Abstract

FORMULATION & EVALUATION OF MOUTHWASH BY USING ANTIOXIDANT EXTRACTED FROM GREEN TEA

Vinod Matole*, Saili Madur, Smeeta Patil, Aishwarya Sakhare and Anita Shegaonkar

ABSTRACT

Background: Considering increasing antimicrobial resistance & periodental disease incidence, the need of a safe, effective & economical alternative mouthwash seems necessary. The catechins of green tea have antioxidants inhibiting transcription factors & pro-oxidant enzymes, scavenging ROS & inducing antioxidant enzymes. This formulation is regarding anti-microbial & antioxidant properties of green tea extract. Objectives: The aim of the present study was to prepare & evaluate a mouthwash having a antioxidant properties. Methods: The antioxidants are extracted from green tea by maceration technique & soxhlet extraction technique. By soxhlet extraction technique pure antioxidants are obtained & it has high yield compared to maceration technique. Extracted antioxidants are used in the formulation. The selected formulations were subjected to evaluation. Evaluation test like antimicrobial test, stability test & pH test. Results & Conclusions: The best formulation, green tea extracted from soxhlet extraction technique that extract used in the formulation, which were more stable & showed significantly more antimicrobial effects than maceration technique. Using green tea extract as mouthwash is safe & harmless. Antioxidant extract are useful to prevent the ulcer, plaque & cell damage.

Keywords: Formulation, Evaluation, Green Tea Extract, Antioxidant, Mouthwash.