Erosive Potential of Industrialized Teas: An in vitro study
Pesqui. bras. odontopediatria clín. integr
;
17(1): e3165, 13/01/2017. tab
Article
in English
| LILACS, BBO
| ID: biblio-914298
ABSTRACT
Objective:
To evaluate the erosive potential of manufactured teas according to pH, titratable acidity and buffering capacity. Material andMethods:
Eight types of manufactured teas of different brands and flavors acquired in supermarkets of João Pessoa, Brazil, were investigated. Indaiá® mineral water and Coca-Cola® were controls. The pH measurement and titratable acidity for pH 5.5 and 7.0 were performed in triplicate in 50 ml of each beverage. The buffering capacity was calculated based on pH and titratable acidity for pH 7.0. ANOVA, Tukey, and Pearson correlation, with p <0.05, were used for data analysis.Results:
Data showed normal distribution by Kolmogorov-Smirnov test for all variables. There was a statistically significant relationship between groups analyzed in all variables (ANOVA, p <0.001). The pH of teas ranged from 2.70 (Black Tea with lemon-Leão Fuze®) to 4.03 (Natural Mate Tea - Matte Leão®). The following significant correlations (p <0.01) were observed pH and titratable acidity; buffering capacity and pH; buffering capacity and titratable acidity.Conclusion:
All teas analyzed were potentially erosive; however, Black Tea with lemon (Leão Fuze®) had the lowest pH, the highest titratable acidity and buffering capacity, demonstrating that the saliva will have greater difficulty in buffering this tea in the oral environment.
Full text:
Available
Index:
LILACS (Americas)
Main subject:
Tooth Erosion
/
Beverages
/
In Vitro Techniques
/
Dental Enamel
/
Teas, Herbal
Type of study:
Evaluation studies
Language:
English
Journal:
Pesqui. bras. odontopediatria clín. integr
Journal subject:
Dentistry
Year:
2017
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Federal University of Paraíba/BR
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