Efficacy of garlic extract and chlorhexidine mouthwash in reduction of oral salivary microorganisms, an in vitro study

OBJECTIVES: To assess and compare the antimicrobial effect of garlic extract and chlorhexidine (CHX) mouthwash solution against oral salivary microorganisms. MATERIALS AND METHODS: Thirty six salivary samples were obtained in dry plastic vials. Collected saliva samples were centrifuged. Each vial was mixed completely on a shaker after which 1 ml of saliva was added to 9 ml of ethanol by a sterile pipette and mixed. A volume of 1 ml of garlic hydro-alcoholic extract and 1 ml of mouthwash was added to 1 ml each case specimen and was transferred to culture medium of Trypticase Soy Agar. Agar plates were incubated at 37°C for 48 h to allow for microbial growth. Microbial colonies were counted by independent interpreter to evaluate the result. STATISTICAL ANALYSIS: Data obtained were analyzed using one-way ANOVA test. P < 0.001 was considered statistically significant. RESULT: Result of the study shows that mean colony count of salivary microbial population was (1984 ± 400) 1127 in saline group (negative control), (50 ± 4) 27 in (0.12%) CHX group (positive control), (700 ± 200) 469 in garlic extract (5%) group (case control). CONCLUSION: Mouthwash containing garlic extract can be used as an alternative to CHX mouthwash.