Evaluating the Effectiveness of the Polyherbal Mixture (parsley, Peppermint and Cloves) in Eliminating Halitosis (mouth Odour)

Halitosis, a prevalent oral health concern affecting psychosocial well-being, underscores the need for safe and accessible treatments. This study evaluated the efficacy of aqueous extracts from Mentha piperita (peppermint), Syzygium aromaticum (clove), and Petroselinum crispum (parsley) in reducing oral malodor, focusing on their antimicrobial activity against halitosis-associated pathogens. Phytochemical analysis revealed the presence of alkaloids, tannins, saponins, phenolics, and flavonoids, with phenolics (296.225 ± 3.825 mgTAE/g) and tannins (59.927 ± 14.999 mgGAE/g) as dominant constituents. Antimicrobial assays demonstrated concentration-dependent inhibition zones, with Lactobacillus acidophilus exhibiting the highest susceptibility (10.5 ± 0.5 mm at 100% concentration) and Gram-negative bacteria like Pseudomonas aeruginosa showing greater resistance. Minimum inhibitory concentrations (MICs) ranged from 42 mg/mL (L. acidophilus) to 58 mg/mL (Klebsiella pneumoniae and P. aeruginosa), while elemental analysis highlighted potassium (3185.315 mg/kg) and calcium (431.818 mg/kg) as key nutrients supporting oral health. Comparative analysis with ciprofloxacin confirmed the extract’s moderate yet significant antibacterial potential, attributed to synergistic phytochemical interactions. These findings position the polyherbal mixture as a viable natural alternative for halitosis management, offering antimicrobial efficacy, minimal side effects, and nutrient-rich composition. Further optimization could enhance its integration into mouthwash or lozenge formulations, addressing global demand for plant-based oral care solutions.