Efeito de bebidas corantes e ácidas na estabilidade da cor do esmalte dentário após clareamento de consultório

Objective: To evaluate the influence of colorants and acids on the color stability of 35% hydrogen peroxide bleached enamel. Methods: Twenty third molars were sectioned to 4x4mm fragments and polished with 320, 400, 600 and 1200 grit sandpaper. The specimens were randomly divided into 6 groups (n = 6) according to the colorants: distilled water, cola-based soda, red wine, acai, coffee and dark beer. The color of each sample was evaluated with a spectrophotometer at 3 times: before bleaching (baseline), after bleaching with 35% hydrogen peroxide for 45 minutes, and after immersion in coloring drinks. The color measurement was based on the CIE L * a * b * scale. Data were analyzed with ANOVA and Kruskal-Wallis, post-hoc comparisons were tested as Student-Newman-Keuls test and significance level was p 0.05). Conclusion: Cola-based soda, red wine, acai juice, coffee and dark beer interfere with the color stability of the 35% hydrogen peroxide bleached enamel.