Effect of water dilution and alcohol mixing on erosive potential of orange juice on bovine enamel

• Autorzy: Malara L. , Kloc-Ptaszna A. , Dobrzański L. , Górniak M. , Stefański T.
• Języki publikacji: EN

Abstrakty

EN

Purpose: This in vitro study aimed to evaluate the changes of erosive potential of an orange juice before and after mixing with water and alcohol. Design/methodology/approach: Fifty enamel specimens obtained from bovine teeth were prepared and randomly assigned into the following groups (n=10) with different erosive solution: I. commercially available pure orange juice (Cappy, Coca Cola Co.), II. orange juice diluted with distilled water at a ratio 3:1 (v/v), III. orange juice mixed with vodka (Smirnoff, 40% ethanol, Polmos) at a ratio 3:1 (v/v); IV. Orange juice diluted with distilled water (1:1, v/v), V. Orange juice mixed with vodka (1:1 v/v). The enamel specimens were submitted to a short-term erosion-remineralization cycling model (five 1-min erosion challenges in-between six 10-min remineralization periods in artificial saliva). Erosive potential of the drinks was assessed on the basis of chemical analysis and percent surface microhardness change (%SMHC) calculated from Vickers surface microhardness measurements before and after cycling. In chemical analysis of the experimental drinks, the pH value, titratable acidity, and buffer capacity (β) were determined. Findings: The pH of tested drink remained low even after dilution with water or mixing with alcohol, however, titratable acidity decreased after addition of water and alcohol. Short-term erosion-remineralization cycling resulted in significantly decreased surface microhardness of enamel specimens in all experimental groups. In the proportion of 3:1, juice mixed with alcohol resulted in significantly smaller %SMHC than juice diluted with water. This difference was not observed at a ratio 1:1. Practical implications: Consumers should be aware of tooth damage by drinks with low pH and high titratable acidity, even when mixing them with water and alcohol. Originality/value: To the best of our knowledge, this is the first study comparing the erosive effect of water-diluted orange juice with that of juice mixed with alcohol.

Słowa kluczowe

EN

erosion; tooth; enamel; orange juice; alcohol; microhardness

PL

erozja; ząb; szkliwo; sok pomarańczowy; alkohol; mikrotwardość

• Wydawca: International OCSCO World Press
• Czasopismo: Archives of Materials Science and Engineering
• Rocznik: 2013
• Tom: Vol. 62, nr 1
• Strony: 15--21
• Opis fizyczny: Bibliogr. 30 poz.

Twórcy

autor

Malara L.

• Institute of Engineering Materials and Biomaterials, Silesian University of Technology, ul. Konarskiego 18a, 44-100 Gliwice, Poland

autor

Kloc-Ptaszna A.

• Institute of Engineering Materials and Biomaterials, Silesian University of Technology, ul. Konarskiego 18a, 44-100 Gliwice, Poland

autor

Dobrzański L.

• Institute of Engineering Materials and Biomaterials, Silesian University of Technology, ul. Konarskiego 18a, 44-100 Gliwice, Poland

autor

Górniak M.

• Institute of Engineering Materials and Biomaterials, Silesian University of Technology, ul. Konarskiego 18a, 44-100 Gliwice, Poland

autor

Stefański T.

• Student’s Scientific Society at the Department of Pediatric Dentistry, Medical University of Silesia, Pl. Traugutta 2, 41-800 Zabrze, Poland

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