Influência do LED Violeta associado ou não ao gel clareador na inflamação, mineralização e maturação colágena do tecido dentinário e pulpar / Influence of violet LED associated or not with peroxide gel on inflammation, mineralization, and collagen fiber maturation in dentin and pulp tissue

Objetivo: Avaliar a influência do LED Violeta, associado ou não ao gel clareador a base de peróxido de hidrogênio (PH) a 17,5% no complexo dentino-pulpar de ratos. Materiais e métodos: Molares superiores de 80 ratos foram distribuídos nos grupos (n = 10): CONT ­ sem tratamento, PH ­ 1 aplicação de 30 minutos de PH a 17,5%, LED ­ 1 aplicação de 20 minutos do LED Violeta, e PH+LED - aplicação do PH e LED Violeta. Imediatamente (T0), e aos 7 (T1), 15 (T2) e 30 dias (T3) após o tratamento, os ratos foram eutanasiados e as maxilas processadas para avaliação histológica, imunoistoquímica (IL-17, IL-23 e osteocalcina), e de picrosírius red, sendo realizados os testes de Wilcoxon e Mann-Whitney e Teste-T pareado e Teste-T, respectivamente. (α = 0,05). Resultados: Necrose e infiltrado inflamatório severo foram observados nos grupos PH e PH+LED. Apenas o grupo PH+LED manteve a imunomarcação severa para IL-17 e IL-23, diferindo do grupo LED e PH que apresentaram moderada imunomarcação em T0. Os grupos PH e PH+LED apresentaram severa imunomarcação de OCN em T2 e moderada imunomarcação em T3. O grupo LED apresentou menor quantidade de fibras imaturas em T2 e T3 que o grupo CONT. Conclusão: A terapia com LED violeta não induziu inflamação e fibrose no tecido pulpar, apesar de acelerar a maturação das fibras de colágeno da dentina e, quando associada ao peróxido de hidrogênio, pode tornar os dentes mais sensíveis(AU)

Objective: Was to evaluated the influence of the Violet LED, associated or not with a 17.5% hydrogen peroxide (HP) bleaching gel in the dentin-pulp complex of rats. Materials and methods: Upper molars of eighty Wistar rats were distributed in the groups (n = 10): CONT - without treatment, HP - 1 application of 30 minutes of 17.5% HP, LED - 1 application of 20 minutes of the Violet LED, and HP+LED - application of HP and LED Violet. Immediately (T0), and at 7 (T1), 15 (T2) and 30 days (T3) after treatment, the rats were euthanized and the jaws were processed for histological, immunohistochemical evaluation (IL-17, IL-23 and osteocalcin), and picrosirius red, with Wilcoxon and Mann-Whitney tests and paired T-test and T-test, respectively (α = 0.05). Results: Necrosis and severe inflammatory infiltrate were observed in the PH and PH+LED groups. Only the PH+LED group maintained severe immunostaining for IL-17 and IL-23, differing from the LED and PH group which presented moderate T0 immunostaining. The PH and PH+LED groups presented severe immunostaining of OCN in T2 and moderate immunostaining in T3. The LED group had a lower amount of immature fibers in T2 and T3 than the CONT group. Conclusion: Violet LED therapy induced no inflammation and fibrosis in the pulp tissue, however accelerating the maturation of dentin collagen fibers and, when associated with hydrogen peroxide, can make the teeth more sensitive(AU)

Efecto de cocción en horno convencional y microondas sobre rancidez, pérdida por cocción y diferencia sensorial de hamburguesas / Effect of conventional oven versus microwave cooking on rancidity, cooking loss and sensory difference of hamburger patties

El uso de microondas está muy extendido a nivel doméstico gracias a su rapidez y facilidad de uso. El objetivo del presente trabajo es comparar el efecto de cocción de hamburguesas de distintos tipos de carne, en microondas y en horno convencional, sobre la pérdida de peso y estabilidad oxidativa. Además, determinar si existen diferencias desde el punto de vista sensorial aplicando una prueba triangular, comparando 2 productos presentados en tríos, uno que corresponde a hamburguesa cocida en microondas y otro a hamburguesa cocida en horno convencional. Se adquirieron hamburguesas de pollo, pavo, cerdo y vacuno en el comercio, se cocinaron en horno convencional y en microondas. Se calculó pérdida por cocción, se evaluó la rancidez y diferencias sensoriales entre hamburguesas del mismo tipo de carne, cocidas en distinto tipo de horno. La pérdida por cocción fue menor en hamburguesas cocidas en microondas. La acidez e índice de peróxido aumentaron en las muestras cocidas en ambos tipos de hornos respecto a hamburguesas crudas. La acidez fue mayor en hamburguesas cocidas en horno convencional, y el índice de peróxido fue mayor en hamburguesas cocidas en microondas, llegando a 10,6 meq O2/kg. En el análisis sensorial se encontraron diferencias significativas (p<0,05) entre las hamburguesas cocidas en horno convencional y en microondas. Resulta mejor opción cocinar hamburguesas en horno convencional, ya que el índice de peróxidos es menor que al cocinar en microondas; dentro del tipo de hamburguesas, son más estables las de vacuno y cerdo frente a la oxidación.

