Douidar, W., Mohammed, H. (2022). Effect of Hibiscus and Cinnamon Herbs on the Color Stability of Esthetic Restorative Materials. Egyptian Dental Journal, 68(3), 2959-2966. doi: 10.21608/edj.2022.136689.2106
weam Douidar; Hagag Mohammed. "Effect of Hibiscus and Cinnamon Herbs on the Color Stability of Esthetic Restorative Materials". Egyptian Dental Journal, 68, 3, 2022, 2959-2966. doi: 10.21608/edj.2022.136689.2106
Douidar, W., Mohammed, H. (2022). 'Effect of Hibiscus and Cinnamon Herbs on the Color Stability of Esthetic Restorative Materials', Egyptian Dental Journal, 68(3), pp. 2959-2966. doi: 10.21608/edj.2022.136689.2106
Douidar, W., Mohammed, H. Effect of Hibiscus and Cinnamon Herbs on the Color Stability of Esthetic Restorative Materials. Egyptian Dental Journal, 2022; 68(3): 2959-2966. doi: 10.21608/edj.2022.136689.2106
Effect of Hibiscus and Cinnamon Herbs on the Color Stability of Esthetic Restorative Materials
1Lecturer, Operative Dentistry Department, Faculty of Dentistry, Mansoura University
2Lecturer, Dental Biomaterials, Faculty of Dentistry, Mansoura University
Abstract
This study aimed to evaluate the effect of hibiscus and cinnamon herbs on the color stability of three esthetic restorative materials. Sixty-six standardized cylindrical specimens were fabricated from three different restorative materials (n=23); resin-modified glass ionomer RMGI (Fuji LC, GC Corporation), microhybrid (Amaris, Voco), and nanohybrid resin-based composites RBC (IPS Empress Direct, Ivoclar Vivadent). The colors of specimens were measured using the CIE L*a*b* system by a reflection spectrophotometer. After baseline measurements, 11 specimens of each material were stored in one of the two beverages for 30 days; afterward, new color measurements were carried out. A few random specimens were evaluated for surface topography using a scanning electron microscope (SEM). The data were analyzed using the two-way analysis of variance (ANOVA) followed by the Tukey test. There were significant differences in the (ΔE) between the two beverages (P < 0.05). The (Δ E) was significantly higher for hibiscus than for cinnamon. In addition, the ΔE for RMGI was significantly higher than that for all other materials. The color stability of RMGI and RBCs depends mainly on material composition and beverage type. The composition of hibiscus has a greater deteriorating effect on restorative materials than cinnamon in terms of color change.
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