Measurement of erosive potential of candies dissolved in water and artificial saliva

Abstract

Introduction

Excessive and frequent consumption of acid candy is associated with the etiology of dental erosion.

Objective

This study aimed to measure and compare the pH and titratable acidity of candies dissolved in water and artificial saliva.

Material and method

Tic Tac® candies were used with the flavors: orange, cherry / passion fruit and strawberry, grouped into 2 groups. G-1: candies dissolved in water; G-2: candies dissolved in artificial saliva. The candies were crushed and, from the resulting powder of each flavor, two samples were weighed 20 g and dissolved in 120 ml of distilled water or 120 ml of artificial saliva. For these solutions were obtained 3 samples of 30 mL each flavor, allowing the determination of pH and titratable acidity in triplicate.. The pH was measured using a potentiometer and glass electrode calibrated with standard solutions pH 7.0 and pH 4.0. To check the titratable acidity, aliquots of 100 uL NaOH 1M were added until the pH reached 5.5. The results were submitted to the Analysis of Variance (ANOVA). Mean comparisons were performed by Tukey test at a 5% level of significance (p<0.05).

Result

All candies had pH below the critical values for dissolution of enamel when dissolved in water and artificial saliva. Comparing the groups, the G-2, showed a pH higher and lower titratable acidity, significantly differing from the G-1.

Conclusion

All acid candies dissolved in water and artificial saliva proved to be potentially erosive could contribute to the etiology of dental erosion.

Descriptors:
Tooth erosion; candies; saliva, artificial; hydrogen-ion concentration; acidity