Análise in vitro da estabilidade de cor e rugosidade superficial de braquetes ortodônticos cerâmicos

Este estudo objetivou analisar, in vitro, a estabilidade de cor e rugosidade superficial de braquetes cerâmicos apos imersao em solucoes corantes. Sete braquetes cerâmicos de incisivo central superior direito de quatro marcas comerciais foram testados: dois monocristalinos e dois policristalinos. Os braquetes foram imersos em quatro solucoes corantes (cafe, vinho tinto, Coca-Cola e cha preto) e em saliva artificial separadamente nos seguintes tempos: T0 (mensuracao inicial), T1, T2, T3 e T4 (24 horas, 7,14 e 21 dias respectivamente).Outros sete braquetes de cada marca comercial foram imersos nas mesmas solucoes e em tempos iguais aos anteriores, porem com intervalos de escovacao diarios. As alteracoes de cor foram avaliadas por espectrofotometro de reflectância e a rugosidade superficial por meio de um Rugosimetro. Os dados foram avaliados pela Analise de Perfis Multivariados, Analise de Variância (ANOVA), teste de comparacao multipla de medias e Teste t de Student. Com base nos resultados, houve alteracao perceptivel de cor em todos os braquetes cerâmicos apos 21 dias de imersao nas solucoes de cafe (ΔE do Allure = 7,61, Inspire Ice = 6,09, Radiance=6,69, Transcend=7,44), cha preto (ΔE do Allure = 6,24, Inspire Ice = 5,21, Radiance=6,51, Transcend=6,14) e vinho tinto (ΔE do Allure =6,49 , Inspire Ice = 4,76, Radiance=5,19, Transcend=5,64), porem a alteracao nao foi perceptivel para a Coca-Cola e saliva artificial (ΔE This study aimed to analyze in vitro the color stability and surface roughness of ceramic brackets after immersion in dye solutions. Seven ceramic brackets, upper right central incisor of four commercial brands were tested: two monocrystalline and two polycrystalline. The brackets were immersed separately in four staining solutions (coffee, red wine, Coca-Cola and black tea) and in artificial saliva at following times: T0 (initial measurement), T1, T2, T3 and T4 (24 hours, 7.14 and 21 days respectively). Other seven brackets of each brand were immersed in the same solutions and at same times as previous, but with brushing daily. The changes in color were evaluated by reflectance spectrophotometer and the surface roughness by a surface roughness gauger. The data were evaluated by Multivariate Analysis Profiles, Analysis of Variance (ANOVA), Multiple Comparison Test of means and Test t Student. Based on the results, there was perceptible change of color in all ceramic brackets after 21 days of immersion in coffee solution (ΔE of Allure = 7.61, Inspire Ice = 6,09, Radiance=6,69, Transcend=7,44), black tea (ΔE of Allure = 6,24, Inspire Ice = 5,21, Radiance=6,51, Transcend=6,14) and red wine (ΔE do Allure =6,49 , Inspire Ice = 4,76, Radiance=5,19, Transcend=5,64), but the change was not perceptible to the Coca-Cola and artificial saliva (ΔE