Investigation of the Erosive Potential of Different Types of Alcoholic Beverages
Pesqui. bras. odontopediatria clín. integr
;
20: e4920, 2020. tab
Artigo
em Inglês
| LILACS, BBO
| ID: biblio-1101305
ABSTRACT
Abstract Objective:
To evaluate the erosive potential of different alcoholic beverages according to pH, titratable acidity and buffering capacity. Material andMethods:
Thirteen industrialized alcoholic beverages of different brands were selected and divided into five groups according to their type and composition. 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 Shapiro-Wilk test. The pH of alcoholic beverages ranged from 2.49 (Miks Ice Tea - Green Fruits) to 7.64 (Smirnoff). The highest values of acid titration (4.68) and buffer capacity (19.97) were observed in Smirnoff Ice. The following correlations (p<0.01) were noted between pH and titratable acidity; buffering capacity and pH; buffering capacity and titratable acidity.Conclusion:
Some beers and alcopops presented erosive potential due to their lower pH associated with high acid titration values. The whisky and sugarcane liquor examined were not potentially erosive.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Erosão Dentária
/
Bebidas Gaseificadas
/
Bebidas Alcoólicas
/
Acidez
/
Concentração de Íons de Hidrogênio
Tipo de estudo:
Estudos de avaliação
País/Região como assunto:
América do Sul
/
Brasil
Idioma:
Inglês
Revista:
Pesqui. bras. odontopediatria clín. integr
Assunto da revista:
Odontologia
Ano de publicação:
2020
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
Federal University of Paraíba/BR
/
University of Campinas/BR
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