Evaluation of the Therapeutical Effect of Aqueous Extracts of Polyherbal Mixture (cloves, Parsley and Pepper Mint) on Mouth Odour

This study investigates the efficacy of peppermint (Mentha piperita), cloves (Syzygium aromaticum), and parsley (Petroselinum crispum) in treating halitosis (oral malodor) and evaluates their potential integration into oral hygiene practices. Halitosis, primarily caused by volatile sulfur compounds produced by oral bacteria, remains a significant social and psychological concern. Aqueous extracts of the plants were prepared via maceration and tested against key halitosis-associated pathogens, including Staphylococcus aureus, Lactobacillus acidophilus, Streptococcus mutans, Klebsiella pneumoniae, Escherichia coli, and Pseudomonas aeruginosa. Antimicrobial activity was assessed through minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and agar well diffusion assays. Results demonstrated dose-dependent antibacterial effects, with MIC values ranging from 48 mg/mL (for L. acidophilus and S. mutans) to 58 mg/mL (for P. aeruginosa). The 100% extract concentration exhibited the highest inhibition zones, notably 9.5 mm for L. acidophilus. Phytochemical analysis confirmed the presence of alkaloids, tannins, saponins, phenolics, and flavonoids, while micro and macro elemental profiling revealed the presence of potassium (2,318 mg/kg), calcium (432 mg/kg), and zinc (40 mg/kg) as predominant minerals. Though less potent than ciprofloxacin, the extracts showed significant antimicrobial activity, attributed to synergistic bioactive compounds. The study concludes that peppermint, cloves, and parsley offer promising natural alternatives for managing halitosis, particularly in formulations like mouthwashes or oral sprays, combining antimicrobial action with nutritional benefits for oral health. These findings advocate for the incorporation of herbal remedies into daily oral care routines as sustainable, cost-effective solutions.