Avaliação cromática de três resinas para base de próteses após imersão em alimentos líquidos

• Autor(a) principal: Sepulveda-navarro, Wilmer Fabian
• Data de Publicação: 2007
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UEPG
• Texto Completo: http://tede2.uepg.br/jspui/handle/prefix/1740
• topic: cor; pigmentação; espectrofotômetro; color; pigmentation; spectrophotometer; CNPQ::CIENCIAS DA SAUDE::ODONTOLOGIA

The purpose of this study was to determine the color stability of two heat-cured denture base acrylic resins (Lucitone 550 and Vipi Cril) and one nylon denture base material (Transflex) immersed in four liquid foods (coffee, cola, red wine and distilled water). Forty specimen disks of each brand, with a diameter of 20.0 mm and a thickness of 3.0 mm were prepared. Each specimen was suspended in the liquid foods with dental floss so that it did not contact the container or other specimens. The specimens were stored in distilled water for 24 h at 37°C. At that time (T0) the color of all specimens was measured with a spectrophotometer (Varian Cary 100). After 15-day (T1) and 30-day (T2) periods of immersion in the liquid foods color of the specimens was measured again with the spectrophotometer. Color measurements were recorded using the CIEL a b (Commission Internationale de L’ Eclairage) system with D65 (day light) light. Mean ΔE (color changes) values were calculated for each material and compared statistically with a two-way analyses of variance and calculating Bonferroni intervals at 0.95. In ΔE T0T1 and ΔE T0T2 the most severe discoloration was apparent with red wine when compared to the specimens stored in distilled water (P< 0.0001). Coffee was the second staining liquid food which have affect both acrylic and nylon denture base materials. Transflex also showed significant color change after immersion in cola (P < 0.001). In ΔE T1T2 only red wine promoted significant discoloration of all resins (P < 0.0001). From the conclusions of this study, the greatest chromatic change was exhibited by specimens immersed in red wine, followed by coffee. ΔE values of the specimens converted to NBS (National Bureau of Standard) units, showed a visually perceptible color change by these two liquid foods (red wine and coffee).