Assessment of the effects of staining solutions, carbamide peroxide, and mouthwashes on color stability of composite resin

Abstract

Objective: The aim of this study was to evaluate the effect of the four staining solutions (SS) coffee (CF), grape juice (GJ), acai berry, and green tea, on color stability of four composite resin (CR) A (Amelogen Plus/Ultradent), F (Filtek Z350 XT/3M ESPE), C (Charisma Opal/Heraeus/Kulser, and G (Grandio SO/Voco GmbH) when submitted to surface treatments (ST) using the mouthwashes (MW) Listerine Whitening (J and J); plax whitening tartar control (Colgate) and Oral B Pro-health (Oral B), and bleaching agent (BA) -10% carbamide peroxide (CP) (Opalescence PF 10% Regular/Ultradent Products Inc.). Materials and Methods: One hundred disks of each CR were made and distributed into subgroups: Control, MW, and BA. After ST, they were immersed into the SS (24 h). The specimens were submitted to three color measurements using a reflectance spectrophotometer (Konica Minolta). Results: The data were submitted to the statistical analysis using the ANOVA and Tukey's tests (P < 0.05). The results showed that after ST, the CR of Group C presented higher mean color variation (MCV). The ST that showed the highest MCV was 10% CP after submitting the specimens to the SS. Group F showed the highest MCV. The ST that showed the highest MCV was Group Oral B and the SS with the highest MCV were GJ and CF. The CR influences color stability. The MWs increase susceptibility to staining of CR. All the SS influenced color stability of CR.