Assessment of the Erosive Potential of Mineral Waters in Bovine Dental Enamel
Gabriela Monteiro Barbosa Xavier1, Aila Silva De Almeida1, Alexandra Gabrielly de Souza Bentes1, Issae Sousa Sano1, Cecy Martins Silva1, Jesuína Lamartine Nogueira Araújo1, *
Identifiers and Pagination:Year: 2022
E-location ID: e187421062208180
Publisher ID: e187421062208180
Article History:Received Date: 23/2/2022
Revision Received Date: 21/4/2022
Acceptance Date: 7/6/2022
Electronic publication date: 06/10/2022
Collection year: 2022
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
High intake of acidic foods and beverages has been often associated with the onset of dental erosive wear.
This study in vitro assessed the pH of different mineral waters marketed in Brazil and their effects on the properties and surface of dental enamel.
Forty-eight bovine incisor specimens were divided into four groups (n=12): CG-control group, PeG-Perrier, PrG-Prata, and SLG-São Lourenço. The immersion cycles were performed after analysis of the pH of the waters, for 5 days (5 minutes in mineral water and 60 minutes in artificial saliva). Knoop micro-hardness was assessed by means of three indentations with a load of 50kgf for 15 seconds, and surface roughness with a cut off of 0.25mm. The data were analysed using Student's t-test, ANOVA, and Tukey test, with a significance level of 5%.
The groups of waters with lower pH (Perrier® and São Lourenço®) exhibited a reduction in Knoop micro-hardness (p<0.0001) and an increase in surface roughness (p=0.04 and p=0.004, respectively). The Prata water group did not exhibit significant changes in Knoop micro-hardness (p=0.07) and surface roughness (p=0.26).
Mineral waters with a pH below the critical value can lead to a reduction in surface hardness and roughness in the bovine enamel.