Efeito de bebidas corantes na estabilidade de cor e rugosidade de resinas acrílicas para base de dentadura polimerizadas por diferentes métodos

Abstract

The aim of this study was to evaluate the effect of staining beverage on color stability and roughness of denture base acrylic resin polymerized by different methods. Twenty-four specimens of each acrylic resin (autopolymerized, heat polymerized or microwave polymerized) with 8 mm diameter and 2 mm thickness dimensions were fabricated and finished/polished with #400, 600, 800 and 1200 sandpapers. Groups undergone to 3000 thermocycling cycles (5°C and 55°C) and were subdivided according to the solution it would be immersed for seven days: coffee, red wine or artificial saliva, as control. Color and roughness (Ra) were assessed after specimens’ fabrication (T0), after 24 h (T1), 72 h (T2) and 7 days (T3) of immersion in the media. Color alteration was calculated by CIEDE2000 formula. Statistical analysis were carried out using Sigma Plot version 11.0 software, through the Analysis of Variance test for repeated measures (RM ANOVA), and Tukey’s Test as post-hoc. Significance level was set at 5%. ∆E00 values of groups immersed in coffee and red wine significantly increased after 7 days of immersion, whereas roughness values were stable, except for autopolymerized resin. Red wine promoted greater ∆E00 values and autopolymerized acrylic resin presented greater roughness values than the other ones in all times.