Impact of different beverages on color and structural characteristics of aesthetic composite resins

Objective: This study evaluated the color stability and surface roughness of two composite resins, Gradia Direct and Omnichroma, after immersion in various solutions.Methods: In this in-vitro study, ۸۰ composite resin samples were divided into two groups (n = ۴۰) according to the composite resin brands: Group ۱: Gradia Direct and Group ۲: Omnichroma. Each group was further divided into four subgroups (n = ۱۰) based on the immersion solution: A) distilled water (control), B) tea, C) cola, and D) coffee. Color stability was measured on day ۱ (ΔE۱) and ۲۸ (ΔE۲۸) compared to baseline, while surface roughness was measured at baseline and on day ۲۸. Data were analyzed using two-way and three-way ANOVA and Tukey HSD test (P < ۰.۰۵).Results: Two-way ANOVA indicated no significant difference in ΔE۱ or ΔE۲۸ between the two composite resins (P>۰.۰۵). However, beverage type had a statistically significant effect on both ΔE۱ and ΔE۲۸ (P<۰.۰۵). Pairwise comparisons revealed that coffee produced the greatest color changes on day ۱ and day ۲۸ (P<۰.۰۵). Cola and distilled water demonstrated comparable color changes (P>۰.۰۵), which were significantly lower than those of other groups at both intervals (P< ۰.۰۵). Three-way ANOVA found no significant effects of beverage type, composite type, time of assessment, or their interactions on surface roughness (P>۰.۰۵).Conclusions: Gradia Direct and Omnichroma showed comparable color stability and surface roughness after exposure to various beverages. Coffee and tea caused significantly greater discoloration effects than cola and distilled water on composite resins.

کلیدواژه ها:

Acidic drink ، beverages ، Coffee ، Composite resins ، Surface Properties ، Tooth discoloration