The use of microwaves is very widespread at the domestic level thanks to its speed and ease of use. The aim of this study was to compare cooking loss, rancidity and sensory differences for hamburger patties cooked in conventional versus microwave ovens. We also determined sensorial differences with the triangular test, comparing two products presented in threesomes, one that corresponded to a patty cooked in the microwave and the other in a conventional oven. Chicken, turkey, pork and beef patties were purchased commercially, cooked in a conventional oven and in microwaves. Cooking loss was calculated, rancidity and sensory differences were evaluated between patties of the same type of meat and cooked in the different oven types. Cooking loss was lower in patties cooked in microwaves compared to those cooked in conventional ovens. For both oven types, acidity and peroxide index increased with respect to raw ones. Acidity was higher in hamburgers cooked in conventional ovens and the peroxide index was higher in burgers cooked in microwaves, reaching 10.6 meq O2/kg. In sensory analysis, significant differences were found (p<0.05) between patties cooked in a conventional oven and in microwaves. It is a better option to cook patties in a conventional oven, because the peroxide index is smaller than in microwaves; and within types of patties, beef and pork are more stable against oxidation.

Determinación de la rancidez en aceites usados en el proceso de frituras en establecimientos de expendió de comida rápida / Determination of rancity in oils used in the frying process in fast food display establishments

INTRODUCCIÓN: en la actualidad se ha producido un incremento sustancial del consumo de alimentos procesados en frituras con aceites vegetales expedidos en establecimientos de comida rápida, que son de elección para muchas personas principalmente por trabajadores y estudiantes por el horario limitado con el que cuentan para su alimentación y muchas veces por temas de economía. OBJETIVO: determinar la rancidez en aceites usados en el proceso de frituras en establecimientos de comida rápida. MÉTODOS: se implementaron la Prueba de Kreiss (método cualitativo) y el Índice de Peróxidos (método cuantitativo) para cuantificar la rancidez en los aceites utilizados para el procesamiento de frituras. RESULTADOS: de un total de 12 muestras de aceite analizadas, se estableció que el 42 % se encuentran fuera del rango establecido según la Norma Boliviana (NB 34008) lo que confirma el uso de aceites rancios.

INTRODUCTION: at present there has been a substantial increase in the consumption of processed foods in fried foods with vegetable oils issued in fast food establishments, which are the choice for many people, mainly by workers and students due to the limited hours they have for their food and often for economic reasons. OBJECTIVE: to determine the rancidity in oils used in the frying process in fast food establishments. METHODS: the Kreiss Test (qualitative method) and the Peroxide Index (quantitative method) were implemented to quantify rancidity in the oils used for frying processing. RESULTS: from a total of 12 oil samples analyzed, it was established that 42% are outside the range established according to the Bolivian Standard (NB 34008), which confirms the use of rancid oils. CONCLUSIONS: with the applied methods, Kreiss (qualitative) and Peroxide Index (quantitative) the same results were obtained, however, the use of the quantitative method is recommended because the Standard defines a limit of up to 6 meq / Kg, and the Qualitative method can be subjective because it is defined by a color change, likewise in the study the use of rancid oils in fast food outlets was confirmed.

Titanium dioxide nanotubes incorporated into bleaching agents: physicochemical characterization and enamel color change

Abstract Titanium dioxide nanotubes are nanostructures that can accelerate the oxidation reaction of bleaching procedures and promote a more effective whitening effect. Objective This study evaluated physicochemical properties of bleaching agents incorporated with titanium dioxide (TiO2) nanotubes, and the effects on tooth color change at different periods. Methodology 40 premolars were treated according to the following groups (n=10): CP - 10% carbamide peroxide (1 hour daily/21 days); CPN - CP incorporated into TiO2; HP - 40% hydrogen peroxide (three 40-minute sessions/7 days apart); HPN - HP incorporated into TiO2. Color shade was evaluated at five different periods (baseline, after 7, 14 and 21 days of bleaching, and 7 days after end of treatment) according to Vita Classical, CIELab and CIEDE2000 scales. Mean particle size (P), polydispersity (PO) and zeta potential (ZP) were evaluated using dynamic light scattering. Data on the different variables were analyzed by mixed model tests for measures repeated in time (ZP e L*), generalized linear models for measures repeated in time (P, PO, Vita Classical and b*), and Friedman and Mann-Whitney tests (a* and color change/ΔE and ΔE00). Results CP and CPN presented higher P, higher PO and lower ZP than HP and HPN (p≤0.05). All groups showed a significant decrease in Vita Classical color scores after 7 days of bleaching (p<0.05), and HPN presented a greater significant reduction than the other groups. L* increased in TiO2 presence, in all groups, without any differences (p>0.05) in bleaching time. A significant reduction occurred in the a* and b* values for all the groups, and HPN presented lower a* and b* values (p<0.05) than CPN. ΔE was clinically noticeable after 7 days, in all groups, and all groups resulted in a perceptible color change according to ΔE00. Conclusion TiO2 did not influence physicochemical properties of the bleaching agents. HPN presented more effective tooth bleaching than CPN.

Evaluation of reservoirs in bleaching trays for at-home bleaching: a split-mouth single-blind randomized controlled equivalence trial

