Use este identificador para citar ou linkar para este item:
https://ri.ufs.br/jspui/handle/riufs/25619| Tipo de Documento: | Artigo |
| Título: | Analysis of dental enamel surface submitted to fruit juice plus soy milk by micro x-ray fluorescence: in vitro study |
| Autor(es): | Brito, Janaína Salmos Santos Neto, Alexandrino Pereira dos Silva, Luciano Barreto Menezes, Rebeca Ferraz de Araújo, Natália Carneiro, Vanda Sanderana Macêdo Moreno, Lara Marques Magalhães Miranda, Jéssica Meirinhos Álvares, Pamella Recco Nevares, Giselle Xavier, Felipe Arruda, José Alcides Almeida de Bessa-Nogueira, Ricardo Viana Santos, Natanael Barbosa dos Monteiro, Gabriela Queiroz de Melo Sobral, Ana Paula Veras Silveira, Márcia Maria Fonseca da Albuquerque, Diana Gerbi, Marleny Elizabeth Márquez de Martínez |
| Data do documento: | 2016 |
| Resumo: | Objective: This paper aimed to analyze the in vitro industrialized fruit juices effect plus soy to establish the erosive potential of these solutions. Materials and Methods: Seventy bovine incisors were selected after being evaluated under stereomicroscope. Their crowns were prepared and randomly divided into 7 groups, using microhardness with allocation criteria. The crowns were submitted tothe fruit juice plus soy during 15 days, twice a day. The pH values, acid titration, and Knoop microhardness were recorded and the specimens were evaluated using X-ray microfluorescence (uXRF). Results: The pH average for all juices and after 3 days was significantly below the critical value for dental erosion. In average, the pH value decreases 14% comparing initial time and pH after3 days. Comparing before and after, there was a 49% microhardness decrease measured in groups (p < 0.05). Groups G1, G2, G5, and G6 are above this average. The analysis by uXRF showed a decrease of approximately 7% Ca and 4% P on bovine crowns surface. Florida (FL) statistical analysis showed a statistically significant 1 difference between groups. Thus, a tooth chance to sufferdemineralization due to industrialized fruit juices plus soy is real. |
| Palavras-chave: | Erosive potential Fruit juices Soy milk Dental enamel surface |
| ISSN: | 1537-744X |
| Parte de : | The Scientific World Journal |
| Idioma: | eng |
| Instituição/Editora: | Hindawi Publishing Corporation |
| Citação: | BRITO, J. S. et al. Analysis of dental enamel surface submitted to fruit juice plus soy milk by micro x-ray fluorescence: in vitro study. The Scientific World Journal, New York, n. 1, 2016. Disponível em: https://onlinelibrary.wiley.com/doi/10.1155/2016/8123769. Acesso em: 21 jul. 2026. |
| Licença: | Creative Commons Atribuição 4.0 Internacional (CC BY 4.0) |
| Identificador: | https://doi.org/10.1155%2F2016%2F8123769 |
| URI: | https://ri.ufs.br/jspui/handle/riufs/25619 |
| Aparece nas coleções: | DESL - Artigos de periódicos |
Arquivos associados a este item:
| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| DentalEnamelSurfaceFruitJuiceSoyMilk.pdf | 1,05 MB | Adobe PDF |  Visualizar/Abrir |
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.