A Color Stability Comparison of Conventional and CAD/CAM Polymethyl Methacrylate Denture Base Materials

Abstract

Objective The aim of this study was to evaluate the color stability of a heat polymerized resin, an auto-polymerizing resin, a urethane dimethacrylate resin and a CAD/CAM PMMA block resin stored in different storage media. Materials and methods 60 disc-shaped specimens (15×2 mm) were fabricated for each group. A total of 240 disc-shaped specimens were thermal-cycled for 5,000 cycles. Then specimens were randomized into 4 groups (n= 15) according to storage media: coffee, coke, red wine and distilled water (control group). The color measurement of each sample was performed using a spectrophotometer before and after storage (after 7 and 30 days), and color changes (ΔE) were calculated. Results All the denture base materials demonstrated dissimilar color changes after stored in the different storage media in both evaluation stages. In all storage media, CAD-CAM denture base resins showed the minimum in color change. In all denture base resins, red wine showed a higher degree of color change than coke or coffee. Conclusion The color stability of CAD-CAM denture base resins is better than any of the other kind of denture base resins. The color change values of all groups except Eclypse stored in red wine had clinically detectable values.

Colorimetric study of zinc oxide poly(methyl methacrylate) nanocomposite – new biomaterial for denture bases

“…According to the literature, both of them belong to materials having the greatest influence on the PMMA colour. 15 Considerably higher ΔE values were observed for samples coloured with red wine. In comparison to pure PMMA, smaller concentrations of nanocomposites behaved similarly or were discoloured to a slightly greater extent.…”

“…Oba uznawane w piśmiennictwie jako jedne z najbardziej oddziałujących na zmianę koloru PMMA. 15 Zaobserwowano znacznie wyższe wartości ΔE dla próbek barwionych czerwonym winem. W porównaniu do czystego PMMA mniejsze stężenia nanokompozytów zachowywały się podobnie lub ulegały niewiele większemu przebarwieniu.…”

Effect of Staining and Aging on Translucency Parameter of CAD-CAM Materials

“…Coffee provoked the greatest TP changes, followed by red wine and artificial aging, which showed to be alike. It was reported that yellow stain molecules with low polarity present in coffee are attracted by the polymer network leading to greater color changes ( 31 ) and that coffee and wine affect translucency and color significantly ( 12 , 32 ). The TP 00 mean values and TP 00 retention decreased from T0-T1 to T0-T2.…”

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“…Coffee provoked the greatest TP changes, followed by red wine and artificial aging, which showed to be alike. It was reported that yellow stain molecules with low polarity present in coffee are attracted by the polymer network leading to greater color changes (31) and that coffee and wine affect translucency and color significantly (12,32). The TP 00 mean values and TP 00 retention decreased from T0-T1 to T0-T2.…”

“…Kava je prouzročila najveće promjene TP-a, a sličnima su se pokazali crveno vino i umjetno starenje. Navodi se da polimerna mreža privlači molekule žutoga pigmenta s niskim polaritetom u kavi, što rezultira većim promjenama boje (31) te da kava i vino značajno utječu na translucenciju i boju (12,32). Prosječne vrijednosti TP 00 i zadržavanja TP 00 smanjile su se s T0 -T1 na T0 -T2.…”