Effect of Chemical Degradation on Surface Roughness and on Color Stability of Micro hybrid and Nanofilled Composites

Autores

  • Ruchele Dias Nogueira Uberaba University, Stricto Sensu Graduate Program in Dentistry. MG, Brazil.
  • Rosa Maria Pereira Moisés Barbosa Andrade Uberaba University, Stricto Sensu Graduate Program in Dentistry. MG, Brazil.
  • Ailla Carla Rocha Acosta Lancellotti Federal University of Rio Grande do Sul, Dentistry School. RS, Brazil
  • Regina Guenka Palma-Dibb São Paulo University, Ribeirão Preto School of Dentistry, Department of Restorative Dentistry. SP, Brazil
  • Vinícius Rangel Geraldo-Martins Uberaba University, Stricto Sensu Graduate Program in Dentistry. MG, Brazil

DOI:

https://doi.org/10.17921/2447-8938.2018v20n3p167-172

Resumo

Resumo

A resina composta é o material restaurador mais utilizado atualmente. Apesar de seu sucesso clínico, o material está sujeito a alterações em suas propriedades físicas, quando exposto ao meio bucal. O objetivo foi avaliar a influência da degradação química na estabilidade de cor e na rugosidade superficial de resinas micro-híbrida e nanoparticulada. Foram confeccionados 40 discos (6,0mm x 2,0mm) da resina composta micro-híbrida (Z250XT) e 40 da resina nanoparticulada (Z350XT). Após a análise da cor inicial e da rugosidade inicial, 10 discos de cada resina foram imersos em saliva artificial (Controle, pH=6,4), suco de laranja (pH= 3,4), refrigerante de limão (pH=2,9) e vinho tinto (pH=3,1), por 4 horas por dia (37ºC) durante 30 dias. Após, foram realizadas as leituras finais de cor e rugosidade. Os dados obtidos para a estabilidade de cor foram analisados pelo Teste de Kruskal-Wallis, seguido pelo Teste de Dunn (α=5%). Para a análise da rugosidade foi utilizado o Teste t para amostras pareadas (α=5%). O manchamento provocado pela saliva artificial, suco de laranja e refrigerante foi similar, mas foi estatisticamente diferente do manchamento produzido pelo vinho, em ambas as resinas testadas. O vinho produziu o mesmo grau de manchamento nas resinas micro-híbrida e nanoparticulada. Foi observado que o suco de laranja, o refrigerante e o vinho promoveram aumento da rugosidade superficial dos discos de resina. Diante disso, concluiu-se que o vinho alterou a cor de resinas compostas micro-híbrida e nanoparticulada, e que a rugosidade superficial dos discos de resina foi alterada por todas as bebidas utilizadas.

Palavras chave: Resinas Compostas. Corantes. Cor.

Abstract

Composite resin is the most used restorative material. Despite its clinical success, it is susceptible to changes in its physical properties when exposed to the oral environment. The aim was to evaluate the influence of acidic beverages on the color stability and on the surface roughness of the nanofilled and micro hybrid composite. Forty discs (6.0mm x 2.0mm) of the micro hybrid composite (Z250XT) and 40 of the nanofilled composite (Z350XT) were manufactured. After the measurement of the initial color and the initial roughness, 10 discs of each composite were individually immersed in artificial saliva (control, pH = 6.4), orange juice (pH=3.4), lime soda (pH = 2.9) and red wine (pH = 3.1) during 4 hours per day at 37°C for 30 days. At the end of the experiment, the final analysis of color and surface roughness were performed. The data obtained for the color stability were analyzed by Kruskal-Wallis and Dunn’s test (α= 5%). For the analysis of the surface roughness, the t test for related samples was used (α= 5%). The color changes promoted by artificial saliva, orange juice and soda were similar, but they were statistically different from staining produced by wine, in both tested composites. Wine produced the same degree of staining in both composites. Orange juice, soda and red wine increased the surface roughness of the composite discs. It was concluded that red wine significantly changes the color of micro hybrid and nanofilled composites. Furthermore, all beverages increased the surface roughness of the composites tested in the study herein.

Keywords: Composite Resins. Coloring Agents. Color.

Biografia do Autor

Ruchele Dias Nogueira, Uberaba University, Stricto Sensu Graduate Program in Dentistry. MG, Brazil.

Professora Adjunta, Programa de Pós-Graduação Stricto Sensu em Odontologia – Universidade de Uberaba

Rosa Maria Pereira Moisés Barbosa Andrade, Uberaba University, Stricto Sensu Graduate Program in Dentistry. MG, Brazil.

Cirurgiã-Dentista, Aluna do Programa de Pós-Graduação Stricto Sensu em Odontologia – Universidade de Uberaba

Ailla Carla Rocha Acosta Lancellotti, Federal University of Rio Grande do Sul, Dentistry School. RS, Brazil

Professora Assistente, Faculdade de Odontologia - Universidade Federal do Rio Grande do Sul

Regina Guenka Palma-Dibb, São Paulo University, Ribeirão Preto School of Dentistry, Department of Restorative Dentistry. SP, Brazil

Professora Titular, Departamento de Odontologia Restauradora - Faculdade de Odontologia de Ribeirão Preto – Universidade de São Paulo

Vinícius Rangel Geraldo-Martins, Uberaba University, Stricto Sensu Graduate Program in Dentistry. MG, Brazil

Professor Adjunto, Mestrado em Odontologia, Universidade de Uberaba

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Publicado

2018-09-30

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