The remineralization potential of cocoa (Theobroma cacao) bean extract to increase the enamel micro hardness

Abstract

Introduction:Remineralization is the process of returning mineral ions into a hydroxyapatite structure characterized by mineral deposition on the enamel surface. The presence of mineral deposition would affect the microhardness of tooth enamel. Fluorine, as the remineralization agent is known with side effects such as fluorosis. Cocoa bean extract contains theobromine that can be used as an alternative remineralization ingredients. The objectives were to determine enamel microhardness after remineralization using cocoa bean extract as natural material and to compare with fluorine as synthetic material. Methods: Thirty-six maxillary first premolar tooth crowns was cut and planted in the epoxy resin. Teeth were then immersed in demineralization solution at pH 4 for 6 hours. The sample were divided into 2 groups, 18 for the fluorine group and the remaining group of cocoa extract. Vickers microhardness test was used before treatment, both after demineralized and remineralized. Results: The value of enamel microhardness before treatment in the fluorine group was 376.17 VHN as average value and the cocoa extract group was 357.33 VHN. After demineralization in fluorine group was 268.13 VHN and cocoa extract group was 235.93 VHN. After remineralization in fluorine group and cocoa extract group, respectively, 321.08 VHN and 293.86 VHN. The results of the analysis revealed that the level of enamel microhardness after remineralization was not significantly different in both groups (p>0.05). Conclusions:The findings indicated the ability of cocoa extract to increase the microhardness of enamel and implies the potential as a fluorine substitution for remineralization.

Natural Materials' Potential as Alternative Teeth Remineralization Agents: A Scoping Review

“…Additionally, Irmaleny et al stated that direct application of theobromine inside the cocoa extract will form interstitial reaction to substitute the loss of hydroxyapatite crystal, which in other words can describe the remineralization process that it can provide. 26,27 Yuanita et al, in their study, stated that Theobroma cacao gel was better at strengthening the enamel visà-vis CPP-ACP. 6 The usage of Theobroma cacao resulted in an increase in enamel hardness by up to 40%.…”

“…22,24 The results Some studies have investigated cacao (Theobroma cacao) and the results verified that Theobroma cacao could be implemented as a teeth remineralization agent due to its remineralization ability, antibacterial effect, and evidence to increase teeth surface. 6,[26][27][28] Fajriani et al mentioned that Theobroma cacao extract could reduce the amount of Streptococcus mutans colonies in children. 28 According to Irmaleny et al, Theobroma cacao could increase the hardness of enamel microstructure, supported by a study by Pribadi et al that compared cacao extract with fluoride.…”

The Effect of Toothpastes Containing Natural Ingredients Such As Theobromine and Caffeine on Enamel Microhardness: An In Vitro Study

“…In the present study, the fluoride group had the highest hardness and had a significant difference with the caffeine and distilled water groups, but there was no significant difference with the theobromine group. In an in vitro study conducted by Sulistianingsih et al, fluoride (solution of 1000 ppm fluoride for 15 minutes) could increase the harness of enamel samples after artificial demineralization [17]. Arnold et al demineralized the enamel surface of 90 human premolars in a hydroxyethyl cellulose solution at pH 4.8, followed by immersion of teeth in toothpaste slurry.…”

Antibacterial Power of Nano Brown Anchovy (<i>Stolephorus insularis</i>) Against Mixed Bacteria in Deep Dentin Caries

“…Caries is a chronic process that occurs in the hard tissues of the teeth, namely enamel, dentin, and cementum, due to an ecological imbalance between tooth minerals and biofilm, causing demineralization of the teeth. The process of dental caries involves several factors that bind to each other, namely microorganisms, host, time, and substrate 1 .…”