BACKGROUND/AIMS:
The aim of this study was to evaluate the staining abilities of different beverages, the efficacy of two office bleaching agents and the effect of bleaching on the surface topography of maxillary incisors.
MATERIALS AND METHODS:
Sixty crowns of maxillary incisors were obtained and immersed in distilled water for 24 hours. After baseline color measurements were made, the specimens were divided into three groups according to three immersion solutions [Turkish coffee (TC), red wine (RW), and distilled water (DW)]. At the end of the staining period, color measurements were repeated and then the specimens of each group were divided into two subgroups and Perfect Bleach Office+ (PBO+) or Opalescence Boost (OB) were applied. After bleaching, the color measurements were recorded again and the optical parameters of color difference (ΔE00), changes in the translucency parameter (ΔTP00) and whiteness difference (ΔWID) were calculated. For the surface analysis, atomic force microscopy was performed for one specimen from each group.
RESULTS:
The highest color changes were observed with RW (p<0.05). Although TC showed high color changes, no significant difference was observed with the control group (p=0.208). The observed color and whiteness differences were higher than the acceptability thresholds (ΔE00>1.8 and ΔWID>2.60) and the ΔTP00 values were lower than the acceptability thresholds (0.62<ΔTP00<2.62). Regardless of the type of staining solution, OB showed higher ΔE00 values (p=0.000). Surface roughness observed after bleaching was not higher than the critical surface roughness (0.2 μm). Differences in the surface topography of the specimens relating to the solution type were observed.
CONCLUSION:
The frequent consumption of Turkish coffee and red wine can cause discolorations. Surface analysis showed that office bleaching agents can be a safe method for the treatment of discolorations with a high efficiency in color and whiteness reversal.