KARANFİL VE YEŞİL ÇAYIN RESTORATİF MATERYALLERİN YÜZEY VE OPTİK ÖZELLİKLERİ ÜZERİNE ETKİSİ: İN VİTRO ÇALIŞMA

Zeynep Buket Kaynar; Tolgahan Doğan; Nazmiye Dönmez; Mağrur Kazak

doi:10.17567/ataunidfd.953257

Research Article

KARANFİL VE YEŞİL ÇAYIN RESTORATİF MATERYALLERİN YÜZEY VE OPTİK ÖZELLİKLERİ ÜZERİNE ETKİSİ: İN VİTRO ÇALIŞMA

Year 2021, Volume: 31 Issue: 4, 591 - 598, 14.10.2021

Zeynep Buket Kaynar Tolgahan Doğan Nazmiye Dönmez Mağrur Kazak

https://doi.org/10.17567/ataunidfd.953257

Abstract

Amaç: Bu in vitro çalışmanın amacı, farklı kompozit rezin materyallerinin iki farklı bitkisel çay içerisinde bekletilmeleri sonrasında renk değişimi ve mikrosertlik değerleri açısından değerlendirilmesidir. Gereç ve Yöntem: Bu çalışmada supra-nano (Asteria, Tokuyama Dental, Japonya) ve nanohibrit kompozit rezin (GrandioSo, Voco Dental, Almanya) materyaller kullanıldı. Örnekler, disk şeklinde 2x10 mm ebatlarındaki paslanmaz çelik kalıp içerisinde 40 adet hazırlandı. Örneklerin polisajı, alüminyum oksit cila diskleri (Sof-Lex™,, 3M ESPE, ABD) ile yapıldı. Hazırlanan örnekler, 37 ˚C’de 24 saat distile suda bekletildikten sonra başlangıç renk ölçümleri bir spektrofotometre (Vita Easy Shade Advance 4.0.) ile ölçüldü. Vickers sertlik ölçümleri ise mikrosertlik test cihazında (Shimadzu, Japonya) alt ve üst yüzeylerinden üç ayrı noktadan yapıldı. Renk değişimi ve mikrosertlik ölçümlerinden sonra, örnekler bekletme solüsyonuna (yeşil çay, karanfil çayı) göre iki gruba (n=10) ayrıldı. Kompozit örnekler 20 mm çay solüsyonu içerisinde 48 saat 37 °C’de etüvde bekletildi. Bu sürenin sonunda renk değişimi ve mikrosertlik ölçümleri tekrarlandı. Elde edilen verilerin istatistiksel analizi ANOVA, Post Hoc Tamhane ve Wilcoxon Signed Ranks testleri ile yapıldı (p<0.05). Bulgular: Supra-nano kompozit materyali (Asteria) ile hazırlanan örneklerin mikrosertlik değerlerinin nanohibrit kompozit materyali (GrandioSo) ile hazırlanan örneklerin mikrosertlik değerlerinden istatistiksel olarak daha düşük olduğu bulundu (p<0.05). Her iki solüsyonda bekletme sonrasında, supra-nano kompozit materyali (Asteria) ile hazırlanan örneklerin mikrosertlik değerinde anlamlı bir değişiklik gözlenmezken, nanohibrit kompozit materyali (GrandioSo) ile hazırlanan örneklerin mikrosertlik değerinde anlamlı bir artış olduğu bulundu (p=0.000). Renk değişimi açısından değerlendirildiğinde, istatistiksel olarak en fazla renklenme karanfil çayında bekletilen nanohibrit kompozit materyali (GrandioSo) ile hazırlanan örneklerde gözlendi (ΔE =3.44±1.26) ve bu değer klinik olarak kabul edilebilir değerin (ΔE ≥ 3.3) üzerinde hesaplandı. Yeşil çayda bekletilen nanohibrit kompozit materyaliyle (GrandioSo) hazırlanan örnekler ile karanfil çayında bekletilen nanohibrit kompozit materyaliyle (GrandioSo) hazırlanan örnekler arasında renk değişimi açısından anlamlı fark gözlendi (p=0.011). Supra-nano kompozit materyali (Asteria) ile hazırlanan örnekler her iki solüsyonda da nano-hibrit kompozit materyali (GrandioSo) ile hazırlanan örneklere göre daha az renklenme gösterdi ve istatistiksel olarak aralarındaki farkın anlamlı olduğu bulundu (p<0.05). Sonuç: Karanfil ve yeşil çayda bekletilmiş supra-nano dolduruculu kompozit materyali, klinik olarak kabul edilebilir renk değişimi gösterdiğinden, mikrosertlik açısından ise bir değişim sergilemediğinden, ön bölge restorasyonlarda güvenle tercih edilebilir.
Anahtar Kelimeler: Nanodolduruculu kompozit rezin, renk değişimi, mikrosertlik, bitki çayı

