Antimicrobial potential of essential oils mouthrinses with and without alcohol : a randomized clinical trial
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/239953 |
Resumo: | Aim: This study aimed to compare the microbiological potential and gustatory perception of essential oils (EO) mouthrinses containing and not containing alcohol. Methods:Twenty healthy adult volunteers rinsed with 10mL of the following test solutions: EO with alcohol, EO without alcohol, or a control solution (saline solution with mint essence). A washout period of at least seven days was adopted after a single-use protocol of the respective solution. All participants used all three tested substances. Antimicrobial potential was assessed by counting salivary total viable bacteria both before and after each rinse. Gustatory perception was evaluated using the Visual Analogue Scale (VAS). Multiple comparisons were performed with the Wilcoxon test, using Bonferroni correction. Results: Both EO solutions presented a higher antimicrobial potential in comparison to the control solution (p<0.017). However, no significant difference in antimicrobial potential was observed between EO containing or not containing alcohol (p=0.218). VAS of EO with alcohol (median: 2.7) was similar to control solution (median: 1.6) (p=0.287). A better gustatory perception was observed of the EO without alcohol (median 7.6) when compared to the control solution (p<0.0001). When EO groups were compared, EO without alcohol also demonstrated a significantly better gustatory perception (p=0.001). Conclusion: Mouthrinse containing EO without alcohol presented a better taste perception when compared to the EO with alcohol, but no difference was observed in the antimicrobial potential of both EO solutions after a single rinse protocol. |
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Grunevald, MatheusCantarelli, RômuloOballe, Harry Juan RiveraNegrini, Thais de CássiaArthur, Rodrigo AlexSilva, Eduardo Liberato daHerpich, Tiago LuísMuniz, Francisco Wilker Mustafa Gomes2022-06-07T04:41:51Z20211677-3217http://hdl.handle.net/10183/239953001137978Aim: This study aimed to compare the microbiological potential and gustatory perception of essential oils (EO) mouthrinses containing and not containing alcohol. Methods:Twenty healthy adult volunteers rinsed with 10mL of the following test solutions: EO with alcohol, EO without alcohol, or a control solution (saline solution with mint essence). A washout period of at least seven days was adopted after a single-use protocol of the respective solution. All participants used all three tested substances. Antimicrobial potential was assessed by counting salivary total viable bacteria both before and after each rinse. Gustatory perception was evaluated using the Visual Analogue Scale (VAS). Multiple comparisons were performed with the Wilcoxon test, using Bonferroni correction. Results: Both EO solutions presented a higher antimicrobial potential in comparison to the control solution (p<0.017). However, no significant difference in antimicrobial potential was observed between EO containing or not containing alcohol (p=0.218). VAS of EO with alcohol (median: 2.7) was similar to control solution (median: 1.6) (p=0.287). A better gustatory perception was observed of the EO without alcohol (median 7.6) when compared to the control solution (p<0.0001). When EO groups were compared, EO without alcohol also demonstrated a significantly better gustatory perception (p=0.001). Conclusion: Mouthrinse containing EO without alcohol presented a better taste perception when compared to the EO with alcohol, but no difference was observed in the antimicrobial potential of both EO solutions after a single rinse protocol.application/pdfengBrazilian journal of oral sciences. Piracicaba. Vol. 20 (2021), e213867, 9 p.Óleos voláteisBactériasAntissépticos bucaisÁlcooisPercepção gustatóriaOils volatileBacteriaMouthwashesAlcoholsTaste perceptionAntimicrobial potential of essential oils mouthrinses with and without alcohol : a randomized clinical trialinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001137978.pdf.txt001137978.pdf.txtExtracted Texttext/plain27352http://www.lume.ufrgs.br/bitstream/10183/239953/2/001137978.pdf.txt8c774ac88fdd6f24754065242b9ddc44MD52ORIGINAL001137978.pdfTexto completo (inglês)application/pdf212108http://www.lume.ufrgs.br/bitstream/10183/239953/1/001137978.pdf57e9448d0fd14ebc3f4c73d757ca1090MD5110183/2399532022-06-08 04:41:24.855917oai:www.lume.ufrgs.br:10183/239953Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2022-06-08T07:41:24Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Antimicrobial potential of essential oils mouthrinses with and without alcohol : a randomized clinical trial |
