Effects of two different colorant solutions on the color stability of bleached enamel in association with CPPACPF : an in vitro study

Abstract EN

Background: One of the drawbacks of vital teeth bleaching is color stability.

The aim of the present study was to evaluate the effects of tea and tomato sauce on the color stability of bleached enamel in association with the application of MI Paste Plus (CPP-ACPF).

Materials and Methods: Sixty enamel samples were bleached with 10% carbamide peroxide for two weeks then divided into three groups (A, B and C) of 20 samples each.

After bleaching, the samples of each group were subdivided into two subgroups (n=10).

While subgroups A1, B1 and C1 were kept in distilled water, A2, B2, and C2 were treated with MI Paste Plus.

Then, the samples were immersed in different solutions as follow: A1 and A2 in distilled water (control); B1 and B2 in black tea; and C1 and C2 in tomato sauce for half an hour/day for seven days.

Using a colorimeter, Teeth color measurements were recorded at baseline, after bleaching, staining, and polishing.

Color changes were recorded according to the Vita shade guide and the CIE Lab system.

Student's t-test was used to analyze differences between the subgroups at p<0.05.

Results: Significant color changes were recorded for the tea group after staining, but not after polishing (p<0.05).

No significant differences in color measurements were recorded between the subgroups of each group at all periods (p>0.05).

Conclusion: Only tea produced clinically perceivable color change of bleached enamel after staining as well as after polishing.

MI Paste Plus did not affect enamel color change for all the groups.