Keywords

Nanodolduruculu kompozit rezin, renk değişimi, mikrosertlik, bitki çayı

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Year 2021, Volume: 31 Issue: 4, 591 - 598, 14.10.2021

Zeynep Buket Kaynar Tolgahan Doğan Nazmiye Dönmez Mağrur Kazak

https://doi.org/10.17567/ataunidfd.953257

Abstract

References

1. Al-Shalan TA. In vitro staining of nanocomposites exposed to a cola beverage. Pakistan Oral Dent J. 2009;29(1):79-84.
2. Reddy PS, Tejaswi KS, Shetty S, Annapoorna B, Pujari SC, Thippeswamy H. Effects of commonly consumed beverages on surface roughness and color stability of the nano, microhybrid and hybrid composite resins: an in vitro study. The journal of contemporary dental practice. 2013;14(4):718.
3. Gupta R, Parkash H, Shah N, Jain V. A spectrophotometric evaluation of color changes of various tooth colored veneering materials after exposure to commonly consumed beverages. The Journal of Indian Prosthodontic Society. 2005;5(2):72.
4. Janus J, Fauxpoint G, Arntz Y, Pelletier H, Etienne O. Surface roughness and morphology of three nanocomposites after two different polishing treatments by a multitechnique approach. Dental materials : official publication of the Academy of Dental Materials. 2010;26(5):416-25.
5. Sideridou ID, Karabela MM, Vouvoudi E. Physical properties of current dental nanohybrid and nanofill light-cured resin composites. Dental materials : official publication of the Academy of Dental Materials. 2011;27(6):598-607.
6. Baglar S, Keskin E, Orun T, Es A. Discoloration Effects of Traditional Turkish Beverages on different Composite Restoratives. The journal of contemporary dental practice. 2017;18(2):83-93.
7. Patil A, Muliya VS, Pentapati KC, Kamath S. Effect of Green, Tulsi, and Areca Teas on the Color Stability of Two Composite Resin Materials - an in vitro Spectrophotometric Analysis. Clinical, cosmetic and investigational dentistry. 2020;12:423-8.
8. Bansal K, Acharya SR, Saraswathi V. Effect of alcoholic and non-alcoholic beverages on color stability and surface roughness of resin composites: An in vitro study. Journal of conservative dentistry: JCD. 2012;15(3):283.
9. Moon J-D, Seon E-M, Son S, Jung K-H, Kwon Y-H, Park J-K. Effect of immersion into solutions at various pH on the color stability of composite resins with different shades. Restorative dentistry & endodontics. 2015;40(4):270-6.
10. Yew HZ, Berekally T, Richards L. A laboratory investigation of colour changes in two contemporary resin composites on exposure to spices. Australian dental journal. 2013;58(4):468-77.
11. Al-Sohaibani S, Murugan K, Lakshimi G, Anandraj K. Xerophilic aflatoxigenic black tea fungi and their inhibition by Elettaria cardamomum and Syzygium aromaticum extracts. Saudi journal of biological sciences. 2011;18(4):387-94.
12. Pinto E, Vale-Silva L, Cavaleiro C, Salgueiro L. Antifungal activity of the clove essential oil from Syzygium aromaticum on Candida, Aspergillus and dermatophyte species. Journal of medical microbiology. 2009;58(Pt 11):1454-62.
