IADR Abstract Archives
Color Stability of Newly Developed Composites for Splinting Teeth
Objectives: The purpose of this study was to compare the long-term change in color of several types of resin composites recently developed for splinting traumatized teeth in various types of storage solutions.
Methods: The disk-shaped specimens were photo-polymerized and fabricated using a clear shade of G-Fix (GF), Light-Fix (LF), Ortho Connect (OC), and Filtek Z350XT flow (FZ). They were stored in red wine, coffee, tea, or distilled water at 37°C (n = 6 for each group). Color parameters were measured with a spectrophotometer (CM-700d) at days 0, 1, 8, 15, 22, and 29. The color differences between the initial measurement value and each measurement value in each group were calculated. The Kruskal-Wallis and Bonferroni tests were used to statistically analyze the data.
Results: In all groups, the color difference in red wine was the highest, followed by those in tea and coffee. FZ group had the highest color difference of all the storage solutions compared to other groups. In the tea and coffee storage solutions, LF group had the lowest color difference, and OC and GF groups showed similar color differences. In the red wine storage solution, the value of delta b* was higher than delta L* from day 15.
Conclusions: Within the limits of an in vitro study for 1 month, the newly developed composite showed better color stability than the conventional composite of the same shade.
Methods: The disk-shaped specimens were photo-polymerized and fabricated using a clear shade of G-Fix (GF), Light-Fix (LF), Ortho Connect (OC), and Filtek Z350XT flow (FZ). They were stored in red wine, coffee, tea, or distilled water at 37°C (n = 6 for each group). Color parameters were measured with a spectrophotometer (CM-700d) at days 0, 1, 8, 15, 22, and 29. The color differences between the initial measurement value and each measurement value in each group were calculated. The Kruskal-Wallis and Bonferroni tests were used to statistically analyze the data.
Results: In all groups, the color difference in red wine was the highest, followed by those in tea and coffee. FZ group had the highest color difference of all the storage solutions compared to other groups. In the tea and coffee storage solutions, LF group had the lowest color difference, and OC and GF groups showed similar color differences. In the red wine storage solution, the value of delta b* was higher than delta L* from day 15.
Conclusions: Within the limits of an in vitro study for 1 month, the newly developed composite showed better color stability than the conventional composite of the same shade.