| dc.description.abstract | It is necessary to develop new treatment methods employing natural products to prevent
a variety of diseases, including those involving microbial activity. The purpose of this study
was to investigate the in vitro antibacterial activity of mango (Mangifera Indica L.) leaf
extracts and their combinations with Asian peppermint (Mentha Arvensis) essential oil.
The ethanol extract of mango leaf produced by the Soxhlet apparatus and the essential oil
of peppermint produced by the NEOS microwave assisted apparatus manufactured by
Milestone. The composition of mango extract and peppermint essential oil, respectively,
was determined using high performance liquid chromatography (HPLC) and gas
chromatography – mass spectrometry (GC-MS). Mango extract contained a high yield of
Mangiferin, approximately 102.65 mg/g, while peppermint essential oil contained
72.049% Menthol. Oral cavity pathogenic microorganisms such as Lactobacillus casei,
Enterococcus faecalis, and Candida albicans were tested against these extracts. Using
broth microdilution methods for minimum inhibitory concentration (MIC) and well diffusion
methods for zone of inhibition, antibacterial activity was screened. The MIC for mango
extract and peppermint essential oil were 10 mg/ml to 20 mg/ml and 19 to 38 mg/ml,
respectively. Using the same method, the combined effect of two plant extracts was also
evaluated. The fractional inhibition concentration (FIC) was used to determine and
measure the synergy of combination in antibacterial activity compared with individual
extract. The FIC index shown that this combination of the two plant extract had
indifference and antagonistic effect. Therefore, they could not have their activity against
bacteria species in oral cavity | en_US |
