Comparative evaluation of effect of three beverages on color stability of two brands of acrylic denture teeth: An In vitro study

Abstract

Context: During clinical use, artificial teeth are exposed to saliva, beverages, and cleaning agents and such materials are prone to the absorption and adsorption processes. Certain foods can promote discoloration, surface degradation, and changes in other properties of artificial teeth. Aims: This study evaluated the effect of three different beverages (Dasamoolarishtam an Ayurvedic medicine, tea, grape juice, and distilled water) on color stability of two brands of acrylic resin denture teeth when exposed for four immersion times. Settings and Design: This is an in vitro experimental study. Subjects and Methods: Maxillary right central incisors of two brands of A1 shade were used. The specimens were placed in the center of the measuring head of a spectrophotometer with the aid of a silicone putty jig. Measurements were taken as follows, first (T0), after 1 day (T1), 7 days (T2), 15 days (T3), and 30 days (T4) of immersion in the solutions. Statistics: Comparison of color change among different beverages in each brand at different time interval was carried out using one-way ANOVA test (F test) with Scheffe Multiple Comparisons (post hoc test). Results: The results show that among the three beverages tested, Dasamoolarishtam produced maximum color changes. Conclusions: It was concluded that maximum color change was seen on exposure to Dasamoolarishtam and in Rolex teeth set.

Keywords

• acrylic denture teeth
• acryrock
• color stability
• dasamoolarishtam
• rolex
• spectrophotometer