Effects of commercial tea beverages containing citric acid on tooth surfaces

Ki-Ho Chung

doi:10.11149/jkaoh.2017.41.3.222

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Chung: Effects of commercial tea beverages containing citric acid on tooth surfaces

Original Article

J Korean Acad Oral Health 2017;41(3):222-227.

Published online: 15 September 2017

DOI: https://doi.org/10.11149/jkaoh.2017.41.3.222

Effects of commercial tea beverages containing citric acid on tooth surfaces

Ki-Ho Chung

Department of Preventive Dentistry and Public Oral Health, Yonsei University College of Dentistry, Seoul, Korea

Corresponding Author: Ki-Ho Chung Department of Preventive Dentistry and Public Oral Health, Yonsei University College of Dentistry, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Korea Tel: +82-2-2228-3070 Fax: +82-2-392-2936 E-mail: yspd8050@naver.com

Received 13 September 2017 Revised 15 September 2017 Accepted 16 September 2017

This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objectives

The purpose of this study was to evaluate the erosive potential of tea beverages containing citric acid on tooth surfaces.

Methods

Specimens of extracted bovine teeth enamel were embedded in resin and polished. The specimens were subjected to one of three treatments (n=10 per treatment group): mineral water, brewed black tea, or black tea beverage. Tooth specimens were exposed to the treatment for 30 minutes and then analyzed using Vickers surface hardness testing and scanning electron microscopy.

Results

After 30 minutes of treatment, there were statistically significant differences between the hardness of the enamel pre- and post-treatment in both, the brewed black tea and black tea beverage groups (P<0.05). The differences in microhardness (△VHN) were ―71.49±14.99, ―9.05±10.25, and ―2.43±15.44 in the black tea beverage, brewed black tea, and mineral water groups, respectively. In the difference of microhardness (△VHN) between groups, the black tea beverage group showed significantly greater changes than the brewed black tea and mineral water groups (P<0.05). However, there was no significant difference between the brewed black tea group and the mineral water group (P>0.05). On observation using a scanning electron microscope, the tooth surfaces exposed to the black tea beverage containing citric acid were rougher than the tooth surfaces in the other two groups.

Conclusions

This study demonstrates the erosive potential of citric acid-containing tea beverages on tooth surfaces. Thus, there is need to caution people regularly consuming tea beverages containing citric acid, regarding the possibility of tooth surface erosion.

Keywords: Citric acid, Dental erosion, Tea beverage

References

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Fig. 1.

SEM images of bovine teeth surface after treatment (A: Mineral water group, B: Brewed black tea group, C: Black tea beverage group, 1: × 10,000, 2: ×50,000).

Table 1.

Materials used in the experiment

Group	pH	Brand name	Manufacturer
Mineral water	7.41±0.03	Jeju samdasu	Jeju special self-governing province development Co.
Brewed black tea	5.33±0.04	Organic beautiful black tea	BSJEDA Co.
Black tea beverage	3.37±0.03	Seopyeonje hongcha	BSJEDA Co.

Table 2.

Difference in surface microhardness after treatment for 30 minutes (Unit: VHN)

Group	N	Time (minute)		Difference**
Group	N	0	30	Difference**
Mineral water	10	297.23±10.61	294.80±18.16	―2.43±15.44^a
Brewed black tea*	10	297.06±10.74	288.01±14.76	―9.05±10.25^a
Black tea beverage*	10	296.54±11.77	225.05±13.75	―71.49±14.99^b

Values are mean±SD. *P<0.05, by Paired t-test, **P<0.05, by one-way ANOVA test.

^a,b The same letter indicates no significant difference by Tukey test at a=0.05.

Table 3.

Microhardness changes in enamel surface hardness (VHN) by exposure time (Unit: VHN)

Group*	N	Time (minute)
Group*	N	0	10	30
Mineral water^a	10	297.23±10.61	301.46±14.73	294.80±18.16
Brewed black tea^b	10	297.06±10.74	284.85±8.99	288.01±14.76
Black tea beverage^c	10	296.54±11.77	257.72±7.02	225.05±13.75

Values are mean±SD. *P<0.05, by Repeated Measures ANOVA.

^a,b,c The same letter indicates no significant difference by Tukey test at a=0.05.

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