Effect of Chinese Green Tea on Enamel Surface Characteristics in an in-vitro Erosion Model

Authors

1 Internship dentist, Faculty of Dentistry, Umm Al-Qura University, Kingdom of Saudi Arabia.

2 Assistant Professor of Operative Dentistry, Faculty of Dental Medicine for Girls, Al-Azhar University & Faculty of Dentistry- Umm Al-Qura University, Kingdom Saudi Arabia.

3 Associate Professor of Mechanical Engineering, Collage of Engineering and Islamic Architecture, Umm Al-Qura University, Kingdom of Saudi Arabia.

Abstract

Objectives: Erosive tooth wear is a common worldwide problem. It manifests due to consumption of high caloric and low pH acidic drinks such as carbonated soft drinks and fruit juices, which cause irreversible damage to dental hard tissues. The aim of this study was to evaluate the effect of Chinese green tea on surface characteristics of eroded enamel in an in-vitro erosion model. Materials and methods: Twenty sound extracted human premolars were selected. Micro-hardness and surface roughness were measured before conducting the experimental test to serve as raw data (control), after immersion in Coca -Cola with a pH of 2.8 for 1 hour, 3 times a day for 3 days and then after immersion in green Chinese tea solution for 1 hour 3 times a day for 3 days. The surface micro-hardness was measured using Vicker’s diamond under a load of 50 grams for 15 seconds while the surface roughness was measured using Taly-surf . Results: The data were analysed using paired t-test. The micro-hardness measurements obtained before green tea treatment (Mean=102.46, SD=24.82) were signifi cantly lower than those which were obtained after green tea treatment (Mean=158.9, SD=41.44), p=0.0001. The roughness measurements obtained before green tea treatment (Mean=7.34, SD=1.76) were significantly higher than those which were obtained after green tea treatment (Mean=5.14, SD=1.8), p=0.0001. Conclusion: Chinese green tea positively affected the surface characteristics of eroded enamel.

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