Antimicrobial Effect of Coconut Flour on Oral Microflora: An in vitro Study

Taheri, Jamileh Bigom; Espineli, Felipe Wilfredo; Lu, Hans; Asayesh, Maryam; Bakhshi, Mahin; Nakhostin, Mohammad Reza; Hooshmand, Behzad

doi:10.3923/rjbsci.2010.456.459

Cited by 18 publications

(13 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…6,8,9 The efficacy of coconut oil as an antimicrobial and as an antiplaque agent has been tested by Ogbolu et al Taheri et al The bold values are >0.05 showing that they are significant , and the results have shown that coconut oil is effective in reducing oral microbial load and decreasing plaque and gingival indices. 1,2,5,[9][10][11][12][13] Chlorhexidine-containing mouthwashes provide a "gold standard" by which to assess the efficacy of other agents that are used as clinical adjuvants in the treatment of both caries and periodontal diseases. 8 They have been extensively used as clinical adjuvants but have been recently discouraged because of their unpleasant taste and undesirable side effects such as tooth staining.…”

Section: Discussionmentioning

confidence: 99%

Efficacy of Virgin Coconut Oil and Chlorhexidine as an Oral Antimicrobial: A Comparative Pilot Study

Natarajan

Salian²,

Hegde³

et al. 2019

World Journal of Dentistry

View full text Add to dashboard Cite

Aim:The present study aimed to evaluate the efficacy of oil pulling therapy using virgin coconut oil (VCO) in reducing S. mutans counts, plaque, and gingival indices, and to compare it with the gold standard chlorhexidine. Materials and methods: Twenty subjects (study) using VCO and 20 subjects using chlorhexidine (control) visiting the outpatient department of periodontics in the institute were chosen for the study. The gingival and plaque indices (baseline) in both groups were recorded following which unstimulated whole saliva samples were collected by spit method and sent for microbial count. They were then provided either of the VCO/mouthwash to swish once daily. Three weeks post-intervention, the recording of indices was repeated for both groups along with the microbial count. Results:The mean values of gingival and plaque indices pre-and post-intervention showed a statistically significant reduction in the control population compared with the study group, while there was no statistically significant reduction in the bacterial count seen. The difference in the scores of plaque index pre-and post-intervention was more in control group while the difference in the gingival index was similar in both groups, but statistically insignificant. Conclusion: Virgin coconut oil may not be as effective as chlorhexidine in reducing plaque while it may be as effective as chlorhexidine in reducing gingival index. Clinical significance: In comparison with newer chemical oral hygiene aids, coconut oil could still be used as a traditional adjuvant to reduce gingivitis in addition to routine brushing.

show abstract

Section: Discussionmentioning

confidence: 99%

Efficacy of Virgin Coconut Oil and Chlorhexidine as an Oral Antimicrobial: A Comparative Pilot Study

Natarajan

Salian²,

Hegde³

et al. 2019

World Journal of Dentistry

View full text Add to dashboard Cite

show abstract

“…The recognition of coconut oil antimicrobial activities was also reported by Hierholzer and Kabara [42] which focused on virucidal effects of monolaurin RNA and DNA viruses. Recently, experimental outcomes from many studies discovered that monolaurin had not only antimicrobial activity against various gram-positive and gram-negative bacterial cells [1,3,43] but also antifungal and antiviral properties [44,45,46,47,48]. Manohar et al [49] showed that coconut oils, when used as food flavouring agents, exhibited a wide range of antimicrobial activities.…”

Section: Antimicrobial Activities Of Virgin Coconut Oilmentioning

confidence: 99%

“…Often referred to as the "tree of life", every part of the coconut tree can be either consumed by humans or animals or converted into other products such as brushes from the coir, spoon and ladle from the shell, food wrapper from the weaved leaves, and house furniture from the trunk. Not only known for providing meat alternative, juice, and milk, coconut is also a good source of oil [3].…”

Section: Introductionmentioning

confidence: 99%

Virgin Coconut Oil and Its Antimicrobial Properties against Pathogenic Microorganisms: A Review

Nasir¹,

Abllah²,

Jalaludin³

et al. 2018

Proceedings of the International Dental Conference of Sumatera Utara 2017 (IDCSU 2017)

View full text Add to dashboard Cite

Abstract-Virgin coconut oil (VCO) is the purest form of coconut oil, essentially water-clear or colourless that consists mainly of medium chain saturated fatty acids. For over many decades, the biological properties of VCO have been widely explored and investigated due to their antimicrobial potentials. The large concentration of medium chain fatty acids (MCFAs) including lauric acid (LA) and its monoglyceride form, monolaurin makes VCO effective in their mode of actions against pathogenic microorganisms. Thus, VCO could be used as a daily supplement or an alternative remedy against microbial infections. We review and discuss the current state of knowledge of VCO studies and focus on its antibacterial, antifungal, and antiviral activities aiming to unravel the underlying mechanisms of VCO inhibition of these pathogenic microorganisms.

