Erosive potential of different types of grape juices

• Published in: Brazilian oral research Vol. 26; no. 5; pp. 457 - 463
• Main Authors: Gonçalves, Ginna Kércia Matos, Guglielmi, Camila de Almeida Brandão, Corrêa, Fernanda Nahás Pires, Raggio, Daniela Prócida, Corrêa, Maria Salete Nahás Pires
• Format: Journal Article
• Language: English; Portuguese
• Published: Brazil Sociedade Brasileira de Pesquisa Odontológica - SBPqO 01.09.2012; Sociedade Brasileira de Pesquisa Odontológica
• Subjects: Animals; Beverages; Cattle; Dental Enamel; Dental Enamel - chemistry; Dentistry; DENTISTRY, ORAL SURGERY & MEDICINE; Hardness Tests; Hydrogen-Ion Concentration; Random Allocation; Surface Properties; Time Factors; Tooth Erosion; Tooth Erosion - etiology; Vitis - chemistry; Dental Enamel; Tooth Erosion; Hydrogen-Ion Concentration
• ISSN: 1807-3107; 1806-8324; 1807-3107
• DOI: 10.1590/S1806-83242012005000015

The purpose of the present study was to evaluate the erosive potential of different types (concentrated and powdered) and commercial brands of industrialised grape juices. The pH of all five fruit drinks was measured at two time points: immediately after preparation and 24 hours later. Sixty specimens of bovine enamel were randomly allocated and immersed in different types of grape juice (n = 10) for 10 minutes four times a day for fifteen days. The enamel alteration was analysed using surface Knoop microhardness (KHN) and surface roughness (Ra) tests at baseline and on the 5(th), 10(th) and 15(th) days of the experiment. Two way ANOVA, Tukey's post hoc and Pearson's correlation tests were used for statistical analysis (α = 5%). The grape juices presented pH values ranging from 2.9 to 3.5. All of the tested juices promoted significant enamel mineral loss (p < 0.05) on the first evaluation (5(th) day of immersion) and produced a significant increase in the mean roughness from the 10(th) day on when compared to the control group (p < 0.05). By the 15(th) day, all of the beverages had produced surface roughnesses that were significantly higher than that of the control group. The results suggest that all grape juices, regardless of their commercial presentation, present erosive potential.