Comparative evaluation of antifungal activity of green coffee and green tea extract against candida albicans: An in vitro study

Abstract

Aim and objective: To compare the antifungal efficacy of green tea and green coffee extracts against Candida albicans. Materials and methods: Green tea and green coffee were obtained from the authorized dealers. The extracts were prepared and antifungal efficacy of the extract was carried out on C. albicans MTCC 227 using zone of inhibition and minimum fungicidal concentration (MFC) methods. Results: The study comprises two groups, green tea extract and green coffee extract. The zone of inhibition was done for both the groups at 10, 25, 50, 100, 150, and 200 mg/mL. Green coffee showed a higher zone of inhibition at all the concentrations gradually from 50 C as compared to green tea. Green coffee showed a 50% reduction of C. albicans at 160 mg/mL and a 90% reduction at 200 mg/mL. On the other hand, green tea showed a 50% reduction at 200 mg/mL. Conclusion: In the present study, green coffee was shown to have lower inhibitory concentration and higher zone of inhibition when compared to green tea suggesting that the antifungal efficacy of green coffee was better than green tea. Clinical significance: Recently, many studies have shown the prominent role of Candida species especially C. albicans in the pathology of periodontal disease. Till now, there have been no studies that have included antifungal agents as adjuncts to periodontal therapy targeting C. albicans. Moreover, commercially available antifungal drugs come with many side effects. Green coffee and green tea being natural agents with antimicrobial, antioxidant, antifungal, antiviral, anti-inflammatory, and anticancer potential can definitely prove to be a viable option to the general population. Hence, opening the venue to formulate drugs in the form of mouthwashes, gels, and local drug delivery agents which can be used as adjuncts to periodontal therapy.