Abstract
Background Lycopene is a naturally occurring compound classified as a carotenoid, a group of pigments responsible for the vibrant colors observed in many fruits and vegetables. It is most commonly associated with red-colored fruits and vegetables, such as tomatoes, watermelon, pink grapefruit, and papaya. Vitamin E encompasses a group of chemical compounds that share a structural relationship with alpha-tocopherol and are essential for the proper functioning of the human body. It is a fat-soluble vitamin and is known for its antioxidant properties. The aim of this study is to evaluate the antimicrobial activity of lycopene extract, vitamin E extract, and their combination against oral pathogens for their potential application in the treatment of oral diseases. Materials and methods The potential antimicrobial effects of extracts derived from lycopene, vitamin E, and their combination were evaluated against oral commensals like Staphylococcus aureus, Streptococcus mutans, Enterococcus faecalis, and Candida albicans. Three concentrations (25 μl, 50 μl, and 100 μl) of the extract were tested. Mueller-Hinton agar (MHA) and Rose Bengal agar (RBA) bases were utilized to determine the zone of inhibition. And the experiments were repeated in triplicate for each group. Results The identification and assessment of the antimicrobial activity of lycopene extract, vitamin E extract, and their combination revealed the greatest efficacy at the highest concentration (100 μl) against all tested microbial strains. Notably, C. albicans exhibited the highest susceptibility compared to the other strains. Vitamin E had the least antimicrobial effect and combination had the highest antimicrobial effect. Conclusion The results of our study demonstrated substantial antimicrobial activity of lycopene and vitamin E. These findings suggest that lycopene and vitamin E can be harnessed in the development of diverse drug formulations for the treatment of oral diseases.