This study aimed to evaluate effectiveness and effects of bleaching with 35% hydrogen peroxide with and without calcium on color, micromorphology, and the replacement of calcium and phosphate on the enamel surface. Thirty bovine enamel blocks (5.0 × 5.0 mm) were placed into the following groups: G1: artificial saliva (control); G2: 35% hydrogen peroxide gel without calcium (Whiteness HP Maxx-FGM); and G3: 35% hydrogen peroxide gel with calcium (Whiteness HP Blue-FGM). Three color measurements were performed with a spectrophotometer: untreated (baseline), after performing staining, and after application of bleaching agents. Calcium deposition on the enamel was evaluated before and after the application of bleaching agents using energy-dispersive X-ray spectrometry. The enamel surface micromorphology was observed under scanning electron microscopy. The pH of each product was measured. The data were subjected to one-factor analysis of variance (ANOVA), and any differences were analyzed using Tukey's test (P < 0.05). G3 showed greater variation in total color after the experiment than G2 and G1; there was no significant difference in calcium or phosphorus concentration before and after the experimental procedures; morphological changes were observed only in G2 and G3; and the pH values of the Whiteness HP Maxx and Whiteness HP Blue bleaching agents were 5.77 and 7.79, respectively. The 35% hydrogen peroxide with calcium showed greater bleaching potential, but the addition of calcium had no effect in terms of reducing morphological changes or increasing the calcium concentration on the enamel surface.

ABSTRACT:The color stability achieved by dental bleaching can be affected by exposure to staining agents present in foods. However, there is scarce research regarding tooth staining during dental bleaching. This study investigated the effect of pigments on the color stability of dental elements during dental bleaching. Blocks obtained from bovine incisors were divided into seven groups (n = 10) in accordance with the staining pigments (distilled water -control; coffee, cola, tea, red wine, chocolate milk and soya sauce (Shoyu). The color was evaluated with a spectrophotometer (Minolta CR-321, Japan) before and after dental bleaching (1 st and 14 th days), employing the (CIE) L*a*b* system. The dental bleaching procedure was performed using 22% carbamide peroxide gel applied to the sample surface for a period of 1 hour each day, for 14 days. After dental bleaching, the teeth were exposed to 20 ml of staining solution for 5 minutes, at 37ºC and 100 rpm for different periods. During the experiment, the samples were stored in distilled water. Data was analyzed using ANOVA followed by Tukey tests, with a significance level of 5%. Significant differences for ∆E* values (p<0.05) were observed between the groups. The Shoyu group presented a decrease in luminosity (negative value of ∆L*). It could be concluded that all solutions contained pigments that promoted staining on the surface. However, bleached enamel was susceptible to staining with soya sauce (Shoyu), while other substances did not interfere with the dental bleaching.

All products increased enamel roughness, and the effectiveness of the polishing systems was dependent upon the abrasive used.

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