Effect of the Purple Corn Beverage “Chicha Morada” in Composite Resin during Dental Bleaching
Joint Authors
Acuña, Eric Dario
Delgado-Cotrina, Leyla
Rumiche, Francisco Aurelio
Tay, Lidia Yileng
Source
Issue
Vol. 2016, Issue 2016 (31 Dec. 2016), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2016-03-01
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Abstract EN
During dental bleaching the staining potential of the surface would increase.
This study aims to evaluate the staining susceptibility of one bleached composite resin after the exposure to three different beverages: Peruvian purple corn based beverage (chicha morada), green tea, and distilled water.
Thirty disk-shaped specimens of one nanofill composite resin were prepared.
The specimens were then divided into six groups (n=5): purple corn (P), purple corn + bleaching (PB), green tea (T), green tea + bleaching (TB), distilled water (W), and distilled water + bleaching (WB).
In groups that received bleaching, two sessions of bleaching with 35% hydrogen peroxide were done.
Following bleaching, specimens were exposed to each liquid thirty minutes daily.
Color was measured with a digital spectrophotometer.
For statistical analysis, color measurement differences between the obtained results were used: during bleaching, after bleaching, and during + after bleaching.
Two-way ANOVA was used to compare the color changes in the resins of all groups (p<0.05).
We conclude that all the evaluated beverages produced changes of color in the composite resin regardless of the bleaching procedure.
However, purple corn was the only beverage that caused a perceptible color change (ΔE>3.3).
American Psychological Association (APA)
Acuña, Eric Dario& Delgado-Cotrina, Leyla& Rumiche, Francisco Aurelio& Tay, Lidia Yileng. 2016. Effect of the Purple Corn Beverage “Chicha Morada” in Composite Resin during Dental Bleaching. Scientifica،Vol. 2016, no. 2016, pp.1-6.
https://search.emarefa.net/detail/BIM-1117599
Modern Language Association (MLA)
Acuña, Eric Dario…[et al.]. Effect of the Purple Corn Beverage “Chicha Morada” in Composite Resin during Dental Bleaching. Scientifica No. 2016 (2016), pp.1-6.
https://search.emarefa.net/detail/BIM-1117599
American Medical Association (AMA)
Acuña, Eric Dario& Delgado-Cotrina, Leyla& Rumiche, Francisco Aurelio& Tay, Lidia Yileng. Effect of the Purple Corn Beverage “Chicha Morada” in Composite Resin during Dental Bleaching. Scientifica. 2016. Vol. 2016, no. 2016, pp.1-6.
https://search.emarefa.net/detail/BIM-1117599
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1117599