The effect of various foods on the color stability of artificial teeth

Youngil-Il Lee; In-Ho Cho; Joon-Seok Lee

doi:10.4047/jkap.2009.47.1.82

Journal List > J Korean Acad Prosthodont > v.47(1) > 1034612

Go to TopGo to Top Go to BottomGo to Bottom

TOOLS

Lee, Cho, and Lee: The effect of various foods on the color stability of artificial teeth

ORIGINAL ARTICLE

J Korean Acad Prosthodont 2009;47(1):82-90.

Published online: 18 December 2009

DOI: https://doi.org/10.4047/jkap.2009.47.1.82

The effect of various foods on the color stability of artificial teeth

Youngil-Il Lee, DDS¹, In-Ho Cho, DDS, MSD, PhD^2,^∗, Joon-Seok Lee, DDS, MSD²

^¹Graduate Student, Department of Prosthodontics, College of Dentistry, Dankook University

^²Professor, Department of Prosthodontics, College of Dentistry, Dankook University

Corresponding Author: In-Ho Cho Department of Prosthodontics, College of Dentistry, Dankook University, San 7-1, Shinboo-Dong, Cheonan, Choongnam, 330-716, Korea +82 41 550 1971: e-mail, cho8511@dku.edu

Received 20 November 20086 January 2009 Accepted 7 January 2009

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Statement of problem

Recently, as patients’ expectation and interest for esthetics are increasing, concerns of esthetic restoration for removable dentures as well as fixed prosthodontics are also increasing. And the color stability of artificial teeth will affect a long term success rate of the denture. But the stain or discoloration of these artificial teeth as well as denture resin has caused esthetic problem.

Purpose

This study was designed to evaluate the influence on color stability of artificial teeth when soy sauce, red pepper paste and coffee which many Koreans have eaten were applied.

Material and methods

For artificial teeth type(Endura Anterio^®, Physio Duracross^®, Trubyte Biotone^®) selected for the study, 10 specimens each were soaked into individual beakers of soy sauce, red pepper paste, coffee and distilled water. And L∗, a∗, b∗ value were measured for evaluation of the color difference (ΔE∗) with spectrophotometer on the 1 day, 1 week, 2 weeks, 4 weeks and 8 weeks after immersion.

Results

1. ΔE∗ value of artificial teeth which were soaked in soy sauce and coffee was various according to soaking periods. However there was significant difference between Trubyte Biotone^® and Physio Duracross^® in red pepper paste regardless of soaking period (P < .05). 2. Except for 8 weeks of Endura Anterio^®, 4 weeks and 8 weeks of Physio Duracross^®, artificial teeth soaked in red pepper paste regardless of the type had significant difference of ΔE∗ value compared with other groups (P < .05). 3. a∗, b∗ value of Endura Anterio^® and Trubyte Biotone^® which were soaked in red pepper paste had significant difference compared with the value of other group (P < .05).

Conclusion

Red pepper paste had the greatest effect on color difference of artificial tooth. Physio Duracross^® showed relatively less color difference than Trubyte Biotone^® and Endura Anterio^®. But as ΔE∗ difference were all less than 3.3, these artificial resin teeth seemed appropriate for clinical use. (J Korean Acad Prosthodont 2009;47:82-90)

Go to :

Keywords: Artificial teeth, 㥎∗, L∗, a∗, b∗

REFERENCES

1.Donovan TE., Derbabian K., Kaneko L., Wright R. Esthetic considerations in removable prosthodontics. J Esthet Restor Dent. 2001. 13:241–53.

2.Zarb GA., Bolender CL., Eckert SE., Jacob RF., Mericske-Stern R. Prosthodontic treatment for edentulous patients. Mosby;12th ed.2005. p. 195–7.

3.Mutlu-Sagesen L., Ergun G., Ozkan Y., Bek B. Color stability of different denture teeth materials: an in vitro study. J Oral Sci. 2001. 43:193–205.

4.Jeon YM., Lim HS., Shin SY. The effect of fermented foods on the color and hardness change of denture base acrylic resins. J Korean Acad Prosthodont. 2004. 42:344–55.

5.Rosentritt M., Esch J., Behr M., Leibrock A., Handel G. In vivo color stability of resin composite veneers and acrylic resin teeth in removable partial dentures. Quintessence Int. 1998. 29:517–22.

6.Satoh Y., Nagai E., Azaki M., Morikawa M., Ohyama T., Toyoma H., Itoh S., Sakurai H., Iwasawa A., Ohwa M, et al. Study on high-strength plastic teeth. Tooth discoloration. J Nihon Univ Sch Dent. 1993. 35:192–9.

