Effect of Burahol [Stelechocarpus burahol (Blume) Hook.f. & Thomson] fruits extract mouthwash on mouth bad deodorization

Abdul Mun'im, Bayu Dwi Siswanto, Osamu Negishi, Sutriyo, Asni Amin, Anton Rahardjo

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Burahol [Stelechocarpus burahol (Blume) Hook.f. & Thomson] fruit is well known as food and used traditionally as bad deodorization. The objective of this study was to examine mouth bad deodorization activity of burahol mouthwash. Firstly, methyl mercaptan capturing activity of the burahol fruit extracts was evaluated using gas chromatography. The antibacterial activity against Porphyromonas ginggivalis, a volatile sulfide compound (VSC)-producing Gram-negative anaerobic bacterium was tested. The mouthwash mouth bad deodorization activity was performed with cross over design in healthy subjects, randomized controlled trial. Subjects were treated by the burahol mouth wash, as positive control was used commercial mouth wash containing green tea extract. The burahol fruits extract captured 97.5% methyl mercaptan. The burahol mouthwash demonstrated no antibacterial activity against P. ginggivalis. The treatment of the burahol mouthwash on the subjects reduced the volatile sulfur compounds (VSCs) concentration. The burahol mouthwash mouth bad deodorization activity is not different statistically compared with that positive control (P < 0.05). This study showed that S. burahol fruits demonstrated the mouth bad odor reducing activity.

Original languageEnglish
Pages (from-to)431-436
Number of pages6
JournalIndian Journal of Traditional Knowledge
Volume16
Issue number3
Publication statusPublished - 1 Jan 2017

Keywords

  • Burahol
  • Mouth bad odor
  • Stelechocarpus burahol
  • Volatile sulfur compounds (VSCs)

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