Effect of Grape Derived Beverages in Colour Stability of Composite Resin Submitted to Different Finishing and Polishing Methods

Helena Alvez da Silva, Guilherme Anziliero Arossi, Dalila Meazza Damo, Maximiano Ferreira Tovo


Objective: To evaluate the influence of three methods of finishing and polishing on color stability of a microhybrid composite immersed in different beverages for 7, 15 and 30 days. Material and Methods: 90 samples were prepared and divided into three groups according to surface treatments (polyester matrix, aluminum oxide disc, sandpaper). The samples were divided for each group (n = 6) and immersed in one of the beverages: distilled water, red and white wine, red and white artificial grape juice. Pictures were taken at four time points: 0, 7, 15 and 30 days after contact with the dye. Color measurement was performed by computerized image analysis. La*b* values were obtained and color change (ΔE) was calculated. Results: Comparing beverages, red wine (ΔE =22.11±4.26) and red artificial grape juice (ΔE=8.24±1.70) showed greater color change in polyester matrix group, and finishing with aluminum oxide disc (ΔE=10.73±2.10) significantly prevent color change in red wine group. Conclusion: Aluminum oxide discs are the best option to minimize color changes in resin. White drinks are alternatives to color stability of composite resin. In the study time, composite resin demonstrated progressive discoloration when immersed in red wine and red juice. On the other hand, samples submitted to white beverages showed higher color stability.


Beverages; Composite Resins; Dental Polishing; Pigmentation

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DOI: http://dx.doi.org/10.4034/PBOCI.2017.171.18

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