Surface roughness and erosion of nanohybrid and nanofilled resin composites after immersion in red and white wine

AIMS: This study aimed to investigate the effects of red and white wine on the surface roughness and erosion of nanohybrid and nanofilled resin composites. MATERIALS AND METHODS: Sixty specimens of each resin-based composite (RBC) were prepared. Before immersion, baseline data roughness values were recorded using a profilometer. Three groups of discs (n = 20) were then alternately immersed in red wine, white wine, and deionized water (as a control) for 25 min and artificial saliva for 5 min over four cycles. The specimens were then stored in artificial saliva for 22 h. This process was repeated for 5 days following immersion in artificial saliva for 2 days. Subsequently, the process was repeated. After immersion, the specimens were evaluated and data were analyzed by two-way repeated analysis of variance (ANOVA) and Tukey's honestly significant difference (HSD) (α = 0.05). RESULTS: Red wine caused significantly greater roughness and erosion than did white wine and deionized water (P < 0.05). Nanohybrid resin composites were significantly rougher than nanofilled resin composites (P < 0.05). CONCLUSION: The effects of red and white wine on the surface roughness and erosion of resin composite restorative materials depended upon the physical and chemical composition of the restorative materials and the types of wine.