Investigation of the Erosive Potential of Different Types of Alcoholic Beverages
Pesqui. bras. odontopediatria clín. integr
; 20: e4920, 2020. tab
Article
ي En
| LILACS, BBO
| ID: biblio-1101305
المكتبة المسؤولة:
BR1264.1
ABSTRACT
Abstract Objective:
To evaluate the erosive potential of different alcoholic beverages according to pH, titratable acidity and buffering capacity. Material andMethods:
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.Key words
النص الكامل:
1
الفهرس:
LILACS
الموضوع الرئيسي:
Tooth Erosion
/
Carbonated Beverages
/
Alcoholic Beverages
/
Acidity
/
Hydrogen-Ion Concentration
نوع الدراسة:
Evaluation_studies
البلد/الأقليم حسب الموضوع:
America do sul
/
Brasil
اللغة:
En
مجلة:
Pesqui. bras. odontopediatria clín. integr
موضوع المجلة:
ODONTOLOGIA
السنة:
2020
نوع:
Article