7.Hersek N., Canay S., Uzun G., Yildiz F. Color stability of denture base acrylic resins in three food colorants. J Prosthet Dent. 1999. 81:375–9.

8.Chan KC., Fuller JL., Hormati AA. The ability of foods to stain two composite resins. J Prosthet Dent. 1980. 43:542–5.

9.Cho SH., Lim HS., Shin SY. The effect of fermented foods on the color change of soft denture liners. J Korean Acad Prothodont. 2004. 42:572–82.

10.Jeong YJ., Lim JH., Cho IH., Lim HS. Color stability of ceromers in three food colorants. J Korean Acad Prosthodont. 2003. 41:136–47.

11.Iazzetti G., Burgess JO., Gardiner D., Ripps A. Color stability of fluoride-containing restorative materials. Oper Dent. 2000. 25:520–5.

12.Kang ES., Jeon YC., Jeong CM. The color stability of direct denture reline resins. J Korean Acad Prosthodont. 2003. 41:160–8.

13.Buyukyilmaz S., Ruyter IE. Color stability of denture base polymers. Int J Prosthodont. 1994. 7:372–82.

14.Asmussen E. Factors affecting the color stability of restorative resins. Acta Odontol Scand. 1983. 41:11–8.

15.Um CM., Ruyter IE. Staining of resin-based veneering materials with coffee and tea. Quintessence Int. 1991. 22:377–86.

16.Cooley RL., Barkmeier WW., Matis BA., Siok JF. Staining of posterior resin restorative materials. Quintessence Int. 1987. 18:823–7.

17.Liberman R., Combe EC., Piddock V., Watts DC. Colour changes in acrylic teeth—comparison of an objective and subjective method. J Oral Rehabil. 1996. 23:464–9.

18.Johnston WM., Kao EC. Assessment of appearance match by visual observation and clinical colorimetry. J Dent Res. 1989. 68:819–22.

19.Seghi RR., Johnston WM., O' Brien WJ. Spectrophoto-metric analysis of color differences between porcelain systems. J Prosthet Dent. 1986. 56:35–40.

20.Seghi RR., Hewlett ER., Kim J. Visual and instrumental colorimetric assessments of small color differences on translucent dental porcelain. J Dent Res. 1989. 68:1760–4.

21.Bangtson LK., Goodkind RJ. The conversion of Chromascan designations to CIE tristimulus values. J Prosthet Dent. 1982. 48:610–7.

22.Sproull RC. Color matching in dentistry. II. Practical applications of the organization of color. J Prosthet Dent. 1973. 29:556–66.

23.Esquivel JF., Chai J., Wozniak WT. Color stability of low-fusing porcelains for titanium. Int J Prosthodont. 1995. 8:479–85.

24.Shotwell JL., Razzoog ME., Koran A. Color stability of longterm soft denture liners. J Prosthet Dent. 1992. 68:836–8.

25.Ruyter IE., Nilner K., Moller B. Color stability of dental composite resin materials for crown and bridge veneers. Dent Mater. 1987. 3:246–51.

26.Eldiwany M., Friedl KH., Powers JM. Color stability of light-cured and post-cured composites. Am J Dent. 1995. 8:179–81.

27.Saleski CG. Color, light, and shade matching. J Prosthet Dent. 1972. 27:263–8.

Go to :

Fig. 1.

Endura Anterio^® (Shoufu, Kyoto, Japan).

undefined

Fig. 2.

Duracross Physio^® (Nissin, Kyoto, Japan).

undefined

Fig. 3.

Trubyte Biotone^® (Dentsply, NewYork, USA).

undefined

Fig. 4.

Spectrophotometer (CM503i) (Minolta Co., Tokyo, Japan).

undefined

Table I

Resin denture teeth used in this study

Commercial name	Shade	Manufacturer
Endura Anterio^®	A2	Shoufu, Japan
Duracross Physio^®	A2	Nissin, Japan
Trubyte Biotone^®	#59	Dentsply, USA

Table II

Solution used in this study

Materials	Commercial name	Manufacturer
Soy sauce	Sampio Jin	Sampio foods co., Korea
Red pepper paste	Taeyangcho	Haechandle, Korea
Coffee	Maxim mocha gold mild	Dong Suh food co., Ltd., Korea
Distilled water	Sterile water for injection	Daihan Pharm co., Ltd., Korea

Table III

Classification of experimental groups

	Soy sauce	Red pepper paste	Coffee	Distilled water	Total
Endura Anterio^®	n = 10	n = 10	n = 10	n = 10	n = 40
Duracross Physio^®	n = 10	n = 10	n = 10	n = 10	n = 40
Trubyte Biotone^®	n = 10	n = 10	n = 10	n = 10	n = 40
Total	n = 30	n = 30	n = 30	n = 30	n = 120

Table IV.

