Efecto antibacteriano y antioxidante de frutos rojos ecuatorianos sobre streptococcus mutans: estudio in vitro

Ivonne Yesenia Reyes Pillajo

doi:10.59334/ROV.v2i31.323

Antibacterial and antioxidant effect of ecuadorian red fruits on streptococcus mutans: in vitro study

Authors

Ivonne Yesenia Reyes Pillajo, Dra. Universidad Central del Ecuador

DOI:

https://doi.org/10.59334/ROV.v2i31.323

Keywords:

Chlorhexidine, red fruits, Streptococcus mutans

Abstract

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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Published

2019-10-22

How to Cite

Reyes Pillajo, I. Y. (2019). Antibacterial and antioxidant effect of ecuadorian red fruits on streptococcus mutans: in vitro study. O.V., 2(31), 23–30. https://doi.org/10.59334/ROV.v2i31.323

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Issue

Vol. 2 No. 31 (17)

Section

Research Article

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