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Background Halitosis is a term used to describe an unpleasant odors emanating timely from oral cavity. The unpleasant smell of breath most common caused from volatile sulphure compound (VSC). Methyl mercaptan is the major component of VSC. P. gingivalis produced large amount of methyl mercaptan. The essential oils of Citrus aurantifolia swingle contain antibacterial component. Purpose To determine the effect of essential oil of Citrus aurantifolia swingle on the production of methyl mercaptan compounds in P. gingivalis. Methods Bacterial suspension of P. gingivalis in TSB medium with 108 CFU/ml concentration cultured in a microplate and added by the essential oils of Citrus aurantifolia swingle with 1%, 2%, 3% and 4% concentration. Distilled water was used as negative control and 0.2% Chlorhexidine mouthwash was used as a positive control. Microplate was incubated anaerobically for 48 hours. After the periode of incubation, 0.6% methionine as the exogenous substrate and 0.06% DTNB as a reagen for determining methyl mercaptan concentration were added to each wells. The microplate was futher incubated for 12 hours. Concentration of methyl mercaptan produced by the P. gingivalis was measured spectrophotometrically using microplate reader at 415 nm. Results One-way ANOVA showed that the essential oil of Citrus aurantifolia swingle take effect on the concentration of methyl mercaptan produced by P. gingivalis. LSD test results indicated that there was a significant difference of methyl mercaptan concentration between treatment groups of the essential oils of Citrus aurantifolia swingle and distilled water that used as negative control. Conclusion The essential oil of Citrus aurantifolia swingle has decreased the production of methyl mercaptan produced by P. gingivalis, bacteria that cause halitosis.

Effect of Citrus aurantifolia swingle essential oils on methyl mercaptan production of Porphyromonas gingivalis