Abstract Objectives This randomized, split-mouth, single-blinded trial assessed whether the use of reservoirs in at-home bleaching trays is equivalent to non-reservoir trays. Our choice of an equivalence trial was based on the expectation that a non-reservoir tray is sufficient to produce a color change. Secondary outcomes such as tooth sensitivity (TS) and gingival irritation (GI) were also assessed. Methodology Forty-six patients were selected with canines shade A2 or darker. In half of the patient's arch, bleaching trays were made with reservoirs and the other half, without reservoirs. At-home bleaching was performed with carbamide peroxide (CP) 10% (3 h daily; 21 days). Color change was evaluated with a digital spectrophotometer (ΔE, ΔE00, and Whiteness Index) and shade guide units (ΔSGU) at baseline, during and one-month post-bleaching. TS and GI were assessed with a numeric scale (NRS) and a visual analog scale (VAS). Results After one month, the equivalence of reservoir and non-reservoir groups were observed in all color instruments (p>0.05). Fifteen and sixteen patients presented pain (absolute risk: 33% and 35%, 95%, confidence interval (CI) 21-46% and 23-49%) in the reservoir and non-reservoir side, respectively. The odds ratio for pain was 0.8 (95%CI 0.2-3.0) and the p-value was non-significant (p=1.0). TS intensity was similar between both groups in any of the pain scales (p>0.05). No difference in the GI was observed (p>0.05). Conclusions The protocol with reservoirs is equivalent in color change to the non-reservoir, although no superiority of the latter was observed in terms of reduced TS and GI with at-home 10% carbamide peroxide bleaching. Clinical Relevance The presence of reservoirs in a bleaching tray did not improve color change or affect tooth sensitivity and gingival irritation.

Influence of Prolonged Tooth Bleaching on Enamel Mass Variation / Influencia del Blanqueo Dental Prolongado en la Variación de Masa del Esmalte Dental

ABSTRACT: The objective evaluate was the influence of prolonged tooth bleaching with 10 % carbamide peroxide (10CP) on tooth enamel mass variation. Ten healthy bovine incisor teeth were divided (n = 5) into G1 - storage in distilled water and G2 - storage in artificial saliva. The samples were weighed in an electronic analytical balance at the following times: T0 - before application of the bleaching gel, T1 - after 14 days of bleaching (the time recommended by the manufacturer), T2 - after 21 days of bleaching (50 % increase in the time recommended by the manufacturer), and T3 - after 28 days of bleaching (100 % increase in the time recommended by the manufacturer). The data were subjected to ANOVA for related samples (p = 0.05). The highest mean was observed in G2 (0.5982 g) and the lowest mean was observed in G1 (0.3074 g) at T2 and T3, respectively. Significant differences were observed between the groups at all times. Overall, 10CP caused variation in the enamel mass after a 100 % increase in the use time recommended by the manufacturer, with a decrease in mass when distilled water was used as the storage medium and an increase when artificial saliva was used.

RESUMEN: El objetivo fue investigar la influencia del blanqueamiento dental prolongado con peróxido de carbamida al 10 % (10CP) sobre la variación de masa del esmalte dental. Las muestras se dividieron en dos grupos: G1, diez dientes sanos de los incisivos bovinos (n = 5) en agua destilada, y G2, almacenamiento en saliva artificial. Las muestras se midieron en una escala analítica electrónica de precisión en los siguientes tiempos: T0-antes de la aplicación del gel blanqueador, T1-después de 14 días de blanqueo (el tiempo recomendado por el fabricante), T2-después de 21 días de blanqueo (aumento de 50 % en el tiempo recomendado por el fabricante), y T3-después de 28 días de blanqueo (aumento de 100 % en el tiempo recomendado por el fabricante). Los datos se presentaron al ANOVA para las muestras relacionadas (P = 0,5). La media más alta se observó en G2 (0,5982 g) y la media más baja se observó en G1 (0,3074 g) en T2 y T3, respectivamente. Se observaron diferencias significativas entre los grupos en todo momento. En general, la 10 CP causó variación en la masa del esmalte después de un aumento de 100 % en el tiempo de uso recomendado por el fabricante, con una disminución en la masa cuando el agua destilada se utilizó como medio de almacenamiento y aumentó cuando se usó saliva artificial.

Decomposition rate, ph, and enamel color alteration of at-home and in-office bleaching agents

Abstract This study evaluated the decomposition rate (DR), pH, enamel color alteration (DE) and whiteness index (DWI) promoted by at-home and in-office bleaching. Enamel surface was submitted to (n=10): at-home (10%, 15%, 20% carbamide peroxide - CP, 6% hydrogen peroxide -HP) and three 35% HP agents with light irradiation (LED, laser, and halogen) or no treatment (control). The DR and pH of agents were measured after 0, 2, 4, 6 and 8 h (at-home) or after 5, 15, 20, 30 and 40 min (in-office). Color parameters (L*, a*, b*, DE, DWI) were determined at baseline and after bleaching. DR, pH, L*, a*, b* data were analyzed by one-way (at-home) or two-way (in-office) repeated measures ANOVA and Tukey test. DE and DWI, by one-way (at-home) or two-way (in-office) ANOVA and Tukey test. DR of at-home agents was similar after 6 and 8 h (p>0.05), with pH close to neutral (6.5 to 6.9, CP) or acid 5.9 (6% HP). From 4 to 8 h, DE was higher for 15% and 20% CP compared with 10% CP (p<0.05). After 40 min, DR of 35% HP agents was similar and all exhibited significant DE in one application (p<0.05), regardless light irradiation. DWI indicated whitening effect with no differences among groups (p>0.05). One 35% HP showed alkaline pH, and the others, pH < 5.5. At-home agents could be applied for 2 h (15%, 20% CP, 6% HP) and 4 h (10% CP) and the in-office agents, up to 40 min in one application, without light.

