In vitro evaluation of variables related to the erosive potential of beverages in bovine enamel

Abstract

Dental erosion is defined as loss of tooth substance by chemical processes not involving bacteria. The incidence of this pathology has been increasing in the last years due the persons are consuming more industrialized products, like foods and ready drinks, who present constituent acids. This in vitro study evaluated the capability of different soft drinks (Coca Cola (C), Guarana (G), Skol beer (SB), Brahma beer (BB), Red Wine (RW) and White wine (WW)) to erode dental enamel, relating the surface microhardness change (SMHC) and perfilometer after action the beverages. The analysis will be buffering capacity, pH and concentrations of fluoride and phosphorus of the beverages. The sample were the blocks bovine enamel (n=120) to be immersed in different beverages (G1- 2 soft drinks, GII-2 beers and GIII-2wines). Before the experiment, the blocks will be stored in artificial saliva for 12 hours for formation of the acquired film. All groups were exposed to 4 cycles of demineralization in the beverage and remineralization in artificial saliva, in the only day. The cycle will be composed for desmineralisation by the drink during 10 minute, remineralização in saliva by 1 hour and, after last cycle, the specimens will be washed in water. Data were analyzed by ANOVA(p<0.05).