Discoloration effects of traditional turkish beverages on different composite restoratives

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dc.contributor.authorBaglar S.
dc.contributor.authorKeskin E.
dc.contributor.authorOrun T.
dc.contributor.authorAbdulhamit E.S.
dc.date.accessioned2020-06-25T15:17:53Z
dc.date.available2020-06-25T15:17:53Z
dc.date.issued2017
dc.departmentKırıkkale Üniversitesi
dc.description.abstractAim: The aim of this study was to evaluate the discoloring effects of five beverages including, especially, traditional Turkish ones on five commonly used dental composites by using a spectrophotometer device. Materials and methods: Five methacrylate-based composites (shade A2) were selected to evaluate their color stability (175 disk samples). Four of them (Filtek Ultimate Universal, Clearfil Majesty ES-2, Tetric EvoCeram, and Cavex Quadrant Universal LC) were nanofilled universal composites for both anterior and posterior restorations, and one (Clearfil Majesty Posterior) was nano-superfilled for posterior restorations. The tested beverages were tamarind syrup, ottoman syrup, turnip juice, pomegranate juice, and distilled water (control). All samples were kept in an incubator at 37°C for 12 days (measured at 3rd, 6th, 12th day intervals) in immersion solutions which was equivalent to 1 year in vivo. Color measurements were made with VITA Easyshade Advance (Vident, Brea, CA) spectrophotometer device according to CIE L*a*b* system. Statistical analysis was performed with analysis of variance and least significant difference test to analyze differences in L*a*b* and ?E values. Results: All materials showed significant discoloration (p < 0.05) when compared with the control group. The highest ?E was observed in turnip juice, whereas ottoman syrup had the lowest ?E. Tetric EvoCeram showed the lowest ?E, while Clearfil Majesty ES-2 showed the highest ?E. Conclusion: In all the groups tested, clinically unacceptable ?E values were obtained. Although color stability of methacrylatebased composites has been widely investigated, this has not been done before with these kinds of immersion solutions. Clinical significance: Potential discoloration might be limited by dietary adjustments based on in vitro evaluations.en_US
dc.identifier.doi10.5005/jp-journals-10024-1996
dc.identifier.endpage93en_US
dc.identifier.issn15263711
dc.identifier.issue2en_US
dc.identifier.pmid28174359
dc.identifier.scopus2-s2.0-85020178348
dc.identifier.scopusqualityQ3
dc.identifier.startpage83en_US
dc.identifier.urihttps://doi.org/10.5005/jp-journals-10024-1996
dc.identifier.urihttps://hdl.handle.net/20.500.12587/2565
dc.identifier.volume18en_US
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherJaypee Brothers Medical Publishers (P) Ltden_US
dc.relation.ispartofJournal of Contemporary Dental Practice
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectColor stabilityen_US
dc.subjectComposite resinsen_US
dc.subjectStaining beveragesen_US
dc.titleDiscoloration effects of traditional turkish beverages on different composite restorativesen_US
dc.typeArticle

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