IADR Abstract Archives
Erosive potential in most consumed fruits by Colombian university students.
Objectives: To establish the erosive potential of most-frequently-reported consumed fruits in an undergraduate 18 to 25-year-olds students’ population in Bogotá, Colombia.
Methods: From a survey on fruits/fruit juices applied to undergraduate students (en 2016; n=601), the 20 most frequently consumed fruits were acquired and following training received in the U. of Indiana, erosive potential was assessed as follows:
The fruit extract was obtained (sterile juice extractor) independently. Their pH was mesured (pure and diluited 1:2 in destilated/deionized water) to select those with a low pH.
Fruits acid titration was assessed (adding 1M NaOH to the fruit extracts until achieving a 7-pH) and an aditional aliquote of each sample was frezeed.
Then, calcium concentration (colorimetry) and phospate ions (atomic absorption spectrophotometry) were messured. Assays were conducted by duplicated. Mean values were obtained.
Results: Twelve fruits were considered as low pH fruits, with 2.7-4.1 pH values (passion fruit: 2.7; blackberry: 2.8; lulo: 3.0; grape: 3.2; green mango: 3.2; green apple: 3.3; strawberry: 3.3; pineapple: 3.6; red apple: 3.8; orange: 4.0; tangerine: 4.1, and pear: 4.1).
As no differences between pH messurements were detected in pure/diluted samples, those in pure conditions were used for further analyses.
Titratable acidity was 0 -20 ml of NaOH, with highest values in blackberry (12.45 mmoles/L) and passion fruit (19.1 mmoles/L). The lowest calcium content was found in green and red apple (0.3; 0.5 mmoles/L) and the highest phosphate contents in lulo (10.0 mmoles/L) and passion fruit (7.3mmoles/L).
Conclusions: Combined analyses disclosed that passion fruit, lulo and blackberry present the highest erosive potential in Colombian fruits most frequent consumed by university students. Additional studies could provide important contributions in erosive tooth wear in communities and patients.
Methods: From a survey on fruits/fruit juices applied to undergraduate students (en 2016; n=601), the 20 most frequently consumed fruits were acquired and following training received in the U. of Indiana, erosive potential was assessed as follows:
The fruit extract was obtained (sterile juice extractor) independently. Their pH was mesured (pure and diluited 1:2 in destilated/deionized water) to select those with a low pH.
Fruits acid titration was assessed (adding 1M NaOH to the fruit extracts until achieving a 7-pH) and an aditional aliquote of each sample was frezeed.
Then, calcium concentration (colorimetry) and phospate ions (atomic absorption spectrophotometry) were messured. Assays were conducted by duplicated. Mean values were obtained.
Results: Twelve fruits were considered as low pH fruits, with 2.7-4.1 pH values (passion fruit: 2.7; blackberry: 2.8; lulo: 3.0; grape: 3.2; green mango: 3.2; green apple: 3.3; strawberry: 3.3; pineapple: 3.6; red apple: 3.8; orange: 4.0; tangerine: 4.1, and pear: 4.1).
As no differences between pH messurements were detected in pure/diluted samples, those in pure conditions were used for further analyses.
Titratable acidity was 0 -20 ml of NaOH, with highest values in blackberry (12.45 mmoles/L) and passion fruit (19.1 mmoles/L). The lowest calcium content was found in green and red apple (0.3; 0.5 mmoles/L) and the highest phosphate contents in lulo (10.0 mmoles/L) and passion fruit (7.3mmoles/L).
Conclusions: Combined analyses disclosed that passion fruit, lulo and blackberry present the highest erosive potential in Colombian fruits most frequent consumed by university students. Additional studies could provide important contributions in erosive tooth wear in communities and patients.