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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/74072
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dc.contributor.authorCaneppele, Taciana Marco Ferraz-
dc.contributor.authorJeronymo, Raffaela Di Iorio-
dc.contributor.authorDi Nicoló, Rebeca-
dc.contributor.authorde Araújo, Maria Amélia Máximo-
dc.contributor.authorSoares, Luís Eduardo Silva-
dc.date.accessioned2014-05-27T11:27:25Z-
dc.date.accessioned2016-10-25T18:40:40Z-
dc.date.available2014-05-27T11:27:25Z-
dc.date.available2016-10-25T18:40:40Z-
dc.date.issued2012-12-17-
dc.identifierhttp://dx.doi.org/10.1590/S0103-64402012000400011-
dc.identifier.citationBrazilian Dental Journal, v. 23, n. 4, p. 373-378, 2012.-
dc.identifier.issn0103-6440-
dc.identifier.issn1806-4760-
dc.identifier.urihttp://hdl.handle.net/11449/74072-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/74072-
dc.description.abstractThe aim of this study was to investigate the effects of some acidic drinks on dentin erosion, using methods of surface profile (SP) analysis and energy-dispersive X-ray fluorescence spectrometry (EDXRF). One hundred standardized dentin slabs obtained from bovine incisor roots were used. Dentin slabs measuring 5x5 mm were ground flat, polished and half of each specimen surface was protected with nail polish. For 60 min, the dentin surfaces were immersed in 50 mL of 5 different drinks (Gatorade®, Del Valle Mais orange juice®, Coca-Cola®, Red Bull® and white wine), 20 blocks in each drink. The pH of each beverage was measured. After the erosive challenge, the nail polish was removed and SP was analyzed. The mineral concentration of dentin surfaces was determined by means of EDXRF. Data were analyzed statistically by ANOVA and Tukey's test (α=0.05). SP analysis showed that Red-Bull had the highest erosive potential (p<0.05). EDXRF results exhibited a decrease in phosphate in the groups immersed in Red-Bull, orange juice and white wine (p<0.05), and no significant difference in calcium content between the reference surface and eroded surface. In conclusion, this study demonstrated that all studied beverages promoted erosion on root dentin and Red Bull had the highest erosive potential. There was no correlation between pH of beverages and their erosive potential and only the P content changed after erosive challenge.en
dc.format.extent373-378-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectBeverages-
dc.subjectDental erosion-
dc.subjectpH-
dc.subjectX-ray fluorescence spectrometry-
dc.titleIn vitro assessment of dentin erosion after immersion in acidic beverages: Surface profile analysis and energy-dispersive X-ray fluorescence spectrometry studyen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUNIVAP - University of Vale do Paraíba-
dc.description.affiliationDepartment of Restorative Dentistry São José dos Campos Dental School Universidade Estadual Paulista (UNESP), São José dos Campos, SP-
dc.description.affiliationLaboratory of Biomedical Vibrational Spectroscopy Institute of Research and Development (IP and D) UNIVAP - University of Vale do Paraíba, São José dos Campos, SP-
dc.description.affiliationUnespDepartment of Restorative Dentistry São José dos Campos Dental School Universidade Estadual Paulista (UNESP), São José dos Campos, SP-
dc.identifier.doi10.1590/S0103-64402012000400011-
dc.identifier.scieloS0103-64402012000400011-
dc.rights.accessRightsAcesso aberto-
dc.identifier.file2-s2.0-84870881056.pdf-
dc.relation.ispartofBrazilian Dental Journal-
dc.identifier.scopus2-s2.0-84870881056-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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