Comparison of the Effectiveness of Whitening Agents using Brown Eggs

[Abstract] : In response to the increasing demand for tooth whitening, more effective whitening application methods with fewer unpleasant side effects and new whitening agents are currently under development. In this study, we compared the effectiveness of whitening agents with different compositions and methods of application, using brown eggs as an experimental material. We compared three different whitening agents : Agent A containing polyphosphoric acid and a nan-oplatinum catalyst that requires the use of a special light source, Agent B containing a titanium catalyst that uses the standard type of light used for light-cured composite resins, and Agent C containing 40% hydrogen peroxide solution as the main ingredient and that is activated when two different agents are mixed. Responses were evaluated using a CM-700d spectrophotometer to perform color measurements, and pre- and post-treatment values were compared. Visually detectable color changes were produced by all three whitening agents. Agents A and B exhibited whitening effects in terms of all the parameters measured. Our results suggest that Agent A provides better whitening than Agents B and C in terms of Δa* and is also effective at whitening red color. The only parameter improved by Agent C was a*, and the degree of improvement was less than that produced by the other two agents. An understanding of the characteristics of whitening agents and selection of appropriate agents for individual patients is important for achieving more effective whitening.