Influence of opacity on the color stability of a nanocomposite.

OBJECTIVE: The aim of this study was to evaluate the color stability in relation to the opacity of the nanocomposite Filtek Ultimate (3M ESPE), by immersing the specimens in different types of natural and artificial staining solutions. MATERIAL AND METHODS: Eighty disks of the shades A1 body (A1B), A1 dentine (A1D), A1 enamel (A1E), and white enamel (WE) (n = 4) of the nanocomposite Filtek Ultimate (3M ESPE) were immersed in staining solutions Orange II, Amaranth, coffee, tea, and artificial saliva. Color coordinates Commission Internationale de l'éclairage (CIE) L*a*b* were collected before and after immersion at 4, 6, 12, 24 h and 7 days. Two-way repeated measurements ANOVA was used in order to assess the effect of immersion time, staining solutions, and materials on CIE L*a*b* parameters, translucency parameter (TP), and color difference (ΔE*). For comparisons between staining solutions and materials, pairwise contrasts adjusted by Bonferroni method were used. RESULTS: The color difference (ΔE*) after 7 days of immersing in staining solution ranged between 0.9 and 15.8. The highest ΔE* after 7 days was obtained for WE, followed by A1E, A1B, and A1D (for all of the immersion solutions, except coffee). There were differences among staining solutions regarding the induced color changes. Coffee induced the most pronounced color differences. However, Orange II, Amaranth, and artificial saliva generated similar behavior in time, for all tested materials. CONCLUSIONS: No statistically significant differences were found among various opacities of Filtek Ultimate regarding the ΔE*, TP, ΔL*, and Δb* overtime. In contrast, Δa* was significantly affected by the type of material. CLINICAL RELEVANCE: The purpose of this study was to predict the color change of different layers of composites, in cases of complex stratified dental restorations.

Determination of the floral origin of some Romanian honeys on the basis of physical and biochemical properties.

The aim of this study was to determine the physical and biochemical properties of some Romanian honeys in order to discriminate between their floral origins. The evaluated properties were total phenolic content, total protein content, total free amino acids content, color intensity (ABS(450)), pH, ash content, antioxidant activity. Twenty-six commercial honeys from six types of flowers (acacia, sunflower, forest, polyfloral, lime and Sea Buckthorn) were investigated. All samples showed considerable variations with reference to their properties. The properties values were in the range of approved limits (according to EU legislation). The total phenolic, total protein and total free amino acids contents and color intensity varied considerably. Similarly, forest honey had the highest antioxidant activity while the lowest was found in acacia honey. Correlation between the floral origin of honeys and the physical and biochemical properties, respectively, was observed. Moreover, this study demonstrates remarkable variation in DPPH scavenging activity and content of total phenols in honey, depending on its botanic source.

Simultaneous determination of methylxanthines in different types of tea by a newly developed and validated TLC method.

The aim of this paper is to develop a new simple, fast and economical method for simultaneous quantitative determination of methylxanthine compounds based on TLC combined with image analysis. To obtain certain results, both extraction and chromatographic separation were optimized. The optimum extraction conditions were maceration in ethanol-water 8:2, v/v. The chromatographic separations were done on the silica gel F(254) TLC plates developed with chloroform-dichloromethane-isopropanol, 4:2:1 v/v/v. Detection was performed under UV lamp at 254 nm and the evaluation of the chromatographic plate was based on digital processing of chromatographic images. The developed TLC method was validated for parameters such as specificity, linearity and range, LOD and LOQ, precision, robustness and accuracy. This method was then applied for determination of caffeine, theobromine and theophylline in different types of tea, commercially available. Moreover, the content of methylxanthines detected and determined in commercial tea samples can be used as chemical marker in quality control.