Comparison of the erosive potential of original and sour candies
DOI:
https://doi.org/10.21270/archi.v10i9.5248Keywords:
Tooth Erosion, Candies, Saliva, Artificial, Hydrogen-Ion Concentration, AcidityAbstract
Introduction: The frequent consumption of candies is associated with the etiology of dental erosion. Objective: to compare the erosive potential of original and sour candies dissolved in water and artificial saliva. Methods: Original and sour Fini® candies of strawberry, grape, wild fruits and dentures flavors were analyzed, constituting 4 groups: G-1 original candies dissolved in doubly deionized water; G-2- original candies dissolved in artificial saliva; G-3- sour candies dissolved in doubly deionized water; G-4- sour candies dissolved in artificial saliva. The pH of solutions was measured using potentiometer and a combined glass electrode and titratable acidity (TA) by adding 100 μL aliquots of 1M NaOH to solutions until reaching pH 5.5. The calcium concentration was determined using atomic absorption spectrophotometer. Results were submitted to Analysis of Variance (ANOVA). Comparisons of mean pH, TA were performed by the Tukey test at 5% significance level. Results: It was observed that all candies dissolved in water presented pH values below 5.5, with no significant difference between (G-1) and (G-3). When diluting with artificial saliva, the flavors of the G-2 showed pH values significantly higher than G-4 group flavors, that maintained their pH values below 5.5. Regarding titratable acidity in the comparison between G-1 and G-3, it was observed that flavors of the G-3 group showed significantly higher TA. Conclusion: all candies analyzed have erosive potential; however, sour candies showed lower pH, higher TA and lower calcium content, presenting greater erosive potential.
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