Open AccessThe effect of powdered juice on human dental enamel dissolution
Author(s) -
Stella da Silva Ferreira,
Débora Perroni da Cruz,
Michel Nicolau Youssef,
Rocio del Pilar Benzedu Hernandez,
Idalina Vieira Aoki,
Maria Ângela Pita Sobral
Publication year - 2015
Publication title -
clinical and laboratorial research in dentistry
Language(s) - English
Resource type - Journals
ISSN - 2357-8041
DOI - 10.11606/issn.2357-8041.clrd.2015.97559
Subject(s) - titratable acid , chemistry , enamel paint , citric acid , orange juice , distilled water , nuclear chemistry , dissolution , calcium , food science , dentistry , chromatography , medicine , organic chemistry
Aim: The aim of this in vitro study was to evaluate the dissolution potential of an artificial powdered juice in human dental enamel. Methods: Three commercially available beverages were tested by first evaluating the pH and the titratable acidity. After this, 40 enamel specimens were individually immersed in the respective solutions for 120 min (n = 8) as follows: C+: distilled water (positive control); TAN: artificial powdered orange juice; DEL: natural orange juice, CC: Coca-Cola and C-: citric acid solution 1% (negative control). At the end, each solution was analyzed for the amount of calcium (Ca) released and the data obtained were analyzed using ANOVA followed by Tukey test (p <0.05). Results: All solutions had low pH values. The C- group had the highest titratable acidity, followed by DEL, TAN and CC. TAN (0,92) a resulted in a lower release of Ca, being statistically similar to C+ group (0,46) a , while CC (6,32) c resulted in the higher release of calcium, followed by C- (4,17) bc and DEL (3,13) b groups. Relevance: The artificial powdered juice tested, although acid and high titratable acidity caused no enamel dissolution.