Result of Scheffe ´test on ΔE∗of soy sauce after 1 week and 8 weeks

	Endura Anterio^®	Duracross Physio^®
Endura Anterio^®
Duracross Physio^®
Trubyte Biotone^®	®	∗

^∗ : 1 week

^® : 8 weeks

^∗ denotes pair of groups significantly different at the 0.05 level

Table V.

Result of Scheffe ´test on ΔE∗ of red pepper paste after 1 day, 2 weeks, 8 weeks

	Endura Anterio^®	Duracross Physio^®
Endura Anterio^®
Duracross Physio^®	†
Trubyte Biotone^®	‡	∗

^∗ : 1 day

^† : 2 weeks

^‡ : 8 weeks

^∗ denotes pair of groups significantly different at the 0.05 level

Table VI.

Result of Scheffe's test on ΔE∗ of coffee after 1 week and 2 weeks

	Endura Anterio^®	Duracross Physio^®
Endura Anterio^®
Duracross Physio^®
Trubyte Biotone^®	∗	∗

^∗ denotes pair of groups significantly different at the 0.05 level

Table VII.

Result of Scheffe ´test on ΔE∗ of Endura Anterio^® after 1 day and 4 weeks

	Distilled water	Soy sauce	Red pepper paste
Distilled water
Soy sauce
Red pepper paste	∗	∗
Coffee			∗

^∗ denotes pair of groups significantly different at the 0.05 level

Table VIII.

Result of Scheffe ´test on ΔE∗ of Endura Anterio^® after 1 week and 2 weeks

	Distilled water	Soy sauce	Red pepper paste
Distilled water
Soy sauce
Red pepper paste	∗	∗
Coffee	∗		∗

^∗ denotes pair of groups significantly different at the 0.05 level

Table IX.

Result of Scheffe ´test on ΔE∗of Duracross Physio^® after 1 day

	Distilled water	Soy sauce	Red pepper paste
Distilled water
Soy sauce
Red pepper paste	∗	∗
Coffee			∗

^∗ denotes pair of groups significantly different at the 0.05 level

Table X.

Result of Scheffe ´on ΔE∗ of Duracross Physio^® after 1 week and 2 weeks

Dist	tilled water	Soy sauce	Red pepper paste	Coffee
Distilled water
Soy sauce
Red pepper paste	∗
Coffee

^∗ denotes pair of groups significantly different at the 0.05 level

Table XI.

Result of Scheffe ´test on ΔE∗ of Trubyte Biotone^® after 1 day, 1 week, 2 weeks, 4 weeks and 8 weeks

	Distilled water	Soy sauce	Red pepper paste	Coffee
Distilled water
Soy sauce
Red pepper paste	∗
Coffee

^∗ denotes pair of groups significantly different at the 0.05 level

Table XII.

Mean and standard deviation of a∗of experimented artificial tooth

		Endura anterio^®	Duracross Physio^®	Trubyte Biotone^®
Distilled water	baseline	0.23 ± 0.08	-1.02 ± 0.22	1.54 ± 0.08
	1 day	0.23 ± 0.07	-1.04 ± 0.21	1.53 ± 0.07
	1 week	0.15 ± 0.08	-1.07 ± 0.20	1.56 ± 0.06
	2 weeks	0.26 ± 0.05	-1.01 ± 0.21	1.55 ± 0.06
	4 weeks	0.10 ± 0.08	-1.05 ± 0.20	1.58 ± 0.06
	8 weeks	0.11 ± 0.05	-1.04 ± 0.20	1.50 ± 0.05
Soy sauce	baseline	0.05 ± 0.09	-1.21 ± 0.12	1.63 ± 0.10
	1 day	0.15 ± 0.06	-1.17 ± 0.12	1.50 ± 0.09
	1 week	0.18 ± 0.05	-1.22 ± 0.11	1.52 ± 0.11
	2 weeks	0.20 ± 0.05	-1.17 ± 0.12	1.56 ± 0.09
	4 weeks	0.03 ± 0.08	-1.20 ± 0.13	1.55 ± 0.09
	8 weeks	0.02 ± 0.05	-1.22 ± 0.12	1.60 ± 0.10
Red pepper paste	baseline	0.01 ± 0.10	-1.14 ± 0.17	1.67 ± 0.08
	1 day	0.61 ± 0.11	-1.00 ± 0.20	2.23 ± 0.22
	1 week	0.55 ± 0.13	-0.99 ± 0.18	1.96 ± 0.22
	2 weeks	0.61 ± 0.10	-0.97 ± 0.18	2.05 ± 0.16
	4 weeks	0.26 ± 0.21	-1.04 ± 0.16	2.13 ± 0.10
	8 weeks	0.26 ± 0.08	-1.08 ± 0.19	1.94 ± 0.10
Coffee	baseline	0.01 ± 0.09	-1.17 ± 0.10	1.58 ± 0.07
	1 day	0.07 ± 0.12	-1.13 ± 0.10	1.51 ± 0.05
	1 week	0.26 ± 0.11	-1.19 ± 0.09	1.48 ± 0.06
	2 weeks	0.25 ± 0.09	-1.15 ± 0.09	1.58 ± 0.05
	4 weeks	0.08 ± 0.10	-1.20 ± 0.08	1.56 ± 0.05
	8 weeks	0.02 ± 0.07	-1.22 ± 0.09	1.52 ± 0.04

