The Stability and Antibacterial Properties of Citronella and Lemon Oil Mouthwashes on Oral Biofilm

Combination of citronella and lemon oil may be used as an antibacterial mouthwash. The objective of this study is to develop mouthwashes using citronella and lemon oil, assess their sensory properties, stability, and investigate their antibacterial activity against Streptococcus sanguinis and Porphyromonas gingivalis. The formulation of each mouthwash was achieved through the application of a solubilization process. Three mouthwash formulations were developed using varying quantities of citronella and lemon oil, denoted as F I, F II, and F III. The evaluation of the concentration levels encompassed an assessment of the organoleptic characteristics, stability, and anti-bacterial activities. An ultravioletvisible spectrophotometer with a wavelength of 650 nm was used to evaluate the transmittance value. A particle size analyzer (PSA) was used to evaluate the diameter particle size of the formula. An antibacterial susceptibility assay using agar dilution methods was undertaken to evaluate the inhibitory activities of different formulas against the tested bacteria. Analysis of variance and Kruskal-Wallis tests were used to compare the stability value and inhibitory effect. The formula that was obtained exhibited a characteristic aroma reminiscent of citronella and possessed a pleasant taste on F I, while exhibiting a slightly bitter taste on F II and F III. The qualities remained unchanged during the duration of storage. All formulas tested on transmittance and the PSA tester did not show any statistical difference in 30 days. This means that all formulas were unaltered physically for up to 30 days of storage at room temperature. However, formula I showed the best characteristics. All formulas were tested against S. sanguinis and P. gingivalis but were not statistically different compared to the with other formulas (p<0,05). However, F I showed the smallest number of colony forming units. Formula I (contains of 1 citronella oil and 2.77 lemon oil) is displayed the best characterization and stability when stored at room temperature for 30 days and exhibited inhibitory growth effects against S. sanguinis dan P. gingivalis on in vitro study. © (2023), (University of Dicle). All Rights Reserved.