Influência de bebidas pigmentantes na alteração de cor e fluorescência de dentes bovinos clareados: estudo in situ

• Autor(a) principal: Hildebrand, Mariana Campos [UNESP]
• Data de Publicação: 2013
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/149615; http://www.athena.biblioteca.unesp.br/exlibris/bd/capelo/2017-01-30/000856527.pdf
• topic: Clareamento dental; Cor; Fluorescência; Teeth bleaching

The aim of this study was to evaluate the color change and fluorescence intensity of bovine dental fragments subjected to bleaching simultaneously to dye-containing beverages. For this purpose, 36 fragments of bovine teeth were obtained and subjected to at-home bleaching with carbamide peroxide 10% during 3 hours and immersion in dye-containing beverages for 10 minutes daily for 14 days. Teeth were divided according to the pigmenting substance: G1- distilled water, G2- coffee and G3- grape juice (n=12). Twelve volunteers used an intra-oral mobile device containing 3 dental fragments during 14 days. The volunteers were instructed to use the device all day-long, except during feeding and hygiene procedures and pigmenting challenge. Measurements of color and fluorescence intensity were performed before bleaching, and after each week of treatment. The data were submitted to Friedma's test for individual analysis of ΔL, Δa and Δb variables, ANOVA and Fisher's teste were applied to analyze the color change (ΔE) and fluorescence intensity change at 5%. It was observed that the pigmenting subtance had no influience to bleaching, without significant difference (p>0.05) compared to control group, in all periods. Fluorescence results were changed when the samples were submitted to pigmenting challenge (p<0.0001). It was concluded that the teeths immersin in dye-containing beverages did not influence the change color during the bleaching however the fluorescence intensity was affected