Spectrophotometric Evaluation of Colour Stability of Nano Hybrid Composite Resin in Commonly Used Food Colourants in Asian Countries.

Introduction: There is growing interest in colour stability of aesthetic restorations. So far few studies have been reported.

Aim: This study was designed to investigate the effects of different common food colourants i.e., Turmeric and Carmoisine (orange red dye) consumed by patients in Asian countries on a recent nano hybrid composite resin.

Materials And Methods: A total of sixty disk shaped specimens measuring 10 mm in diameter and 2 mm in thickness were prepared. The samples were divided into two groups {Z 100 (Dental restorative composite) Filtek Z 250 XT (Nano hybrid universal restorative)}. Baseline colour measurement of all specimens were made using reflectance spectrophotometer with CIE L*a*b* system. Specimens were immersed in artificial saliva and different experimental solutions containing food colourants (carmoisine solution and turmeric solution) for three hours per day at 37°C. Colour measurements were made after 15 days. Colour difference (ΔE*) was calculated. Mean values were compared by one-way analysis of variance (ANOVA). Multiple range test by Tukey Post-hoc test procedure was employed to identify the significant groups at 5% level.

Results: Z 100 showed minimum staining capacity when compared to Z 250 XT in both the colourant solutions.

Conclusion: The nanohybrid composite resin containing TEGDMA showed significant colour change when compared to that of microhybrid composite resin as a result of staining in turmeric and carmoisine solution.