Related Experiment Video
Updated: Jul 24, 2025
Detection and Removal of Tooth-Colored Composite Resin Using the Fluorescence-Aided Identification Technique
Published on: July 27, 2022
Color stability and degree of conversion of gingiva-colored resin-based composites
Cristina Benavides-Reyes1, María M Pérez2,3, Maria Tejada-Casado2,3
1Department of Stomatology, Faculty of Dentistry, Colegio Máximo, Campus de Cartuja s/n. University of Granada, Granada, Spain.
Objectives:
To evaluate gingiva-colored resin-based composites' (GCRBC) color stability and degree of conversion (DC%).
Methods:
Eight discs (8 × 1 mm) of 20 shades of GCRBC were prepared. Color coordinates were measured against a gray background with a calibrated spectroradiometer, CIE D65 illuminant and the CIE 45°/0° geometry at baseline and after 30 days of storage in distilled water, coffee, and red wine. Color differences ( ) between final and baseline conditions were calculated. An ATR-FTIR spectrometer with a diamond tip was used to calculate DC%. The results were analyzed statistically using ANOVA and Tukey post-hoc test. The level of significance was p < 0.05.
Results:
DC% and color stability correlated with each other and with the GCRBC brand. DC% ranged between 43% and 96%, highest values correspond to flowable composites. All composites have experienced color changes after immersion in water, wine and coffee. However, the magnitude of the color change has varied widely depending on the immersion medium and the GCRBC. Color changes generated by the wine were, globally, greater than those induced by coffee (p < 0.001) and above the acceptability thresholds.
Conclusions:
The DC% of GCRBCs is sufficient to achieve adequate biocompatibility and physicomechanical properties, but the high susceptibility to staining could compromise aesthetic long-term results.
Clinical Significance:
The degree of conversion and the color stability of gingiva-colored resin-based composites correlated with each other. All composites have experienced color changes after immersion in water, wine and coffee. Color changes generated by wine were, globally, greater than those induced by coffee and above the acceptability thresholds that could compromise aesthetic long-term results.
