Influence of coffee characteristics on tooth discoloration.

PURPOSE

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.

METHODS

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.

RESULTS

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.

CLINICAL SIGNIFICANCE

The findings provide valuable insights for both dental practitioners and coffee consumers, assisting in making informed decisions regarding coffee intake and oral hygiene.