Objective: The aim of this study was to evaluate the influence of coffee and red wine staining on tooth color during and after bleaching.
Materials And Methods: Blocks obtained from human molars were divided into 11 groups (n = 5) in accordance with the bleaching treatment-peroxide carbamide 10%, 15% or 20%-and in accordance with the stain therapy-coffee, wine or without staining (control). Color change analysis was performed by photo-reflectance using a spectrophotometer, during (3-times/week) and after (7, 15 and 30 days) the bleaching treatment. During the experiment, the samples were stored in artificial saliva. The results were submitted to statistical analysis with the Dunnet and Tukey tests (p < 0.05).
Results: The concentrations of carbamide peroxide (10%, 15% and 20%) did not differ significantly from the control group during bleaching (up to the 22nd day), with (Tukey, p > 0.05) or without storage in pigment solution. After the bleaching, there were statistically significant differences between the groups treated with coffee (30th day) and wine (7th and 30th days) relative to the control, which was treated with whitening agents.
Conclusion: During bleaching, remineralization of the enamel with artificial saliva and the subsequent bleaching session were effective in preventing enamel staining. After the whitening procedures, both stain therapies-coffee and wine-caused enamel color changes; however, the wine led to greater staining than did coffee.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.3109/00016357.2013.771404 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Tailored recovery of antioxidant fractions enriched in caffeine and phenolic compounds from coffee pulp using ethanol-modified supercritical carbon dioxide.
Food Res Int
January 2025
Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain. Electronic address:
Coffee pulp (CP) is the by-product of coffee processing that urgently needs to be revalorized using sustainable technologies. This work applied a design of experiment (DoE) for modeling the extraction of bioactive compounds from CP using supercritical carbon dioxide (sc-CO) with ethanol as a co-solvent under variable conditions (temperature, pressure, and ethanol percentage). Considering extraction efficiency (per unit of CP) and extraction selectivity (per unit of extract), results showed that ethanol percentage significantly enhanced the efficiency of total phenolic content, as well as the selectivity of chlorogenic acid and protocatechuic acid (p < 0.
View Article and Find Full Text PDFSeasonal Morphological and Biochemical Variation of Pierre ex A. Froehner (Rubiaceae) Leaves of Early, Intermediate and Late Maturing Genotypes.
Plants (Basel)
December 2024
Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural-Centro Regional de Desenvolvimento Rural-Norte, Linhares 29901-443, ES, Brazil.
Understanding the growth patterns of genotypes optimizes their selection and management. The objective of this study is to investigate the seasonal variations in the morphology and biochemistry of clone leaves, considering climatic conditions and the maturation cycle. Morphological characteristics and carbohydrate contents of the leaves were analyzed throughout the growth cycle.
View Article and Find Full Text PDFAssociations of Coffee and Tea Consumption on Neural Network Connectivity: Unveiling the Role of Genetic Factors in Alzheimer's Disease Risk.
Nutrients
December 2024
Department of Neurology, Rutgers University, New Brunswick, NJ 08854, USA.
Background: Coffee and tea are widely consumed beverages, but their long-term effects on cognitive function and aging remain largely unexplored. Lifestyle interventions, particularly dietary habits, offer promising strategies for enhancing cognitive performance and preventing cognitive decline.
Methods: This study utilized data from the UK Biobank cohort ( = 12,025) to examine the associations between filtered coffee, green tea, and standard tea consumption and neural network functional connectivity across seven resting-state networks.
Polyphenols: From Classification to Therapeutic Potential and Bioavailability.
Foods
December 2024
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Manastur 3-5, 400372 Cluj-Napoca, Romania.
Though ubiquitous in nature, polyphenols gained scientific prominence only after the pioneering work of researchers like E. Fischer and K. Freudenberg, who demonstrated their potential beyond traditional applications, such as in the leather industry.
View Article and Find Full Text PDFEffect of Temperature and Storage on Coffee's Volatile Compound Profile and Sensory Characteristics.
Foods
December 2024
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.
The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee's volatile compound profile and sensory quality. Three types of coffee were included in the study: Arabica, Robusta, and their 80/20 blend. Samples were stored at 5 °C and 20 °C for one month, after which the changes in the composition of volatile compounds were analysed and the sensory quality of espresso and cold brew coffee was assessed.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!