IADR Abstract Archives
Color Stability of Three Restorative Materials – An In Vitro Study
Objectives: To evaluate the effect of four beverages on the color parameters of three composite resins.
Methods: Filtek™ Supreme Ultra Universal Restorative-3M (FS), Bulk EZ-Danville (BEZ), and ACTIVA™ BioACTIVE-RESTORATIVE™-Pulpdent (AB) of A2 shades were evaluated. Sixty disc-shaped specimens of 8mm in diameter and 2mm in thickness were prepared (n=20 each). Color coordinates (ΔL*, Δa*, Δb*, and ΔE*) were recorded using Olympus Chrystal Eye unit after 24 hour of storage in distilled water (baseline) and after 1 day, 1 week, and 3 weeks of storage in green tea, black coffee, red wine, or water (control) (n=5). Color changes (ΔE*) were analyzed using two-way ANOVA analysis, with p<0.05 as significance level. Results were adjusted for multiple comparisons using Tukey’s HSD. Data was transformed to achieve homoscedasticity. Means presented in Table 1 are non-transformed.
Results: ΔE* ranged between 0.4 and 44.06 after 1 day, 1 week, and 3 weeks of staining. ΔE* for composites in all the beverages except water continuously increased from day 1 to 3 weeks. Red wine caused the most staining followed by black coffee, green tea, and water except after 3 weeks when there was no statistical difference between the staining effect of coffee and green tea. Until 1 week, staining effect was independent of the composite material, however, by 3 weeks FS had stained significantly more than BEZ in green tea (p=0.0089).
Conclusions: All the materials used in this study displayed clinically unacceptable color changes in red wine at all times. Staining due to black coffee and green tea was visually unnoticeable after day 1 but became noticeable after 1 week while still being clinically acceptable (ΔE*>3 but <8). BEZ was more color stable than FS after 3 weeks in green tea.
Methods: Filtek™ Supreme Ultra Universal Restorative-3M (FS), Bulk EZ-Danville (BEZ), and ACTIVA™ BioACTIVE-RESTORATIVE™-Pulpdent (AB) of A2 shades were evaluated. Sixty disc-shaped specimens of 8mm in diameter and 2mm in thickness were prepared (n=20 each). Color coordinates (ΔL*, Δa*, Δb*, and ΔE*) were recorded using Olympus Chrystal Eye unit after 24 hour of storage in distilled water (baseline) and after 1 day, 1 week, and 3 weeks of storage in green tea, black coffee, red wine, or water (control) (n=5). Color changes (ΔE*) were analyzed using two-way ANOVA analysis, with p<0.05 as significance level. Results were adjusted for multiple comparisons using Tukey’s HSD. Data was transformed to achieve homoscedasticity. Means presented in Table 1 are non-transformed.
Results: ΔE* ranged between 0.4 and 44.06 after 1 day, 1 week, and 3 weeks of staining. ΔE* for composites in all the beverages except water continuously increased from day 1 to 3 weeks. Red wine caused the most staining followed by black coffee, green tea, and water except after 3 weeks when there was no statistical difference between the staining effect of coffee and green tea. Until 1 week, staining effect was independent of the composite material, however, by 3 weeks FS had stained significantly more than BEZ in green tea (p=0.0089).
Conclusions: All the materials used in this study displayed clinically unacceptable color changes in red wine at all times. Staining due to black coffee and green tea was visually unnoticeable after day 1 but became noticeable after 1 week while still being clinically acceptable (ΔE*>3 but <8). BEZ was more color stable than FS after 3 weeks in green tea.
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