Objectives: To compare color stability of composite based crown and bridge

materials with regard to exogenic staining against coffee and red wine.

Methods: Test samples (diameter: 20mm, height: 3.5 mm) for coffee test (n=3)

and red wine test (n=6) were fabricated of each material and cured for 1 hour

against glass plates at room temperature. The inhibition layer was removed

with alcohol. Cielab L*, a* and b* values were determined by using Hunterlab

Labscan Spectrocolorimeter (aperture: 12 mm; measuring field: 12 mm). Then

the test samples were immersed in coffee (extract of 200 g coffee with 1000 ml

boiling water) and red wine for 72 hours at 36°C. After removal test samples

were rinsed with water and cleaned with a toothbrush for 30 seconds on each

side. Cielab L*, a* and b* values were determined again and the discoloration

dE* was calculated. Descriptive statistics were performed by using one way ANOVA

with a Fisher test and a confidence interval of 95%. Results including standard

deviations (STD) are summarized in the table below.

Results:

Material	Red Wine  dE* : (STD)	Coffee  dE* : (STD)
New Protemp	3.13 (0.27)a	3.70 (0.28)a
Structur Premium	5.92 (0.42)d	5.29 (0.67)b
Luxatemp Fluorescence	3,73 (0.35)b	7.99 (0.53)c
Integrity Fluorescence	3.73 (0.27)b	7.61 (0.42)c,d
Kanitemp Royal	5.26 (0.23)c	9.11 (0.69)d

New Protemp showed the best color stability over time in this in vitro test set up

with coffee or red wine staining solutions

Conclusions: These results are an indicator that New Protemp with its improved

surface properties has significantly better color stability than other composite based

crown and bridge materials and will be able to meet increasing aesthetical customer needs.

Back to the PEF IADR 2008 Program
Back to the Pan European Federation of the International Association for Dental Research (September 10-12, 2008)

Top Level Search