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Correlation between antioxidant activity and bonding strength on bleached enamel.

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Green tea and sodium ascorbate gels showed high antioxidant activity but did not significantly impact microshear bond strength in bleached enamel. Lower concentrations (10%) of these antioxidants showed a trend towards improved bond strength.

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Area of Science:

  • Dental Materials Science
  • Biochemistry
  • Antioxidant Research

Background:

  • Dental bleaching with carbamide peroxide can affect enamel bond strength.
  • Antioxidants are investigated for their potential to mitigate adverse effects of bleaching.
  • Green tea and sodium ascorbate are known for their antioxidant properties.

Purpose of the Study:

  • To evaluate the antioxidant activity (%AA) of green tea (GT) and sodium ascorbate (SA) gels.
  • To determine the influence of varying concentrations (10%, 20%, 30%) of GT and SA on the microshear bond strength (μ-SBT) of bleached enamel.
  • To assess the correlation between antioxidant activity and bond strength in bleached enamel.

Main Methods:

  • The 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay was used to measure %AA.
  • Microshear bond strength (μ-SBT) tests were performed on 80 bleached bovine incisors using Single Bond 2 and Filtek Z350XT.
  • Samples were divided into groups receiving no treatment, carbamide peroxide bleaching, or bleaching followed by 10%, 20%, or 30% GT or SA gels.

Main Results:

  • Antioxidant activity (%AA) ranged from 90.58% to 96.75%.
  • ANOVA revealed no significant difference in μ-SBT between the types of antioxidants (GT vs. SA).
  • Significant effects of concentration on μ-SBT were observed (p = .007), with a negative correlation between concentration and bond strength.

Conclusions:

  • Green tea and sodium ascorbate exhibit high antioxidant potential.
  • Antioxidant concentration inversely affected microshear bond strength, with 10% concentrations showing a trend towards better results.
  • %AA did not directly influence the microshear bond strength in this study.