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CC BY-NC-ND 4.0 · Eur J Dent 2014; 08(03): 330-336
DOI: 10.4103/1305-7456.137640
Original Article
Dental Investigation Society

The effect of drinks on color stability and surface roughness of nanocomposites

Maria Luísa de Alencar e Silva Leite
1   Department of Restorative Dentistry, Faculty of Dentistry, Federal University of Paraíba, João Pessoa, PB, Brazil
,
Fábia Danielle Sales da Cunha Medeiros e Silva
2   Department of Restorative Dentistry, Faculty of Dentistry, Federal University of Paraíba, João Pessoa, PB, Brazil
,
Sônia Saeger Meireles
2   Department of Restorative Dentistry, Faculty of Dentistry, Federal University of Paraíba, João Pessoa, PB, Brazil
,
Rosângela Marques Duarte
2   Department of Restorative Dentistry, Faculty of Dentistry, Federal University of Paraíba, João Pessoa, PB, Brazil
,
Ana Karina Maciel Andrade
2   Department of Restorative Dentistry, Faculty of Dentistry, Federal University of Paraíba, João Pessoa, PB, Brazil
› Author Affiliations
Further Information

Publication History

Publication Date:
04 October 2019 (online)

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ABSTRACT

Objective: The aim was to evaluate the color and surface roughness of nanoparticle (C1) and nanohybrid (C2) composites after immersion in distilled water, acai juice, grape juice and red wine and repolishing. Materials and Methods: After recording the initial surface roughness and color, the specimens were divided into four groups according to the storage solution. The specimens were reassessed after immersion for 1, 2, 4, 8, and 12 weeks and after repolishing. Results: The results showed that after 2 weeks, there were statistically significant changes in color of both resins in all groups, with the exception of the specimens stored in distilled water (P > 0.05). Only 12 weeks of immersion in red wine changed the roughness of composite C1 (P = 0.009). Conclusions: Red wine produced the greatest color change in nanocomposites, followed by grape juice. Acai juice made the color unacceptable clinically only after 12 weeks. Repolishing reduced the color change in all groups.

Key words:

Color stability - drinks - nanocomposite - surface roughness
 

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