In Vitro Evaluation of the Effects of Different Beverages on the Surface Microhardness of a Single-Shade Universal Composite.

AIM: The aim of this in vitro study was to analyze the influence of various beverages on the surface microhardness of a single-shade composite resin.

MATERIALS AND

METHODS

Seventy-five Omnichroma composite discs were fabricated and divided into five subgroups according to the beverages. The groups were Group A: tea; Group B: coffee; Group C: beer; Group D: whisky; and Group E: artificial saliva. The samples were immersed in their respective beverages for 15 minutes per day for 15 days. The Vickers microhardness values were taken before and after the immersion of the composite disc samples in their respective beverages. A one-way analysis of variance (ANOVA) test was conducted using IBM SPSS Statistics software version 23 (IBM Corp., Armonk, New York, USA), with a statistical significance level of 5%.

RESULTS

It was observed that there was a reduction in the surface microhardness of the composite resin after immersion in most of the solutions. An increase in the mean percentage change of surface microhardness was observed in the beer group (29%; mean difference = 16.52±12.05), followed by the coffee group (27.2%; mean difference = 15.51±9.28). The least mean percentage change in microhardness was noted in group E, artificial saliva (8.5%; mean difference = 4.81±3.04).

CONCLUSION

The surface microhardness of composite resin can be influenced by the type of beverages used for immersion and the duration of immersion. However, it is important to note that the interaction between composite resin and various beverages is influenced by a complex interplay of multiple variables.