Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching

Detalhes bibliográficos
Autor(a) principal: Berger, Sandrine Bittencourt
Data de Publicação: 2008
Outros Autores: Coelho, Alessandra Sanchez, Oliveira, Valéria Aparecida Pessatti, Cavalli, Vanessa, Giannini, Marcelo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Journal of applied oral science (Online)
Texto Completo: https://www.revistas.usp.br/jaos/article/view/3566
Resumo: Concern has been expressed regarding the staining of enamel surface by different beverages after bleaching. This study investigated the influence of 35% hydrogen peroxide bleaching agents on enamel surface stained with wine after whitening treatments. Flat and polished bovine enamel surfaces were submitted to two commercially available 35% hydrogen peroxide bleaching agents or kept in 100% humidity, as a control group (n = 10). Specimens of all groups were immersed in red wine for 48 h at 37°C, immediately, 24 h or 1 week after treatments. All specimens were ground into powder and prepared for the spectrophotometric analysis. Data were subjected to two-way analysis of variance and Fisher's PLSD test at 5% significance level. The amount of wine pigments uptake by enamel submitted to bleaching treatments was statistically higher than that of control group, independently of the evaluation time. Results suggested that wine staining susceptibility was increased by bleaching treatments.
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spelling Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching Hydrogen peroxideTooth bleachingDental enamel Concern has been expressed regarding the staining of enamel surface by different beverages after bleaching. This study investigated the influence of 35% hydrogen peroxide bleaching agents on enamel surface stained with wine after whitening treatments. Flat and polished bovine enamel surfaces were submitted to two commercially available 35% hydrogen peroxide bleaching agents or kept in 100% humidity, as a control group (n = 10). Specimens of all groups were immersed in red wine for 48 h at 37°C, immediately, 24 h or 1 week after treatments. All specimens were ground into powder and prepared for the spectrophotometric analysis. Data were subjected to two-way analysis of variance and Fisher's PLSD test at 5% significance level. The amount of wine pigments uptake by enamel submitted to bleaching treatments was statistically higher than that of control group, independently of the evaluation time. Results suggested that wine staining susceptibility was increased by bleaching treatments. Universidade de São Paulo. Faculdade de Odontologia de Bauru2008-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/jaos/article/view/356610.1590/S1678-77572008000300007Journal of Applied Oral Science; Vol. 16 No. 3 (2008); 201-204 Journal of Applied Oral Science; Vol. 16 Núm. 3 (2008); 201-204 Journal of Applied Oral Science; v. 16 n. 3 (2008); 201-204 1678-77651678-7757reponame:Journal of applied oral science (Online)instname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/jaos/article/view/3566/4256Copyright (c) 2008 Journal of Applied Oral Scienceinfo:eu-repo/semantics/openAccessBerger, Sandrine BittencourtCoelho, Alessandra SanchezOliveira, Valéria Aparecida PessattiCavalli, VanessaGiannini, Marcelo2012-04-27T12:00:51Zoai:revistas.usp.br:article/3566Revistahttp://www.scielo.br/jaosPUBhttps://www.revistas.usp.br/jaos/oai||jaos@usp.br1678-77651678-7757opendoar:2012-04-27T12:00:51Journal of applied oral science (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching
title Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching
spellingShingle Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching
Berger, Sandrine Bittencourt
Hydrogen peroxide
Tooth bleaching
Dental enamel
title_short Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching
title_full Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching
title_fullStr Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching
title_full_unstemmed Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching
title_sort Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching
author Berger, Sandrine Bittencourt
author_facet Berger, Sandrine Bittencourt
Coelho, Alessandra Sanchez
Oliveira, Valéria Aparecida Pessatti
Cavalli, Vanessa
Giannini, Marcelo
author_role author
author2 Coelho, Alessandra Sanchez
Oliveira, Valéria Aparecida Pessatti
Cavalli, Vanessa
Giannini, Marcelo
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Berger, Sandrine Bittencourt
Coelho, Alessandra Sanchez
Oliveira, Valéria Aparecida Pessatti
Cavalli, Vanessa
Giannini, Marcelo
dc.subject.por.fl_str_mv Hydrogen peroxide
Tooth bleaching
Dental enamel
topic Hydrogen peroxide
Tooth bleaching
Dental enamel
description Concern has been expressed regarding the staining of enamel surface by different beverages after bleaching. This study investigated the influence of 35% hydrogen peroxide bleaching agents on enamel surface stained with wine after whitening treatments. Flat and polished bovine enamel surfaces were submitted to two commercially available 35% hydrogen peroxide bleaching agents or kept in 100% humidity, as a control group (n = 10). Specimens of all groups were immersed in red wine for 48 h at 37°C, immediately, 24 h or 1 week after treatments. All specimens were ground into powder and prepared for the spectrophotometric analysis. Data were subjected to two-way analysis of variance and Fisher's PLSD test at 5% significance level. The amount of wine pigments uptake by enamel submitted to bleaching treatments was statistically higher than that of control group, independently of the evaluation time. Results suggested that wine staining susceptibility was increased by bleaching treatments.
publishDate 2008
dc.date.none.fl_str_mv 2008-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistas.usp.br/jaos/article/view/3566
10.1590/S1678-77572008000300007
url https://www.revistas.usp.br/jaos/article/view/3566
identifier_str_mv 10.1590/S1678-77572008000300007
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.revistas.usp.br/jaos/article/view/3566/4256
dc.rights.driver.fl_str_mv Copyright (c) 2008 Journal of Applied Oral Science
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2008 Journal of Applied Oral Science
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade de São Paulo. Faculdade de Odontologia de Bauru
publisher.none.fl_str_mv Universidade de São Paulo. Faculdade de Odontologia de Bauru
dc.source.none.fl_str_mv Journal of Applied Oral Science; Vol. 16 No. 3 (2008); 201-204
Journal of Applied Oral Science; Vol. 16 Núm. 3 (2008); 201-204
Journal of Applied Oral Science; v. 16 n. 3 (2008); 201-204
1678-7765
1678-7757
reponame:Journal of applied oral science (Online)
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Journal of applied oral science (Online)
collection Journal of applied oral science (Online)
repository.name.fl_str_mv Journal of applied oral science (Online) - Universidade de São Paulo (USP)
repository.mail.fl_str_mv ||jaos@usp.br
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