Comparative Evaluation of Whitening Toothpastes on Coffee, Tea, and Wine Stains With Stain Depth Analysis Using...

This study aimed to assess the efficacy of whitening toothpastes in removing extrinsic stains caused by tea, coffee, and red wine, and to evaluate their effects on enamel surface roughness. The penetration depth of the stains was also analyzed to understand how stain localization influences whitening effectiveness.

Ninety bovine teeth were stained for 7 days with black tea, coffee, or red wine. Following the staining period, the specimens were brushed for 10,000 cycles using whitening toothpastes containing either abrasives or hydrogen peroxide. After brushing, the color difference (ΔE₀₀) and surface roughness (Ra) were measured. The stain penetration depth was assessed using a microspectrophotometer to measure color variations across the enamel and dentin.

A two-way analysis of variance revealed that the beverage type significantly impacted color restoration (p < 0.001), and there was a significant interaction between the beverage and toothpaste type (p < 0.001). Abrasive toothpastes were more effective on wine stains, whereas the hydrogen peroxide toothpaste was more effective on tea and coffee stains. Surface roughness saw the greatest increase in the wine-stained specimens (p < 0.001). Cross-sectional analysis indicated that tea stains penetrated more deeply, while wine stains were more superficial and uneven.

Whitening efficacy was influenced by both beverage type and stain penetration. Abrasive toothpastes effectively removed wine stains localized to enamel surfaces, whereas peroxide-based toothpaste was more effective against tea and coffee stains that penetrated deeper.

Selecting a whitening approach should consider the source and depth of discoloration. Abrasive formulations can address superficial stains, while peroxide-containing toothpastes are preferable for managing deeper, more persistent stains.