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Objective: The aim of this study was to evaluate the influence of coffee and red wine staining on tooth color during and after bleaching., Materials and Methods: Blocks obtained from human molars were divided into 11 groups (n = 5) in accordance with the bleaching treatment-peroxide carbamide 10%, 15% or 20%-and in accordance with the stain therapy-coffee, wine or without staining (control). Color change analysis was performed by photo-reflectance using a spectrophotometer, during (3-times/week) and after (7, 15 and 30 days) the bleaching treatment. During the experiment, the samples were stored in artificial saliva. The results were submitted to statistical analysis with the Dunnet and Tukey tests (p < 0.05)., Results: The concentrations of carbamide peroxide (10%, 15% and 20%) did not differ significantly from the control group during bleaching (up to the 22nd day), with (Tukey, p > 0.05) or without storage in pigment solution. After the bleaching, there were statistically significant differences between the groups treated with coffee (30th day) and wine (7th and 30th days) relative to the control, which was treated with whitening agents., Conclusion: During bleaching, remineralization of the enamel with artificial saliva and the subsequent bleaching session were effective in preventing enamel staining. After the whitening procedures, both stain therapies-coffee and wine-caused enamel color changes; however, the wine led to greater staining than did coffee.

Objective: This study aimed to investigate bleached enamel susceptibility to coffee and red-wine staining at different time periods after bleaching., Background Data: Although hydrogen peroxide is effective for dental bleaching, little is known regarding color stability immediately after bleaching., Materials and Methods: Fifty-four standardized bovine enamel slabs were obtained and assigned to the following treatments (n = 9): (CO) control: sound enamel surface submitted only to bleaching with 35% hydrogen peroxide (HP); (C30') enamel submitted to HP and coffee immersion at 30 min after bleaching; (C150') enamel submitted to HP and coffee immersion at 150 min after bleaching; (W30') enamel submitted to HP and red-wine immersion at 30 min after bleaching; and (W150') enamel submitted to HP and red-wine immersion at 150 min after bleaching. The color of treated enamel was determined by means of photoreflectance spectroscopy at baseline (T(0)) and after the described treatments (T(f)), and data were statistically analyzed with ANOVA and Tukey tests (p < 0.05)., Results: No differences were observed between the exposure times of 30 and 150 min after bleaching for both beverages (p > 0.05). Although coffee did not stain the surface, red wine significantly darkened previously bleached enamel (p < 0.05)., Conclusion: Bleached enamel was susceptible to red-wine staining at both 30 and 150 min after bleaching procedures, whereas coffee did not interfere with the bleaching process.

Purpose: To quantify the change in color of human and bovine teeth exposed to a coffee solution during a 16% carbamide peroxide (16% CP) home application bleaching treatment using photoreflectance analysis., Methods: 40 enamel slabs (4 x 4 x 2 mm) were obtained from seven unerupted third human molars and seven bovine incisors, which were allocated into four groups: G1: human control group whitened and not exposed to a coffee solution; G2: bovine control group whitened and not exposed to a coffee solution; G3: human teeth whitened and exposed to a coffee solution; G4: bovine teeth whitened and exposed to a coffee solution. The home bleaching procedure was performed using 16% CP gel applied in a 1 mm-thick layer on the tooth surface over a period of 6 hours per day, for 28 days. Tooth color was evaluated using photoreflectance analysis throughout the bleaching procedure at intervals of 7, 14, 21 and 28 days, and posttreatment at 7, 15 and 30 days. Results were statistically analyzed using ANOVA and Tukey-Kramer tests., Results: After 28 days of bleaching treatment, no significant difference was detected between photoreflectance analysis of specimens exposed to coffee solution and specimens not exposed to coffee solution (P < 0.05). However, when the teeth were exposed to a coffee solution during home bleaching treatment, the whitening effect was observed to be less stable (P < 0.05). Bovine and human enamel substrates behaved similarly in terms of staining and bleaching effects, although they presented inherent differences in color (P < 0.05).

Purpose: To assess the influence of the light-curing unit type and whether or not it was worth using surface sealant protection on resin composite restorative materials stained by coffee. Another objective was to propose the monitoring of coffee staining by FT-Raman spectroscopy using carbon-hydrogen (C-H) bonds as reference to the composite matrix degradation., Methods: Sixty cylindrical specimens of resin composite were prepared and divided into six groups: HC (control)--cured with a halogen light; LC (control) cured with a LED; HF--cured with a halogen light + Fortify Plus; LF--cured with a LED + Fortify Plus; HP--cured with a halogen light + PermaSeal; LP--cured with a LED + PermaSeal. After storage for 24 hours at 37% and 100% of relative humidity, the top surface was protected, and the other surfaces isolated. Polishing with paper discs was performed after 24 hours of curing and prior to FT-Raman spectroscopy and reflectance measurements. All specimens were submitted to coffee staining for 14 days and evaluated by both systems. Results were statistically analyzed by ANOVA and Tukey tests., Results: FT-Raman spectrum only showed significant changes in groups LC and LP (P< 0.05). Reflectance demonstrated that staining was present in all specimens protected by sealants. Sealant staining was larger in the HF (P < 0.001) group.