Influence of different beverages on the microhardness and surface roughness of resin composites

This study assessed the influence of different beverages on the microhardness and surface roughness of microfilled (A110, 3M/ESPE), hybrid (Z250 3M/ESPE) and flowable (Flow, 3M/ESPE) resin composites, over time. Twenty-four disc-shaped specimens (10 mm; 2-mm thick) of each resin composite were fabricated, thereby forming three groups (n=24). Knoop microhardness and surface roughness (Ra) were analyzed at predetermined evaluation periods: 24 hours, and 7, 30 and 60 days after specimens fabrication. The 24-hour measurements were recorded after storage in artificial saliva. Next, each group (n=24) was divided into four subgroups (n=6) according to the test beverages: Coca-Cola, sugar cane spirit, coffee and artificial saliva (control). Control specimens were kept in saliva throughout the experiment (60 days). For experimental specimens, a 60-day testing cycle was carried out: specimens were initially stored in saliva for four hours, then submitted to a five-minute immersion in the beverages (Coca-Cola, sugar cane spirit, coffee) intercalated by immersions in saliva three times daily. Microhardness/roughness measurements were done at 7-, 30- and 60-day intervals. Data were submitted to three-way ANOVA and Scheffée test (p