PRODUCTION OF ANTIBACTERIAL

MOUTHWASH USING
BIGNAY(ANTIDESMA BUNIUS)
FRUIT EXTRACT

MARK KIM ALBIOR

KHEIL ANDREY ORGADO
RICHIE JUN SANTIAGO
ABSTRACT
• This study was conducted to examine the potential of Bignay (Antidesma bunius) fruit extract as an
antibacterial mouthwash. The bignay fruits were extracted using a juicer to collect the fruit juice. The
pure fruit extracts were mixed with distilled water to create the bignay mouthwash product.
• The experimental product was tested to Streptococcus mutans in order to examine its
antimicrobial properties. The researchers concluded that there are active components present in
bignay that can inhibit the growth of oral pathogenic bacteria. Specifically, the bignay mouthwash is
80% effective against the Streptococcus mutans.
• 20 respondents were chosen to sample the product in order to compare its significant difference with
the commercial product in terms of color, odor, and taste. Computed using t-test, the results show that
there is a significant difference between the bignay mouthwash and the commercial product in terms of
color, odor, and taste. The mean value of the respondents’ ratings suggest that the bignay mouthwash
is significantly inferior compared to the commercial product in terms of color, odor, and taste.
OBJECTIVES OF THE STUDY

The research was conducted to examine the potential of Bignay

(Antidesma bunius) fruit extract as an antibacterial mouthwash.
Specifically, this study sought to:
• Identify the major components present in bignay fruit as an antibacterial
mouthwash.
• Determine the specific type of bacteria to be eliminated by the bignay
mouthwash.
• To determine if the resulting product is significantly comparable with
commercially available products in terms of color, odor, and taste.
Flowchart of General
Procedures Collection of Materials

Washing Bignay Fruit

Extraction of Fruit Juice from Bignay

Fruit

Making the Mouthwash

Preparation of the Bacteria

Anti-Bacterial Test

Observing the Result

Record the Result

MATERIALS

• Bignay Fruit • Strainer

• Distilled Water • Filter Paper
• Plastic bags • Beaker
• Baskets • Plastic Bottles
• Juicer • 20ml cup
PHYTOCHEMICAL ANALYSIS

• Findings of the Phytochemical Analysis showed that the extracts and

phytoconstituents isolated from this plant have been shown to produce
various pharmacological response and antimicrobial properties. Based
on the results, the bignay extracts from the fruits exhibit free radical
scavenging antioxidant activity. Alcoholic and crude extracts from red
bignay exhibited potent antimicrobial effects. Overall, bignay can be
used as a natural ingredient with significant biological function due to its
antioxidant and antimicrobial properties. (P. Pongnaratorn et al., 2017)
ANTIMICROBIAL TEST RESULTS

ANTIMICROBIAL RESULT OF BIGNAY

(ANTIDESMA BUNIUS) MOUTHWASH (T1)
Table 1.0 showed the result of Antimicrobial of 50 ml Bignay (Antidesma bunius)
Fruit Pure Extract mixed with 50 ml distilled water.

Table 1.0 50 ml Bignay (Antidesma bunius) Pure Fruit Extract + 50 ml Distilled Water
Trial 1 Trial 2 Trial 3 Effectivity

19mm 16mm 22mm 80%

Three trials were conducted to test the antimicrobial effect of bignay mouthwash against
Streptococcus mutans. Results revealed that the antibacterial properties of bignay
mouthwash showed 80% effectivity as shown from the laboratory test result from Virgin
Milagrosa Medical Center San Carlos City, Pangasinan.
ANTIMICROBIAL TEST RESULTS
ANTIMICROBIAL RESULT OF COMMERCIAL PRODUCT
(T0)
Table 2.0 showed the result of commercial product.
Table 2.0 Positive Control Commercial Product
Trial 1 Trial 2 Trial 3 Effectivity

23mm 25mm 25mm 95%

Three trials were conducted to test the antimicrobial effect of the

commercial product against Streptococcus mutans. Results revealed that
the antibacterial properties of commercial product showed 95% effectivity
as shown from the Laboratory Test result from Virgin Milagrosa Medical
Center San Carlos City, Pangasinan. Therefore, it is 95% effective
against Streptococcus mutans.
TABLE 4.0 ACCEPTABILITY TEST RESULT OF THE
COMMERCIAL MOUTHWASH.
   
 
Mean Descriptive Interpretation

     

Color 4.4 Excellent

     

Odor 4.7 Excellent

     

Taste 4 Very Good

• The table shows the acceptability test result of Commercial Mouthwash taken
from the respondents. In terms of color, it had a computed mean value of 4.4
indicating “Excellent” descriptive interpretation from the respondents. The odor with a
computed mean value of 4.7 is seen to be under the category “Excellent”.
Acceptability result for the taste gave a computed mean value of 4 under the category
“Very Good”. Interpretation based from the data gathered from the twenty
respondents.
TABLE 5.0 ACCEPTABILITY TEST RESULT OF THE BIGNAY
(ANTIDESMA BUNIUS) MOUTHWASH.
   
 
Mean Descriptive Interpretation
     

Color 3.05 Good

     

Odor 3.4 Good

     

Taste 2.15 Poor

The table shows the acceptability test result of the Bignay (Antidesma bunius)
Mouthwash. The color with a computed mean value of 3.05 is seen to be under the
category “Good”, The odor with a computed mean value of 3.4 is seen to be under the
category “Good”, the taste with a computed mean value of 2.15 is seen to be under the
category “Poor”. Interpretation based from the data gathered from the twenty
respondents.
CONCLUSION
As derived from the data gathered, analyzed, and interpreted, the following conclusions were
drawn:
• There is an active component present in bignay that can be used as an
antibacterial mouthwash against Streptococcus mutans based from the
antimicrobial tests that were conducted. Alcoholic and crude extracts from
bignay exhibited potent antimicrobial effects.
• The bignay mouthwash is 80% effective against the oral pathogenic
bacteria Streptococcus mutans as shown from the antimicrobial test results.
• There is significant difference between the effect of the bignay mouthwash
and the commercial product in terms of odor, color, and taste. The bignay
mouthwash is seen to be significantly inferior to the commercial product in
terms of odor, color, and taste.
RECOMMENDATIONS

In the analysis of the findings and conclusions drawn in the Science

Investigatory Project, the following recommendations are hereby
considered:
• Further steps and improvements should be done by future researchers
who want to continue the study using the same variable;
• Similar studies should be conducted by other researchers and more
bignay (Antidesma bunius) fruit extract must be used to get irrefutable
results to improve the taste of the sample.