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Investigation of the Erosive Potential of Different Types of Alcoholic Beverages
Meira, Ingrid Andrade; Fernandes, Nayanna Lana Soares; Lavôr, Juliane Rolim de; Sampaio, Fábio Correia; Oliveira, Andressa Feitosa Bezerra de.
Afiliación
  • Meira, Ingrid Andrade; University of Campinas. Piracicaba Dental School. Department of Prosthodontics and Periodontology. Piracicaba. BR
  • Fernandes, Nayanna Lana Soares; Federal University of Paraíba. School of Dentistry. Department of Clinical and Social Dentistry. João Pessoa. BR
  • Lavôr, Juliane Rolim de; Federal University of Paraíba. School of Dentistry. Department of Clinical and Social Dentistry. João Pessoa. BR
  • Sampaio, Fábio Correia; Federal University of Paraíba. School of Dentistry. Department of Clinical and Social Dentistry. João Pessoa. BR
  • Oliveira, Andressa Feitosa Bezerra de; Federal University of Paraíba. School of Dentistry. Department of Morphology. João Pessoa. BR
Pesqui. bras. odontopediatria clín. integr ; 20: e4920, 2020. tab
Article en En | LILACS, BBO | ID: biblio-1101305
Biblioteca responsable: BR1264.1
ABSTRACT
Abstract

Objective:

To evaluate the erosive potential of different alcoholic beverages according to pH, titratable acidity and buffering capacity. Material and

Methods:

Thirteen industrialized alcoholic beverages of different brands were selected and divided into five groups according to their type and composition. The pH measurement and titratable acidity for pH 5.5 and 7.0 were performed in triplicate in 50 mL of each beverage. The buffering capacity was calculated based on pH and titratable acidity for pH 7.0. ANOVA, Tukey, and Pearson correlation, with p<0.05, were used for data analysis.

Results:

Data showed normal distribution by Shapiro-Wilk test. The pH of alcoholic beverages ranged from 2.49 (Miks Ice Tea - Green Fruits) to 7.64 (Smirnoff). The highest values of acid titration (4.68) and buffer capacity (19.97) were observed in Smirnoff Ice. The following correlations (p<0.01) were noted between pH and titratable acidity; buffering capacity and pH; buffering capacity and titratable acidity.

Conclusion:

Some beers and alcopops presented erosive potential due to their lower pH associated with high acid titration values. The whisky and sugarcane liquor examined were not potentially erosive.
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Texto completo: 1 Colección: 01-internacional Base de datos: BBO / LILACS Asunto principal: Erosión de los Dientes / Bebidas Gaseosas / Bebidas Alcohólicas / Acidez / Concentración de Iones de Hidrógeno Tipo de estudio: Evaluation_studies País/Región como asunto: America do sul / Brasil Idioma: En Revista: Pesqui. bras. odontopediatria clín. integr Asunto de la revista: ODONTOLOGIA Año: 2020 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Brasil
Texto completo
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Imprimir
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Texto completo: 1 Colección: 01-internacional Base de datos: BBO / LILACS Asunto principal: Erosión de los Dientes / Bebidas Gaseosas / Bebidas Alcohólicas / Acidez / Concentración de Iones de Hidrógeno Tipo de estudio: Evaluation_studies País/Región como asunto: America do sul / Brasil Idioma: En Revista: Pesqui. bras. odontopediatria clín. integr Asunto de la revista: ODONTOLOGIA Año: 2020 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Brasil