Evaluation of staining susceptibility of teeth after office bleaching
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Discoloration, staining, hydrogen peroxide, tooth whitening, office bleaching, CIEDE2000
Abstract
Aim: The aim of this study was to evaluate the discoloration effect of different beverages on previously office-bleached teeth.
Methodology: Forty upper incisor teeth with indication for extraction due to periodontal reasons were used in this study. Teeth with discoloration, fractures, caries, or restorations on the crown surface were excluded. Before applying the bleaching agent to the enamel surface, the teeth were embedded into acrylic resin. Two office bleaching sessions were applied. Teeth were randomly divided into five experimental groups (n=8): tea, coffee, cola, and milk, with artificial saliva as the control. The teeth were soaked in beverages for 5 minutes a day for 1 month and were kept in artificial saliva for the rest of the time. Color measurements were taken using a spectrophotometer and the L, C, h values were recorded. Initial color measurements were taken after bleaching sessions. Color measurements were repeated for each beverage after soaking for 24 hours, 72 hours, 1 week, and 1 month and color changes (ΔE00) were calculated using the CIEDE2000 formula. Data were analyzed by two-way repeated analysis of variance using the IBM SPSS 25.0 program (p<0.05).
Results: Teeth kept in coffee and tea revealed significantly different mean ΔE00 values in the comparisons between the 1st month and 24th hour and between the 72nd hour and 1st week (p<0.001, p<0.001, and p=0.002, respectively). During inter- and intragroup comparisons of the milk and cola groups, no significant differences were detected at examination intervals (p>0.05). In the 1st month measurements, the mean ΔE00 values obtained from samples soaked in coffee and tea were statistically higher than the artificial saliva group (p=0.006 and p=0.007). The mean ΔE00 values obtained at the 24th and 72nd hour and at the 1st week did not differ significantly among the tested beverages (p>0.05).
Conclusion: After bleaching, discoloration increased over time. Tea and coffee caused the most significant discoloration.
How to cite this article:
Çam M, Kütük Ömeroğlu M. Evaluation of staining susceptibility of teeth after office bleaching. Int Dent Res. 2024;14(S1):65-69. https://doi.org/10.5577/indentres.550
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This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