title |
Antimicrobial potential of essential oils mouthrinses with and without alcohol : a randomized clinical trial |
spellingShingle |
Antimicrobial potential of essential oils mouthrinses with and without alcohol : a randomized clinical trial Grunevald, Matheus Óleos voláteis Bactérias Antissépticos bucais Álcoois Percepção gustatória Oils volatile Bacteria Mouthwashes Alcohols Taste perception |
title_short |
Antimicrobial potential of essential oils mouthrinses with and without alcohol : a randomized clinical trial |
title_full |
Antimicrobial potential of essential oils mouthrinses with and without alcohol : a randomized clinical trial |
title_fullStr |
Antimicrobial potential of essential oils mouthrinses with and without alcohol : a randomized clinical trial |
title_full_unstemmed |
Antimicrobial potential of essential oils mouthrinses with and without alcohol : a randomized clinical trial |
title_sort |
Antimicrobial potential of essential oils mouthrinses with and without alcohol : a randomized clinical trial |
author |
Grunevald, Matheus |
author_facet |
Grunevald, Matheus Cantarelli, Rômulo Oballe, Harry Juan Rivera Negrini, Thais de Cássia Arthur, Rodrigo Alex Silva, Eduardo Liberato da Herpich, Tiago Luís Muniz, Francisco Wilker Mustafa Gomes |
author_role |
author |
author2 |
Cantarelli, Rômulo Oballe, Harry Juan Rivera Negrini, Thais de Cássia Arthur, Rodrigo Alex Silva, Eduardo Liberato da Herpich, Tiago Luís Muniz, Francisco Wilker Mustafa Gomes |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Grunevald, Matheus Cantarelli, Rômulo Oballe, Harry Juan Rivera Negrini, Thais de Cássia Arthur, Rodrigo Alex Silva, Eduardo Liberato da Herpich, Tiago Luís Muniz, Francisco Wilker Mustafa Gomes |
dc.subject.por.fl_str_mv |
Óleos voláteis Bactérias Antissépticos bucais Álcoois Percepção gustatória |
topic |
Óleos voláteis Bactérias Antissépticos bucais Álcoois Percepção gustatória Oils volatile Bacteria Mouthwashes Alcohols Taste perception |
dc.subject.eng.fl_str_mv |
Oils volatile Bacteria Mouthwashes Alcohols Taste perception |
description |
Aim: This study aimed to compare the microbiological potential and gustatory perception of essential oils (EO) mouthrinses containing and not containing alcohol. Methods:Twenty healthy adult volunteers rinsed with 10mL of the following test solutions: EO with alcohol, EO without alcohol, or a control solution (saline solution with mint essence). A washout period of at least seven days was adopted after a single-use protocol of the respective solution. All participants used all three tested substances. Antimicrobial potential was assessed by counting salivary total viable bacteria both before and after each rinse. Gustatory perception was evaluated using the Visual Analogue Scale (VAS). Multiple comparisons were performed with the Wilcoxon test, using Bonferroni correction. Results: Both EO solutions presented a higher antimicrobial potential in comparison to the control solution (p<0.017). However, no significant difference in antimicrobial potential was observed between EO containing or not containing alcohol (p=0.218). VAS of EO with alcohol (median: 2.7) was similar to control solution (median: 1.6) (p=0.287). A better gustatory perception was observed of the EO without alcohol (median 7.6) when compared to the control solution (p<0.0001). When EO groups were compared, EO without alcohol also demonstrated a significantly better gustatory perception (p=0.001). Conclusion: Mouthrinse containing EO without alcohol presented a better taste perception when compared to the EO with alcohol, but no difference was observed in the antimicrobial potential of both EO solutions after a single rinse protocol. |
publishDate |
2021 |
dc.date.issued.fl_str_mv |
2021 |
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2022-06-07T04:41:51Z |
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publishedVersion |
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http://hdl.handle.net/10183/239953 |
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1677-3217 |
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001137978 |
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eng |
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dc.relation.ispartof.pt_BR.fl_str_mv |
Brazilian journal of oral sciences. Piracicaba. Vol. 20 (2021), e213867, 9 p. |
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