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The Effect of Drinks and Temperature on the Staining of Resin Composites Coated with Surface Sealants | ||
| Journal of Dental Biomaterials | ||
| مقاله 4، دوره 1، شماره 1، آبان 2014، صفحه 16-22 اصل مقاله (633.26 K) | ||
| نوع مقاله: Original Article(s) | ||
| نویسندگان | ||
| Roy Hui؛ In Hee Choi؛ Ibrahim Hussein؛ Jeremy Hockey؛ Daniel Hetrelizides؛ Rebecca Hung-Kit Wong* | ||
| Melbourne Dental School, Faculty of Medicine, Dentistry and Health Sciences, University of Melbourne, Victoria, Australia | ||
| چکیده | ||
| Statement of problem: Surface staining of resin composite by dietary factors may be modified by the placement of a low-viscosity surface sealant aimed at reducing surface voids and defects occurring after light-curing and polishing. Objectives: The aim of this study was to investigate the staining effect of various drinks and temperatures on the surface sealant (Fortify Plus™) sealed on a nano-filled resin composite (Supreme XTE™) after artificial aging at different temperatures.Materials and Methods: Surface sealant was applied on one surface of forty resin composite discs (10×2 mm). Five discs each were immersed in test solutions of black cola, commercial dark grape juice, coffee and distilled water (negative control). Discs were either placed at 4°C (20 discs) or 37°C (20 discs) and the colour difference (ΔE) was calculated based on the colour coordinates at 0 (baseline), 7, 14 and 28 days of staining treatment. Two-factor with replication analysis was carried out with ANOVA. Results: The results showed significant discolouration after 28 days immersion in coffee (P<0.001) and grape juice group (P<0.001). Surface sealant significantly affected colour changes in coffee and grape juice group (P=0.002). Higher temperatures in coffee and grape juice also significantly increased the effect of staining (P<0.001). Conclusions: Surface sealant was able to reduce discolouration in the grape juice group only. A lower temperature of 4°C caused less staining in coffee and grape juice groups as compared to the 37°C corresponding test groups. Prolonged immersion time significantly increased discolouration in coffee and grape juice groups. | ||
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