Evaluate the color stability of Universal Composite Resins in different Beverages. An in vitro Stud

Detalhes bibliográficos
Autor(a) principal: Vidal, Robert Felipe Moreno
Data de Publicação: 2023
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/20.500.11816/4371
Resumo: Introduction: Composite resin restorations have become popular due to their aesthetic contribution; with the development of Bis-GMA in 1962, the physical characteristics were improved, but discoloration remains a problem about color stability. Objectives: To compare the effect of beverages such as Coca-Cola®, coffee, red wine, Red-Bull® and distilled water on the color stability of two universal composite resins (nanohybrid and nanofilled). Methodology: Thirty disk-shaped specimens with a diameter of 12 mm and a thickness of 2 mm, were prepared from each type of composite resin. (Grandio®SO, FiltekTM Universal Restorative). The method for measuring color followed the Commission Internationale l’Eclairage L*a*b* (CIE L*a*b*) guidelines, using a spectrophotometer VITA Easyshade® V, before and after immersion of the specimens in different beverages. The specimens were immersed for 240h. Results: Coffee and red wine caused the greatest color change, with FiltekTM Universal being most affected by red wine and Grandio®SO by coffee. Discussion: The color changes in coffee and red wine due to the presence of anthocyanins, tannins and acid. Although Coca-Cola® and Red-Bull® showed minimal color change, the importance of selecting appropriate materials for clinical applications was highlighted. Conclusion: This study evaluated the color stability and optical properties of two universal resin composite materials and determined that various factors influence their color stability. The nanohybrid composite showed higher color stability than nanofilled composite. The study's findings are useful for selecting optimal materials for clinical applications and providing information on the color stability of resin composites in different solutions.
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spelling Evaluate the color stability of Universal Composite Resins in different Beverages. An in vitro StudColorStabilityBeveragesResinIntroduction: Composite resin restorations have become popular due to their aesthetic contribution; with the development of Bis-GMA in 1962, the physical characteristics were improved, but discoloration remains a problem about color stability. Objectives: To compare the effect of beverages such as Coca-Cola®, coffee, red wine, Red-Bull® and distilled water on the color stability of two universal composite resins (nanohybrid and nanofilled). Methodology: Thirty disk-shaped specimens with a diameter of 12 mm and a thickness of 2 mm, were prepared from each type of composite resin. (Grandio®SO, FiltekTM Universal Restorative). The method for measuring color followed the Commission Internationale l’Eclairage L*a*b* (CIE L*a*b*) guidelines, using a spectrophotometer VITA Easyshade® V, before and after immersion of the specimens in different beverages. The specimens were immersed for 240h. Results: Coffee and red wine caused the greatest color change, with FiltekTM Universal being most affected by red wine and Grandio®SO by coffee. Discussion: The color changes in coffee and red wine due to the presence of anthocyanins, tannins and acid. Although Coca-Cola® and Red-Bull® showed minimal color change, the importance of selecting appropriate materials for clinical applications was highlighted. Conclusion: This study evaluated the color stability and optical properties of two universal resin composite materials and determined that various factors influence their color stability. The nanohybrid composite showed higher color stability than nanofilled composite. The study's findings are useful for selecting optimal materials for clinical applications and providing information on the color stability of resin composites in different solutions.Introdução: As restaurações de resina composta tornaram-se populares devido ao seu contributo estético, com o desenvolvimento do Bis-GMA em 1962, melhorou as características físicas, mas a descoloração continua a ser um problema na estabilidade da cor. Objetivos: Comparar o efeito de diferentes bebidas tais como Coca-Cola®, café, vinho tinto, Red-Bull® e água destilada na estabilidade da cor de duas resinas compostas universais (nanohíbrida e nanoparticulada). Metodologia: Trinta amostras com um diâmetro de 12 mm e espessura de 2 mm, foram preparadas a partir de cada tipo de resina composta. (Grandio®SO, FiltekTM Universal Restorative). O método de medição da cor