The Journal of Contemporary Dental Practice

Register      Login

SEARCH WITHIN CONTENT

FIND ARTICLE

Volume / Issue

Online First

Archive
Related articles

VOLUME 20 , ISSUE 9 ( September, 2019 ) > List of Articles

ORIGINAL RESEARCH

Comparative Evaluation of Color Stability of Nanohybrid Direct and Indirect Resin-based Composites to Indian Spices: An In Vitro Study

Limly Bal Thaliyadeth, Dhanavel Chakravarthy, Padmaraj Santhanamurthy Neelamurthy, Vijayaraja Selvapandiane, Ambily Jayadevan, Nandini Dimple

Keywords : Color stability, Indirect resin composites, In vitro experimental study, Nanohybrid, Reflectance spectrophotometer, Resin composite, Spices, Turmeric

Citation Information : Thaliyadeth LB, Chakravarthy D, Neelamurthy PS, Selvapandiane V, Jayadevan A, Dimple N. Comparative Evaluation of Color Stability of Nanohybrid Direct and Indirect Resin-based Composites to Indian Spices: An In Vitro Study. J Contemp Dent Pract 2019; 20 (9):1071-1076.

DOI: 10.5005/jp-journals-10024-2644

License: CC BY-NC 4.0

Published Online: 00-09-2019

Copyright Statement:  Copyright © 2019; Jaypee Brothers Medical Publishers (P) Ltd.


Abstract

Aim: This study aimed to evaluate the color stability of nanohybrid direct resin-based composites and indirect resin-based composites to Indian spices. Materials and methods: Fifty samples of the nanohybrid resin-based composite (G-aenial) and the indirect resin-based composite (Adoro) were prepared using an acrylic template of dimension 8 mm × 3 mm. All the samples were polished with the Sof-Lex polishing kit. They were randomly divided into five groups and immersed in solutions of turmeric powder, tamarind extract, paprika powder, and saffron extract. Artificial saliva was used as the control group. Color values (L*a*b*) were measured by a reflectance spectrophotometer using the Commission Internationale de l\'Eclairage (CIE) L*a*b* system before and after 24 hours, 48 hours, 72 hours, and 1 month of immersion. Color differences ΔE*ab were statistically analyzed by the two-way repeated measures ANOVA and the post hoc Tukey test using IBM SPSS v19.0. Results: The results exhibited statistical significance between all five solutions and two groups at each time point considered (p < 0.05). From the mean, it is evident that in both indirect and direct composite groups, turmeric solution is having the highest mean when compared to other four solutions. Conclusion: Indirect resin-based composites (Adoro) show less stainability when compared to direct resin-based composites (G-aenial). In both groups, turmeric showed maximum discoloration. Clinical significance: Both the direct and indirect composites have a tendency to get stained with Indian spices. Indirect composites stain lesser to Indian spices when compared to direct composites. Thus, indirect composites are recommended for esthetic restorations.


PDF Share
  1. Ilie N, Hickel R. Resin composite restorative materials. Aust Dent J 2011;56(Suppl 1):59–66. DOI: 10.1111/j.1834-7819.2010. 01296.x.
  2. Demarco FF, Collares K, et al. Anterior composite restorations: A systematic review on long-term survival and reasons for failure. Dent Mater 2015;31(10):1214–1224. DOI: 10.1016/j.dental.2015.07.005.
  3. Padiyar N, Kaurani P. Color Stability: An Important Physical Property of Esthetic Restorative Materials. Int J Clin Dent Sci 2010;1(1):81–84.
  4. Tekce N, Tuncer S, et al. The effect of different drinks on the color stability of different restorative materials after one month. Restor Dent Endod 2015;40(4):255–261. DOI: 10.5395/rde.2015.40.4.255.
  5. Soares-Geraldo D, Scaramucci T, et al. Interaction between staining and degradation of a composite resin in contact with colored foods. Braz Oral Res 2011;25(4):369–375. DOI: 10.1590/S1806-83242011000400015.
  6. Sideridou ID, Karabela MM, et al. Physical properties of current dental nanohybrid and nanofill light-cured resin composites. Dent Mater 2011;27(6):598–607. DOI: 10.1016/j.dental.2011.02.015.
  7. Nandini S. Indirect resin composites. J Conserv Dent 2010;13(4): 184–194. DOI: 10.4103/0972-0707.73377.
  8. Arocha MA, Basilio J, et al. Colour stainability of indirect CAD-CAM processed composites vs conventionally laboratory processed composites after immersion in staining solutions. J Dent 2014;42(7):831–838. DOI: 10.1016/j.jdent.2014.04.002.
  9. Yew HZ, Berekally TL, et al. A laboratory investigation of colour changes in two contemporary resin composites on exposure to spices. Aust Dent J 2013;58(4):468–477. DOI: 10.1111/adj.12099.
  10. Melnyk JP, Wang S, et al. Chemical and biological properties of the world's most expensive spice: Saffron. Food Res Int 2010;43(8): 1981–1989. DOI: 10.1016/j.foodres.2010.07.033.
  11. Suryawanshi H, Naik R, et al. Curcuma longa extract - Haldi: A safe, eco-friendly natural cytoplasmic stain. J Oral Maxillofac Pathol 2018 Oct 24;21(3):340–344. DOI: 10.4103/jomfp.JOMFP_62_17.
  12. Rathaur P. Turmeric - The Golden Spice of Life. Tumeric the genus Curcuma 2007;45:1–13.
  13. Chinedum E, Kate E, et al. Polyphenolic Composition and Antioxidant Activities of 6 New Turmeric (Curcuma Longa L.) Accessions. Recent Pat Food Nutr Agric 2015;7(1):22–27. DOI: 10.2174/2212798407666150401104716.
  14. Sepahpour S, Selamat J, et al. Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems. Molecules 2018;23(2):E402. DOI: 10.3390/molecules23020402.
  15. Usha C, Rao SR, et al. A comparative evaluation of the staining capacity of microhybrid and nanohybrid resin-based composite to Indian spices and food colorants: An In vitro study. Indian J Dent Res 2018;29(2):201–205. DOI: 10.4103/ijdr.IJDR_764_16.
  16. Carmona M, Sánchez AM, et al. Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins. Food Chem 2007;100(2):445–450. DOI: 10.1016/j.foodchem.2005.09.065.
  17. Hassane M, Mariam S, et al. Determination of antioxidant activity of saffron taken from the flower of Crocus sativus grown in Lebanon. Afr J Biotechnol 2011;10(41):8093–8100. DOI: 10.5897/AJB11.406.
  18. Addala R. Effect of Storage Conditions on Rate of Color Degradation of Paprika based Products. J Food Process Technol 2015;06(03):1–6. DOI: 10.4172/2157-7110.1000423.
  19. Škrovánková S, Mlček J, et al. Polyphenols content and antioxidant activity of paprika and pepper spices. Potravinarstvo 2017;11(1):52–57.
  20. Bhadoriya SS, Ganeshpurkar A, et al. Tamarindus indica: Extent of explored potential. Pharmacogn Rev 2011;5(9):73–81. DOI: 10.4103/0973-7847.79102.
  21. Soong Y-Y, Barlow PJ. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem 2004;88(3):411–417. DOI: 10.1016/j.foodchem.2004.02.003.
PDF Share

© Jaypee Brothers Medical Publishers (P) LTD.