Influence of exogenous pigmentation on the optical properties of orthodontic elastic ligatures

Objectives

The aim of this study was to assess the optical properties of orthodontic elasticligatures under the influence of exogenous pigments contained in the daily diet.

Material and methods

For the analysis, colorless (clear) elastic segments (ORTHO Organizers, lot660625A10) were used as received from the manufacturer, and were divided into 8groups of 3 segments each. Each group was immersed in 200 mL of a solutioncontaining a determined substance, as follows: distilled water (control group),Coca-Cola^®, Pomarola brand tomato sauce (Cica^®), açai,Jasmine^® brand green tea, Royal Blend^® black tea brand,Pilão^® brand coffee and Palmares^® wine brand. All testspecimens were immersed in the solutions and kept in an appropriate receptacle for7 days at 37ºC¹⁴. After thestaining session, the test specimens were washed with distilled water in anultrasonic vat for 5 min and dried with paper tissues⁶. The portable digital spectrophotometer VitaEasyshade Compact was used to assess if there was color variation of the testspecimens. This variation was quantified and qualified at the initial time (T0)and after staining (T1).

Results

These results were analyzed statistically using the software SPSS version 18.0.The Shapiro-Wilk test of normality was applied followed by the one-way analysis ofvariance and the Tukey''s post hoc test. The level of significanceadopted was 5%.

Conclusions

From the substances evaluated in this study, those with higher staining potentialon esthetic elastic ligatures were black tea, coffee and wine, respectively.Knowing this information, the dentist may advise their patients to avoid certainfoods because of elastic staining may occur thus decreasing the aesthetics of thematerial.