Department of Oral Anatomy and Dental Research Institute, School of Dentistry, Seoul National University, Seoul, Republic of Korea.
Department of Pediatric Dentistry and Dental Research Institute, School of Dentistry, Seoul National University, Seoul, Republic of Korea.
Am J Dent. 2024 Aug;37(4):171-176.
To evaluate the impact of coffee attributes on tooth discoloration, emphasizing the importance of potential factors such as serving temperature, bean variety, and chlorogenic acid (CGA) content.
Coffee preparation involved the extraction of espresso from four types of roasted beans (Vietnam Robusta, Uganda Robusta, Ethiopia Yirgacheffe Arabica, and Colombia Supremo Arabica), followed by chlorogenic content analysis using high-performance liquid chromatography. Bovine tooth enamel specimens were carefully prepared and stained with coffee (hot and iced), with a color assessment conducted at different time intervals (3, 9, 24, 48, and 72 hours). The Vickers hardness tester was employed to ensure specimen quality, while spectrophotometry aided in color analysis using the CIEDE2000 formula.
The results revealed varying effects of serving temperature, bean type, and CGA content on tooth discoloration. It was demonstrated that perceptible color differences occur after a 3-hour immersion in coffee, with hot coffee showing higher staining potential compared to iced variations. Furthermore, chlorogenic acid content and bean type significantly affected tooth discoloration, with higher chlorogenic acid levels associated with increased staining. Notably, Robusta coffee showed less discoloration compared to Arabica, potentially due to differences in pH levels.
The findings provide valuable insights for both dental practitioners and coffee consumers, assisting in making informed decisions regarding coffee intake and oral hygiene.
评估咖啡属性对牙齿着色的影响，强调服务温度、豆种和绿原酸（CGA）含量等潜在因素的重要性。
通过从四种烘焙咖啡豆（越南罗布斯塔、乌干达罗布斯塔、埃塞俄比亚耶加雪菲阿拉比卡和哥伦比亚特级阿拉比卡）中提取浓缩咖啡来进行咖啡制备，然后使用高效液相色谱法对绿原酸含量进行分析。小心制备牛牙釉质标本，并将其用咖啡（热咖啡和冰咖啡）染色，在不同的时间间隔（3、9、24、48 和 72 小时）进行颜色评估。使用维氏硬度测试仪确保标本质量，同时使用 CIEDE2000 公式的分光光度法进行颜色分析。
结果表明服务温度、豆种和 CGA 含量对牙齿着色有不同的影响。结果表明，在 3 小时的咖啡浸泡后会出现明显的颜色差异，热咖啡的染色潜力高于冰咖啡。此外，绿原酸含量和豆种显著影响牙齿着色，绿原酸水平越高，染色程度越高。值得注意的是，与阿拉比卡咖啡相比，罗布斯塔咖啡的变色程度较低，这可能是由于 pH 值的差异所致。
这些发现为牙医和咖啡消费者提供了有价值的信息，有助于就咖啡摄入和口腔卫生做出明智的决定。
