In vitro comparison of the erosive potential of four different wines on human dental enamel

Abstract

Background/Aim: This study aimed to investigate the erosive potential of wines derived from Anatolia on human teeth in vitro. Material and Methods: In this study two red (Öküzgözü, Boğazkere) and two white (Sultaniye, Narince) wines, citric acid and distilled water were used to investigate erosive effects. The pH, titratable acidity, iron and calcium ion levels of the groups were measured. Each group included 10 specimen and they were exposed to 25 ml of wine sample for 5 seconds, artificial saliva for 10 seconds for 10 times. The initial and the final phosphate concentrations were measured by the UV spectrophotometer and the difference between the measurements was calculated. One sample was examined under a scanning electron microscope and the data were analyzed statistically using One-way ANOVA and Pearson correlation test. Results: Mineral loss and erosive lesion depth values were ranged from highest to the lowest Sultaniye, Boğazkere, Öküzgözü and Narince, respectively. Correlation between mineral loss and pH was statistically significant (p<0.01). However, there was no correlation between the iron and calcium ion level and mineral loss. Conclusions: All the investigated wines have pH values below the critical value for enamel dissolution while Sultaniye was significantly more erosive than the others. There is a negative correlation between pH and erosive potential of the wine. Within the limits of this in vitro study, it can be expected that a regular consumption of wines might cause dental erosion.