AN INVITRO EVALUATION OF THE DISSOLUTION POTENTIAL OF VARIOUS BEVERAGES ON ENAMEL THROUGH ANALYSIS OF pH AND CALCIUM IONS RELEASED.

Abstract

Background: Beverage consumption is considered as one of the important risk factors for dental erosion.The purpose of the present study is to evaluate the enamel dissolution potentials of commercially available beverages through pH analysis and quantification of calcium ions released.
 Materials and Methods:- Four commercially available beverages, Green tea (TETLEY LTD), Red bull energy drink (RAUCH FRUCHTSAFTE, GMBH&CO OG, UAE), Real mixed fruit juice (real fruit power ltd, DABUR), Appy fizz (PARLE AGRO) were used to analyse pH and calcium ions released through two independent phases. 24 enamel specimens were prepared from 12 healthy human molars. pH analysis was done with pH meter and calcium analysis was measured by using colorimetry and spectrophotometry. Statistical analysis was carried out by using tests of descriptive statistics, paired t test for intra group comparisons and One way ANOVA with Post Hoc tukey test for intergroup comparisons.
 Results: Mixed fruit juice had shown highest acidic potential while Green tea had shown lowest acidic potential.
 Red Bull had shown highest dissolution potential while green tea had shown lowest dissolution potential.
 Conclusion: Dental erosion is influenced by the pH of the beverages and calcium dissolution of the tooth. Red bull has shown highest erosion potential. Even though green tea with an high acidic pH did not show any considerable erosion potential..
 Key words: Dental erosion, pH of beverages, dissolution potential of beverages