Effect of whitening toothpastes on enamel submitted to staining protocols with red wine and coffee

Abstract

Objective: To evaluate, in vitro, the effect of whitening toothpastes Colgate® Luminous White Lovers (Wine) and Colgate® Luminous White Lovers (Coffee) directed to tooth staining with coffee and wine on the color, surface roughness and surface topography of tooth enamel . Methods: 130 blocks obtained from bovine incisors will be made, which will be randomly divided into 13 groups (n=10): G1- Negative control (no brushing and no staining); G2- Colgate Maximum Anticaries Protection; G3- Colgate Total 12; G4 - Coffee staining + Colgate Maximum Anti-cavity Protection; G5 - Wine staining + Colgate Maximum Anticaries Protection; G6- Coffee staining + Colgate Total 12; G7- Wine staining + Colgate Total 12; G8- Colgate Luminous White Lovers (Coffee); G9- Coffee stain + Colgate Luminous White Lovers (Coffee); G10- Colgate Luminous White Lovers (Wine); G11 - Wine Stain + Colgate Luminous White Lovers (Wine); G12- Staining with coffee + brushing with distilled water; G13- Staining with wine + brushing with distilled water. During the experiment, the samples will be stored in artificial saliva, and this solution will be changed daily. Enamel changes will be evaluated by analyzing surface roughness (Ra) and Scanning Electron Microscopy (SEM). The color will be evaluated by reflectance spectrophotometry (CIELAB, CIEDE 2000 and WID). All analyzes will be performed in two times: T0 (initial-baseline) and T1 (24 hours after brushing). Statistical methodology: The data will be initially submitted to normality tests and then the most appropriate statistical test will be chosen with a significance limit set at 5%.