Influence of exogenous pigmentation on the optical properties of orthodontic elastic ligatures

OBJECTIVES: The aim of this study was to assess the optical properties of orthodontic elastic ligatures under the influence of exogenous pigments contained in the daily diet. MATERIAL AND METHODS: For the analysis, colorless (clear) elastic segments (ORTHO Organizers, lot 660625A10) were used as received from the manufacturer, and were divided into 8 groups of 3 segments each. Each group was immersed in 200 mL of a solution containing a determined substance, as follows: distilled water (control group), Coca-Cola(®), Pomarola brand tomato sauce (Cica(®)), açai, Jasmine(®) brand green tea, Royal Blend(®) black tea brand, Pilão(®) brand coffee and Palmares(®) wine brand. All test specimens were immersed in the solutions and kept in an appropriate receptacle for 7 days at 37ºC(14). After the staining session, the test specimens were washed with distilled water in an ultrasonic vat for 5 min and dried with paper tissues(6). The portable digital spectrophotometer Vita Easyshade Compact was used to assess if there was color variation of the test specimens. This variation was quantified and qualified at the initial time (T0) and after staining (T1). RESULTS: These results were analyzed statistically using the software SPSS version 18.0. The Shapiro-Wilk test of normality was applied followed by the one-way analysis of variance and the Tukey's post hoc test. The level of significance adopted was 5%. CONCLUSIONS: From the substances evaluated in this study, those with higher staining potential on esthetic elastic ligatures were black tea, coffee and wine, respectively. Knowing this information, the dentist may advise their patients to avoid certain foods because of elastic staining may occur thus decreasing the aesthetics of the material.