FORMULATION AND IN VITRO EVALUATION OF ANTIBACTERIAL POTENTIAL OF PINEAPPLE (ANANAS COMOSUS (L) MERR) PEELS EXTRACT MOUTHWASH

MINARNI MINARNI; AZHOMA GUMALA; SUSI SUSI

doi:10.22159/ijap.2025.v17s1.13

Authors

MINARNI MINARNI Oral Health Department, Politeknik Kesehatan Kemenkes Padang, Padang, Sumatera Barat-25146, Indonesia
AZHOMA GUMALA Pharmaceutics Department, Faculty of Pharmacy, Universitas Andalas, Padang, Sumatera Barat-25175, Indonesia
SUSI SUSI Faculty of Dentistry, Universitas Andalas, Padang, Sumatera Barat-25175, Indonesia

DOI:

https://doi.org/10.22159/ijap.2025.v17s1.13

Keywords:

Pineapple peel extract, Mouthwash formulation, Antibacterial activity

Abstract

Objective: Pineapple peel is a byproduct of pineapple commonly found in Indonesia. Its abundant metabolites are promising as a natural antibacterial agent and developed as a mouth care product. This research aimed to formulate a mouthwash product using pineapple peel extract, evaluate the formula according to internationally accepted regulation standards, and investigate its antibacterial activity.

Methods: The pineapple peel extract is obtained by ethanol maceration process and then went through filtration and evaporation. The extract was incorporated into mouthwash using co-solvation techniques and evaluated for its physicochemical properties and antibacterial activity towards Streptococcus mutans, Porphyromonas gingivalis, and Lactobacillus acidophilus.

Results: The formulation met the regulation standard criteria according to these parameters: microbial test, metal impurities, and alcohol content. The formulation also shows antibacterial properties towards S. mutans, P. gingivalis, and L. acidophilus with zones of inhibition were 10.17± 1.25 mm, 11.75±0.54 mm, and 7.25±0.54 mm, respectively.

Conclusion: The physicochemical and microbiological evaluation confirmed the formula's compliance with the Indonesian Food and Drug Regulatory Body and antibacterial properties toward S. aureus, P. gingivalis, and L. acidophilus.

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