Open AccessInfluence of the acid erosion associated with dental bleaching in bovine enamel: In vitro study
Author(s) -
Thaís Miranda Xavier de Almeida Justi,
Karla Lorene de França Leite,
Laísa Inara Gracindo Lopes,
Narcy Sheilla Rodrigues,
João Víctor Frazão Câmara,
Marta Cléa Costa Dantas,
Suelem Chasse Barreto
Publication year - 2021
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v10i5.14754
Subject(s) - enamel paint , hydrogen peroxide , tooth whitening , dentistry , chemistry , varnish , food science , profilometer , surface roughness , materials science , biochemistry , medicine , composite material , coating , organic chemistry
Objective: To evaluate the influence of acid erosion caused by the daily intake of lemon juice or apple cider vinegar, associated with immediate dental whitening, on bovine enamel. Materials and Methods: 30 bovine teeth were sectioned to obtain enamel blocks and were distributed into three groups (n = 10): G1- Tooth whitening with 35% hydrogen peroxide; G2- Tooth whitening with 35% hydrogen peroxide + lemon juice and G3 - Tooth whitening with 35% hydrogen peroxide + apple cider vinegar. Treatments were performed for 21 days, the varnish was removed and the analysis of loss of structure and surface roughness were performed by means of non-contact 3D Confocal Chromatic Profilometer. The roughness data obtained were analyzed by Kruskal-Wallis and Mann-Whitney non-parametric tests. Results: All groups exhibited greater roughness (Sa) on the side exposed to the treatments (G1 = 3.17b; G2 = 4.17b; G3 = 3.99b) compared to the unexposed side (G1 = 2.55a; G2 = 3.94a; G3 = 2.40a). There was a statistically significant difference among the groups evaluated, being G1 (3.17A) <G3 (3.99C) <G2 (4.17B). Conclusion: 35% hydrogen peroxide has the least erosive potential when compared to its association with vinegar and to lemon juice.