Table XIII.

Result of Scheffe ´test on a∗ of Trubyte Biotone^® and EnduraAnterio^®

	Distilled water	Soy sauce	Red pepper paste
Distilled water
Soy sauce
Red pepper paste	∗	∗
Coffee			∗

^∗ denotes pair of groups significantly different at the 0.05 level

Table XIV.

Mean and standard deviation of b∗ of experimented artificial tooth

Endura Anterio^®			Duracross Physio^®	Trubyte Biotone^®
Distilled Water	baseline	9.89 ± 0.49	6.32 ± 0.91	13.70 ± 0.45
	1 day	9.96 ± 0.48	6.43 ± 0.93	13.89 ± 0.32
	1 week	10.12 ± 0.46	6.56 ± 0.89	13.99 ± 0.37
	2 weeks	9.74 ± 0.42	6.31 ± 0.92	13.74 ± 0.35
	4 weeks	9.94 ± 0.46	6.20 ± 0.92	13.63 ± 0.39
	8 weeks	9.49 ± 0.49	5.95 ± 0.96	13.51 ± 0.35
Soy Sauce	baseline	10.25 ± 0.45	5.67 ± 0.56	12.88 ± 0.95
	1 day	10.37 ± 0.31	5.82 ± 0.73	12.98 ± 0.92
	1 week	10.87 ± 0.37	5.99 ± 0.67	13.21 ± 1.02
	2 weeks	10.01 ± 0.39	5.77 ± 0.61	13.12 ± 0.93
	4 weeks	10.41 ± 0.30	5.78 ± 0.68	13.10 ± 0.86
	8 weeks	10.16 ± 0.37	5.69 ± 0.68	12.96 ± 0.94
Red Pepper Paste	baseline	10.35 ± 0.49	5.73 ± 0.36	13.56 ± 0.31
	1 day	11.25 ± 0.65	6.24 ± 0.37	14.82 ± 0.50
	1 week	11.79 ± 0.62	6.31 ± 0.42	14.75 ± 0.35
	2 weeks	11.26 ± 0.47	6.23 ± 0.38	14.62 ± 0.40
	4 weeks	11.08 ± 0.62	6.12 ± 0.39	14.62 ± 0.33
	8 weeks	10.55 ± 0.48	6.12 ± 0.50	14.44 ± 0.29
Coffee	baseline	10.51 ± 0.41	5.87 ± 0.52	13.73 ± 0.37
	1 day	10.64 ± 0.47	6.03 ± 0.53	13.90 ± 0.36
	1 week	10.76 ± 0.44	6.22 ± 0.54	14.02 ± 0.34
	2 weeks	9.98 ± 0.49	5.92 ± 0.56	13.82 ± 0.32
	4 weeks	10.56 ± 0.44	5.92 ± 0.53	13.68 ± 0.35
	8 weeks	10.19 ± 0.41	5.80 ± 0.52	13.55 ± 0.33

Table XV.

Result of Scheffe's test on b∗ of Endura Anterio^®

	Distilled water	Soy sauce	Red pepper paste
Distilled water
Soy sauce
Red pepper paste	∗	∗
Coffee	∗		∗

^∗ denotes pair of groups significantly different at the 0.05 level

Table XVI.

Result of Scheffe's test on b∗ of Trubyte Biotone^®

	Distilled water	Soy sauce	Red pepper paste
Distilled water
Soy sauce
Red pepper paste	∗	∗
Coffee		∗	∗

^∗ denotes pair of groups significantly different at the 0.05 level

TOOLS

Similar articles