Evaluation of the Mechanical Properties of Different Dental Resin-Based Materials After Submersion in Acidic Beverages.

: The aim of this study was to evaluate the influence of acidic beverages on the mechanical properties of various dental resin-based materials. : A total number of 160 samples were prepared using four types of resin-based materials-Group A ( = 40): flowable composite, Group B ( = 40): heavy-flow composite, Group C ( = 40): resin-based sealant and Group D ( = 40): nano-hybrid composite. Then, the samples were distributed into four subgroups according to the submersion solution: ( = 10): artificial saliva, ( = 10): coffee, ( = 10): cola and ( = 10): red wine. The Vickers microhardness, Young's modulus of elasticity and scratch resistance were assessed using a CETR UMT-2 tribometer. : The obtained results showed that 14-day submersion of the resin-based materials in coffee, cola and red wine solutions significantly ( < 0.05) decreased the microhardness values (VHN), Young's modulus of elasticity and scratch resistance. Fourteen days of storage in coffee decreased the microhardness values of flow resin from 117.5 to 81.59 VHN ( < 0.001) whereas the values of the nanohybrid resin decreased from 125.5 to 89.4 ( < 0.001). The elasticity modulus of the heavy flow resin showed a decline from 15.57 to 10.50 GPa after 14 days' submersion in coffee ( < 0.001), and from 21.29 to 13.10 GPa for the nanohybrid resin after immersion in cola ( < 0.001). For the scratch test, the resin-based sealant showed a significant decrease after 14 days of storage in coffee, from 0.34 to 0.02 units. : The submersion of conventional nanohybrid, flowable, heavy-flow composite resins and resin-based sealants in coffee, cola and red wine solutions changes the mechanical properties (Young's modulus of elasticity, Vickers microhardness and scratch resistance). The most resistant resin-based material to acid attack was the conventional nanohybrid composite resin, followed by heavy flow resin, flowable resin and resin-based sealant.