Résumé
The objective of this study was to evaluate the possible changes in color of aesthetic elastic ligatures soaked in different solutions. Five different brands of aesthetic elastic ligatures were evaluated in the present study. Measurement of the discs´ color was performed using a reflectance spectrophotometer (UV-visible spectrophotometer, UV-2450, Shimadzu®, Kyoto, Japan). Subsequently, the discs were immersed in artificial saliva (AS) or three different solutions: red wine (RW) (Miolo Terranova® 2010, Casa Nova, Brazil), coffee (CF) (Café Três Corações®, RioGrande do Norte, Brazil) or Coca-Cola® (CC) (Coca-Cola®, Belo Horizonte, Brazil). It was determined that the tested solutions were able to cause color changes in the aesthetic elastic ligatures. The coffee solution caused the greatest color change in all of the brands of ligatures evaluated, followed by the red wine solution. In conclusion, OSE and GAC brands of aesthetic elastic ligatures displayed the best performance.
El objetivo de este estudio fue evaluar los posibles cambios en el color de ligaduras elásticas estéticas embebidas en diferentes soluciones. Cinco diferentes marcas de ligaduras elásticas estéticas fueron evaluados en el presente estudio. La medición de discos de color se realizó con un espectrofotómetro de reflectancia (espectrofotómetro UV-visible, UV-2450, Shimadzu®, Kyoto, Japón). A continuación, los discos se sumergieron en saliva artificial o tres soluciones diferentes: vino tinto (Miolo Terranova® 2010, Casa Nova, Brasil), café (Café Três Corações®, RioGrande do Norte, Brasil) o Coca-Cola® (Coca-Cola®, Belo Horizonte, Brasil). Se determinó que las soluciones testeadas fueron capaces de causar cambios de color en las ligaduras elásticas estéticas. La solución de café causó el mayor cambio de color en todas las marcas de ligaduras evaluados, seguido por la solución de vino tinto. En conclusión, las marcas de ligaduras elásticas estéticas OSE y GAC muestran el mejor desempeño.
Résumé
OBJECTIVES: The aim of this study was to assess the optical properties of orthodontic elastic ligatures under the influence of exogenous pigments contained in the daily diet. MATERIAL AND METHODS: For the analysis, colorless (clear) elastic segments (ORTHO Organizers, lot 660625A10) were used as received from the manufacturer, and were divided into 8 groups of 3 segments each. Each group was immersed in 200 mL of a solution containing a determined substance, as follows: distilled water (control group), Coca-Cola®, Pomarola brand tomato sauce (Cica®), açai, Jasmine® brand green tea, Royal Blend® black tea brand, Pilão® brand coffee and Palmares® wine brand. All test specimens were immersed in the solutions and kept in an appropriate receptacle for 7 days at 37°C14. After the staining session, the test specimens were washed with distilled water in an ultrasonic vat for 5 min and dried with paper tissues6. The portable digital spectrophotometer Vita Easyshade Compact was used to assess if there was color variation of the test specimens. This variation was quantified and qualified at the initial time (T0) and after staining (T1). RESULTS: These results were analyzed statistically using the software SPSS version 18.0. The Shapiro-Wilk test of normality was applied followed by the one-way analysis of variance and the Tukey's post hoc test. The level of significance adopted was 5%. CONCLUSIONS: From the substances evaluated in this study, those with higher staining potential on esthetic elastic ligatures were black tea, coffee and wine, respectively. Knowing this information, the dentist may advise their patients to avoid certain foods because of elastic staining may occur thus decreasing the aesthetics of the material.