Antibacterial properties of “Accmus” mouth wash

Abstract

Antimicrobial herbs can be used individually or in combination to prepare mouth wash which is healthier and safer than the synthetic ones. In this study a new “Accmus” herbal mouth wash was prepared and its antibacterial properties were evaluated. Alcoholic, boiled alcoholic and aqueous extracts of “Accmus” mouth wash were prepared from the bark of Acacia arabica, Acacia speciosa and root of Calamus rotang in combination by tincture and hot extract methods respectively. Alcohol content and pH were also determined. Antibacterial properties of the above extracts were also studied against Staphylococcus aureus, Bacillus sp of Gram (+)ve and Pseudomonas aeruginosa, Klebsiella sp of Gram (-) ve in vitro by using agar well diffusion method. This study showed that the alcohol content and pH of mouth wash preparations were in acceptable levels. Aqueous extract exhibited better antibacterial activity compared with alcoholic extract and had maximum sensitivity towards Bacillus sp and low towards Klebsiella sp. Staphylo coccus aureus was only inhibited by all preparations of mouth wash. So the hot extraction method was efficient than the alcoholic extraction and this could be recommended with antibacterial properties rather than the alcoholic extract of mouth wash. Further study is needed for further purification and characterization of active constituents from various solvent extracts of mouth wash against oral diseases.