Effect of liquid polishing materials on the stainability of bis-acryl interim restorative material in vitro

Cakan U., KARA H. B.

Journal of Prosthetic Dentistry, vol.113, no.5, pp.475-479, 2015 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 113 Issue: 5
  • Publication Date: 2015
  • Doi Number: 10.1016/j.prosdent.2014.09.020
  • Journal Name: Journal of Prosthetic Dentistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.475-479
  • Istanbul Medipol University Affiliated: Yes


Statement of problem The discoloration of interim restorations may negatively affect a patient's perception of treatment. Purpose The purpose of this study was to investigate the effect of liquid polishing materials on the color stability of bis-acryl interim restorative material. Material and methods One hundred twenty specimens (10×2 mm) of a bis-acryl interim restorative material were divided into 3 groups. Group CO (control) was not subjected to any liquid polishing material. Groups GC and BC were polished with 2 liquid polishing materials. The specimens were then divided into 4 subgroups (n=10) and stored for 24 hours at 37°C in different staining solutions: coffee, coffee with sugar, cola, and distilled water. The color of the specimens was measured at baseline and after immersion with a spectrophotometer by using the CIE L∗a∗b∗system, and color changes (ΔE) were calculated. The means of color change for each specimen were analyzed by 2-way and 1-way ANOVA tests. Post hoc comparisons were made with the Tukey HSD and Tamhane T2 tests. Results The application of liquid polishing materials significantly decreased the staining of autopolymerized bis-acryl interim restorative material (P<.01). Coffee with sugar resulted in higher ΔE values than coffee without sugar or cola. Conclusions The use of liquid polishing materials significantly decreased staining when compared with bis-acryl specimens without liquid polish. The presence of sugar in coffee increased color change compared with coffee without sugar for all groups evaluated.