Erosive Potential of Industrialized Teas: An in vitro study
Pesqui. bras. odontopediatria clín. integr
; 17(1): e3165, 13/01/2017. tab
Article
en En
| LILACS, BBO
| ID: biblio-914298
Biblioteca responsable:
BR1822.9
ABSTRACT
Objective:
To evaluate the erosive potential of manufactured teas according to pH, titratable acidity and buffering capacity. Material andMethods:
Eight types of manufactured teas of different brands and flavors acquired in supermarkets of João Pessoa, Brazil, were investigated. Indaiá® mineral water and Coca-Cola® were controls. 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 Kolmogorov-Smirnov test for all variables. There was a statistically significant relationship between groups analyzed in all variables (ANOVA, p <0.001). The pH of teas ranged from 2.70 (Black Tea with lemon-Leão Fuze®) to 4.03 (Natural Mate Tea - Matte Leão®). The following significant correlations (p <0.01) were observed pH and titratable acidity; buffering capacity and pH; buffering capacity and titratable acidity.Conclusion:
All teas analyzed were potentially erosive; however, Black Tea with lemon (Leão Fuze®) had the lowest pH, the highest titratable acidity and buffering capacity, demonstrating that the saliva will have greater difficulty in buffering this tea in the oral environment.Palabras clave
Texto completo:
1
Base de datos:
LILACS
Asunto principal:
Erosión de los Dientes
/
Bebidas
/
Técnicas In Vitro
/
Esmalte Dental
/
Tés de Hierbas
Tipo de estudio:
Evaluation_studies
Idioma:
En
Revista:
Pesqui. bras. odontopediatria clín. integr
Asunto de la revista:
ODONTOLOGIA
Año:
2017
Tipo del documento:
Article