Resumo Este estudo avaliou a taxa de decomposição (DR), pH, alteração da cor do esmalte (∆E) e índice de clareamento (DWI) promovido por agentes clareadores caseiros e de consultório. A superfície do esmalte foi submetida a (n=10): agentes caseiros (10%, 15%, 20% de peróxido de carbamida - CP e 6% de peróxido de hidrogênio - HP) e três agentes a base de HP a 35% comirradiação por luz (LED, laser e halógena) ou sem tratamento (controle). A DR e pH dos agentes foi mensurada após 0, 2, 4, 6 e 8h (agentes caseiros) e após 5, 15, 20, 30 e 40 min (agentes de consultório). Parâmetros de cor (L*, a*, b*, DE e DWI) foram determinados inicialmente e após clareamento. Os dados da DR, pH, L*, a*, b* foram analisados por ANOVA um fator (agentes caseiros) ou dois fatores (agentes de consultório) de medidas repetidas e teste Tukey. ΔE e DWI por ANOVA um fator (agentes caseiros) e dois fatores (agentes de consultório) e teste Tukey. A DR dos agentes clareadores caseiros foi similar após 6 e 8 h (p>0.05), com pH próximo ao neutro (6,5 a 6,9 - CP) ou ácido (5,9- HP 6%). De 4 a 8 h, a ∆E foi maior para CP 15% e 20% comparado ao CP 10% (p<0.05). Após 40 min, a DR dos agentes HP 35% foi similar e todos exibiram ∆E significante em uma aplicação (p<0.05), independente da aplicação de luz. DWI indicou efeito clareador, sem diferenças entre os grupos (p>0.05). Um agente HP 35% exibiu pH alcalino, e os outros, pH<5.5. Os agentes clareadores caseiros poderiam ser aplicados por 2 h (15%, 20% CP e 6% HP) e 4 h (CP 10%), e os agentes clareadores de consultório, até 40 min em uma aplicação, sem luz.

Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis)

Background: Rosemary (Rosmarinus officinalis) contains active substances that have desirable properties for industrial and herbal medicine applications, e.g., essential oils (1.5­2.5%), tannins, flavonoids, triterpenes, saponins, resins, phytosterols, rosmarinic acid and many others. The aim of this study was to determine the influence of rosemary extract and 20% rapeseed oil substitution for animal fat on storage changes and inhibition of cholinesterases in liver pâté. Results: Preliminary research showed that rosemary extract exhibited antioxidative activity in the system of accelerated Rancimat and Oxidograph tests. Then, rosemary extract was used as an ingredient in liver pâté. During the experiment, meat samples were refrigerated and tested on days 1, 5, 8, 12 and 15 after production. The study proved that the substitution of 20% of animal fat with rapeseed oil decreased the content of saturated acids and increased the content of monoenic fatty acids by approximately 5% and polyene fatty acids by 40%. Conclusions: In addition to antioxidative activity, the rosemary extract affected the health-promoting value of the samples, which inhibited cholinesterase activity during the entire storage period. The extract inhibited AChE more than BChE.

Avaliação das características físico-químicas de óleo de café torrado (Coffea arabica) durante armazenamento em diferentes temperaturas / Evaluation of physico-chemical characteristics of roasted coffee oil (Coffea arabica) stored at different temperatures

O óleo extraído de café torrado é um produto de altíssimo valor agregado, uma vez que seu valor de mercado é muito superior que a matéria-prima principal, o café. Desse modo, o objetivo deste trabalho foi avaliar as características físico-químicas do óleo de café torrado (Coffea arabica) armazenados sob refrigeração e temperatura ambiente por um período de 12 meses. A acidez não apresentou grande variação devido à degradação da lipase durante o processo de torra dos grãos de café, o índice de peróxidos apresentou um resultado crescente durante o armazenamento, porém, mantendo-se dentro do limite estabelecido pela legislação atual (máximo 15 mEq kg-1). Durante o período de um ano, o óleo de café apresentou qualidade de utilização de acordo com a legislação vigente, independente das condições de armazenamento (6 °C ± 2 °C e 25 °C ± 2 °C).

Avaliação do estado oxidação dos óleos de abacate, azeite e arroz / Oxidation state evaluation of the avocado, olive and rice oils

O estado de oxidação é um importante aspecto relacionado à qualidade nutricional e sensorial dos óleos vegetais, que pode limitar a utilização dos mesmos. Assim, objetivou-se com este estudo avaliar o estado oxidação de óleo de abacate produzido nacionalmente, comparativamente a azeite de oliva extra virgem e a óleo de arroz refinado. Avaliaram-se nos produtos os índices de peróxidos, p-anisidina e coeficiente de extinção específica (K232 e K270). Os resultados indicaram que, de um modo geral, as amostras lipídicas mostravam bom estado de conservação, tanto em relação a produtos primários quanto secundários de oxidação. Entretanto, com base na legislação para azeite de oliva, pode-se inferir que o óleo de arroz apresentava elevado valor para produtos de oxidação secundários, expressos pelo K270. O óleo de abacate mostrou os mais baixos valores em todas as determinações realizadas, portanto, indicando estar em ótimo estado de conservação em relação à presença de produtos de oxidação.

Caracterização de carne mecanicamente separada de coelho / Characterization of mechanically deboned rabbit meat

Objetivou-se elaborar e caracterizar carne mecanicamente separada (CMS) de coelho (CMSC), comparando-a à CMS de frango (CMSF). As amostras foram analisadas quanto ao pH, composição centesimal, teor de cálcio, índice de peróxido (IP), índice de TBARS, pigmentos heme totais (PHT) e cor CIELAB. Com exceção para os valores de IP, a CMSC atendou aos critérios legais brasileiros para CMS, apresentando um maior teor proteico (19,08 x 12,66%) e menor teor de gordura (9,44 x 17,47%) do que a CMSF. A CMSC apresentou maior PHT (35,36 x 137,90 mg/g), o que justifica sua tonalidade menos avermelhada (h = 51,98 x 43,27) e menos intensa (C* = 23,91 x 30,26) do que a CMSF. Concluiu-se que a CMS de coelho possui um grande potencial para uso como ingrediente cárneo.

