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Research Paper | Dental Science | India | Volume 8 Issue 8, August 2019
Comparative Evaluation of Antimicrobial Effect of -Ginger, Apple Cider Vinegar and Fruit Vinegar - An in Vitro UV Spectrophotometric Study
Soorya M.S | Jayalakshmi K.B [2] | Prasannalatha Nadig [3] | Sujatha I [5] | Shibani Shetty [2] | Sowmya B [4]
Abstract: Aim: To evaluate the anti microbial and antifungal efficacy of ginger extract, commercially available apple cider vinegar and fruit vinegar and compare with that of 5.25 % sodium hypochlorite Materials and methods: The test materials used were commercially available forms of fruit vinegar (FV) and apple cider vinegar (ACV), and freshly made ginger extract (GE). The organisms tested were Enterococcus fecalis (E. fecalis) and Candida albicans (C. albicans). The antibacterial and anti fungal efficacy were evaluated with agar disc diffusion method and confirmation was done by UV spectrophotometry. Results: The study statistically proved that commercially available ACV and FV were effective against E. faecalis and C. albicans, however the GE was not effective against both the tested organisms.
Keywords: Apple cider vinegar, Fruit vinegar, Ginger extract, Antibacterial, Antifungal
Edition: Volume 8 Issue 8, August 2019,
Pages: 2289 - 2293
How to Cite this Article?
Soorya M.S, Jayalakshmi K.B, Prasannalatha Nadig, Sujatha I, Shibani Shetty, Sowmya B, "Comparative Evaluation of Antimicrobial Effect of -Ginger, Apple Cider Vinegar and Fruit Vinegar - An in Vitro UV Spectrophotometric Study", International Journal of Science and Research (IJSR), Volume 8 Issue 8, August 2019, pp. 2289-2293, https://www.ijsr.net/get_abstract.php?paper_id=ART2020878
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