13. Panahi Y, Akhavan A, Sahebkar A, Hosseini SM, Taghizadeh M, Akbari H, et al. Investigation of the effectiveness of Syzygium aromaticum, Lavandula angustifolia and Geranium robertianum essential oils in the treatment of acute external otitis: a comparative trial with ciprofloxacin. Journal of microbiology, immunology, and infection = Wei mian yu gan ran za zhi. 2014;47(3):211-6.
14. Jirovetz L, Buchbauer G, Stoilova I, Stoyanova A, Krastanov A, Schmidt E. Chemical composition and antioxidant properties of clove leaf essential oil. Journal of agricultural and food chemistry. 2006;54(17):6303-7.
15. Machado M, Dinis AM, Salgueiro L, Custódio JB, Cavaleiro C, Sousa MC. Anti-Giardia activity of Syzygium aromaticum essential oil and eugenol: effects on growth, viability, adherence and ultrastructure. Experimental parasitology. 2011;127(4):732-9.
16. Vieira Senger AE, Schwanke CH, Gomes I, Valle Gottlieb MG. Effect of green tea (Camellia sinensis) consumption on the components of metabolic syndrome in elderly. The journal of nutrition, health & aging. 2012;16(9):738-42.
17. Roychoudhury S, Agarwal A, Virk G, Cho CL. Potential role of green tea catechins in the management of oxidative stress-associated infertility. Reproductive biomedicine online. 2017;34(5):487-98.
18. Awadalla HI, Ragab MH, Bassuoni MW, Fayed MT, Abbas MO. A pilot study of the role of green tea use on oral health. International journal of dental hygiene. 2011;9(2):110-6.
19. Guler AU, Yilmaz F, Kulunk T, Guler E, Kurt S. Effects of different drinks on stainability of resin composite provisional restorative materials. The Journal of prosthetic dentistry. 2005;94(2):118-24.
20. Sangameshwar M, Vanishree M, Surekha R, Hunasgi S, Anila K, Manvikar V. Effect of Green Tea on Salivary Ph and Streptococcus Mutans Count in Healthy Individuals. International Journal of Oral & Maxillofacial Pathology. 2014;5(1).
21. Ergücü Z, Türkün LS, Aladag A. Color stability of nanocomposites polished with one-step systems. Operative dentistry. 2008;33(4):413-20.
22. Fontes ST, Fernández MR, de Moura CM, Meireles SS. Color stability of a nanofill composite: effect of different immersion media. Journal of applied oral science : revista FOB. 2009;17(5):388-91.
23. Bagheri R, Burrow MF, Tyas M. Influence of food-simulating solutions and surface finish on susceptibility to staining of aesthetic restorative materials. Journal of dentistry. 2005;33(5):389-98.
24. Çelik N, Sağsöz Ö, Gündoğdu M. Farkli içeceklerin posterior kompozitlerin renk değişikliği ve yüzey pürüzlülüğü üzerine etkisinin değerlendirilmesi. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi. 2017;27(1):27-33.
25. Ruyter IE, Nilner K, Moller B. Color stability of dental composite resin materials for crown and bridge veneers. Dental materials : official publication of the Academy of Dental Materials. 1987;3(5):246-51.
26. Khosravi M, Esmaeili B, Nikzad F, Khafri S. Color Stability of Nanofilled and Microhybrid Resin-Based Composites Following Exposure to Chlorhexidine Mouthrinses: An In Vitro Study. Journal of dentistry (Tehran, Iran). 2016;13(2):116-25.
27. Moharamzadeh K, Van Noort R, Brook IM, Scutt AM. HPLC analysis of components released from dental composites with different resin compositions using different extraction media. Journal of materials science Materials in medicine. 2007;18(1):133-7.
