Influence of coffee and red wine on tooth color during and after bleaching

Abstract

Objective. The aim of this study was to evaluate the influence of coffee and red wine staining on tooth color during and after bleaching. Materials and methods. Blocks obtained from human molars were divided into 11 groups (n = 5) in accordance with the bleaching treatment—peroxide carbamide 10%, 15% or 20%—and in accordance with the stain therapy—coffee, wine or without staining (control). Color change analysis was performed by photo-reflectance using a spectrophotometer, during (3-times/week) and after (7, 15 and 30 days) the bleaching treatment. During the experiment, the samples were stored in artificial saliva. The results were submitted to statistical analysis with the Dunnet and Tukey tests (p < 0.05). Results. The concentrations of carbamide peroxide (10%, 15% and 20%) did not differ significantly from the control group during bleaching (up to the 22nd day), with (Tukey, p > 0.05) or without storage in pigment solution. After the bleaching, there were statistically significant differences between the groups treated with coffee (30th day) and wine (7th and 30th days) relative to the control, which was treated with whitening agents. Conclusion. During bleaching, remineralization of the enamel with artificial saliva and the subsequent bleaching session were effective in preventing enamel staining. After the whitening procedures, both stain therapies—coffee and wine—caused enamel color changes; however, the wine led to greater staining than did coffee.

Key Words::

• carbamide peroxide
• tooth bleaching
• spectrophotometry
• pigmentation

Acknowledgments

This study was supported by the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), São Paulo, Brazil (Grants No. 2001/12754-2, 1996/05590-3).

Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.