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
Artigo
em Inglês
| LILACS, BBO
| ID: biblio-831007
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.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Saliva Artificial
/
Doces
/
Acidez
Limite:
Humanos
Idioma:
Inglês
Revista:
Braz. j. oral sci
Assunto da revista:
Odontologia
Ano de publicação:
2016
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
Universidade do Vale do Itajaí/BR
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