Effect of tooth immersion in the coffee drink with different types of coffee roast temperature on tooth discoloration

S. N. Hutami; S. Triaminingsih; D. J. Indrani

doi:10.1088/1742-6596/1073/3/032026

Effect of tooth immersion in the coffee drink with different types of coffee roast temperature on tooth discoloration

S. N. Hutami, S. Triaminingsih, D. J. Indrani

Department of Dental Materials

Research output: Contribution to journal › Conference article › peer-review

3 Citations (Scopus)

Abstract

We analyzed the effect of coffee bean roasting temperatures on tooth discoloration. A total of 18 post-extracted premolar teeth were immersed in coffee beverage made with beans roasted at 210 °C, 230 °C, or 250 °C for 20 min. Specimens were divided into three groups. The change in color values L∗, a∗, b∗, and E∗ was measured using the CIE L∗a∗b∗ system through the Vita Easy Shade instrument, and the content of polyphenol and tannin of coffee beans was tested. There were significant changes in tooth color because of the different coffee bean roasting temperatures, especially after immersion for 60 h in coffee at which the beans were roasted at 250 °C. In conclusion, changes in tooth color occurred after immersion in coffee beverage despite different coffee roasting temperatures.

Original language	English
Article number	032026
Journal	Journal of Physics: Conference Series
Volume	1073
Issue number	3
DOIs	https://doi.org/10.1088/1742-6596/1073/3/032026
Publication status	Published - 7 Sept 2018
Event	2nd Physics and Technologies in Medicine and Dentistry Symposium, PTMDS 2018 - Depok, West Java, Indonesia Duration: 18 Jul 2018 → 18 Jul 2018

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10.1088/1742-6596/1073/3/032026

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title = "Effect of tooth immersion in the coffee drink with different types of coffee roast temperature on tooth discoloration",

abstract = "We analyzed the effect of coffee bean roasting temperatures on tooth discoloration. A total of 18 post-extracted premolar teeth were immersed in coffee beverage made with beans roasted at 210 °C, 230 °C, or 250 °C for 20 min. Specimens were divided into three groups. The change in color values L∗, a∗, b∗, and E∗ was measured using the CIE L∗a∗b∗ system through the Vita Easy Shade instrument, and the content of polyphenol and tannin of coffee beans was tested. There were significant changes in tooth color because of the different coffee bean roasting temperatures, especially after immersion for 60 h in coffee at which the beans were roasted at 250 °C. In conclusion, changes in tooth color occurred after immersion in coffee beverage despite different coffee roasting temperatures.",

author = "Hutami, {S. N.} and S. Triaminingsih and Indrani, {D. J.}",

note = "Publisher Copyright: {\textcopyright} 2018 Institute of Physics Publishing. All rights reserved.; 2nd Physics and Technologies in Medicine and Dentistry Symposium, PTMDS 2018 ; Conference date: 18-07-2018 Through 18-07-2018",

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AU - Hutami, S. N.

AU - Triaminingsih, S.

AU - Indrani, D. J.

PY - 2018/9/7

Y1 - 2018/9/7

N2 - We analyzed the effect of coffee bean roasting temperatures on tooth discoloration. A total of 18 post-extracted premolar teeth were immersed in coffee beverage made with beans roasted at 210 °C, 230 °C, or 250 °C for 20 min. Specimens were divided into three groups. The change in color values L∗, a∗, b∗, and E∗ was measured using the CIE L∗a∗b∗ system through the Vita Easy Shade instrument, and the content of polyphenol and tannin of coffee beans was tested. There were significant changes in tooth color because of the different coffee bean roasting temperatures, especially after immersion for 60 h in coffee at which the beans were roasted at 250 °C. In conclusion, changes in tooth color occurred after immersion in coffee beverage despite different coffee roasting temperatures.

AB - We analyzed the effect of coffee bean roasting temperatures on tooth discoloration. A total of 18 post-extracted premolar teeth were immersed in coffee beverage made with beans roasted at 210 °C, 230 °C, or 250 °C for 20 min. Specimens were divided into three groups. The change in color values L∗, a∗, b∗, and E∗ was measured using the CIE L∗a∗b∗ system through the Vita Easy Shade instrument, and the content of polyphenol and tannin of coffee beans was tested. There were significant changes in tooth color because of the different coffee bean roasting temperatures, especially after immersion for 60 h in coffee at which the beans were roasted at 250 °C. In conclusion, changes in tooth color occurred after immersion in coffee beverage despite different coffee roasting temperatures.

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T2 - 2nd Physics and Technologies in Medicine and Dentistry Symposium, PTMDS 2018

Y2 - 18 July 2018 through 18 July 2018

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Effect of tooth immersion in the coffee drink with different types of coffee roast temperature on tooth discoloration

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