COMPARISON OF ANTIMICROBIAL EFFICACY OF CHLORHEXIDINE, GREEN COFFEE BEAN EXTRACT AND GREEN TEA LEAF EXTRACT ON ANAEROBIC PERIODONTAL PATHOGENS: AN IN VITRO STUDY

AMIT DE; Professor(Dr.) Ganguly; DR AMRITA DUTTA; DR  MINGKIAM GAO; DR SANJUKTA DATTA; DR SHIBENDU BISWAS

doi:10.21276/ujds.2025.11.4.3

AMIT DE KUSUM DEVI SUNDERLAL DUGAR JAIN DENTAL COLLEGE AND HOSPITAL
Professor(Dr.) Ganguly kusum Devi Sunderlal Dugar Jain Dental Collge and Hospital
DR AMRITA DUTTA kusum Devi Sunderlal Dugar Jain Dental Collge and Hospital https://orcid.org/0000-0003-2092-0747
DR MINGKIAM GAO
DR SANJUKTA DATTA kusum Devi Sunderlal Dugar Jain Dental Collge and Hospital
DR SHIBENDU BISWAS

DOI: https://doi.org/10.21276/ujds.2025.11.4.3

Keywords: Chlorhexidine, Green tea, Green coffee beans, Porphyromonus. gingivalis, Culture media, Blood agar,

Abstract

ABSTRACT:

OBJECTIVE: Numerous aerobic and anaerobic microorganisms such as Porphyromonas gingivalis, Fusobacterium nucleatum, Prevotella intermedia, and Aggregatibacter actinomycetemcomitans are responsible for periodontal diseases. Chemotherapeutic agents are used to prevent periodontal diseases but overzealous use of this agents may lead to bacterial resistance, staining, mucositis etc. Therefore, this study was performed to find a safe anti-plaque agent. Recent studies on green tea and coffee extracts have shown to have positive effects on periodontal health owing to their anti-inflammatory, antimicrobial, and antioxidant property.

METHODS: In this study, samples were collected from sub gingival region of indexed teeth from systemically healthy periodontitis patients and transported in to a freshly prepared transport media. Then samples were inoculated onto their respective culture plates and incubated in an anaerobic jar. Finally, the zone of inhibitions were measured to find out the antibiotic susceptibility of green tea and green coffee beans in comparison to 0.2% chlorhexidine.

RESULTS: Green coffee beans shown lowest zone of inhibition in an alcohol base and 0.2% chlorhexidine gluconate shown highest zone of inhibition. As the concentration of the solution increases, the efficacy of the solution also increases towards the anaerobic microorganisms.

CONCLUSION: To conclude this, green tea leaf and green coffee bean has still showed some amount of positive antimicrobial capability when mixed with different solvent and when used in higher concentrations

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