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COMPARAÇÃO DA ALTERAÇÃO DA COLORAÇÃO DE ELÁSTICOS CORRENTE ESTÉTICOS - ESTUDO IN VITRO.

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Title: COMPARAÇÃO DA ALTERAÇÃO DA COLORAÇÃO DE ELÁSTICOS CORRENTE ESTÉTICOS - ESTUDO IN VITRO.
Alternate Title: COMPARISON OF COLOR CHANGE OF ESTHETIC CHAIN ELASTICS - IN VITRO STUDY.
Authors: MEDOLA MARUN, BEATRIZ1, FERREIRA SANTIAGO-JUNIOR, JOEL2, GUIMARÃES MACEDO, THIARA3 tguimaraesm@gmail.com, DE ALMEIDA-PEDRIN, RENATARODRIGUES4, PEDRON OLTRAMARI, PAULA VANESSA4, DE CASTRO FERREIRA CONTI, ANA CLÁUDIA4
Source: Revista Salusvita. 2022, Vol. 41 Issue 3, p27-42. 16p.
Subjects: ADOBE software, RED wines, STATISTICS, DIET, COFFEE, ARTIFICIAL saliva
Abstract (English): Objective: To evaluate the color pigmentation of two commercial brands of esthetic chain elastics immersed in artificial saliva and in the presence of other solutions. Materials and methods: A sample of 100 elastic segments with 6 links of the brands Morelli and Orthometric, divided into five groups of 10 segments each, was immersed in 5 solutions: artificial saliva, red wine, coffee, Coca-Cola, and açai. Pigmentation was evaluated in periods of 1, 3, 7, 14, 21, and 28 days. Intra- and inter-group color changes were performed using photographs taken on a white background with Adobe software. ANOVA and Tukey’s test were used for statistical analysis with a 5% significance level. Results: the elastics submerged in artificial saliva showed no pigmentation in both brands; those exposed to red wine solution showed high pigmentation in relation to those submerged in the other substances; the coffee solution showed pigmentation in the first days, with small pigmentations throughout the 28 days; while those exposed to Coca-Cola and açai solutions showed color changes as of the second week. Conclusion: the diet of patients influences the pigmentation of elastics, which justifies the guidance to patients to avoid foods with high pigmentation potential. [ABSTRACT FROM AUTHOR]
Abstract (Portuguese): Objetivo: Avaliar a pigmentação de cor de 2 marcas comerciais de elásticos corrente estético, submersos em Saliva Artificial e na presença de outras soluções. Materiais e métodos: uma amostra de 100 segmentos de elástico com 6 elos das marcas Morelli e Orthometric, divididos em 5 grupos de 10 segmentos cada, foi submersa em 5 soluções: Saliva Artificial, Vinho Tinto, Café, Coca-Cola e Açaí. A pigmentação foi avaliada nos períodos de 1, 3, 7, 14, 21 e 28 dias. A alteração de cor intragrupo e intergrupos foi realizada por meio de fotografias realizadas em fundo branco com o software Adobe. Para análise estatística, foram utilizados o ANOVA e o teste de Tukey com nível de significância de 5%. Resultados: os elásticos submersos na Saliva Artificial não apresentaram pigmentação em ambas as marcas; os expostos em solução de Vinho Tinto apresentaram alta pigmentação em relação aos submersos nas outras substâncias; a solução de Café pigmentou nos primeiros dias, com pequenas pigmentações ao longo dos 28 dias; enquanto os expostos à solução de Coca- -Cola e Açaí apresentaram alterações de cores a partir da segunda semana. Conclusão: a dieta dos pacientes influencia na pigmentação dos elásticos, o que justifica a orientação aos pacientes para evitar os alimentos com grande potencial de pigmentação. [ABSTRACT FROM AUTHOR]
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Database: MedicLatina
Description
Abstract:Objective: To evaluate the color pigmentation of two commercial brands of esthetic chain elastics immersed in artificial saliva and in the presence of other solutions. Materials and methods: A sample of 100 elastic segments with 6 links of the brands Morelli and Orthometric, divided into five groups of 10 segments each, was immersed in 5 solutions: artificial saliva, red wine, coffee, Coca-Cola, and açai. Pigmentation was evaluated in periods of 1, 3, 7, 14, 21, and 28 days. Intra- and inter-group color changes were performed using photographs taken on a white background with Adobe software. ANOVA and Tukey’s test were used for statistical analysis with a 5% significance level. Results: the elastics submerged in artificial saliva showed no pigmentation in both brands; those exposed to red wine solution showed high pigmentation in relation to those submerged in the other substances; the coffee solution showed pigmentation in the first days, with small pigmentations throughout the 28 days; while those exposed to Coca-Cola and açai solutions showed color changes as of the second week. Conclusion: the diet of patients influences the pigmentation of elastics, which justifies the guidance to patients to avoid foods with high pigmentation potential. [ABSTRACT FROM AUTHOR]
ISSN:01019910
DOI:10.47296/salusvita.v41i03.345