Influence of coffee and red wine on tooth color during and after bleaching

Autor(es)

Cortes, Gabriel ; Pini, Nubia Pavesi ^[1] ; Nunes Leite Lima, Dobora Alves ; Susy Liporoni, Priscila Christiane ^[2] ; Munin, Egberto ^[3] ; Bovi Ambrosano, Glaucia Maria ^[4] ; Baggio Aguiar, Flavio Henrique ^[1] ; Lovadino, Jose Roberto ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Piracicaba Dent Sch, Dept Restorat Dent, Piracicaba, SP - Brazil

^[2] Univ Taubate, Dept Restorat Dent, Taubate, SP - Brazil

^[3] Univ Camilo Castelo Branco, Unicastelo, Sao Jose Dos Campos, SP - Brazil

^[4] Univ Estadual Campinas, Piracicaba Dent Sch, Dept Social Dent Stat, Piracicaba, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: ACTA ODONTOLOGICA SCANDINAVICA; v. 71, n. 6, p. 1475-1480, NOV 2013.
• Citações Web of Science: 7

Resumo

Objective. The aim of this study was to evaluate the influence of coffee and red wine staining on tooth color during and after bleaching. Materials and methods. Blocks obtained from human molars were divided into 11 groups (n = 5) in accordance with the bleaching treatment-peroxide carbamide 10%, 15% or 20%-and in accordance with the stain therapy-coffee, wine or without staining (control). Color change analysis was performed by photo-reflectance using a spectrophotometer, during (3-times/week) and after (7, 15 and 30 days) the bleaching treatment. During the experiment, the samples were stored in artificial saliva. The results were submitted to statistical analysis with the Dunnet and Tukey tests (p < 0.05). Results. The concentrations of carbamide peroxide (10%, 15% and 20%) did not differ significantly from the control group during bleaching (up to the 22nd day), with (Tukey, p > 0.05) or without storage in pigment solution. After the bleaching, there were statistically significant differences between the groups treated with coffee (30th day) and wine (7th and 30th days) relative to the control, which was treated with whitening agents. Conclusion. During bleaching, remineralization of the enamel with artificial saliva and the subsequent bleaching session were effective in preventing enamel staining. After the whitening procedures, both stain therapies-coffee and wine-caused enamel color changes; however, the wine led to greater staining than did coffee. (AU)

• Processo FAPESP: 96/05590-3 - Implementação de laboratório para caracterização de processos ablativos com laser em tecidos biológicos
• Beneficiário: Egberto Munin
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores
• Processo FAPESP: 01/12754-2 - Desenvolvimento de tecnicas opticas para caracterizacao de alteracoes induzidas por irradiacao laser em organismos de elevada capacidade regenerativa.
• Beneficiário: Egberto Munin
• Modalidade de apoio: Auxílio à Pesquisa - Regular