seguiu as diretrizes da Commission Internationale d'Eclairage L*a*b* (CIE L*a*b*), utilizando um espectrofotómetro VITA Easyshade® V antes e depois da imersão dos discos nas diferentes bebidas. As amostras foram imersas durante 240h. Resultados: O café e o vinho tinto causaram a maior alteração de cor, sendo o FiltekTM Universal mais afetado pelo vinho tinto e o Grandio®SO pelo café. Discussão: As alterações da cor no café e no vinho tinto, devido à presença de antocianinas, taninos e ácido. Embora a Coca-Cola® e o Red-Bull® apresentaram uma alteração mínima da cor, realçou-se a importância da seleção de materiais adequados para aplicações clínicas. Conclusão: O compósito nanohríbrido apresentou uma maior estabilidade de cor do que o compósito nanoparticulado. As conclusões do estudo são úteis para a seleção de materiais ideais para aplicações clínicas e fornecem informações sobre a estabilidade da cor dos compósitos de resina em diferentes soluções.2023-11-22T11:40:34Z2023-01-01T00:00:00Z2023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/20.500.11816/4371TID:203358961engVidal, Robert Felipe Morenoinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-30T03:34:24Zoai:repositorio.cespu.pt:20.500.11816/4371Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:40:09.051390Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Evaluate the color stability of Universal Composite Resins in different Beverages. An in vitro Stud
title Evaluate the color stability of Universal Composite Resins in different Beverages. An in vitro Stud
spellingShingle Evaluate the color stability of Universal Composite Resins in different Beverages. An in vitro Stud
Vidal, Robert Felipe Moreno
Color
Stability
Beverages
Resin
title_short Evaluate the color stability of Universal Composite Resins in different Beverages. An in vitro Stud
title_full Evaluate the color stability of Universal Composite Resins in different Beverages. An in vitro Stud
title_fullStr Evaluate the color stability of Universal Composite Resins in different Beverages. An in vitro Stud
title_full_unstemmed Evaluate the color stability of Universal Composite Resins in different Beverages. An in vitro Stud
title_sort Evaluate the color stability of Universal Composite Resins in different Beverages. An in vitro Stud
author Vidal, Robert Felipe Moreno
author_facet Vidal, Robert Felipe Moreno
author_role author
dc.contributor.author.fl_str_mv Vidal, Robert Felipe Moreno
dc.subject.por.fl_str_mv Color
Stability
Beverages
Resin
topic Color
Stability
Beverages
Resin
description Introduction: Composite resin restorations have become popular due to their aesthetic contribution; with the development of Bis-GMA in 1962, the physical characteristics were improved, but discoloration remains a problem about color stability. Objectives: To compare the effect of beverages such as Coca-Cola®, coffee, red wine, Red-Bull® and distilled water on the color stability of two universal composite resins (nanohybrid and nanofilled). Methodology: Thirty disk-shaped specimens with a diameter of 12 mm and a thickness of 2 mm, were prepared from each type of composite resin. (Grandio®SO, FiltekTM Universal Restorative). The method for measuring color followed the Commission Internationale l’Eclairage L*a*b* (CIE L*a*b*) guidelines, using a spectrophotometer VITA Easyshade® V, before and after immersion of the specimens in different beverages. The specimens were immersed for 240h. Results: Coffee and red wine caused the greatest color change, with FiltekTM Universal being most affected by red wine and Grandio®SO by coffee. Discussion: The color changes in coffee and red wine due to the presence of anthocyanins, tannins and acid. Although Coca-Cola® and Red-Bull® showed minimal color change, the importance of selecting appropriate materials for clinical applications was highlighted. Conclusion: This study evaluated the color stability and optical properties of two universal resin composite materials and determined that various factors influence their color stability. The nanohybrid composite showed higher color stability than nanofilled composite. The study's findings are useful for selecting optimal materials for clinical applications and providing information on the color stability of resin composites in different solutions.
publishDate 2023
dc.date.none.fl_str_mv 2023-11-22T11:40:34Z
2023-01-01T00:00:00Z
2023
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/20.500.11816/4371
TID:203358961
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instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
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