RESUMO
Abstract Objective: To evaluate the erosive potential of different alcoholic beverages according to pH, titratable acidity and buffering capacity. Material and Methods: Thirteen industrialized alcoholic beverages of different brands were selected and divided into five groups according to their type and composition. The pH measurement and titratable acidity for pH 5.5 and 7.0 were performed in triplicate in 50 mL of each beverage. The buffering capacity was calculated based on pH and titratable acidity for pH 7.0. ANOVA, Tukey, and Pearson correlation, with p<0.05, were used for data analysis. Results: Data showed normal distribution by Shapiro-Wilk test. The pH of alcoholic beverages ranged from 2.49 (Miks Ice Tea - Green Fruits) to 7.64 (Smirnoff). The highest values of acid titration (4.68) and buffer capacity (19.97) were observed in Smirnoff Ice. The following correlations (p<0.01) were noted between: pH and titratable acidity; buffering capacity and pH; buffering capacity and titratable acidity. Conclusion: Some beers and alcopops presented erosive potential due to their lower pH associated with high acid titration values. The whisky and sugarcane liquor examined were not potentially erosive.
Assuntos
Erosão Dentária/etiologia , Bebidas Gaseificadas/efeitos adversos , Bebidas Alcoólicas/efeitos adversos , Acidez/efeitos adversos , Concentração de Íons de Hidrogênio , Cerveja , Brasil/epidemiologia , Distribuição Normal , Análise de Variância , Estatísticas não Paramétricas , SaccharumRESUMO
Foi analisado o conteúdo de fluoreto de bebidas no mercado nacional, avaliando se elas constituíam uma fonte adicional e potencial de flúor, observando seu valor preventivo e/ou prejudicial para a saúde bucal. Para análise do conteúdo de fluoreto, utilizou-se um eletrodo específico para o íon flúor. Foram realizadas leituras de cinco amostras das bebidas para evitar erros. Como resultado, obteve-se que a maioria das bebidas näo atingiu 0,1 ppm de flúor e nenhuma delas atingiu valores superiores a 0,4 ppm. Assim, como as bebidas näo apresentaram nem a metade da dosagem de fluoreto recomendada, näo se pode acreditar que constituam uma fonte potencial de flúor, näo representando fator de risco para o desenvolvimento de fluorose