Preparation of Mouthwash Using Red Tea and Its Antimicrobial and Antioxidant Activity

Background: Poor oral hygiene provides an optimum environment for bacterial biofilms formation leading to the development of periodontal diseases. Currently, researchers focus on developing oral hygiene products such as mouthwash that contain available natural products with superior biocompatibility and a low cost.

Aim: The aim of the study was to prepare mouthwash using red tea and to evaluate its antimicrobial and antioxidant properties.

Materials and Methods: This study was performed as an in vitro study under a laboratory setting. Mouthwash was prepared using red tea in the lab. Subsequently the formulation was tested for its antimicrobial and antioxidant activity. Antimicrobial activity was conducted through agar well diffusion method. Antioxidant activity of the herbal mouthwash was tested using the DPPH assay at various concentrations. The obtained values were compared with that of the standard. The data was tabulated represented by the means of bar graphs.

Results: There was an increase in the zone of inhibition of bacteria with an increase in concentration of mouthwash. DPPH assay for antioxidant activity revealed that at all concentrations the standard had more antioxidant activity compared to the herbal mouthwash. Throughout from 10 μl to 50 μl the antioxidant activity of the standard was greater than the prepared red tea mouthwash.

Conclusion: Within the limitations of this study, Red tea mediated mouthwash was found to possess antioxidant and anti-inflammatory properties at varied concentrations.