A spectrophotometric evaluation of color changes of various tooth colored veneering materials after exposure to commonly consumed beverages

Gupta, Rekha; Parkash, Hari; Shah, Naseem; Jain, Veena

doi:10.4103/0972-4052.16873

Cited by 72 publications

(81 citation statements)

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“…All solutions were renewed every four days (Gupta et al, 2005). The pH determination, using Digimed`s Ph-meter, model Dnth-2 (Digimed, São Paulo, SP, Brazil), of each solution was done immediately after their preparation and at a four-day interval, after which the solutions were discarded.…”

Section: Production Of the Coloring Solutionsmentioning

confidence: 99%

“…After every exchange of solutions (DES/RE and immersed solutions), the samples were washed twice in distilled water. At the end of each experimental period (7, 15 and 30 days), 5 samples of each group were removed from the experiment after the remineralization cycle finished and then washed and dried with absorbent paper for the photographic registration (Gupta et al, 2005).…”

Section: Statistic Analysismentioning

confidence: 99%

“…Although modern resins have many advantages over other aesthetics materials used until now, they are still short from providing optimal color appearance due to intrinsic and extrinsic factors (Asmussen and Hansen, 1986;Gupta et al, 2005). Impregnation from food and beverage pigments is considered the main extrinsic pigmentation factor (Asmussen, 1983).…”

Section: Introductionmentioning

confidence: 99%

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Color change using HSB color system of dental resin composites immersed in different common Amazon region beverages

et al. 2009

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The purpose of this study is to evaluate in vitro the color stability of composite resins when exposed to beverages with high coloring contents from the Amazon region. 240 samples from four different composite brands (Natural Look, Z350, 4Seasons and Opallis) of hue A3 were fabricated using an acrylic matrix. The samples were stored in distilled water at 37°C for 24 hours. The initial color (T0) was registered using a Canon EOS Rebel XTi 10 mp camera, and then the samples were divided into four groups (n=15): G1 (coffee), G2 (açaí juice), G3 (energetic guaraná) and G4 (control -distilled water). The samples were exposed to solutions of DES (6hs) and RE (18hs) and placed in a double boiler under constant agitation, at 37°C for 30 days. The samples were immersed in the coloring solutions for 15 minutes daily. After 7, 15 and 30 days, new photographic registers were made (T1, T2 and T3). The images were analyzed using Corel PHOTO-PAINT 12 software to identify the colors through the HSB system. The Kruskal-Wallis and t tests (p<0.05) demonstrated significant differences in color (hue, saturation and brightness). The results revealed that none of the tested composites showed color stability when exposed to coloring solutions, and that the Amazon region beverages (açaí juice and energetic guaraná) showed to be less coloring than coffee. KEYWORDS:Composite Resins, Coloring Agents, Color Perception Tests. Alteração de cor de resinas compostas imersas em diferentes bebidas comuns da região Amazônica, utilizando o sistema de cor HSB RESUMOEste estudo propôs avaliar in vitro a estabilidade de cor de alguns compósitos quando expostos a bebidas da Região Amazônica com alto teor de corante. Foram confeccionados 240 corpos de prova (CP) de quatro resinas (Natural Look, Z350, 4Seasons e Opallis) no matiz A3 utilizando uma matriz de acrílico. As amostras foram armazenadas em água deionizada a 37°C por 24 horas. A cor inicial das resinas (T0) foi registrada utilizando a máquina Canon EOS Rebel XTi 10Mp, e em seguida os CP foram divididos em 4 grupos (n=15): G1 (café), G2 (suco de açaí), G3 (guaraná energético) e G4 (controle -água destilada). Os CP foram submetidos às soluções DES (6hs) e RE (18hs) e colocados em banho-maria, sob constante agitação, à temperatura de 37°C durante 30 dias. Diariamente os corpos de prova foram imersos nas soluções corantes durante 15 minutos. Após 7, 15 e 30 dias realizaram-se novos registros fotográficos (T1, T2 e T3). As imagens foram analisadas pelo programa Corel PHOTO-PAINT 12 para a identificação das cores através do sistema HSB. O teste Kruskal-Wallis e teste t (p<0,05) demonstraram que a alteração de cor (matiz, saturação e brilho) indicou diferenças significantes. Foi concluído que nenhuma das resinas testadas apresentou estabilidade de cor quando em contato com as soluções corantes, e que as bebidas da região Amazônica (suco de açaí e guaraná energético) demonstraram ser menos colorantes que o café.

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Section: Production Of the Coloring Solutionsmentioning

confidence: 99%

Section: Statistic Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Color change using HSB color system of dental resin composites immersed in different common Amazon region beverages

et al. 2009

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“…Extrinsic factors are caused by the absorption of the dye as a result of the contamination of the various exogenous sources, for instance, the habit of consuming foods and beverages contributes to the formation of stain or stain on the tooth surface, such as black tea, coffee, red wine, and soft drink. 3 The colored beverage most widely consumed in the world is actually tea. 4 Tea mostly sold in markets is black tea, about 98%.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of bleaching agent on composite resin discoloration

Sampoerno

2012

Dent. J. (Majalah Kedokteran Gigi)

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“…properties of the composite resins that have to pass the test to time is their color stability. 6 primary reason for replacement of composite resin restorations. The newer microhybrid and nanofilled composite resins with improved mechanical properties have the advantage of more strength, better translucency and smoother surface finish thus providing an ideal material restorative purpose.…”

Section: Introductionmentioning

confidence: 99%

Effect of surface polishing and oral beverages on the surface profile and color stability of two composite resins – in vitro

Chandhok¹,

Chandhok²,

Mulay³

et al. 2017

Int j curr adv res

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A spectrophotometric evaluation of color changes of various tooth colored veneering materials after exposure to commonly consumed beverages

Cited by 72 publications

References 0 publications

Color change using HSB color system of dental resin composites immersed in different common Amazon region beverages

Color change using HSB color system of dental resin composites immersed in different common Amazon region beverages

Effectiveness of bleaching agent on composite resin discoloration

Effect of surface polishing and oral beverages on the surface profile and color stability of two composite resins – in vitro

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