Effect of coffee roasting level on tooth discoloration.

Purpose: Coffee consumption is a well-known contributor to tooth discoloration, and the extent of staining is influenced by the chemical composition of the coffee. This study investigated the associations of coffee roasting level, chlorogenic acid (CGA) content, absorbance level, and their combined effects with tooth discoloration.

Methods: Bovine tooth enamel specimens were immersed in light, medium, and dark roasts of four coffee types (two Arabica and two Robusta coffees) for 72 h.

Examining enamel-surface demineralization upon exposure to acidic solutions and the remineralization potential of milk and artificial saliva.

The enamel surface may undergo demineralization due to exposure to acidic substances and the remineralization of the etched enamel is crucial to regain or maintain integrity. This study aimed to investigate the erosive effect of 10 acidic solutions on tooth enamel and the remineralization capacity of milk and artificial saliva by measuring surface roughness (Ra), enamel depth, and microhardness. A total of 80 bovine incisor enamel specimens were immersed in 10 different acidic solutions, including four different acidic drinks, three different citric acid solutions, and three different citric acid buffer solutions, for 1 h.