Evaluation of color change using CIE LAB coordinates on tooth structure subjected to different concentrations of peroxide carbamide

ABSTRACT: Aim: The aim of this study was to evaluate the optical behavior of tooth color using CIE L*A*B* space; the teeth were subjected to novel bleaching gels containing peroxide carbamide with potassium oxalate. Materials and Method: Three different carbamide peroxide gels were experimentally fabricated. They consisted of 10% (G10), 16% (G16) and 37% (G37) concentrations. Sixty recently extracted premolars were subjected to different bleaching protocols. Color change (ΔE) was assessed using the CIE L*a*b* system after the application of each gel. The data were analyzed using one-way ANOVA with Tukey's post hoc test (α=5%) and a t-test. Results: The G10 and G16 gels exhibited an increase in ΔE*ab parameters from T0 to T1 (T0: application day of the gels. T1: 14th day measurement); a small decrease from T1 to T2 was also noted (T2: control measurement, 28th day). However, no statistically significant differences were found (p=0,22 for G10 and p=0,10 for G16). The G37 gel also exhibited an increase in ΔE*ab parameters, with similar results after the first application of 45 min, the second application of 45 min, and the third application of 45 min (T1, T2 and T3, respectively. T4: control measurement, 14th day). No statistically significant differences were observed between the three times of application (p>0,69), and an appreciable difference was noted between times T3 and T4 (p=0,000). Conclusions: The presented formulations of peroxide carbamide at 10%, 16%, and 37% are clearly effective. The G10 and G16 gels exhibited better effectiveness than the G37 gel.

Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet­visible spectroscopy / Avaliação do efeito da temperature em óleos vegetais por analyses químicas e espectroscopia ultravioleta visível

Several methodologies could be used to characterize vegetable oil besides estimating thermal modification provided by high temperatures. These techniques are used as a proper tool to determine compositional and functional analysis of food ingredients and finished products. In general, vegetable oils are extracted from seeds like the rapeseed (canola oil) soybean (soybean oil), among others. In the present study vegetable oils such as canola and soybean were heated at a temperature of 100°C from 1h up to 28 h and the degraded products were measured to assess the oil stability at temperature. The determination of acid number, peroxide value and iodine number by chemical analysis was carried out for the estimation of the oxidative heat stability of these oils. Ultraviolet­visible spectroscopy strategy was also used to better comprehend this phenomenon, since it greatly improve the performance of measurements, in order to step up sensitivity. The findings demonstrated that vegetable oils thermal deteriorated as seen in the batocromic displacement of the samples heated and increasing the specific absorption in 350 nm. These data were capable to highlight the differences observed in the degree of unsaturation of oils.

Inúmeras metodologias podem ser utilizadas para caracterizar óleos vegetais, além de estimar modificações térmicas ocasionadas por altas temperaturas. Estas técnicas são usadas como ferramentas específicas para determinar a composição e função de ingredientes em alimentos e em produtos finais processados. Em geral, óleos vegetais são extraídos de sementes como a colza ou soja, entre outros. No presente trabalho, óleos vegetais como canola e soja foram aquecidos a temperatura de 100 °C entre 1 e 28 horas e os produtos de degradação foram medidos para avaliar a estabilidade do óleo na temperatura. As determinações da acidez, índice de peróxido e índice de iodo por análises químicas foram realizadas para estimar a estabilidade e a oxidação térmica dos óleos. A espectroscopia ultravioleta visível foi uma estratégia também utilizada para melhor compreender este fenômeno, uma vez que esta técnica aumenta o desempenho nas quantificações e quando se objetiva o incremento na sensibilidade. Os resultados demonstraram a deterioração térmica dos óleos vegetais através do deslocamento batocrômico das amostras aquecidas e o aumento da absorção a 350 nm. Estes dados ressaltam as diferenças observadas no grau de insaturação dos óleos.

Edemogenic test and hydrogen peroxide degradation rate of bleaching gels with different desensitizing agents / Teste edemogênico e taxa de degradação do peróxido de hidrogênio de géis clareadores com diferentes agentes dessensibilizantes

Objective: The at-home bleaching technique leads to the intimate contact of the bleaching gel with gingival tissues, so this study evaluated the immediate inflammatory response, through the edemogenic test, induced by at-home bleaching gels of 10% carbamide peroxide with different desensitizing agents, the quantification of hydrogen peroxide released and bleaching gels pH. Material and Methods: Forty-eight rats were divided into groups (n=12): CTRL-control group, WP-Whiteness Perfect 10% (FGM Produtos Odontológicos, Joinville, SC, Brazil), OPA-Opalescence 10% (Ultradent Products Inc., South Jordan, IT, USA), and PB-Power Bleaching (BM4, Palhoça, SC, Brazil). For the edemogenic test, all rats received an intravenous injection of Evan's Blue; after 30 min, 0.2 mL of each bleaching gels was injected into the subcutaneous tissue of the rats, and the results of the vascular permeability were assessed after 3 and 6h. The amount of HP released and pH of each product was also determined. Data were submitted to statistical test (p <0.05 ). Results: At 3h, the PB showed higher vascular permeability than the other groups. At 6h, the PB produced similar vascular permeability than WHI, and higher than OPA and CTRL groups. The OPA group had a higher vascular permeability at 6h compared to 3h; there is no difference in other groups. The PB group had higher HP concentrations than the other groups. Conclusion: In general, the PB caused a more considerable amount of inflammatory edema and higher amount of HP released. This results suggesting that these bleaching gels cause greater aggression in soft gingival tissues that eventually ends up in contact with bleaching products. (AU)

