Klorofil, Karoten ve Antosiyaninin Rezin Bazlı Dental Materyallerdeki Renk Değişimine Etkisi: in Vitro Çalışma

Abstract

Amaç: Bu çalışmanın amacı; klorofil, karoten ve antosiyanin içeren bitki sularının, rezin bazlı dental materyallerin renk stabilitesi üzerindeki etkisinin ölçülmesidir. Gereç ve Yöntemler: Altı farklı rezin bazlı dental materyalden (universal, anterior ve akışkan rezin kompozit; kendi kendine sertleşen polimetil metakrilat (pmma), bis-akrilik kompozit ve bilgisayar destekli tasarım/bilgisayar destekli üretim (CAD/CAM ) ile üretilen pmma) 192 disk şeklinde örnek hazırlandı. Örnek grupları distile su, ıspanak, havuç ve karadut sularına (n=8) daldırıldı. Daldırmalardan önce (T0), bir hafta sonra (T1) ve dört hafta sonra (T2) spektrofotometre ile renk ölçümleri yapıldı. İstatistiksel analiz için renk farklılık değerleri (ΔE00) kullanıldı. Materyalin, solüsyonun ve zamanın renk değişimi üzerindeki etkilerini belirlemek için ANOVA kullanıldı. Bulgular: En fazla renk değişimi CAD/CAM ile üretilen pmma'da kaydedildi (ΔE=2.67) (p<0,05). En az renk değişimi distile suda (ΔE=0.60), en yüksek renk değişimi havuç suyunda kaydedildi (ΔE=2,37). Karadut ve havuç suyu arasında anlamlı fark görülmedi (p=0.071). Ortalama ΔE değeri T0-T1'de 1.84, T1-T2'de 1.43 idi (p<0,001). Sonuç: Havuç, karadut ile birlikte en yüksek renklendirici olup, klinik olarak kabul edilemez ΔE00 değerleri verdi. Ispanak yalnızca görsel olarak algılanabilen bir renklenmeye neden oldu. Tüm materyaller bitki sularında bekletildikten sonra görsel olarak algılanabilir bir renk değişimine uğradı. Yalnızca CAD/CAM ile üretilmiş pmma, klinik olarak kabul edilemez ΔE00 değerleri gösterdi.

Keywords

• kompozit rezinler
• boyayıcı ajanlar
• geçici restorasyonlar
• kalıcı restorasyonlar
• dental materyaller

Chlorophyll, Carotene, and Anthocyanin Effect on Color Change of Resin-Based Dental Materials: An in-Vitro Study

Abstract

Background: The purpose of the present study was to evaluate the effect of chlorophyll, carotene, and anthocyanin-containing juices on color stability of resin-based dental materials. Methods: 192 disc-shaped specimens were prepared from six resin-based materials (universal, anterior, and flowable resin composites; self-curing polymethyl methacrylate (pmma), bis-acrylic composite, and computer-aided design/computer-aided manufacturing(CAD/CAM)- fabricated pmma). Divided groups were immersed in distilled water, spinach, carrot, and black mulberry juices (n=8). Color measurements were taken with a spectrophotometer before the immersions(T0), after one week(T1), and after four weeks(T2). The color differences (ΔE00) were used for statistical analysis. ANOVA was used to determine the effects of material, solution, and time on color change. Results: The highest color change was recorded for the CAD/CAM-fabricated pmma (ΔE=2.67) (p<0.05). Distilled water was the least coloring solution (ΔE=0.60), and carrot juice was the highest (ΔE=2.37). No significant difference was seen between black mulberry and carrot juice (p=0.071). The mean ΔE value was 1.84 in T0-T1 and 1.43 in T1-T2 (p<0.001). Conclusions: Carrot was the highest colorant with black mulberry, giving clinically unacceptable ΔE00 values. Spinach caused only visually perceptible coloration. All materials got visually perceptible color change after the juice immersions. Only CAD/CAM-fabricated pmma showed clinically unacceptable ΔE00 values.

Keywords

• dental materials
• composit resins
• coloring agents
• dental restoration temporary
• dental restoration permanent

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