|Support type:||Scholarships in Brazil - Scientific Initiation|
|Effective date (Start):||April 01, 2013|
|Effective date (End):||March 31, 2014|
|Field of knowledge:||Health Sciences - Dentistry - Dental Clinics|
|Principal Investigator:||Sérgio Eduardo de Paiva Gonçalves|
|Grantee:||Camila Monteiro da Fonseca|
|Home Institution:||Instituto de Ciência e Tecnologia (ICT). Universidade Estadual Paulista (UNESP). Campus de São José dos Campos. São José dos Campos , SP, Brazil|
The aim of this study was to evaluate the effect of four staining solutions (SS): coffee, grape juice, green tea and açaí, on the color stability of four composite resins (CR): A (Amelogen Plus / Ultradent), F (Filtek Z350 XT/3M ESPE), C (Charisma/ Opal/ Heraeus/Kulser). e G (Grandio SO / Voco GmbH), after being submitted to a surface treatment with bleaching agents (BA): Carbamide Peroxide 10%, (OP0) (Opalescence PF 10% Regular - Ultradent Products Inc.), Carbamide Peroxide 20%, (OV) (Opalescence PF, Ultradent) e Hydrogen Peroxide 38%,(OB) (Opalescence Boost PF - Ultadent). Four hundred discs of each CR were made and sorted out into subgroups according to the BA, SS and control group (saliva). After the previous treatment with the BA, the CR discs were kept in saliva (48h) and then immersed in the SS (24h). Three color measurements were performed (inicial, after bleaching and after being exposed to the staining solution) with a reflectance spectrophotometer (Konica, Minolta). The statistical analysis:used to compare the color variation with 3 factors: CR, BA and SS will be ANOVA. The comparison among the average values will be done with Turkey test (5%).