Influência de soluções com potencial de pigmentação na cor dos dentes após clareamento com peróxido de carbamida a 22%

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dc.contributor.authorCorreia, Ayla Macyelle de Oliveira [UNESP]
dc.contributor.authorMelo, Bruno Everthon Duarte
dc.contributor.authorCedraz, Juliana da Silva Barros
dc.contributor.authorda Rocha, Daniel Maranha
dc.contributor.authordos Santos, Natanael Barbosa
dc.contributor.authorFragoso, Larissa Silveira de Mendonça
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionFederal University of Alagoas
dc.contributor.institutionUniversidade Federal de Sergipe (UFS)
dc.date.accessioned2018-12-11T16:48:33Z
dc.date.available2018-12-11T16:48:33Z
dc.date.issued2017-07-01
dc.description.abstractThe color stability achieved by dental bleaching can be affected by exposure to staining agents present in foods. However, there is scarce research regarding tooth staining during dental bleaching. This study investigated the effect of pigments on the color stability of dental elements during dental bleaching. Blocks obtained from bovine incisors were divided into seven groups (n = 10) in accordance with the staining pigments (distilled water – control; coffee, cola, tea, red wine, chocolate milk and soya sauce (Shoyu). The color was evaluated with a spectrophotometer (Minolta CR-321, Japan) before and after dental bleaching (1st and 14th days), employing the (CIE) L*a*b* system. The dental bleaching procedure was performed using 22% carbamide peroxide gel applied to the sample surface for a period of 1 hour each day, for 14 days. After dental bleaching, the teeth were exposed to 20 ml of staining solution for 5 minutes, at 37ºC and 100 rpm for different periods. During the experiment, the samples were stored in distilled water. Data was analyzed using ANOVA followed by Tukey tests, with a significance level of 5%. Significant differences for ΔE* values (p<0.05) were observed between the groups. The Shoyu group presented a decrease in luminosity (negative value of ΔL*). It could be concluded that all solutions contained pigments that promoted staining on the surface. However, bleached enamel was susceptible to staining with soya sauce (Shoyu), while other substances did not interfere with the dental bleaching.en
dc.description.affiliationDepartment of Restorative Dentistry São Paulo State University (UNESP) Institute of Science and Technology
dc.description.affiliationDepartment of Restorative Dentistry School of Dentistry Federal University of Alagoas, Campus AC Simões
dc.description.affiliationDepartment of Restorative Dentistry Universidade Federal de Sergipe
dc.description.affiliationDepartment of Cariology School of Dentistry Federal University of Alagoas, Campus AC Simões
dc.description.affiliationUnespDepartment of Restorative Dentistry São Paulo State University (UNESP) Institute of Science and Technology
dc.format.extent1106-1112
dc.identifierhttp://dx.doi.org/10.14393/BJ-v33n4a2017-36718
dc.identifier.citationBioscience Journal, v. 33, n. 4, p. 1106-1112, 2017.
dc.identifier.doi10.14393/BJ-v33n4a2017-36718
dc.identifier.issn1981-3163
dc.identifier.issn1516-3725
dc.identifier.scopus2-s2.0-85026472269
dc.identifier.urihttp://hdl.handle.net/11449/169977
dc.language.isoeng
dc.relation.ispartofBioscience Journal
dc.relation.ispartofsjr0,303
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectColor
dc.subjectDental materials
dc.subjectPigmentation
dc.subjectSpectrophotometry
dc.subjectTooth bleaching
dc.titleInfluência de soluções com potencial de pigmentação na cor dos dentes após clareamento com peróxido de carbamida a 22%pt
dc.title.alternativeInfluence of solutions with pigmentation potential on tooth color after bleaching using 22% carbamide peroxideen
dc.typeArtigo

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