This study aimed to evaluate the in vitro activity of the crude extracts obtained
from Caesalpinia ferrea Mart. (Jucá), Cinnamomum cassia B. (Cinnamon), Mallow sylvestris
L. (Mallow), Punica granatum L. (Pomegranate), Rosmarinus officinalis L. (Rosemary),
Aeolanthus suaveolens (Als.) Spreng. (Macassá), Sysygium aromaticum L. (Clove), and
Tamarindus indica L. (Tamarind) against oral microorganisms (e.g., Fusobacterium nucleatum,
Porphyromonas gingivalis, Prevotella intermedia, and Parvimonas micra) that produce
volatile sulfur compounds (VSC). The pure extracts were placed in culture medium for
the diffusion test in agar. The Minimum Inhibitory Concentration (MIC) was determined
by the microdilution method, and microbial growth was assayed with resazurin. Total
polyphenols in the extracts were measured by using the Prussian Blue Method. For the
salivary sediment test, the sediments were exposed to the Jucá and Pomegranate extracts,
which was followed by incubation and organoleptic measurements with a monitor (Halimeter®)
at 1-, 2-, 4-, and 24 -h intervals. The diffusion test revealed mixed results for
the extracts. When the zone of inhibition was present, it ranged from 1.6-10.3 mm.
The Pomegranate extract was the only extract that inhibited all the evaluated microorganisms;
the MIC values ranged from 50 to 400 μg/mL. The Pomegranate and Jucá extracts presented
higher levels of polyphenols, 7.3 % and 3.9 %, respectively, and less VSC formation
as compared to the negative control. In conclusion, the extracts display antimicrobial
activity against the tested microorganisms. The investigated plants have the potential
to reduce the main substances related to halitosis of oral origin.