ÖZET
Amaç:
Bu çalışmanın amacı, farklı içeceklerin yeni nesil tek renk kompozitin ve iki farklı kompozit rezinin renk değişimi üzerine etkisini incelemektir.
Yöntemler:
Üç farklı rezin kompozit kullanılmıştır: Mikrohibrit (MH), tek renk supra-nanohibrit (SS) ve nano-seramik kompozit rezin (NC). Toplam 120 disk şeklinde örnek hazırlanmış (N=40) ve bekletilme içeceklerine göre 4 gruba ayrılmıştır: Çay, kahve, kola ve distile su (kontrol) (n=10). CIELAB koordinatları, spektrofotometre cihazı kullanılarak elde edilmiş ve renk değişimleri (ΔE) içeceklere batırılma öncesi ve sonrası hesaplanmıştır. İstatistiksel analizler, iki yönlü ANOVA ve Bonferroni testleri kullanılarak yapılmıştır (p<0,05).
Bulgular:
Kahve, tüm kompozit rezinler için istatistiksel olarak en yüksek ΔE değerleri göstermiştir. Ayrıca, çay, distile suya göre istatistiksel olarak daha yüksek ΔE değerleri sergilemiştir. SS ve MH için çay, kolaya göre istatistiksel olarak daha yüksek ΔE değerleri göstermiştir. Rezin kompozitler kıyaslandığında, kahvede bekletme sonrası SS, diğer test edilen kompozitlere kıyasla istatistiksel olarak en yüksek ΔE değerleri göstermiştir. Çayda bekletme sonrası SS, MH’ye göre istatistiksel olarak daha yüksek ΔE değerleri göstermiştir. Kolada bekletme sonrası NC, MH’ye göre istatistiksel olarak daha yüksek ΔE değerleri göstermiştir (p<0,05).
Sonuç:
Tüm test edilen kompozitler için kahve en yüksek renk değişimine neden olmuştur. Ayrıca, çay ve kahvede bekletilme sonrası SS-nanohibrit kompozit, MH kompozite göre belirgin olarak daha fazla renk değişimi göstermiştir.
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