Production of natural mouthwash: A sustainable processing path

Abstract

In this study, extracts obtained from ginger rhizomes (Zingiber officinale) and chewing sponge-''Sawere'' (Acacia kamerunensis) by cold maceration were used in the production of mouthwash solutions at the following concentrations: 10 ​mg/mL, 20 ​mg/mL, 50 ​mg/mL, and 75 ​mg/mL for ginger extract and 10 ​mg/mL only for ''Sawere'' extract. The solutions were tested for antimicrobial activity among seven candidates on three consecutive days. Results indicated that ginger mouthwash solution of 75 ​mg/mL concentration had the highest antimicrobial activity of 83.3 ​± ​2.5%, swiftly followed by ginger mouthwash solution of concentrations 50 ​mg/mL, 20 ​mg/mL and 10 ​mg/mL at 75.0 ​± ​2.5%, 47.9 ​± ​1.7% and 39.2 ​± ​2.0% respectively. This appeared to indicate that concentration and percentage inhibition in the ginger extract has a linear relationship. The 10 ​mg/mL concentration of Sawere extract solution exhibited very minimal antimicrobial activity at 0.2 ​± ​7.5%. GC-MS and FTIR analysis showed the presence of antimicrobial and anti-inflammatory compounds such as gingerol, neric acid, and squalene as well as other compounds such as 7- epi-cis-sesquiabinene present in both extracts. Gingerol was observed to demonstrate the highest peak in the ginger extract at a retention time of 17.484 whereas squalene exhibited the highest peak in sawere extract at a retention time of 17.811 in the GC-MS analysis. The FTIR analysis identified some functional groups in both the ginger and the sawere extracts including phenolics, alcohols, carboxylic acids, and alkane functional groups. This research successfully demonstrated the possibility of using ginger extracts and sawere extracts as safer active ingredient alternatives in the making of mouthwash.

Keywords

• Mouthwash
• Ginger
• Sawere
• Antimicrobial activity
• Gingerol
• Squalene