Effects of Staining Beverages and Office Bleaching Agents on the Optical Characteristics and Surface Topography of Maxillary Incisor Teeth

Abstract

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 (p1.8 and ΔWID>2.60) and the ΔTP00 values were lower than the acceptability thresholds (0.62