Influence of Amazonian fruit juices on roughness superficial of composite-resin

Method: Forty two specimens were produced with composite resin Filtek Z250 using a metallic matrix with 2mm and 4 Ø, by incremental technique and photoactivated for 40s. After storage in distilled water for 24h, half of the specimens were grounded, polished and randomly divided into 7 groups according to the juice it will be immersed in (n=6): G1: control-group immersed in artificial saliva, G2: cupuaçu, G3: camu-camu, G4: açaí, G5: araçá-boi, G6: acerola, G7: graviola. The roughness surface (µm) was measured before immersion, after 7, 15 and 30 days using a precision rugosimeter Surftest SJ 201P at three different points. The specimens were brushed with toothpaste before each test.  The juice’s pH was evaluated using pH test strips. Roughness and pH results were statistically analyzed with analysis of variance (ANOVA) /Tukey test (p<0.05) and the influence of polish was performed by Student t-test (p<0,05).

Result: The Amazonian fruit juices cupuaçu, açaí, araçá-boi, acerola and graviola showed pH less than 5.5. The polish and fruit juices used for immersion showed no significant statistical difference in final superficial roughness of the composite resin.

Conclusion: Despite the Amazonian fruit juices tested demonstrated acid pH, they did not influence the surface roughness of composite resin tested.