Method: 40 specimens of composite resin were constructed and divided into 8 groups (n = 5): G1 – Brilliant artificial saliva (control); G2 – Brilliant orange juice; G3 – Brilliant red wine; G4 – Brilliant coffee; G5 – Opallis artificial saliva (control); G6 –Opallis orange juice; G7 – Opallis red wine; G8 – Opallis coffee. The roughness evaluations were performed immediately after the specimens construction and after 28 days of immersion in the acidic beverages. The data was analyzed using ANOVA and Tukey post-test (α=0,05).
Result: In assessing the roughness of composite resin Brilliant, after 28 days, the group of artificial saliva showed a statistically significant difference when compared to red wine (p<0.01) and this compared to orange juice (p<0.01) and coffee (p<0.05). Comparing the times for the composite Brilliant, just red wine showed a statistically significant difference (p<0.01). As for the composite resin Opallis after 28 days, the group of artificial saliva showed a statistically significant difference when compared to orange juice and red wine (p<0.01). Comparing the times for the composite Opallis, only the group of coffee showed no statistically significant difference in roughness (p = 0.1425).
Conclusion: Acidic beverages can interfere on the roughness of hybrid composites.