Antimicrobial And Antioxidant Properties of Oregano, Coffee and Black Cumin Formulation

Background: Fresh oregano has a great antibacterial agent. Coffee, also known as coffee bean consists of the dried ripe seeds of Coffea arabica Linn is a rich source of dietary antioxidants and has great anti-inflammatory properties. Nigella sativa(Black Cumin) seeds are useful for therapeutic purposes and could be developed as anticancer agent as well as for the treatment of chronic inflammatory pathologies Aim: To assess the antimicrobial and antioxidant activity of oregano, coffee and black cumin herbal formulation. Materials And Methods: 1g of oregano, coffee and black cumin mixed with 100 mL of distilled water and boiled for 15 minutes, filtered and again concentrated till 10mL. The antioxidant activity of this herbal formulation is assessed by mixing it with DPPH (2, 2-diphenyl-1-picryl-hydrazyl-hydrate) assay. The anti-microbial activity is assessed by administration of this herbal plant extracts into media containing Candida albicans, Streptococcus mutans, Enterococcus faecalis, and Staphylococcus aureus. Result: The spectrophotometer readings of antioxidant assay shows that 50% of oregano, coffee and black cumin extracts have more absorption percentage of about 90.6%.In antimicrobial activity, out of four bacteria, the maximum zone of inhibition is seen in Enterococcus Faecalis. Conclusion: This study shows the formulation of oregano, coffee and black cumin produces good antioxidants when compared with other antioxidants. There are also good antimicrobial properties in these extracts. Hence oregano, coffee and black cumin formulations can be used as safe herbal alternatives instead of chemicals in commercially available antioxidants and antimicrobials for oral lesions.