Team 3
Spices of Life:
The Antimicrobial Properties of
Cinnamon, Clove, and Garlic on
Streptococcus mutans
Lola Agabalogun, Preeti Gondi, Gary Hoffman,
Tasneem Maner, Mehr Mathew, Xuewei Ouyang,
Jason Roth, Ali Siddiqui, Rich Tamirian,
Chelsea Taylor, Rachel Ying
Spices
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Vegetable or plant
substance that contributes
flavor
Antimicrobial properties
Phytochemicals: benzene,
sulfur
Extract v. Essential oils
Cinnamon, Clove, and
Garlic
Cinnamon
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Cinnamomum zeylanicum
Cinnamomum trees
Eugenol and cinnamaldehyde
Antimicrobial properties
Clove
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Syzygium aromaticum
Dried product of immature flower buds
Natural medicine, antioxidants
Eugenol
Antimicrobial properties
Garlic
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Allium sativum
Allicin
Role in plant
Effects in humans
Antimicrobial properties
Allicin
Synergy
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Increase in activity
Additive vs.
antagonistic effects
Streptococcus mutans
• Non-motile bacterium found
in human mouth
o causes tooth decay
o found in crevices & pits of
teeth
• Uses sucrose to generate a
sticky polysaccharide → the
bacteria to stick to one another
→ lactic acid → plaque
Mouthwash
Antiseptic solutions:
• Fluoride - prevents dental caries
• Hydrogen peroxide – whitens teeth
• Chlorhexidine - strong antimicrobial
Purpose
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To determine the antimicrobial effects of garlic,
cinnamon, and clove on S. mutans in various
concentrations
To test several mouthwashes to determine
which is most effective at killing S. mutans in the
mouth
Hypothesis
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In order of decreasing effectiveness against
bacteria:
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o
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Garlic aqueous extract
Cinnamon aqueous extract
Clove aqueous extract
Synergistic effects: garlic and cinnamon together
would be most effective at killing S. mutans
Materials/Methods
20g/100mL
Garlic
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Boiled- 15 minutes
Filtered
Clove
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Boiled- 15 minutes
Centrifuged
Cinnamon
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Boiled- 15 minutes
Let stand 20 minutes
Filtered
photo 2 (7).jpg
photo 5 (10).jpg
Minimum Inhibitory Concentration
0.00 μL
0.680 μL
1.25 μL
cinnamon
garlic
clove
control
Each well
o 1.5 mL tryptic soy broth
o 10 μL diluted spice extract
o 10 μL S. mutans culture
2.50 μL
5.00 μL
10.0 μL
Materials/Methods
Paper Disk Diffusion Method
10 μL
garlic
cinna
clove
0 μL
0 μl
30+
30 μl
30+
30 μl
30+
30 μl
20 μL
60 μL
30 μL
50 μL
40 μL
Materials/Methods
Mouthwash Experiment
• 10 μL on each filter disk
• Oasis
• ACT Bubble Gum Blowout
• Scope Outlast
• Listerine Antiseptic
• Listerine Zero
• Crest Pro-Health
• CareOne Anti-Septic
• Cepacol Antibacterial Rinse
Indication of Antimicrobial Activity
Zone of Inhibition
Results
Results
Results
Results
Interpretation of Results
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Spices: No zones of inhibition → spices did not
kill any bacteria
Mouthwashes: Zones of inhibition → effective
in killing bacteria
Possible Reasons for Unsupported
Hypothesis
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Ineffective extraction methods
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Powdered state of the spices
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vacuum filtration
ethanol & other compounds
too much boiling
o
heating during processing
dried already
Use of extract instead of
essential oils
Unlikely Possibilities
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Paper disk diffusion
method
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Thickly spread bacteria
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worked for mouthwashes
circles of clove seen around some
disks
but thinly spread for second
experiment
Not enough extract used
o
o
60 μL used in second experiment
some also soaked
Error Analysis
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Issues with sterilization
o
led to contamination
Overboiling and not stirring
Non-uniform methods of extraction
Spices transferred and concentration lost
Pipetting errors
Inhibitory Properties of Manufactured
Mouthwashes
Explanation of Our Mouthwash
Results
“helps
prevent
plaque and
gingivitis”
“kills the
germs that
cause bad
breath”
Suggestions for Future Scientists
Before the experiment
Consider testing various spices
Consider testing various herbs
Find appropriate method
Consider testing essential oils instead of extracts
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Suggestions for Future Scientists
During Preparation
Use fresh spices
Boil in ethanol or other solvent
Use vacuum filtration
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Practical Applications
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Imitate home-use method
o
Home-use method was ineffective
However, spice mouthwash is possible.
o
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Use of common household items
o
extracted in lab
sold commercially
Process/production → not completely natural
o
still attractive to consumers in comparison to chemical
mouthwash
Conclusion
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Spice mouthwash cannot be prepared at home.
o Require advanced methods of extraction
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Spices extracted with water are not as effective
as mouthwashes.
Spices still have potential as mouthwash.
Acknowledgments
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Sponsors:
o John and Laura Overdeck
o The Crimmins Family Charitable
Foundation
o Ina Zucchi Family Trust
o NJGSS Alumni and Parents 1984 –
2012
o Novartis
o Independent College Fund of New
Jersey
o Watson Pharmaceuticals
o Bayer Healthcare
o Roche
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NJGSS:
o
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o
o
o
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o
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Dr. Miyamoto
Dr. Surace
Myrna Papier
Anna-Mae Dinio-Bloch
Janet Quinn
Rachel Sandler
Lalita Nekkanti
The Counselors 
THE END