Comparative Evaluation of Antimicrobial Efficacy of Coffee Extract and 0.2% Chlorhexidine Mouthwash on the Periodontal Pathogens Porphyromonas Gingivalis, Prevotella Intermedia, Fusobacterium Nucleatum and Aggregatibacter Actinomycetemcomitans: An In Vitro Study

Aim: Coffee extract has demonstrated significant antimicrobial properties against various Gram-positive and Gram-negative bacteria. 0.2% chlorhexidine, a potent allopathic reagent, in the mouthwash form is considered the gold standard of chemical plaque control. The aim of this study was to evaluate the antimicrobial efficacy of different concentrations of coffee extract with 0.2% chlorhexidine mouthwash on the following Gram-negative periodontal pathogens: Porphyromonas gingivalis, Prevotella intermedia, Fusobacterium nucleatum and Aggregatibacter actinomycetemcomitans under in vitro conditions. Materials and Methods: Bacterial suspensions of P. gingivalis, P. intermedia, F. nucleatum and A. actinomycetemcomitans were inoculated in agar plates with four, 5 mm diameter wells. Various concentrations of coffee extract and chlorhexidine mouthwash were added into wells in different plates and then incubated at 37 degrees C for 48 h. The diameter of zones of inhibition was measured, and statistical analysis was done. Results: 0.2% chlorhexidine mouthwash showed greatest zone of inhibition against all periodontal pathogens. Coffee at a concentration of 20% and 15% showed activity against P. gingivalis, P. intermedia and A. actinomycetemcomitans. F. nucleatum was resistant to all concentrations of coffee extract. Conclusion: Coffee extract possesses antimicrobial activity against the various periodontal pathogens though not as eficacious as the standard chlorhexidine.