Assessment of pH and Copper Content among Raw and Commercial Areca Nut Products, Contributing Factor towards Oral Submucous Fibrosis

Abstract

Introduction: The increased prevalence of oral submucous fibrosis (OSMF) in the last few years relates to the increased consumption of areca nut(AN) products. OSMF is a premalignant condition and risk to progression to oral cancer is more when AN is chewed along with tobacco. Moreover, high copper content in AN is responsible for fibroblast dysfunction and fibrosis. This study was conducted with aim to assess and compare pH and copper content of raw AN and popular Indian commercial AN based (with and without tobacco) products. Method: Six samples each of twelve different brands of AN based commercial products i.e. six without tobacco (pan masala) and with tobacco were analyzed for pH and then the samples were dried, and powdered for estimation of the copper content. Results: For the six raw areca nuts (sample 1-6), the pH was found to range from 3.06±1.08 to 5.04±0.81, among the six non tobacco containing samples (sample 7-12), the pH was found to range from 6.03±1.08 to 9.09±0.81, and for six tobacco containing samples (sample 13-18), the pH was found to range from 9.18±0.90 to 11.07±0.09. The mean copper concentration among raw areca nut samples (sample 1-6) was 4.05±0.18 μg/g, among non-tobacco containing samples (sample 7-12) it was 10.17±1.08μg/g and among tobacco samples (sample 13-18),it was 18.09±1.08 μg/g (p<0.001). Conclusion: High copper content present in quid and commercial AN may be a causative factor for an increased fibrosis in OSMF, our findings need evaluation by further research and standardization.