Pigmentation of resin composite immersed in colored drinks: an in vitro comparative study

International Journal of Development Research

Volume: 
11
Article ID: 
22008
5 pages
Research Article

Pigmentation of resin composite immersed in colored drinks: an in vitro comparative study

Victoria Eduarda Vasconcelos Liberato Miranda, Luís Felipe Espíndola-Castro, Bruno Lacerda Miranda, Valdenice Aparecida de Menezes, Priscila Dâmaris dos Santos and Claudio Heliomar Vicente Silva

Abstract: 

Aim: To evaluate the potential pigmentation caused by beverages consumed by humans on nanohybrid composite resins. Methods: Seventy-five cylindrical samples (5×2 mm) were made with a Teflon matrix and distributed in groups according to the type of composite resin: NT Premium (Coltene), Opallis (FGM), and Beautiful (Shofu) (n = 25). The samples of each group were randomly divided into five subgroups with different colored drinks (n = 05): artificial saliva, red wine, Gatorade, açai juice, and whiskey. The color measurement was performed using a digital spectrophotometer (Vita Easyshade) at the following time intervals: 0 h (before immersion), 1 h, 1 d, and 1 week after the immersion date. The color variation (∆E) of the composite resins was calculated using CIELab parameters, considering the different immersion times. Results: Evaluation after 1 week also revealed a statistically significant difference between the composite resins assessed. When immersed in red wine, Opallis resin showed lesser pigmentation when compared with other resins (p = 0.013), and when immersed in Gatorade, Beautiful resin showed lesser pigmentation than the other composite resins (p = 0.004). There was a statistically significant difference for red wine, with it being the drink that caused maximum pigmentation in all three composite resins that were tested (p <0.001). Conclusion: All composite resins showed an intense degree of pigmentation after immersion in the beverages for 7 days. The time of exposure to these drinks helped determine the pigmentation potential of various beverages on composite resins.

DOI: 
https://doi.org/10.37118/ijdr.22008.06.2021
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