Effect of Coloring Beverages on Color Stability of Single Shade Restorative Material: An In Vitro Study

Abstract

BACKGROUND: Color mismatch between tooth structure and restoration is a common reason for restoration replacement. This is due, in part, to the diverse chemical structure of both substrates, which display a different staining potential resulting in a significant color mismatch. AIM: The aim of the study was to evaluates the color change of single shade resin composite and compare it to fibrous-filled resin composite (FRc) after storage in coloring beverages. METHODS: Trapezoidal Class V cavities were prepared on the buccal and lingual surfaces of 30 premolars. Cavities on the buccal surface were restored with Omnichroma (ON) and palatal surface with FRc. Specimens were stored on water, tea, and coffee solutions for 24 h and 72 h. The color change was measured after each immersion time and statistically analyzed using three-way analysis of variance (ANOVA) (α = 0.05). RESULTS: Three-way ANOVA showed that different materials had a significant effect on both ΔL and Δa (p < 0.001). For both materials, ON in coffee showed the highest Δb values when compared to FRc for the same period. No difference between ON and FRc when stored in tea for 24 h and 72 h. CONCLUSION: Structural color property of ON can enhance the color perception of restoration to compensate for any color change after consuming coloring food and beverages.