Changes on the color parameters of air-abraded resin composite exposed to different colored beverages.

Aim:   To evaluate the effect of prophylaxis using sodium bicarbonate and colored beverages on the color parameters of a resin composite.

Methods:   Eighty specimens (Z350-3M ESPE) were randomly allocated into eight groups (n = 10), according to the combination of staining solution (artificial saliva, cola, red wine, or coffee) and air-powder abrasion with sodium bicarbonate (either performed or not performed). Specimens were immersed in the staining solution for 48 h (two 24-h cycles). Color evaluation was based on the CIELab system. Two measurements were carried out using a spectrophotometer (Commission Internationale de L'Eclairage L* a* b* system) before and after the immersion period. Final measurement data were analyzed by two-way anova/Tukey's test, and comparisons were made between initial and final measurements by anova/Dunnett's test, with a 5% significance level.

Results:   Most comparisons between initial and final measurements were statistically significant. Red wine and coffee significantly affected the color parameters (L*, b*, and ΔE). However, only coffee significantly increased a* values. When compared with untreated surfaces, air-powder abrasion resulted in alterations of b* and a* parameters, but did not affect L* and ΔE.

Conclusions:   Both colored beverage solutions and air-powder abrasion can affect the color of composite resin restorations.