Oral antiseptics and nickel-titanium alloys: mechanical and chemical effects of interaction.

The effect of oral antiseptics on the corrosion of nickel-titanium (NiTi) alloys with various coating was investigated. Uncoated, titanium nitride-coated and rhodium-coated NiTi archwires (0.020 × 0.020″) were tested in interaction with artificial saliva pH 4.8 and oral antiseptics based on hyaluronic acid (Gengigel), chlorhexidine (Curasept) and essential oils in alcohol base (Listerine). The dynamics of nickel and titanium ions release were recorded during 28 days. Springback ratio and modulus of resilience were assessed by three-point bending test. The results showed that corrosion of NiTi is related to type of antiseptic mouth rinse and coating formulations. Exposure to an artificial saliva and antiseptics tend to reduce flexibility and resilience of NiTi archwires. The influence of the media is more significant than the influence of the type of the alloys coating. The largest release of nickel ions is in the first 3 days. Antiseptics do not cause further deterioration of the elastic properties in uncoated NiTi compared to saliva. As a result of exposure of nitrified NiTi wires in Listerine, there is bigger release of nickel ions, decrease in elastic properties and lower force delivery in unload. Listerine tends to reduce elastic properties of rhodium-coated wires also. In conclusion, except for Listerine, changes of mechanical characteristics induced by antiseptics are small and would not have a clinically important impact. Generally, Curasept would be the most suitable option.

Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period.

The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils.