Thesis (M.Sc.) - Cairo University - Faculty of Oral and Dental Medicine - Department of Dental Materials

The aim of the present in vitro study was to evaluate the antifungal effect of mint and apple vinegar against candida and their effect on resilience. Mint was extracted by steam distillation method and apple vinegar was prepared from national agricultural research center. A total of 120 samples were prepared for this study based on the sample size calculation data. Sixty samples for each test, 5 samples for each storage materials and new samples for each storage time interval. Antifungal test was carried out by agar diffusion method via calculating of the diameter of the inhibition zones of fungal growth. The samples were grouped into three groups according to type of storage material: group one; mint, group two; apple vinegar and group three; distilled water (control). The samples were immersed for different time intervals one day, one week, three weeks and six weeks. At the end of each time interval the samples were incubated then the inhibition zones were measured after 24 hours and 48 hours incubation. The antifungal test results showed higher inhibition zone after immersion in mint at all storage times compared to immersion in apple vinegar either at 24 hours or 48 hours. Statistical analysis showed that, there was statistically significant difference of absolute group effect was P{u2264}0.001, the mint group the storage effect was statistically significant P{u2264}0.001, the interaction term between storage and group was statistically significant P{u2264}0.001 and at 24 hours all storage time was statically significant from each other except between one day to one week and between three weeks and six weeks were not statistically significant at 48 hours all storage time was statistically significant from each other except between three weeks to six weeks were not statistically significant

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