Effect of Different Dentifrices, Bleaching with 35% Hydrogen Peroxide, and Red Wine on Surface Color and Roughness of Bovine Enamel

Title:Effect of Different Dentifrices, Bleaching with 35% Hydrogen Peroxide, and Red Wine on Surface Color and Roughness of Bovine Enamel

Volume: 3

Author(s): Raíssa Manoel Garcia, Waldemir Francisco Vieira-Junior*, Jéssica Dias Theobaldo, Núbia Inocencya Pavesi Pini, Glaucia Maria Bovi Ambrosano, Flávio Henrique Baggio Aguiar and Débora Alves Nunes Leite Lima

Affiliation:

• University of Campinas - Unicamp, Piracicaba Dental School, Department of Restorative Dentistry, Piracicaba, SP,Brazil

Keywords: Toothpastes, tooth bleaching, bleaching agents, tooth erosion, fluoride, color.

Abstract:

Objective: To evaluate color and roughness of bovine enamel exposed to dentifrices, dental bleaching with 35% hydrogen peroxide (HP), and erosion/staining by red wine.

Methods: Bovine enamel blocks were exposed to: artificial saliva (control), Oral-B Pro-Health (stannous fluoride with sodium fluoride, SF), Sensodyne Repair & Protect (bioactive glass, BG), Colgate Pro-Relief (arginine and calcium carbonate, AR), or Chitodent (chitosan, CHI). After toothpaste exposure, half (n=12) of the samples were bleached (35% HP), and the other half were not (n=12). The color (CIE L*a* b*, ΔE), surface roughness (Ra), and scanning electron microscopy were evaluated. Color and roughness were assessed at baseline, post-dentifrice and/or -dental bleaching, and after red wine. The data were subjected to analysis of variance (ANOVA) (ΔE) for repeated measures (Ra), followed by Tukey´s test. The L*, a*, and b* values were analyzed by generalized linear models (a=0.05).

Results: The HP promoted an increase in Ra values; however, the SF, BG, and AR did not enable this alteration. After red wine, all groups apart from SF (unbleached) showed increases in Ra values; SF and AR promoted decreases in L* values; AR demonstrated higher ΔE values, differing from the control; and CHI decreased the L* variation in the unbleached group.

Conclusion: Dentifrices did not interfere with the bleaching efficacy of 35% HP. However, dentifrices acted as a preventive agent against surface alteration from dental bleaching (BG, SF, and AR) or red wine (SF). Dentifrices can decrease (CHI) or increase (AR and SF) staining by red wine.

Cite this article as:

Garcia Manoel Raíssa , Vieira-Junior Francisco Waldemir *, Theobaldo Dias Jéssica , Pini Inocencya Pavesi Núbia , Ambrosano Maria Bovi Glaucia , Aguiar Henrique Baggio Flávio and Leite Lima Alves Nunes Débora , Effect of Different Dentifrices, Bleaching with 35% Hydrogen Peroxide, and Red Wine on Surface Color and Roughness of Bovine Enamel, Current Dentistry 2021; 3 (1) . https://dx.doi.org/10.2174/2542579X02999200817112951