Effect of Fresh Orange Juice and Industrial Orange Juice on Enamel Microhardness of Primary Teeth: An In-Vitro Study

Parisa Kazemi  Roudsari; Hajar  Attarzadeh

doi:10.18502/fid.v23i9.21275

Parisa Kazemi Roudsari Department of Oral and Maxillofacial Radiology, Faculty of Dentistry, Isf.C., Islamic Azad University, Isfahan, Iran
Hajar Attarzadeh Department of Pediatric Dentistry, Faculty of Dentistry, Isf.C., Islamic Azad University, Isfahan, Iran

DOI: https://doi.org/10.18502/fid.v23i9.21275

Keywords: Tooth, Deciduous; Dental Enamel; Hardness; Citrus Sinensis

Abstract

Objectives: Increased consumption of non-alcoholic carbonated soft drinks, diet sodas, and fruit juices greatly contributes to dental erosion. This study aimed to compare the microhardness of primary tooth enamel before and after exposure to fresh and industrial (commercial) orange juices.

Materials and Methods: In this in vitro experimental study, 30 enamel blocks were obtained from primary teeth, and randomly divided into three groups (n=10). The pH levels of fresh and commercial orange juices were measured. The enamel blocks were immersed in fresh and industrial orange juices for 10 minutes, 4 times a day, over a period of 15 days. Specimens in the third group were stored in artificial saliva to serve as the control group. Enamel microhardness was assessed using the Vickers hardness test both before and after immersion in orange juices. Data were analyzed using paired t-test and ANOVA (alpha=0.05).

Results: There was a significant decrease in enamel microhardness in both the fresh and commercial orange juice groups (P<0.001), with no significant difference in this regard between the two orange juice groups (P=0.209).

Conclusion: The microhardness of primary enamel can decrease following exposure to both fresh and commercial orange juices, but no significant difference was found between the two types regarding the enamel microhardness reduction.