The degree of enamel erosion by five different kinds of fruit

It could be expected that the degree of enamel erosion by different fruits containing different kinds of organic acids, or different ratios of acids, and other different chemical components, will vary. The aim of this study was to investigate the degree of enamel erosion by different kinds of fruits (by determining the depths of enamel removed at different stages) over a period of 40 minutes. Statistically significant differences (p less than 0.05) were found among the slopes of apricot and that of grape, guava, apple, and orange. The results demonstrated that the degree of enamel erosion (etch depth) over a six-minute period had the following sequence: apricot more than grape and guava more than apple and orange; while over a 40-minute period the degree of etch depth was grape greater than apricot greater than guava greater than apple greater than orange. The degree of enamel erosion initiated by a fruit juice, as marketed, was about 5-8 times higher than that of the fruit (minced fruit juice). It also became clear that the degree of enamel erosion by different fruits depended on a combination of factors, such as the pH, amounts, and ratios, as well as the types of organic acids and other chemical components present in the fruits.