EFFICACY OF LOZENGES CONTAINING KEPEL FRUIT (STELECHOCARPUS BURAHOL) EXTRACT FOR CONTROLLING ORAL MALODOR
DOI:
https://doi.org/10.22159/ijap.2018.v10s1.41Keywords:
Oral malodor, Halitosis, Volatile sulfur compound, Stelechocarpus burahol, KepelAbstract
Objective: The aim of this study was to determine the effect of lozenges containing kepel fruit (Stelechocarpus burahol) in controlling oral malodor.
Methods: This study used crossover randomized control trial design. Each of the 30 research subjects received all three treatments at different
times: Kepel, xylitol, and placebo lozenges. The subjects used lozenges in the morning after breakfast and afternoon after lunch. Examinations of oral
malodor were performed thrice: Immediately after waking up, after breakfast, and after lunch. Measured oral odor variables included organoleptic
score and H2S, CH3SH, and (CH3)2S levels.
Results: Effect of burahol fruit extract lozenges was comparable to that of xylitol gum in reducing the H2S, CH3SH, and (CH3)2S levels and organoleptic
scores of the subjects.
Conclusion: Lozenges containing burahol fruit extract were effective in controlling oral malodor (halitosis).
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