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Antimicrobial potential of essential oils mouthrinses with and without alcohol: a randomized clinical trial
Grunevald, Matheus; Cantarelli, Romulo; Oballe, Harry Juan Rivera; Negrini, Thais de Cássia; Arthur, Rodrigo Alex; Silva, Eduardo Liberato da; Herpich, Tiago Luís; Muniz, Francisco Wilker Mustafa Gomes.
  • Grunevald, Matheus; Federal University Rio Grande do Sul. Porto Alegre. BR
  • Cantarelli, Romulo; Federal University Rio Grande do Sul. Porto Alegre. BR
  • Oballe, Harry Juan Rivera; Federal University Rio Grande do Sul. Porto Alegre. BR
  • Negrini, Thais de Cássia; São Paulo State University. Department of Clinical Analysis. Araraquara. BR
  • Arthur, Rodrigo Alex; Federal University of Rio Grande do Sul. Department of Preventive and Community Dentistry. Porto Alegre. BR
  • Silva, Eduardo Liberato da; Federal University of Rio Grande do Sul. Porto Alegre. BR
  • Herpich, Tiago Luís; Federal University Rio Grande do Sul. Porto Alegre. BR
  • Muniz, Francisco Wilker Mustafa Gomes; Federal University of Pelotas. Department of Semiology and Clinic. Pelotas. BR
Braz. j. oral sci ; 20: e213867, jan.-dez. 2021. ilus
Article in English | LILACS, BBO | ID: biblio-1254427
Responsible library: BR218.1
ABSTRACT

Aim:

This study aimed to compare the microbiological potential and gustatory perception of essential oils (EO) mouthrinses containing and not containing alcohol.

Methods:

Twenty healthy adult volunteers rinsed with 10mL of the following test solutions EO with alcohol, EO without alcohol, or a control solution (saline solution with mint essence). A washout period of at least seven days was adopted after a single-use protocol of the respective solution. All participants used all three tested substances. Antimicrobial potential was assessed by counting salivary total viable bacteria both before and after each rinse. Gustatory perception was evaluated using the Visual Analogue Scale (VAS). Multiple comparisons were performed with the Wilcoxon test, using Bonferroni correction.

Results:

Both EO solutions presented a higher antimicrobial potential in comparison to the control solution (p<0.017). However, no significant difference in antimicrobial potential was observed between EO containing or not containing alcohol (p=0.218). VAS of EO with alcohol (median 2.7) was similar to control solution (median 1.6) (p=0.287). A better gustatory perception was observed of the EO without alcohol (median 7.6) when compared to the control solution (p<0.0001). When EO groups were compared, EO without alcohol also demonstrated a significantly better gustatory perception (p=0.001).

Conclusion:

Mouthrinse containing EO without alcohol presented a better taste perception when compared to the EO with alcohol, but no difference was observed in the antimicrobial potential of both EO solutions after a single rinse protocol
Subject(s)


Full text: Available Index: LILACS (Americas) Main subject: Bacteria / Oils, Volatile / Alcohols / Taste Perception / Mouthwashes Type of study: Controlled clinical trial Limits: Female / Humans / Male Language: English Journal: Braz. j. oral sci Journal subject: Dentistry Year: 2021 Type: Article Affiliation country: Brazil Institution/Affiliation country: Federal University Rio Grande do Sul/BR / Federal University of Pelotas/BR / Federal University of Rio Grande do Sul/BR / São Paulo State University/BR

Full text: Available Index: LILACS (Americas) Main subject: Bacteria / Oils, Volatile / Alcohols / Taste Perception / Mouthwashes Type of study: Controlled clinical trial Limits: Female / Humans / Male Language: English Journal: Braz. j. oral sci Journal subject: Dentistry Year: 2021 Type: Article Affiliation country: Brazil Institution/Affiliation country: Federal University Rio Grande do Sul/BR / Federal University of Pelotas/BR / Federal University of Rio Grande do Sul/BR / São Paulo State University/BR