Development of a Green Tea Incorporated Mouthwash
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Green tea extracts with other sources of polyphenol constituents are increasingly recognized as
being potentially important to medicinal benefits (Amarakoon, 2004). Extensive researches
have verified that green tea contributes to the promotion of oral health but the oral health benefit
of the green tea is less aware by the people (Narotzki et al, 2012). Since it has a higher potential
to establish a new product line as an oral hygiene product, the aim of this study was to assess
the possible protective properties of green tea on oral health while using it as main natural
ingredient of an alcohol free fluoride mouthwash. A few studies have been conducted for the
development of green tea base mouthwash in the world. This present study is aimed to
developed green tea incorporated mouthwash by addition of clove oil and the peppermint to
enhance the natural flavor of the mouthwash while increasing the oral health benefits.
Methodology
The main objective was to prepare a green tea incorporated mouthwash. Deionized water was
boiled up to 80 ºC and poured in to the beakers with 1%, 2% and 3% (w/v) of green tea and the
beakers were kept in a water bath of 80 ºC for 8 minutes. The green tea brew was allowed to
cool at room temperature and 1 g of peppermint, 20 μl of clove oil were added and the sample
was thoroughly mixed for 1 hour with a stirrer. These mixtures were filtered using 0.45 µm
filter paper and prepared samples kept in transparent plastic bottles.
Sensory evaluation with 30 untrained panelists was carried out to select the best green tea,
peppermint and clove oil incorporation quantity for the formulated mouthwash. Five point
hedonic scale was used to evaluate samples for liquor taste (strength, bitterness), liquor color,
smell, freshness after washing and the overall acceptability.
The pH value of the developed mouthwash was measured with electronic pH meter. Fluoride
ion was determined by direct potentiometry with Thermo Orion 5 star ISC conductivity meter
using fluoride ion selective electrode. Prepared green tea mouthwash, reference and control
were tested for well diffusion assay using experimental microorganisms included Candida
albicans and Strephylococcs aureus and the mean zone inhibition was measured (Awadalla et
al, 2011). The prepared mouthwash was subjected to a storage study by observing color and the
smell at two weeks intervals and the pH of the product also measured.
Description
Keywords
Agriculture, Export Agriculture, Crop Production, Green Tea, Tea Industrials, Tea Technology