28. Reddy PS, Tejaswi KL, Shetty S, Annapoorna BM, Pujari SC, Thippeswamy HM. Effects of commonly consumed beverages on surface roughness and color stability of the nano, microhybrid and hybrid composite resins: an in vitro study. J Contemp Dent Pract. 2013;14(4):718-23.
29. Hasani E, Baghban AA, Sheikh-Al-Eslamian SM, Sadr A. Effect of bleaching on color change of composite after immersion in chlorhexidine and coffee. Journal of conservative dentistry : JCD. 2019;22(6):529-32.
30. Khokhar ZA, Razzoog ME, Yaman P. Color stability of restorative resins. Quintessence international (Berlin, Germany : 1985). 1991;22(9):733-7.
31. Villalta P, Lu H, Okte Z, Garcia-Godoy F, Powers JM. Effects of staining and bleaching on color change of dental composite resins. J Prosthet Dent. 2006;95(2):137-42.
32. Paravina RD, Roeder L, Lu H, Vogel K, Powers JM. Effect of finishing and polishing procedures on surface roughness, gloss and color of resin-based composites. American journal of dentistry. 2004;17(4):262-6.
33. Ertaş E, Güler AU, Yücel AC, Köprülü H, Güler E. Color stability of resin composites after immersion in different drinks. Dent Mater J. 2006;25(2):371-6.
34. Kumari RV, Nagaraj H, Siddaraju K, Poluri RK. Evaluation of the Effect of Surface Polishing, Oral Beverages and Food Colorants on Color Stability and Surface Roughness of Nanocomposite Resins. Journal of international oral health : JIOH. 2015;7(7):63-70.
35. Malhotra N, Shenoy RP, Acharya S, Shenoy R, Mayya S. Effect of three indigenous food stains on resin-based, microhybrid-, and nanocomposites. Journal of esthetic and restorative dentistry : official publication of the American Academy of Esthetic Dentistry [et al]. 2011;23(4):250-7.
36. Berber A, Cakir FY, Baseren M, Gurgan S. Effect of different polishing systems and drinks on the color stability of resin composite. J Contemp Dent Pract. 2013;14(4):662-7.
37. Tunc ES, Bayrak S, Guler AU, Tuloglu N. The effects of children's drinks on the color stability of various restorative materials. The Journal of clinical pediatric dentistry. 2009;34(2):147-50.
38. Wasilewski Mde S, Takahashi MK, Kirsten GA, de Souza EM. Effect of cigarette smoke and whiskey on the color stability of dental composites. American journal of dentistry. 2010;23(1):4-8.
39. Habib AN, Abdelmoniem SA, Mahmoud SA. Effect of Children's Drinks on Color Stability of Different Dental Composites: An in vitro Study. The Journal of clinical pediatric dentistry. 2017;41(2):120-5.
40. Yap AU, Ng SC, Siow KS. Soft-start polymerization: influence on effectiveness of cure and post-gel shrinkage. Operative dentistry. 2001;26(3):260-6.
41. Terry DA. Direct applications of a nanocomposite resin system: Part 1--The evolution of contemporary composite materials. Practical procedures & aesthetic dentistry : PPAD. 2004;16(6):417-22.
42. Mitra SB, Wu D, Holmes BN. An application of nanotechnology in advanced dental materials. Journal of the American Dental Association (1939). 2003;134(10):1382-90.
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There are 57 citations in total.

