In vitro evaluation of the erosive potential of sports drinks

Abstract

A sports drink is a beverage made to rehydrate, as well as replace electrolytes, carbohydrates, and other nutrients. The objective of this in vitro study was to evaluate the endogenous pH, total titratable acidity and total soluble solids content (TSSC) of nine sports drinks. pH analysis was performed by potentiometry and buffering capacity was assessed by dilution of each substance. Increments of 0.1 N KOH were titrated until neutrality was reached. TSSC readings were performed by Brix refractometry using the Abbé refractometer. pH values ranged from 2.03 (Gatorade Tangerina®) to 2.93 (Marathon Limão®) and all sports drinks showed pH below the critical value of 5.5. The titratable acidity values ranged from 0.106 (Marathon Limão®) to 0.32 (Gatorade Tangerina®). Gatorade Tangerina® presented the lowest TSSC content (6.33%) and Marathon Guaraná e Açaí® presented the highest TSSC content (12.50%). Statistically significant differences were observed between temperatures for pH (G3, G4, G5, G6 and G8), TSSC (G2, G3, G6 and G9) and TA (G2, G3 and G5). When groups 1 and 3 were compared (Marathon Guaraná Açaí versus Gatorate Guaraná Açaí), statistically significant difference concerning pH at room temperature, concerning TSSC at room and ± 9°C temperatures and concerning TA at room temperature was seen. The sports drinks evaluated have a high erosive potential to dental hard tissues, as they present low pH. Regarding temperature, it is recommended to intake these beverages chilled.