Erosive potential of different types of grape juices

Detalhes bibliográficos
Autor(a) principal: Gonçalves,Ginna Kércia Matos
Data de Publicação: 2012
Outros Autores: Guglielmi,Camila de Almeida Brandão, Corrêa,Fernanda Nahás Pires, Raggio,Daniela Prócida, Corrêa,Maria Salete Nahás Pires
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Oral Research
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-83242012000500013
Resumo: The purpose of the present study was to evaluate the erosive potential of different types (concentrated and powdered) and commercial brands of industrialised grape juices. The pH of all five fruit drinks was measured at two time points: immediately after preparation and 24 hours later. Sixty specimens of bovine enamel were randomly allocated and immersed in different types of grape juice (n = 10) for 10 minutes four times a day for fifteen days. The enamel alteration was analysed using surface Knoop microhardness (KHN) and surface roughness (Ra) tests at baseline and on the 5th, 10th and 15th days of the experiment. Two way ANOVA, Tukey's post hoc and Pearson's correlation tests were used for statistical analysis (α = 5%). The grape juices presented pH values ranging from 2.9 to 3.5. All of the tested juices promoted significant enamel mineral loss (p < 0.05) on the first evaluation (5th day of immersion) and produced a significant increase in the mean roughness from the 10th day on when compared to the control group (p < 0.05). By the 15th day, all of the beverages had produced surface roughnesses that were significantly higher than that of the control group. The results suggest that all grape juices, regardless of their commercial presentation, present erosive potential.
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spelling Erosive potential of different types of grape juicesDental EnamelTooth ErosionHydrogen-Ion ConcentrationThe purpose of the present study was to evaluate the erosive potential of different types (concentrated and powdered) and commercial brands of industrialised grape juices. The pH of all five fruit drinks was measured at two time points: immediately after preparation and 24 hours later. Sixty specimens of bovine enamel were randomly allocated and immersed in different types of grape juice (n = 10) for 10 minutes four times a day for fifteen days. The enamel alteration was analysed using surface Knoop microhardness (KHN) and surface roughness (Ra) tests at baseline and on the 5th, 10th and 15th days of the experiment. Two way ANOVA, Tukey's post hoc and Pearson's correlation tests were used for statistical analysis (α = 5%). The grape juices presented pH values ranging from 2.9 to 3.5. All of the tested juices promoted significant enamel mineral loss (p < 0.05) on the first evaluation (5th day of immersion) and produced a significant increase in the mean roughness from the 10th day on when compared to the control group (p < 0.05). By the 15th day, all of the beverages had produced surface roughnesses that were significantly higher than that of the control group. The results suggest that all grape juices, regardless of their commercial presentation, present erosive potential.Sociedade Brasileira de Pesquisa Odontológica - SBPqO2012-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-83242012000500013Brazilian Oral Research v.26 n.5 2012reponame:Brazilian Oral Researchinstname:Sociedade Brasileira de Pesquisa Odontológica (SBPqO)instacron:SBPQO10.1590/S1806-83242012005000015info:eu-repo/semantics/openAccessGonçalves,Ginna Kércia MatosGuglielmi,Camila de Almeida BrandãoCorrêa,Fernanda Nahás PiresRaggio,Daniela PrócidaCorrêa,Maria Salete Nahás Pireseng2012-09-21T00:00:00Zoai:scielo:S1806-83242012000500013Revistahttps://www.scielo.br/j/bor/https://old.scielo.br/oai/scielo-oai.phppob@edu.usp.br||bor@sbpqo.org.br1807-31071806-8324opendoar:2012-09-21T00:00Brazilian Oral Research - Sociedade Brasileira de Pesquisa Odontológica (SBPqO)false
dc.title.none.fl_str_mv Erosive potential of different types of grape juices
title Erosive potential of different types of grape juices
spellingShingle Erosive potential of different types of grape juices
Gonçalves,Ginna Kércia Matos
Dental Enamel
Tooth Erosion
Hydrogen-Ion Concentration
title_short Erosive potential of different types of grape juices
title_full Erosive potential of different types of grape juices
title_fullStr Erosive potential of different types of grape juices
title_full_unstemmed Erosive potential of different types of grape juices
title_sort Erosive potential of different types of grape juices
author Gonçalves,Ginna Kércia Matos
author_facet Gonçalves,Ginna Kércia Matos
Guglielmi,Camila de Almeida Brandão
Corrêa,Fernanda Nahás Pires
Raggio,Daniela Prócida
Corrêa,Maria Salete Nahás Pires
author_role author
author2 Guglielmi,Camila de Almeida Brandão
Corrêa,Fernanda Nahás Pires
Raggio,Daniela Prócida
Corrêa,Maria Salete Nahás Pires
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Gonçalves,Ginna Kércia Matos
Guglielmi,Camila de Almeida Brandão
Corrêa,Fernanda Nahás Pires
Raggio,Daniela Prócida
Corrêa,Maria Salete Nahás Pires
dc.subject.por.fl_str_mv Dental Enamel
Tooth Erosion
Hydrogen-Ion Concentration
topic Dental Enamel
Tooth Erosion
Hydrogen-Ion Concentration
description The purpose of the present study was to evaluate the erosive potential of different types (concentrated and powdered) and commercial brands of industrialised grape juices. The pH of all five fruit drinks was measured at two time points: immediately after preparation and 24 hours later. Sixty specimens of bovine enamel were randomly allocated and immersed in different types of grape juice (n = 10) for 10 minutes four times a day for fifteen days. The enamel alteration was analysed using surface Knoop microhardness (KHN) and surface roughness (Ra) tests at baseline and on the 5th, 10th and 15th days of the experiment. Two way ANOVA, Tukey's post hoc and Pearson's correlation tests were used for statistical analysis (α = 5%). The grape juices presented pH values ranging from 2.9 to 3.5. All of the tested juices promoted significant enamel mineral loss (p < 0.05) on the first evaluation (5th day of immersion) and produced a significant increase in the mean roughness from the 10th day on when compared to the control group (p < 0.05). By the 15th day, all of the beverages had produced surface roughnesses that were significantly higher than that of the control group. The results suggest that all grape juices, regardless of their commercial presentation, present erosive potential.
publishDate 2012
dc.date.none.fl_str_mv 2012-10-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-83242012000500013
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-83242012000500013
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1806-83242012005000015
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Pesquisa Odontológica - SBPqO
publisher.none.fl_str_mv Sociedade Brasileira de Pesquisa Odontológica - SBPqO
dc.source.none.fl_str_mv Brazilian Oral Research v.26 n.5 2012
reponame:Brazilian Oral Research
instname:Sociedade Brasileira de Pesquisa Odontológica (SBPqO)
instacron:SBPQO
instname_str Sociedade Brasileira de Pesquisa Odontológica (SBPqO)
instacron_str SBPQO
institution SBPQO
reponame_str Brazilian Oral Research
collection Brazilian Oral Research
repository.name.fl_str_mv Brazilian Oral Research - Sociedade Brasileira de Pesquisa Odontológica (SBPqO)
repository.mail.fl_str_mv pob@edu.usp.br||bor@sbpqo.org.br
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