Cariogenic and Erosive Potential of Industrialized Cashew Juice

Ricardo Dias de Castro, Gilsandro Alves da Costa, Fabíola Galbiatti Carvalho, Larissa Rangel Peixoto, Lorenna Mendes Temóteo Brandt, Gisely Maria Freire Abílio, Alessandro Leite Cavalcanti

Abstract


Objective: To evaluate the cariogenic and erosive potential of industrialized cashew juice. Methods: Twenty-seven cashew juice samples of three different brands (n = 9) were analyzed for the following physicochemical parameters: pH, titratable acidity (TA), ascorbic acid, total soluble solids (TSS), TSS/TA ratio and reducing, non-reducing and total sugars. Assays were performed in triplicate and data were processed using ANOVA and Tukey test, considering α = 5%. Results: All samples showed pH values below 5.5, highlighting Da Fruta® brand, with mean value of 3.6 (p <0.001). Although juices contain, on average, 34% of total titratable acidity (p> 0.05), there was no difference among groups for the amount of ascorbic acid (19.41 ± 3.46 g / 100 mL, p> 0.05), and TSS / TA ratio (35.05 ± 7.10, p> 0.05). Carrefour juices showed higher amounts of TSS (12.52 ± 0.31 g / 100 mL). For reducing, non-reducing and total sugars, mean values of 9.31 ± 0.97, 1.28 ± 1.01 and 10.59 ± 1.73 g / 100 mL, respectively, were found, with no differences among groups (p > 0.05). Conclusion: The industrialized cashew juices evaluated had low pH and considerable amount of sugars and acids, providing them cariogenic and erosive potential.


Keywords


Dental caries; Tooth erosion; Dietary sucrose.

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References


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