Development of Mouthwash from Guava Leaf Extract and Maweng Kruea Fruit Extract
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Abstract
This study aims to test the antibacterial efficacy and antioxidant activity of leaf extract and Maweng Kruea fruit extract and develop a mouthwash product containing extracts from guava leaf and Maweng Kruea. The experiments were conducted by extracting both herbs with 95 % ethanol. Research results indicated that herbal extracts possess inhibitory effects against Streptococcus mutans. The minimum inhibitory concentration (MIC) that can inhibit microbial growth was found at 0.25 mg/mL, while the minimum bactericidal concentration (MBC) for killing bacteria was found at 0.25 mg/mL, with an MBC/MIC ratio of 1. The mouthwash composed of guava leaf and Maweng kruea fruit extracts exhibited antioxidant properties with an IC50 of 16.06 μL/ml. The developed mouthwash from these herbal extracts was found to have physical properties suitable for oral use, including a clear yellow color, slightly bitter and slightly sweet taste, minty aroma, slight cooling sensation, no tongue irritation, and a pH value of 6.7, making it suitable for oral conditions.
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