Antibacterial Effects of Steeped White Tea, Black Tea, and Green Tea against Streptococcus mutans and Plaque Accumulation

Abstract

BACKGROUND: Tea is the most consumed beverage in the world after water. Tea (Camellia sinensis) is native to Southeast Asia and is now available in more than 30 countries. Tea has various health properties. Tea has an active component, namely catechins, which can inhibit the growth of Streptococcus mutans as a component of dental plaque formation. AIM: This study aims to determine the antibacterial effect of steeped white tea, black tea, and green tea on S. mutans and plaque accumulation. METHODS: The research used a quasi-experimental design with pre-test and post-test group design. The population was students of the Department of Dental Nursing. Purposive sampling technique is used with a sample size of 48 students who were divided into three parts of the sample group for the 2.5% concentration of tea mouthwash treatment. The analysis used paired t-test to see the antibacterial effect and differences in three-variable test followed by Kruskal–Wallis test. RESULTS: The results showed that the mouth rinses of steeped white tea, black tea, and green tea were effective in reducing S. mutans and plaque accumulation on teeth. There is a significant difference in the inhibition zone of S. mutans against the three types of tea, and white has the largest inhibition zone. As for plaque accumulation, there is no difference between the three types of tea. CONCLUSIONS: It can be concluded that mouth rinsing with steeping white tea, black tea, and green tea with a concentration of 2.5% has antibacterial properties that can inhibit S. mutans and plaque accumulation.