Differences in the tooth whitening effect between strawberry juice and apple juice in-vitro

Stephanie, Stephanie; Hayati, Ayu Trisna; Sukartini, Endang

doi:10.24198/pjd.vol24no1.15385

Cited by 6 publications

(4 citation statements)

References 3 publications

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“…Stephanie et al, demonstrated the teeth whitening effect of apple juice and strawberry juice in in-vitro studies, where strawberry juice was more effective in tooth whitening than apple juice [48,49].…”

Section: Resultsmentioning

confidence: 99%

Comparative Evaluation Of Natural Tooth Whitening Agents - An In vitro Study

Ramesh¹

2021

IJDOS

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Introduction:This study aims to evaluate the colour change in the human enamel bleached with two different natural products and carbamide peroxide, using spectrophotometer. Materials and Methods: Freshly extracted 60 single rooted teeth were obtained. The specimens were divided in to three groups of 20 each: Group 1-Carbamide Peroxide, Group 2-Activated Charcoal, Group 3-Strawberry Puree. These teeth were treated with their respective groups for 20 mins, three times for 1 week. Before and after treatment readings were evaluated. Results: Data were analysed using one way ANOVA followed by Dunnett's T3 post hoc test for intergroup comparison. The results showed that carbamide peroxide was significantly different from activated charcoal (p<0.01) and strawberry puree (p<0.01). Activated charcoal and strawberry puree showed better results in tooth whitening. These natural products can also be used for tooth whitening.

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Section: Resultsmentioning

confidence: 99%

Comparative Evaluation Of Natural Tooth Whitening Agents - An In vitro Study

Ramesh¹

2021

IJDOS

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“…Citric acid was incorporated in choline hydroxide to attain a neutral pH of the synthesized gel. It is attributed to possessing tooth bleaching action as well [ 29 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

Synthesis, Characterization, and Investigation of Novel Ionic Liquid-Based Tooth Bleaching Gels: A Step towards Safer and Cost-Effective Cosmetic Dentistry

et al. 2023

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The objective of this study was to synthesize a novel choline hydroxide ionic liquid-based tooth bleaching gel. Ionic liquid-based gels were synthesized and characterized using FTIR along with pH testing. Tooth sample preparation was carried out in line with ISO 28399:2020. The effects of synthesized gels on tooth samples were tested. Tooth samples were stained and grouped into three experimental groups: EAI (22% choline hydroxide gel), EAII (44% choline hydroxide gel), and EB (choline citrate gel) and two control groups: CA (commercial at-home 16% carbamide peroxide gel) and CB (deionized water). The tooth color analysis, which included shade matching with the Vitapan shade guide (n = 2), and digital colorimetric analysis (n = 2) were evaluated. The surface characteristics and hardness were analyzed with 3D optical profilometry, Scanning Electron Microscopy (SEM), Energy Dispersive X-ray Spectroscopy (EDX), and Microhardness testing (n = 3), respectively. The tooth color analysis (Vitapan shade guide) revealed that all the tooth samples treated with synthesized choline citrate gel (EB) showed an A1 shade as compared to the other four groups, giving a range of shades. An analysis of the ΔE values from digital colorimetry; EAI, EAII, CA, and CB showed ΔE values in a range that was clinically perceptible at a glance. However, EB showed the highest value of ΔE. The mean microhardness values for the five groups showed that the effects of three experimental gels i.e., 44% choline hydroxide, 22% choline hydroxide, and choline citrate, on the microhardness of the tooth samples were similar to that of the positive control, which comprised commercial at-home 16% carbamide peroxide gel. SEM with EDX of three tested subgroups was closely related in surface profile, elemental composition, and Ca/P ratio. The roughness average values from optical profilometry of four tested subgroups lie within approximately a similar range, showing a statistically insignificant difference (p > 0.05) between the tested subgroups. The synthesized novel experimental tooth bleaching gels displayed similar tooth bleaching actions without any deleterious effects on the surface characteristics and microhardness of the treated tooth samples when compared with the commercial at-home tooth bleaching gel.

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“…23 Jus apel memiliki pH yang rendah karena mengandung berbagai jenis asam organik seperti asam askorbik, malik dan ellagik. 24 Jus apel kemasan yang digunakan dalam penelitian ini (Marigold, Malaysia) mengandung asam askorbik yang paling banyak dalam komposisinya. Larutan asam berdifusi kedalam rangkaian polimer dan memutuskan rantai polimer yang menyebabkan terjadinya ekspansi.…”

Section: Pembahasanunclassified

Efek Konsumsi Teh Hitam dan Jus Apel Terhadap Stabilitas Warna Laminate Veneer Resin Komposit Indirek

Modily,

Syafrinani

2024

stoma

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Laminate veneer is a treatment in prosthodontic that is aesthetically pleasing and requires minimal preparation that can be fabricated with indirect resin composite, which is durable and low-cost, though this material has poor color stability. Due to the increasing consumption of black tea and apple juice, there was a need for this study to be taken out. This study aims to determine the effect of consumption of black tea and apple juice on colour stability. Indirect resin composite specimens were fabricated 20 mm in diameter and 1.5 mm in thickness and divided into 3 groups (n = 10). Specimens were immersed in 3 types of solutions: black tea, apple juice and aquadest as control. The color of specimens was measured before and after immersion using a color spectrophotometer. Statistical analysis was performed with univariate test, Mann-Whitney U test, Independent T-test, one-way ANOVA and LSD test. Mean delta E (ΔE) value for black tea is 1,381 ± 0,938 and ΔE = 6,803 ± 1,757 in apple juice. Black tea and apple juice reduced the color stability of indirect resin composite significantly with p = 0,001 (p < 0.05). The effect of immersion in both drinks differed significantly with p = 0,001 (p <0.05). Apple juice experienced the greatest reduction in color stability, followed by black tea, and lastly the control group. The difference in the effect of immersing black tea and apple juice was due to the difference in pH and major acid content.

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Differences in the tooth whitening effect between strawberry juice and apple juice in-vitro

Cited by 6 publications

References 3 publications

Comparative Evaluation Of Natural Tooth Whitening Agents - An In vitro Study

Comparative Evaluation Of Natural Tooth Whitening Agents - An In vitro Study

Synthesis, Characterization, and Investigation of Novel Ionic Liquid-Based Tooth Bleaching Gels: A Step towards Safer and Cost-Effective Cosmetic Dentistry

Efek Konsumsi Teh Hitam dan Jus Apel Terhadap Stabilitas Warna Laminate Veneer Resin Komposit Indirek

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