Evaluation of the Stability, pH, Density and Sedimentation of Green Tea and Green Tea Plus Ginger Mouthwash: A Phytochemical Study

Ntroduction:Dental plaque is the chief pathologic agent for the commencement of gingivitis. Diseased gingiva if left untreated may result in a compromised periodontium. The progression of gingival diseases can be controlled by regular plaque control. The sole use of mechanical aids in controlling plaque does not always suffice. Using chemical plaque control aids along with the conventional mechanical methods have shown better efficiency in elimination of plaque. Hence a need for adjunctive chemical plaque control is advisable for complete removal. Various new chemical formulations have been tried and tested. Aim: To assess the viability of a Green tea and a new Green tea plus Ginger mouth rinse formulations. The parameters that were assessed were: pH, sedimentation, density, and stability of the formulations. Methodology: The pH of the mouthwashes were checked using digital pH meter, Sedimentation was evaluated using the centrifugal machine. Organoleptic parameters that is color, odour and consistency was assessed by visual tactile assessment; And density was checked using the dry pycnometer method. Results: The green tea and green tea plus ginger mouthwash showed stable characteristics, product quality irrespective of experimental time intervals. Conclusion: Formulation of a mouthwash containing green tea and green tea plus ginger was stable at the end of one month interval. Hence it can be used for further in vivo studies.