show abstract

“…Rouse et al (2005) menyatakan bahwa asam laurat yang masih terkandung pada tepung kelapa bersifat anti jamur, anti virus dan anti bakteri. Berdasarkan sifat tepung kelapa ini, Taheri, et al (2010) menguji anti mikrobial tepung kelapa terhadap mikrobial pada rongga mulut. Hasil pengujian mengindikasikan bahwa tepung ampas kelapa yang masih mengandung ALRM, bermanfaat terhadap peningkatan gizi dan kesehatan konsumen.…”

Section: -Komposisi Asam Lemakunclassified

Pengaruh Penambahan Tepung Ampas Kelapa Terhadap Karakteristik Biskuit; Effect Of Addition Coconut Flour on Biscuit Characteristic

Barlina¹,

Manaroinsong²,

Wungkana³

2018

Bull. Palma

View full text Add to dashboard Cite

ABSTRAKPengolahan minyak kelapa murni atau Virgin Coconut Oil (VCO) umumnya menggunakan daging buah kelapa yang bagian testanya dipisahkan, sedangkan yang dilakukan menggunakan metode pemanasan bertahap bagian testa tidak dipisahkan dan produk yang dihasilkan tidak berwarna (bening). Hasil samping ampas kelapa masih memiliki nilai gizi, sehingga dapat disubstitusi pada pengolahan pangan tertentu. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Palma, pada bulan Januari sampai Desember 2013. Tujuan penelitian memanfaatkan hasil samping ampas kelapa yang diolah menjadi tepung dan digunakan sebagai substitusi pada pengolahan biskuit serta mempelajari karakteristik biskuit, baik yang disubstitusi tepung ampas kelapa tanpa testa maupun yang ada testa. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dalam percobaan faktorial. Faktor A adalah Tepung ampas kelapa, terdiri dari: a1) Tepung Ampas Kelapa ada testa dan a2) Tepung Ampas Kelapa tanpa testa. Faktor B, yaitu konsentrasi penambahan tepung ampas kelapa, terdiri atas : b1) 15%, b2) 20% dan b3) 25%. Hasil analisis biscuit yang ditambah 25% tepung ampas kelapa ada testa, memiliki kadar lemak 25%, abu 1,61%, protein 9,30%, air 0,16%, karbohidrat 63,93%, serat kasar 8,39% dan 517,92 kkal serta asam lemak rantai medium (ALRM) 13,04%. Sedangkan yang ditambah 25% TAKtt, memiliki kadar lemak 24,99%, abu 1,65%, protein 10,15%, air 0,27%, karbohidrat 62,94%, serat kasar 8,65% dan 517,27 kkal serta asam lemak rantai medium (ALRM) 12,66%. Biskuit yang dihasilkan walaupun ditambah tepung ampas kelapa, secara organoleptik diterima panelis dan juga memiliki nilai nutrisi yang baik.Kaca kunci: Tepung ampas kelapa, testa, karakteristik, biskuit. ABSTRACTVirgin Coconut Oil (VCO) processing uses coconut meat which part of the testa separated, while with a gradual heating method the testa not separated and the results product colorless. Coconut pulp still has nutritional value so it can be substituted in food processing. The research was carried out at the Laboratory of Palm Research Institute, on January until December 2013. The purpuse of the research is to utilize the coconut pulp side product, which is processed into flour and used as substitution for biscuit processing and to know the characteristics of biscuit. The study was conducted using a complete randomized design in factorial experiment. Factor A is the kinds of coconut pulp flour, consisting of : a1) coconut pulp flour there is testa and a2) coconut pulp flour without testa. Factor B, is consentration of coconut pulp flour, consist of : b1) 15%, b2) 20% and 25%. The results analysis of biscuit which added 25% coconut pulp flour has testa have moisture content 0,16%, fat 25%, ash 1,61%, protein 9,30%, carbohydrate 63,93%, and crude fiber 8,39%, medium chain fatty acid (MCFAs) 13,04% and 517,92 Calorie. While the added 25% coconut pulp flour without testa have moisture content 0,27%, fat 24,99%, ash 1,65%, protein 10,15%, carbohydrate 62,94%, crude fiber 8,65%, medium chain fatty acid (MCFAs) 12,66...

show abstract

Antimicrobial Effect of Coconut Flour on Oral Microflora: An in vitro Study

Cited by 18 publications

References 2 publications

Efficacy of Virgin Coconut Oil and Chlorhexidine as an Oral Antimicrobial: A Comparative Pilot Study

Efficacy of Virgin Coconut Oil and Chlorhexidine as an Oral Antimicrobial: A Comparative Pilot Study

Virgin Coconut Oil and Its Antimicrobial Properties against Pathogenic Microorganisms: A Review

Pengaruh Penambahan Tepung Ampas Kelapa Terhadap Karakteristik Biskuit; Effect Of Addition Coconut Flour on Biscuit Characteristic

Contact Info

Product

Resources

About