Evaluation of minimum inhibitory concentration and antimicrobial activity of basil extract (Ocimum basilicum L.) incorporated to the mouthwash

摘要

AIM: This study has as aim to evaluate the minimum inhibitory concentration and the antimicrobial activity of basil extract incorporated to the mouthwash against the bacteria S.mutans. MATERIAL AND METHODS: For the study, the hydro alcoholic basil extract (Ocimum basilicum L.) incorporated to the mouthwash was used in order to evaluate the effect of this formulation on bacteria and its Minimum Inhibitory Concentration (MIC). As positive control, TBS + S. mutans was used; as negative control, only the TBS; the fluid hydro alcoholic basil extract 20% and the concentrated basil extract 12%, both incorporated to the mouthwash, were also evaluated. As MIC verification method and antimicrobial activity, the micro dilution was used in the concentrations: pure, 1/2, 1/4, 1/8, 1/16, 1/32, 1/64, 1/128; and carried out in triplicate. The microtiter plates were incubated and evaluated after 24 and 72hs. RESULTS: The results showed there was no antimicrobial activity of mouthwash associated to the fluid and concentrated basil extract. However, the mouthwash insulated showed antimicrobial activity only as pure; other dilutions did not presented the same result. CONCLUSION: Before the findings in this study, it is possible conclude that hydro alcoholic basil extract incorporated to the mouthwash did not present antimicrobial activity against the bacteria S. mutans.