A laboratory investigation of colour changes in two contemporary resin composites on exposure to spices

Abstract

Background: The aim of this study was to evaluate colour stability upon exposure to spices of a nano-filled and a microhybrid resin composite finished either with Sof-Lex TM discs (SLD) or against plastic strips (PS). Methods: Forty cylindrical specimens of 3 mm thickness were fabricated from Filtek Supreme XT TM (FS) and Gradia Direct X TM (GD). The top surface of each specimen was polished with SLD while the bottom surface was finished against PS. All samples were immersed in staining solutions (0.1% weight turmeric, paprika and tamarind) and distilled water at 37°C. Colour after 0, 24, 72 and 168 hours of immersion was recorded with a reflection spectrophotometer using CIE L*a*b* parameters and the results were statistically analysed with repeated measures of ANOVA and Bonferroni post hoc tests. Results: Among all the staining solutions tested, the highest colour deviation was obtained in the turmeric group. FS finished against PS showed significantly more colour changes compared to specimens polished with SLD, while GD finished against PS were found to be more resistant to colour changes. Conclusions: Within the limitations of this study all the spices tested have the potential to stain resin composites with turmeric causing the most significant discolouration. Micro-hybrid and nano-filled resin composites appeared to respond differently to staining by spices when either finished with PS or polished with SLD.

Discoloration Effects of Traditional Turkish Beverages on different Composite Restoratives

“…There has been no article that evaluated the staining potential of these beverages on dental resin composites. Only in a few studies, some spices' staining potential on dental resins was evaluated, but, in these studies, only 1% solutions 14 or extracts were used, 21 and no beverages were evaluated. Yew et al 14 evaluated the discoloration of two contemporary composites on exposure to spices of 0.1% weight, i.e., turmeric, paprika, and tamarind, and they reported that turmeric significantly stained the resin composites, but tamarind slightly and only after 168 hours affected the color of the resin composites.…”

“…[9][10][11][12][13][14][15] However, there are some different kinds of beverages, such as traditional ones, which may have probable staining potential. Tamarind syrup, ottoman syrup, and turnip juice are some traditional Turkish beverages.…”

“…These drinks have originated from the Ottoman cuisine and have been formed as a result of a mixture of various plants and spices. [14][15][16][17][18] There are very few reports in the literature about the discoloration effect of these kinds of materials on CRs. In their study, Stober et al 19 14 evaluated the color stability of restorative resin composites upon exposure to spices of turmeric, paprika, and tamarind (0.1% weight solution), and they stated that all the tested spices showed the potential of staining, but turmeric showed the most significant discoloration.…”

“…[14][15][16][17][18] There are very few reports in the literature about the discoloration effect of these kinds of materials on CRs. In their study, Stober et al 19 14 evaluated the color stability of restorative resin composites upon exposure to spices of turmeric, paprika, and tamarind (0.1% weight solution), and they stated that all the tested spices showed the potential of staining, but turmeric showed the most significant discoloration. Therefore, although the color stability of methacrylate-based CRs immersed in staining solutions has been widely investigated, [22][23][24] there are no in vitro studies, which evaluated the staining potential of these kinds of beverages.…”

Comparative Evaluation of Color Stability of Nanohybrid Direct and Indirect Resin-based Composites to Indian Spices: An In Vitro Study

“…Paprika and tamarind that are widely used in other Asian foods have also been evaluated recently. 9 Saffron is one of the most expensive spices but a widely used one in Indian foods for flavor and color. 10 Thus, the current study was done to assess the color stability of nanohybrid resin-based direct composites and indirect resin composites to Indian spices such as turmeric, tamarind, paprika, and saffron.…”