Antibacterial and antioxidant effect of ecuadorian red fruits on streptococcus mutans: in vitro study
DOI:
https://doi.org/10.59334/ROV.v2i31.323Keywords:
Chlorhexidine, red fruits, Streptococcus mutansAbstract
Objective: To evaluate by quantification of halos of inhibition, the antibacterial effect of the shell and pulp of capulí, (Prunus serotina capuli) and mortiño (Vaccinium floribundum), on strains of Streptococcus mutans (ATCC 35668) at 24 and 48 hours, compared with dehydrated cranberry and chlorhexidine gluconate at 0,12%.
Materials and methods: in vitro cross-sectional experimental study, 15 petri dishes were used to plant 20 ul of the evaluated substances were placed in each box, mortiño, and capuli, in pulp and in shell, dehydrated cranberry and 0,12% chlorhexidine gluconate as control, distributed at an equidistant distance. The analysis of the antibacterial effect was performed by measuring the zone of inhibition in a time of 24 and 48 hours of incubation, the data obtained were statistically analyzed in the SPSS 22 program by parametric and Kruskal Wallis tests.
Results: there was no significant statistical difference between the analyzed variables, capuli and mortiño, both in skin and pulp and chlorhexidine used as control, in the two evaluated periods of time (p=>0,05).
Conclusions: the red fruits analyzed have an antibacterial effect 24 and 48 hours, which is related to its antioxidant capacity.
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