Effect of the essential oil of Lippia alba (Pampa orégano) against the growth of the standard strain of Streptococcus mutans ATCC 25175TM

Abstract

The effect of the essential oil of Lippia alba "pampa orégano" against the growth of the Streptococcus mutans standard strain of ATCC®25175TM. was determined. The tests consisted of performing different concentrations of 25%, 50%, 75% and 100% of the essential oil of Lippia alba, diluting each concentration in dimethylsulfoxide; a positive control was chlorhexidine at 0.12% and the negative control was dimethylsulfoxide. In order to evaluate the effect of the essential oil of Lippia alba, the Duraffourd parameters were used. Filter paper discs were soaked with the essential oil at different concentrations and the growth inhibition of the strain Streptococcus mutans ATCC®25175TM. was considered according to the reading of the inhibition halos after 48 hours measuring the size in millimeters. In the samples, the essential oil of Lippia alba at 100% averaged 32.2 mm, essential oil of Lippia alba at 75% averaged 24.4 mm, essential oil of Lippia alba at 50% averaged 19.2 mm, essential oil of Lippia alba at 25% averaged 15.4 mm, the positive control (Chlorhexidine 0.12%) averaged 14.1 mm and the negative control DMSO, 25% had no growth inhibitory effect on the standard strain. It was concluded that the essential oil of Lippia alba (Pampa oregano) at 100% compared to the positive control (Chlorhexidine 0.12%) presented a greater inhibitory effect on the growth of the standard strain of Streptococcus mutans ATCC®25175TM.