIC was less than 12.25% while clove EO’s MIC was between 12.25% and 56.125%. Both EO’s were able to reduce bacterial growth and can be used as an antimicrobial agent for external use or for those with limited access to modern oral care.
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