RESEARCH ARTICLE


Analysis of the Influence of Food Colorings in Esthetic Orthodontic Elastomeric Ligatures



Vanessa Dias da Silvaa, Eduardo Martinelli S de Limaa, Caroline Diasb, *, Leandro Berni Osórioc
a Department of Orthodontics, School of Dentistry, Pontifícia Universidade Católica do Rio Grande do Sul, Porto Alegre, RS, Brazil
b Department of Orthodontics, School of Dentistry, Universidade Luterana do Brasil, Canoas, RS, Brazil
c Department of Stomatology, School of Dentistry, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil


Article Metrics

CrossRef Citations:
0
Total Statistics:

Full-Text HTML Views: 1423
Abstract HTML Views: 885
PDF Downloads: 307
ePub Downloads: 197
Total Views/Downloads: 2812
Unique Statistics:

Full-Text HTML Views: 639
Abstract HTML Views: 549
PDF Downloads: 203
ePub Downloads: 140
Total Views/Downloads: 1531



© Dias da Silva et al.; Licensee Bentham Open

open-access license: This is an open access article licensed under the terms of the Creative Commons Attribution-Non-Commercial 4.0 International Public License (CC BY-NC 4.0) (https://creativecommons.org/licenses/by-nc/4.0/legalcode), which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.

* Address correspondence to this author at the Department of Orthodontics, School of Dentistry, Universidade Luterana do Brasil, Av. Farroupilha, 8001, CEP 92425-900 - Canoas, RS, Brazil; Tel: +55-51-34774000; Fax: +55-51-34774000; E-mail: carolinedias@terra.com.br


Abstract

Proposition:

The purpose of this study was to evaluate in vitro the color changes of esthetic orthodontic elastomeric ligatures of different shades when exposed to four food colorings commonly found in the diet of patients.

Materials and Methods:

The sample consisted of esthetic orthodontic elastomeric ligatures in the colors pearl, pearl blue, pearl white and colorless, which were immersed for 72 hours in five different solutions: distilled water (control group), coffee, tea, Coca-Cola ® and wine. The color changes of the esthetic orthodontic elastomeric ligatures were measured with the aid of a spectrophotometer, at T1 - as provided by the manufacturer; and T2 - after colorings process.

Results:

The results indicated that the esthetic orthodontic elastomeric ligatures of all initial hues are susceptible to pigmentation. Among the evaluated colors, all changed the finished look and the color of the samples tested. In ascending order, the color of the samples was as follows: distilled water, Coca-Cola®, black tea, wine and coffee.

Conclusion:

The substances that have a greater potential for pigmentation in esthetic orthodontic elastomeric ligatures were black tea, wine and coffee, respectively. All shades of esthetic orthodontic elastomeric ligatures are susceptible to color change.

Keywords: CIE - Commission Internationale de l'Eclairage, Esthetic degradation, Esthetic orthodontic elastomeric ligatures, Food colorings, IRR (Incidence Rate Ratio), Pigmentation.