de Melo Mary A S, Passos Vanara F, Lima Juliana P M, Parente Gabriela C, Rodrigues Lidiany K A, Santiago Sérgio L
Department of Endodontics, Prosthodontics, and Operative Dentistry, University of Maryland Dental School, Baltimore, Md., USA.
Edson Queiroz Foundation, University of Fortaleza, Fortaleza, Ceará, Brazil.
J Dent Child (Chic). 2015 Jan-Apr;82(1):10-5.
The purpose of this study was to analyze the erosive potential of processed and fresh orange juice on human enamel.
Sixty enamel slabs, incubated in human saliva to develop acquired pellicle, were exposed to processed and freshly squeezed juice from oranges and lime oranges. Daily erosive cycles were performed by immersing the slabs in the juices for 20 minutes over five days. During the intervals, the samples were immersed in artificial saliva. The pH, titratable acidity (TA), and buffer capacity (β) of the juices were determined. Analysis of variance and Tukey's tests were used to compare the percentage of surface hardness loss and the amount of wear between groups.
The ranges of pH, TA, and β were 3.66 to 3.75, 3.33 to 110 mmol/L, and 2.98 to 40.97 mmol/L × pH, respectively. A similar erosive potential was found for all groups, except for the lime orange juices (P<.05).
Both processed and freshly squeezed orange juices were erosive to enamel. However, the lime orange juice was acidless and, therefore, not able to produce any significant changes in enamel.
本研究旨在分析加工橙汁和新鲜橙汁对人牙釉质的侵蚀潜力。
六十块牙釉质片在人唾液中孵育以形成获得性膜，然后分别暴露于加工橙汁、鲜榨橙汁和酸橙汁中。通过将牙釉质片在汁液中浸泡20分钟，持续五天，每天进行侵蚀循环。在间隔期间，将样品浸泡在人工唾液中。测定了汁液的pH值、可滴定酸度（TA）和缓冲容量（β）。采用方差分析和Tukey检验比较各组表面硬度损失百分比和磨损量。
pH值、TA和β的范围分别为3.66至3.75、3.33至110 mmol/L和2.98至40.97 mmol/L×pH。除酸橙汁外，所有组的侵蚀潜力相似（P<0.05）。
加工橙汁和鲜榨橙汁都会侵蚀牙釉质。然而，酸橙汁不含酸，因此不会对牙釉质产生任何显著变化。