Objetivo: A técnica de clareamento domiciliar leva ao contato íntimo do gel clareador com tecidos gengivais, assim, este estudo avaliou a resposta inflamatória imediata, através do teste edemogênico, induzido por gel de clareamento caseiro à base de peróxido de carbamida a 10% com diferentes agentes dessensibilizantes, a quantificação de peróxido de hidrogênio liberado e o pH dos géis branqueadores. Material e Métodos: Quarenta e oito ratos foram divididos em 4 grupos (n = 12): grupocontrole CTRL, WP-Whiteness Perfect 10% (FGM Produtos Odontológicos, Joinville, SC, Brasil), OPA-Opalescence 10% (Ultradent Products Inc., South Jordan, IT, EUA) e PB-Power Bleaching (BM4, Palhoça, SC, Brasil). Para o teste edemogênico, todos os ratos receberam uma injeção intravenosa de Evan's Blue; após 30 min, 0,2 mL de cada gel clareador foi injetado no tecido subcutâneo dos ratos, e os resultados da permeabilidade vascular foram avaliados após 3 e 6 horas. A quantidade de HP liberada e o pH de cada produto também foram determinados. Os dados foram submetidos ao teste estatístico (P <0,05). Resultados: Às 3h, o PB apresentou maior permeabilidade vascular que os demais grupos. Às 6h, o PB produziu permeabilidade vascular semelhante ao WHI e maior que os grupos OPA e CTRL. O grupo OPA apresentou maior permeabilidade vascular às 6h em relação às 3h; Não existe essa diferença em outros grupos. O grupo PB apresentou maiores concentrações de HP que os demais grupos. Conclusão: Em geral, o PB causou maior quantidade de edema inflamatório e maior quantidade de HP liberado. Estes resultados sugerem que estes géis branqueadores causam maior agressividade nos tecidos gengivais moles que eventualmente acabam em contato com produtos de branqueamento. (AU)

Effects of different degrees of acidity and concentration of bleaching agents on human enamel mineral content and surface morphology over time / Efeitos de diferentes graus de acidez e concentração de agentes clareadores no conteúdo mineral e morfologia superficial do esmalte humano ao longo do tempo

Objective: The aim of this study was to evaluate the effect of pH and concentration of bleaching agents on the mineral content and surface morphology of human dental enamel for 14 days. Material and Methods: Eighty human central incisors were randomly divided into 8 groups (n=10): G1-7.5% hydrogen peroxide/ pH=9.0; G2­9.5% hydrogen peroxide/pH=9.0; G3- 7.5% hydrogen peroxide/pH=7.0; G4-9.5% hydrogen peroxide/pH=7.0; G5-10% carbamide peroxide/ pH=5.0; G6-16% carbamide peroxide/pH=5.0; G7- 37% phosphoric acid 15s (positive control); G8-no treatment (negative control). The mineral analysis of the bleaching gel collected was assessed by ICP-AES and surface morphology was observed by SEM. Results: Friedman and Dunn's statistical test demonstrated significant differences among the proposed treatments (p0.01). However, the latter groups showed significantly higher values as compared to groups G1, G2, G3 and G4 (p<0.01). Conclusion: Alteration in enamel mineral content may not be influenced by concentration when bleaching agents with the same pH are compared. The most apparent alterations in mineral content and surface morphology may be noted when more acidic products are used. The daily mineral content measurement may not be influenced by repeated applications of bleaching agents. (AU)

Objetivo: Este estudo avaliou o efeito do pH e da concentração de agentes clareadores no conteúdo mineral e na morfologia da superfície do esmalte dental humano durante 14 dias. Material e Métodos: Oitenta incisivos centrais humanos foram aleatoriamente divididos em 8 grupos (n = 10): G1-peróxido de hidrogênio 7.5% /pH = 9.0; G2 - peróxido de hidrogênio 9.5%/pH = 9,0; G3 - peróxido de hidrogênio 7.5%/pH = 7,0; G4-de peróxido de hidrogênio 9.5% / pH = 7,0; G5 - Peróxido de carbamida 10% / pH = 5.0; G6 - peróxido de carbamida 16%/pH = 5.0; G7- ácido fosfórico 37% (controle positivo); G8 - sem tratamento (controle negativo). A análise mineral do gel clareador coletado foi avaliada por ICP-AES e a morfologia da superfície foi observada por MEV. Resultados: Os testes estatísticos de Friedman e Dunn demonstraram diferenças significativas entre os tratamentos propostos (p<0,01). Nenhuma diferença significativa foi encontrada entre os grupos tratados com peróxido de hidrogênio (G1, G2, G3 e G4) ou entre os grupos G5, G6 e G7 (p>0,01), no entanto, os estes grupos apresentaram valores significativamente maiores em relação aos grupos G1, G2, G3 e G4 (p <0,01). Conclusão: Alterações no conteúdo mineral do esmalte não foram influenciadas pela concentração dos agentes clareadores quando os mesmos pH são comparados. As alterações mais significativas no conteúdo mineral e na morfologia da superfície foram notadas quando clareadores mais ácidos foram utilizados. A mensuração diária do conteúdo mineral não foi influenciada por repetidas aplicações de agentes clareadores. (AU)

High-concentration carbamide peroxide can reduce the sensitivity caused by in-office tooth bleaching: a single-blinded randomized controlled trial

