Discoloration effects of traditional turkish beverages on different composite restoratives

Abstract

Aim: The aim of this study was to evaluate the discoloring effects of five beverages including, especially, traditional Turkish ones on five commonly used dental composites by using a spectrophotometer device. Materials and methods: Five methacrylate-based composites (shade A2) were selected to evaluate their color stability (175 disk samples). Four of them (Filtek Ultimate Universal, Clearfil Majesty ES-2, Tetric EvoCeram, and Cavex Quadrant Universal LC) were nanofilled universal composites for both anterior and posterior restorations, and one (Clearfil Majesty Posterior) was nano-superfilled for posterior restorations. The tested beverages were tamarind syrup, ottoman syrup, turnip juice, pomegranate juice, and distilled water (control). All samples were kept in an incubator at 37°C for 12 days (measured at 3rd, 6th, 12th day intervals) in immersion solutions which was equivalent to 1 year in vivo. Color measurements were made with VITA Easyshade Advance (Vident, Brea, CA) spectrophotometer device according to CIE L*a*b* system. Statistical analysis was performed with analysis of variance and least significant difference test to analyze differences in L*a*b* and ΔE values. Results: All materials showed significant discoloration (p < 0.05) when compared with the control group. The highest ΔE was observed in turnip juice, whereas ottoman syrup had the lowest ΔE. Tetric EvoCeram showed the lowest ΔE, while Clearfil Majesty ES-2 showed the highest ΔE. Conclusion: In all the groups tested, clinically unacceptable ΔE values were obtained. Although color stability of methacrylatebased composites has been widely investigated, this has not been done before with these kinds of immersion solutions. Clinical significance: Potential discoloration might be limited by dietary adjustments based on in vitro evaluations.