The Effect of Traditional Regional Beverages on the Color Stability of PMMA Denture Base Materials

Authors : Hasan Murat Aydoğdu, Ömer Hakan Çiloğlu, İrem Efe, Gamze Ulu

Pages : 294-299

Doi:10.51122/neudentj.2025.128

View : 65 | Download : 108

Publication Date : 2024-12-30

Article Type : Research Paper

Abstract :Background: Maintaining color stability of denture bases is an important aesthetic criterion for long-term success. The objective of this study was to measure the effect of three different traditional regional beverages consumed in the Trakya region on the color of PMMA denture base materials. It aimed to investigate how personal habits such as hygiene practices and beverage consumption can influence the color stability of denture bases. Methods: Samples were prepared using three different pink PMMA denture base resins (Meliodent Rapid Repair, Imicryl IQ15, Duracryl Heat Cure) with a traditional flasking technique. The samples were immersed in four different solutions (Distilled water as control, Oakberry juice, Plum juice, Mulberry juice) (n=10) and stored for 21 days. Color measurements were taken using a spectrophotometer on days 0, 7, and 21, and color change values (ΔE00) were calculated. One-way analysis of variance (ANOVA) and Tukey HSD post-hoc test were used for statistical analysis of color changes (p=0.05). Results: On the seventh day, samples prepared with Imicryl showed significantly higher discoloration caused by plum juice compared to distilled water (p=0.002). There was no significant difference observed in color changes among the other beverages, materials, and time intervals (p>0.05). On the seventh and twenty-first days, all beverages showed color change values below the perceptible threshold (ΔE00<1.72). Conclusion: This study revealed that PMMA denture base materials undergo color changes when in contact with beverages, and this change varies depending on the duration of exposure, acrylic resin brand, and type. However, the color changes observed between denture base materials and beverages were not clinically significant.
Keywords : PMMA, Renk, Meyve ve sebze suları