Abstract Objectives A single-blinded, randomized, parallel clinical trial evaluated the use of 37% carbamide peroxide (CP) on bleaching effectiveness and tooth sensitivity reported by patients undergoing in-office tooth bleaching, in comparison with the results of using 35% hydrogen peroxide. Material and Methods Forty patients were allocated to receive two sessions of in-office tooth bleaching using either 35% hydrogen peroxide (HP) or 37% CP. Each patient's sensitivity level was evaluated during and up to 24 h after bleaching. The effectiveness of the bleaching procedures was evaluated with a spectrophotometer one week after each session and 30 days after the last session. The impact of tooth bleaching on the patients' perceptions regarding smile changes, in addition to the bleaching procedures and their results, were also recorded. Absolute and relative sensitivity risks were calculated. Data on sensitivity level were analyzed using the Mann-Whitney or T-test, and data from the color evaluation were subjected to 2-way repeated measures ANOVA. Results The use of CP reduced the risk and level of tooth sensitivity to values close to zero, whereas the difference between the bleaching agents disappeared after 24 h. An increased bleaching effect was observed for HP, mainly due to an improved reduction of redness and yellowness. Participants perceived improved tooth bleaching for HP and reduced sensitivity for CP, but no differences regarding the comfort of the techniques were noted. Conclusions In our study, 37% CP resulted in reduced tooth sensitivity but decreased the tooth bleaching effectiveness. However, both bleaching agents resulted in high levels of patient satisfaction.

Neurosensory analysis of tooth sensitivity during at-home dental bleaching: a randomized clinical trial

Abstract Objective The objective of this study was to evaluate dental sensitivity using visual analogue scale, a Computerized Visual Analogue Scale (CoVAS) and a neurosensory analyzer (TSA II) during at-home bleaching with 10% carbamide peroxide, with and without potassium oxalate. Materials and Methods Power Bleaching 10% containing potassium oxalate was used on one maxillary hemi-arch of the 25 volunteers, and Opalescence 10% was used on the opposite hemi-arch. Bleaching agents were used daily for 3 weeks. Analysis was performed before treatment, 24 hours later, 7, 14, and 21 days after the start of the treatment, and 7 days after its conclusion. The spontaneous tooth sensitivity was evaluated using the visual analogue scale and the sensitivity caused by a continuous 0°C stimulus was analyzed using CoVAS. The cold sensation threshold was also analyzed using the TSA II. The temperatures obtained were statistically analyzed using ANOVA and Tukey's test (α=5%). Results The data obtained with the other methods were also analyzed. 24 hours, 7 and 14 days before the beginning of the treatment, over 20% of the teeth presented spontaneous sensitivity, the normal condition was restored after the end of the treatment. Regarding the cold sensation temperatures, both products sensitized the teeth (p<0.05) and no differences were detected between the products in each period (p>0.05). In addition, when they were compared using CoVAS, Power Bleaching caused the highest levels of sensitivity in all study periods, with the exception of the 14th day of treatment. Conclusion We concluded that the bleaching treatment sensitized the teeth and the product with potassium oxalate was not able to modulate tooth sensitivity.

Crown discoloration promoted by materials used in regenerative endodontic procedures and effect of dental bleaching: spectrophotometric analysis

Abstract Regenerative endodontic procedure (REP) has been proposed as a new approach to treat immature permanent teeth. However, materials used in REP for root canal disinfection or cervical sealing may induce tooth discoloration. Objectives To assess tooth crown’s color after intracanal treatment with triple antibiotic paste (TAP) or calcium hydroxide (CH); cervical sealing with glass ionomer cement (GIC) or mineral trioxide aggregate (MTA); and bleaching with carbamide peroxide. Material and Methods After pulp removal and color spectrophotometer measurement, 50 bovine incisors were divided into 4 experimental groups and one control (untreated). Experiments were performed in phases (Ph). Ph1: TAP (ciprofloxacin, metronidazole, minocycline), TAPM (ciprofloxacin, metronidazole, amoxicillin), DAP (ciprofloxacin, metronidazole), or CH treatment groups. After 1 and 3 days (d); 1, 2, 3 weeks (w); and 1, 2, 3 and 4 months (m), color was measured and medications were removed. Ph2: GIC or MTA cervical sealing, each using half of the specimens from each group. Color was assessed after 1d, 3d; 1w, 2w, 3w; 1m and 2m. Ph3: Two bleaching sessions, each followed by color measurement. Data were analyzed with ANOVA and post-hoc Holm-Sidak method. Results Ph1: Specimens of TAP group presented higher color alteration (ΔE) mean than those of TAPM group. No significant difference was found among TAP or TAPM and CH, DAP or Control groups. Ph2: cervical sealing materials showed no influence on color alteration. Ph3: Different ΔE means (from different groups), prior to bleaching, became equivalent after one bleaching session. Conclusions TAP induces higher color alteration than TAPM; color alteration increases over time; cervical sealing material has no influence on color alteration; and, dental bleaching was able to recover, at least partially, the tooth crown’s color.

