Erosive potential of sugar-free hard candies dissolved in water and artificial saliva
Braz. j. oral sci
; 15(1): 75-78, Jan.-Mar. 2016. tab
Article
em En
| LILACS, BBO
| ID: biblio-831007
Biblioteca responsável:
BR218.1
ABSTRACT
Aim:
To compare the acidity of sugar-free hard candies dissolved in water and artificial saliva.Methods:
Sugar-free Flopi Florestal¥ hard candies (grape, strawberry, cherry, orange, ginger, lemonbalm, fennel) were selected and grouped in 2 groups G-1 (candies dissolved in distilled water)and G-2 (candies dissolved in artificial saliva). Candies were triturated with a porcelain pestle,yielding two samples of 20 g. Samples were dissolved in 120 mL distilled water (G-1) and 120 mLartificial saliva (20 mM NaHCO3, 3 mM NaH2PO4.H2O and 1 mM CaCl2.2H2O) (G-2), obtaining threesamples of 30 mL for each of the flavors and groups. pH was measured using potentiometer andcombined glass electrode. Titratable acidity was evaluated by adding 100 £gL 1M NaOH aliquotsuntil reaching pH 5.5. For statistical analysis, analysis of variance (ANOVA) was used. Means werecompared by the Tukey test at 5% significance level (p<0.05)Results:
All flavors of G-1 showed pHvalues below 5.5. Comparison of groups in the same flavor showed a significant increase in pH inflavors of G-2. Comparison of the titratable acidity between G-1 and G-2, showed that fruit flavorswere significantly different from each other, with reduced acidity in G-2.Conclusions:
All evaluatedcandies are acid, and dilution in artificial saliva raised their pH and lowered their titratable acidity,reducing their erosive potential.Palavras-chave
Texto completo:
1
Índice:
LILACS
Assunto principal:
Saliva Artificial
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Doces
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Acidez
Limite:
Humans
Idioma:
En
Revista:
Braz. j. oral sci
Assunto da revista:
ODONTOLOGIA
Ano de publicação:
2016
Tipo de documento:
Article