Details

Primary Language	Turkish
Subjects	Dentistry
Journal Section	Araştırma Makalesi
Authors	Zeynep Buket Kaynar This is me 0000-0002-2612-1009 Tolgahan Doğan This is me 0000-0001-9522-7483 Nazmiye Dönmez This is me 0000-0002-5101-6155 Mağrur Kazak This is me 0000-0002-8636-0247
Publication Date	October 14, 2021
Published in Issue	Year 2021 Volume: 31 Issue: 4

Cite

APA	Buket Kaynar, Z., Doğan, T., Dönmez, N., Kazak, M. (2021). KARANFİL VE YEŞİL ÇAYIN RESTORATİF MATERYALLERİN YÜZEY VE OPTİK ÖZELLİKLERİ ÜZERİNE ETKİSİ: İN VİTRO ÇALIŞMA. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi, 31(4), 591-598. https://doi.org/10.17567/ataunidfd.953257
AMA	Buket Kaynar Z, Doğan T, Dönmez N, Kazak M. KARANFİL VE YEŞİL ÇAYIN RESTORATİF MATERYALLERİN YÜZEY VE OPTİK ÖZELLİKLERİ ÜZERİNE ETKİSİ: İN VİTRO ÇALIŞMA. Ata Diş Hek Fak Derg. October 2021;31(4):591-598. doi:10.17567/ataunidfd.953257
Chicago	Buket Kaynar, Zeynep, Tolgahan Doğan, Nazmiye Dönmez, and Mağrur Kazak. “KARANFİL VE YEŞİL ÇAYIN RESTORATİF MATERYALLERİN YÜZEY VE OPTİK ÖZELLİKLERİ ÜZERİNE ETKİSİ: İN VİTRO ÇALIŞMA”. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi 31, no. 4 (October 2021): 591-98. https://doi.org/10.17567/ataunidfd.953257.
EndNote	Buket Kaynar Z, Doğan T, Dönmez N, Kazak M (October 1, 2021) KARANFİL VE YEŞİL ÇAYIN RESTORATİF MATERYALLERİN YÜZEY VE OPTİK ÖZELLİKLERİ ÜZERİNE ETKİSİ: İN VİTRO ÇALIŞMA. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi 31 4 591–598.
IEEE	Z. Buket Kaynar, T. Doğan, N. Dönmez, and M. Kazak, “KARANFİL VE YEŞİL ÇAYIN RESTORATİF MATERYALLERİN YÜZEY VE OPTİK ÖZELLİKLERİ ÜZERİNE ETKİSİ: İN VİTRO ÇALIŞMA”, Ata Diş Hek Fak Derg, vol. 31, no. 4, pp. 591–598, 2021, doi: 10.17567/ataunidfd.953257.
ISNAD	Buket Kaynar, Zeynep et al. “KARANFİL VE YEŞİL ÇAYIN RESTORATİF MATERYALLERİN YÜZEY VE OPTİK ÖZELLİKLERİ ÜZERİNE ETKİSİ: İN VİTRO ÇALIŞMA”. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi 31/4 (October 2021), 591-598. https://doi.org/10.17567/ataunidfd.953257.
JAMA	Buket Kaynar Z, Doğan T, Dönmez N, Kazak M. KARANFİL VE YEŞİL ÇAYIN RESTORATİF MATERYALLERİN YÜZEY VE OPTİK ÖZELLİKLERİ ÜZERİNE ETKİSİ: İN VİTRO ÇALIŞMA. Ata Diş Hek Fak Derg. 2021;31:591–598.
MLA	Buket Kaynar, Zeynep et al. “KARANFİL VE YEŞİL ÇAYIN RESTORATİF MATERYALLERİN YÜZEY VE OPTİK ÖZELLİKLERİ ÜZERİNE ETKİSİ: İN VİTRO ÇALIŞMA”. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi, vol. 31, no. 4, 2021, pp. 591-8, doi:10.17567/ataunidfd.953257.
Vancouver	Buket Kaynar Z, Doğan T, Dönmez N, Kazak M. KARANFİL VE YEŞİL ÇAYIN RESTORATİF MATERYALLERİN YÜZEY VE OPTİK ÖZELLİKLERİ ÜZERİNE ETKİSİ: İN VİTRO ÇALIŞMA. Ata Diş Hek Fak Derg. 2021;31(4):591-8.

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