Effect of Menthe and Green Tea Volatile Oil Extract on Streptococcus mutans, a Bacterium Species Isolated from Dental Caries

Objectives: To identify phytochemical components, evaluate the yield or volatile oil extraction, and assess the impact of volatile oil extract on a strain of Streptococcus mutans that was isolated from a dental caries. Materials and Methods: Menthe spicata (menthe) and Camellia sinensis (green tea) were harvested fresh during the flowering period of 2022, and their volatile oils were extracted for about 24 hours using a sox let apparatus. Green tea and menthe were prepared at four different concentrations (50, 75, 100, and 150 mg/ml). Streptococcus mutans growth isolates were inhibited, and the results were compared with extracts from both kinds of plants. Results: Menthe produced the most volatile oil extract (3%), while green tea produced the least (2%). Alkaloid, phenol, glycoside, and flavonoid showed positive results in the phytochemical screening of M. spicata volatile oil extract, but saponin showed negative results. The results also showed that the volatile oil of green tea and menthol oils (100 and 150 mm/ml) were more inhibitory than those of 50 and 75 mm/ml. Overall, given these results, volatile oil of menthe has greater effect on dental caries compared to volatile oil of green tea. Conclusions: The volatile oil extract on menthe inhibitor is more effective on the S. mutans bacteria compared to volatile oil of the green tea.