Objectives: To compare color stability of composite based crown and bridge
materials with regard to exogenic staining against coffee and red wine.
Methods: Test samples (diameter: 20mm, height: 3.5 mm) for coffee test (n=3)
and red wine test (n=6) were fabricated of each material and cured for 1 hour
against glass plates at room temperature. The inhibition layer was removed
with alcohol. Cielab L*, a* and b* values were determined by using Hunterlab
Labscan Spectrocolorimeter (aperture: 12 mm; measuring field: 12 mm). Then
the test samples were immersed in coffee (extract of 200 g coffee with 1000 ml
boiling water) and red wine for 72 hours at 36°C. After removal test samples
were rinsed with water and cleaned with a toothbrush for 30 seconds on each
side. Cielab L*, a* and b* values were determined again and the discoloration
dE* was calculated. Descriptive statistics were performed by using one way ANOVA
with a Fisher test and a confidence interval of 95%. Results including standard
deviations (STD) are summarized in the table below.
Results:
Material | Red Wine dE* : (STD) | Coffee dE* : (STD) |
New Protemp | 3.13 (0.27)a | 3.70 (0.28)a |
Structur Premium | 5.92 (0.42)d | 5.29 (0.67)b |
Luxatemp Fluorescence | 3,73 (0.35)b | 7.99 (0.53)c |
Integrity Fluorescence | 3.73 (0.27)b | 7.61 (0.42)c,d |
Kanitemp Royal | 5.26 (0.23)c | 9.11 (0.69)d |
New Protemp showed the best color stability over time in this in vitro test set up
with coffee or red wine staining solutions
Conclusions: These results are an indicator that New Protemp with its improved
surface properties has significantly better color stability than other composite based
crown and bridge materials and will be able to meet increasing aesthetical customer needs.