Which Polishing Method is Effective for Coffee Stains? – An in Vitro Study of Surface Roughness and Color Change

Abstract

Objective: To assess the effects of three different polishing protocols on the surface roughness and color change of the enamel and compare the results with the enamel specimens exposed to coffee. Methods: Seventy-two bovine enamel specimens were randomly divided into two groups-Group I: only polishing, Group II: immersion in coffee solution and polishing–which were then subdivided into three groups according to polishing procedures as follows: polishing with rubber cup and Pumice Flour (PF), polishing with rubber cup and Prophy Paste (PP), polishing with Air Abrasion (AA). Surface roughness (Ra) and tooth color were assessed using a surface profilometer and a digital spectrophotometer. The color change was determined by the CIE L*a*b* system. One specimen from each group was also examined by SEM. Statistical analyses were performed by GraphPad software. Kruskal-Wallis and Friedman tests were used for multiple comparisons between-groups and in-groups, respectively. Results: At baseline measurements, no significant differences were found among groups in terms of roughness and color values (p>0.05). In Group I, surface roughness values and color change were similar after polishing (p=0.393, p=0.093, respectively). In Group II, post-polishing Ra values were significantly increased in all groups (p