Antibacterial Effect of Iranian Green Tea Containing Mouthrinse vs Chlorhexidine 0.2%: An In Vitro Study

Purpose: Considering the antioxidant, anti-inflammatory and antimicrobial properties of green tea, this study aimed to evaluate the antibacterial effect of mouthrinses containing green tea extract vs 0.2% chlorhexidine on selected microorganisms in vitro. Materials and Methods: The antibacterial activity of both mouthrinses and the pure green tea extract was assessed by using disk diffusion and the minimal inhibitory concentration (MIC) methods against five microorganisms: Streptococcus mutans, Streptococcus sanguis, Enterococcus faecalis, Pseudomonas aerogenosa and Escherichia coli. Growth inhibition zones were measured in mm after 24 h of incubation at 37°C. The two mouthrinses were assessed at concentrations of 1, 2, 4, 8, 16, 32, 64, 128, 256 and 512 mg/ml to determine the MIC, which was interpreted as the lowest concentration of the agent that completely inhibited the growth of the test species. Results: 0.2% chlorhexidine produced a larger zone of growth inhibition than did the mouthrinse made of green tea extract (P 0.01). Paradoxically, the growth inhibition zones of the tested bacteria were significantly larger in pure extract of green tea than in 0.2% chlorhexidine (P 0.01). The chlorhexidine mouthrinse inhibited the growth of all tested species and exhibited significantly lower MICs than did the green tea mouthrinse (P 0.01). Conclusions: Even though the mouthrinse made with green tea extract presented an in vitro antimicrobial activity inferior to 0.2% chlorhexidine, the pure extract had considerable bactericidal effect. Keywords: antibacterial effect, 0.2% chlorhexidine, green tea, mouthrinse