The Effect of Matcha and Black Tea on Surface Properties of Two Single-shade Resin Composites

Abstract

Objectives: This study aimed to evaluate the effects of matcha and black tea, which differ in leaf form and processing method, on the surface roughness and color stability of two monochromatic resin composites. Materials and Methods: Sixty disk-shaped specimens (8×2 mm) were prepared using microhybrid and nanohybrid monochromatic resin composites with a silicone mold and light- cured. After finishing procedures, all specimens were stored in distilled water at 37 °C for 24 hours. They were then immersed for 12 days, corresponding clinically to one year, in matcha, black tea, or distilled water solutions (n=10 for each). Surface roughness was measured using a contact profilometer, and color data were obtained with a spectrophotometer. Measurements were recorded at baseline (T0), 6 months (T1), and 12 months (T2). Color changes (ΔE) were calculated using the CIEDE2000 formula. Statistical analyses included Minitab v14 Shapiro– Wilk test, Tukey HSD (p<0.05). Results: For surface roughness (Ra), composite type, solution, and time showed statistically significant main effects (p<0.001). Distilled water produced significantly higher roughness values than matcha and black tea. For color change (ΔE), composite type, solution, and time were also significant factors (p<0.001). The highest ΔE was observed in black tea, followed by matcha and distilled water, with all groups differing significantly (p<0.001). Conclusion: The surface properties and color stability of the tested resin composites were influenced by the tea solutions. Black tea and matcha produced more pronounced discoloration during the first six months.

Keywords

• Color perception
• Compozite dental resin
• Permanent dental restoration
• Tea

Matcha ve Siyah Çayın İki Farklı Tek Renk Rezin Kompozitin Yüzey Özellikleri Üzerine Etkisi

Abstract

Amaç: Bu çalışmanın amacı, yaprak formu ve işlenme yöntemi bakımından farklılık gösteren iki çay türünün, iki ayrı tek renkli rezin kompozitin yüzey pürüzlülüğü ve renk stabilitesi üzerine etkisini değerlendirmektir. Gereç ve yöntemler: 60 adet disk şeklinde ve 8x2mm boyutlarında, mikrohibrit ve nanohibrit tek renkli rezin kompozit kullanılarak silikon kalıp yardımıyla hazırlandı ve polimerize edildi. Bitim ve polisaj işlemleri tamamlandıktan sonra 37 C distile suda 24 saat bekletildi. Klinik olarak bir yıla denk şekilde 12 gün boyunca her bir solüsyon grubunda n=10 olacak şeklide matcha çayında, siyah çayda ve distile suda bekletildi. Yüzey pürüzlülükleri kontakt profilometre ile, renk verileri spektrofotometre ile ölçüldü. Örneklerin başlangıç (T0), 6. ay (T1) ve 12. ay (T2) verileri kaydedildi. Renk değişimleri (E) CIEDE2000 formülü ile hesaplandı. İstatistiksel analizler Minitab v14 programıyla gerçekleştirildi. Normal dağılıma uygunluk Shapiro-Wilk testiyle değerlendirildi, ANOVA, post-hoc Tukey HSD, bağımsız t-testi uygulandı (p<0,05). Bulgular: Yüzey pürüzlülüğü açısından, kompozit tipi, solüsyon ve zaman faktörleri ana etkiler düzeyinde istatistiksel olarak anlamlı farklılık göstermiştir (p<0.001). Solüsyonlara göre karşılaştırmada distile su grubu, matcha ve siyah çay gruplarından anlamlı derecede daha yüksek pürüzlülük değerleri sunmuştur. Renk değişimi (ΔE) açısından, kompozit, solüsyon ve zaman faktörlerinin tamamı ana etkiler düzeyinde anlamlı farklılık göstermiştir (p<0.001). Solüsyonlara göre en yüksek ΔE siyah çayda, ardından matcha ve distile su gruplarında gözlenmiştir (p<0.001). Sonuç: Bu çalışmada kullanılan rezin kompozitlerin renk stabilitesi ve yüzey özellikleri, içinde bulundukları çay solüsyonlarından etkilenmiştir. Siyah çay ve matcha çayının renklendirici etkisi özellikle ilk 6 ayda daha belirgin izlenmiştir.

Keywords

• Çay
• Kalıcı dental restorasyon
• Kompozit dental rezin
• Renk algılama

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