Chathurani, T.M.D.Alakolanga, A.G.A.W.Chandrasena, G.2022-03-232022-03-232013http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8550/06-TEA-Development%20of%20a%20Green%20Tea%20Incorporated%20Mouthwash%20.pdf?sequence=1&isAllowed=yGreen 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.enAgricultureExport AgricultureCrop ProductionGreen TeaTea IndustrialsTea TechnologyOther