Os pricipais efeitos colaterais do clareamento dentário: como amenizá-los / Tooth whitening: main T collateral effects and how to smooth them

Introdução: em busca de uma perfeita harmonia na forma e nas cores dos dentes, a dentística desenvolveu diversas alternativas para a melhoria da estética dentária, sendo que para o tratamento das alterações cromáticas, o procedimento mais utilizado atualmente é o clareamento dental. Objetivo: realizar uma revisão de literatura a cerca dos possíveis efeitos colaterais advindos das técnicas de clareamento dental e como minimizá-los. Material e Métodos: revisão de literatura por meio de busca bibliográfica nas bases de pesquisa online: PubMED, Medline, Lilacs, Scielo e Scopus, através do rastreio de artigos relevantes publicados entre o período de 2010 a 2016. Resultados: dentre os efeitos colaterais apresentados pelo clareamento dental, a sensibilidade durante e após o clareamento tem sido um dos efeitos adversos mais apontados na literatura, fato que pode ser resultado do aumento da permeabilidade do esmalte, com uma possível difusão do peróxido até a polpa, os tratamentos mais eficazes no controle da sensibilidade são: nitrato de potássio a 5%, fluoreto de sódio neutro a 2%, a terapia a laser e o uso de analgésicos e anti-inflamatórios. O gel clareador deve ser removido totalmente ao final do clareamento, porém se alguma quantidade do mesmo é deixada para trás, o paciente pode eventual deglutir, o que pode levar a irritação na mucosa gastrointestinal, dessa forma é importante que seja evitado o excesso de produto e de aplicações, atentando com a remoção cuidadosa dos excessos, para evitar sua ingestão e contato com tecidos moles. Conclusão: independentemente da técnica de clareamento a ser utilizada é necessária a supervisão e acompanhamento de um cirurgião-dentista, pois com o seu criterioso diagnóstico e adequado tratamento é que os resultados satisfatórios serão alcançados e os efeitos colaterais evitados e/ou minimizados. (AU)

Introduction: in order to achieve a perfect harmony in the shape and colors of the teeth, the dentistry has developed several alternatives for the improvement of dental aesthetics, and for the treatment of chromatic alterations, the most commonly used procedure is tooth whitening. Objective: to carry out a literature review about the possible side effects of dental bleaching techniques and how to minimize them. Material and Methods: a review of the literature was carried out through a bibliographic search in the following online databases: PubMED, Medline, Lilacs, Scielo and Scopus, through the screening of relevant articles published between 2010 and 2016. Results: among the side effects of tooth whitening, sensitivity during and after bleaching has been one of the most commonly reported adverse effects in the literature, a fact that may be a result of increased permeability of the enamel, with a possible diffusion of the peroxide to the pulp. The most effective treatments for sensitivity control are: 5% potassium nitrate, 2% neutral sodium fluoride, laser therapy and the use of analgesics and anti-inflammatories. The bleaching gel should be removed completely at the end of bleaching, but if any amount is left behind, the patient may eventually swallow, which may lead to irritation in the gastrointestinal mucosa, so it is important to avoid excess product And applications, with the careful removal of excess, to avoid its ingestion and contact with soft tissues. Conclusion: regardless of the technique of whitening to be used, it is necessary the supervision and follow-up of a dental surgeon, because with his careful diagnosis and appropriate treatment, satisfactory results will be achieved and the side effects avoided and/or minimized. (AU)

Alkaline Peroxides Versus Sodium Hypochlorite for Removing Denture Biofilm: a Crossover Randomized Trial

Abstract This study evaluated the efficacy of cleanser solutions on denture biofilm removal by a crossover randomized clinical trial. Thirty two edentulous patients were instructed to brush their dentures (specific brush and liquid soap) three times a day (after breakfast, lunch and dinner) and to soak them (≥ 8 h) in: (C) control -water; (AP): alkaline peroxide; or (SH) 0.5% sodium hypochlorite. Each solution was used for 21 days (three cycles of 7 days). At the end of each cycle, the inner surfaces of maxillary dentures were disclosed (1% neutral red) and photographed (HX1 - Sony). Areas (total and stained biofilm) were measured (Image Tool software) and the percentage of biofilm calculated as the ratio between the area of the biofilm multiplied by 100 and total surface area of the internal base of the denture. Data were compared by means of generalized estimating equation (α=5%) and multiple comparisons (Bonferroni; α=1.67%). Immersion in SH reduced biofilm (%) (8.3 ± 13.3B) compared to C (18.2 ± 14.9A) and AP (18.2 ± 16.6A). The 0.5% sodium hypochlorite solution was the most efficacious for biofilm removal. Alkaline peroxides may not lead to further biofilm removal in patients with adequate denture maintenance habits.

Resumo Este estudo avaliou a eficácia de soluções higienizadoras na remoção do biofilme de dentadura por meio de ensaio clínico randomizado cruzado. Trinta e dois pacientes desdentados foram instruídos a escovar suas dentaduras (escova específica e sabão líquido) três vezes ao dia (após café da manhã, almoço e jantar) e imergi-las (≥ 8 horas) em: (C) controle - água; (PA): peróxido alcalino; ou (HS) hipoclorito de sódio a 0,5%. Cada solução foi usada por 21 dias (três ciclos alternados de 7 dias). Ao final de cada ciclo, a superfície interna da dentadura maxilar foi evidenciada (vermelho neutro 1%) e fotografada (HX1- Sony). As áreas (total e corada com biofilme) foram medidas (software Image Tool), e a porcentagem de biofilme calculada como a relação entre a área do biofilme multiplicado por 100 e área da superfície total da base interna da dentadura. Os dados foram comparados por meio de equações de estimação generalizadas (α=5%) e comparações múltiplas (Bonferroni - α=1,67%). A imersão em HS reduziu o biofilme (%) (8,3 ± 13,3B) em comparação com C (18,2 ± 14,9A) e PA (18,2 ± 16,6A). A solução de hipoclorito de sódio a 0,5% foi a mais eficaz na remoção do biofilme. Peróxidos alcalinos podem não levar a maior remoção do biofilme em pacientes com hábitos adequados de manutenção de dentadura.