The in vitro effect of solutions with or without sugar in dental bleaching

Abstract

The interaction of bleaching technique (in-office or at-home) and solutions (deionized distilled water with and without sugar, red wine with and without sugar, coffee with and without sugar) on the effectiveness of in vitro dental bleaching was evaluated. Hydrogen peroxide (HP) 37.5% gel was used for in-office bleaching, 3 applications of 8 min each, 3 sessions with an interval of 7 days. At-home bleaching was performed with 10% Carbamide peroxide (CP), 2 h/day, for 30 days. The enamel vestibular surfaces (n = 72) were subjected daily to test solutions for 45 min, washed with distilled water for 5 min and stored in artificial saliva. The enamel color analysis was performed with a spectrophotometer through color variation (ΔE) and luminosity variation (ΔL). Roughness analysis was performed by atomic force microscopy (AFM) and scanning electron microscopy (SEM). Enamel composition was determined by energy dispersive X-ray spectrometry (EDS). The results were submitted to one-way analysis of variance (ANOVA) for ΔE, ΔL and EDS and two-way for AFM. For ΔE and ΔL there was no statistically significant difference. An increase in roughness was observed on the surface when exposed to a sugar-water solution for at-home bleaching and a lower concentration of Ca and P in the deionized water solution with sugar. Solutions containing or not sugar did not influence the bleaching potential, however the presence of sugar in the water solution increased the surface roughness with CP.

Keywords: Coloring agents; Diet; Tooth bleaching.