Comparative Evaluation of Garlic (Allium sativum) Extract in Chair Side Disinfection of Gutta Percha Cones: An In vitro Study

Abstract

Background: Microbial contamination of gutta percha (GP) cones can be harmful for the success of endodontic therapy. A rapid chair side disinfection is preferred to avoid secondary infection. Aim: The purpose of this study was to compare the efficacy of 20% and 100% garlic extract with 5.25% Sodium hypochlorite (NaOCl) and 2% Glutaraldehyde in rapid disinfection of GP. Materials and Methods: GP were immersed in prepared suspensions of Enterococcus faecalis and Staphylococcus aureus. The cones were disinfected in 5.25%NaoCl, 2% glutaraldehyde, 20% garlic extract and 100% garlic extract for 1 and 5 minutes. The cones were then transferred to sterile test tubes containing 1ml sterile saline and vortexed vigorously for 5minutes. 100µl of the saline suspension plated onto Brain heart infusion agar by spread plate method. The plates were incubated for 24-48 hours at 37˚C and the total colony forming units/ml were calculated. Results: Statistical analysis was done using one-way ANOVA followed post hoc Tukey test. There was no statistically significant difference among 5.25% NaOCl, 100% garlic extract and 2% glutaraldehyde. Conclusion: Within the limitations of the study, 100% garlic extract possesses superior antibacterial activity when compared with 2% glutaraldehyde and 20% garlic extract and similar effect as 5.25% NaOCl.