Naslov
The influence of green smoothie on hardness and roughness of dental filling materials

Autori
Banic Ljubica, Slaviza ; Klarić Sever, Eva ; Veček, Nika ; Brkanović, Sandra ; Miletić, Ivana ; Jukić Krmek, Silvana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Acta stomatologica Croatica / Klarić Sever, Eva - Zagreb, 2021, 229-229

Skup
7. Međunarodni kongres Stomatološkog fakulteta Sveučilišta u Zagrebu

Mjesto i datum
Rovinj, Hrvatska, 21.05.2021. - 22.05.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
green smoothie ; hardness ; roughness ; dental filling materials

Sažetak
Introduction of this study was to evaluate the effect of daily exposure to green smoothie made of apple, pear, avocado and spinach on physical properties of resin, glass hybrid ionomer and alkasite. Materials and methods: Tested materials were nanohybrid resins Tetric EvoCeram (Ivoclar Vivadent, Lichtenstein) – TEC, and Charisma (Kulzer, Germany) – CH, alkasite Cention (Ivoclar Vivadent, Lichtenstein) – CENT, and bulk fill glass hybrid Equia Forte HT Fil (GC, Japan) without - EQ and with coat - EQC. Vickers micro- hardness (VMH) and mean roughness (Ra) were initially measured on disk shaped specimens (15 mm in diameter and 1 mm high), 10 of each group. Samples were stored in deionized water at 37˚C and each day immersed in smoothie Green avocado (Ortoromi, Italy) with 47% of apple juice, 25% of peer juice, 20% of avocado, 8% of spinach and ascorbic acid, 5 minutes per day. Measurements were repeated after four weeks and statistically analyzed with ANOVA and Scheffe post hoc test. Results: After exposure to smoothie VMH values statistically significantly decreased in the CENT, CH and TEC groups, and increased in the EQ group (p <0.05). Ra values increased in all tested groups. The highest increase was notice in EQ group, then in EQC group (without statistically significant difference) but that difference was statistically significant (p <0.05) comparing to all other groups. Lowest increase in roughness was measured in CH group, then in CENT and TEC group without statistical significance. Conclusion: Five minutes of daily exposure to green smoothie for one month decreased microhardness of resins, alkasite and coated glass hybrid materials whereas glass hybrid without coat showed increased microhardness after four weeks of low exposure. Glass hybrid materials, with and without coat, showed the highest increase in roughness comparing to nanohybrid resins and alkasite. Key Words: green smoothie, hardness, roughness, dental filling materials Acknowledgment: This study is funded by Croatian science foundation, project “Investigation and Development of New Micro and Nanostructural Bioactive Materials in Dental Medicine”, BIODENTMED No. IP-2018-01-1719.

Izvorni jezik
Engleski

Znanstvena područja
Dentalna medicina

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