Abstract
Background: Beverage consumption is considered as one of the important risk factors for dental erosion.The purpose of the present study is to evaluate the enamel dissolution potentials of commercially available beverages through pH analysis and quantification of calcium ions released.
 Materials and Methods:- Four commercially available beverages, Green tea (TETLEY LTD), Red bull energy drink (RAUCH FRUCHTSAFTE, GMBH&CO OG, UAE), Real mixed fruit juice (real fruit power ltd, DABUR), Appy fizz (PARLE AGRO) were used to analyse pH and calcium ions released through two independent phases. 24 enamel specimens were prepared from 12 healthy human molars. pH analysis was done with pH meter and calcium analysis was measured by using colorimetry and spectrophotometry. Statistical analysis was carried out by using tests of descriptive statistics, paired t test for intra group comparisons and One way ANOVA with Post Hoc tukey test for intergroup comparisons.
 Results: Mixed fruit juice had shown highest acidic potential while Green tea had shown lowest acidic potential.
 Red Bull had shown highest dissolution potential while green tea had shown lowest dissolution potential.
 Conclusion: Dental erosion is influenced by the pH of the beverages and calcium dissolution of the tooth. Red bull has shown highest erosion potential. Even though green tea with an high acidic pH did not show any considerable erosion potential..
 Key words: Dental erosion, pH of beverages, dissolution potential of beverages
Highlights
Beverage consumption is considered as one of the important risk factors for dental erosion
Dental erosion is influenced by the pH of the beverages and calcium dissolution of the tooth
Materials and Methods: Sample selection: In this study,four commercially available beverages, Green tea (GT, Tetley), Red bull energy drink (RB, RAUCH FRUCHTSAFTE GMBH &CO OG, UAE), Real mixed fruit juice (MFJ, DABUR), Appy fizz (AF, PARLE AGRO PVT LTD) were analysed in two independent phases for determining dissolution potential of enamel in extracted human teeth (FIGURE I). 1% citric acid is used as the positive control and distilled water, as negative control. 12 healthy human molars were used in this study to obtain 24 enamel specimens (FIGURE II)
Summary
Dental erosion is defined as loss of tooth structure by chemical action in the continued presence of demineralising agents (acids) It is a multi-factorial condition with extrinsic and intrinsic causative factors.[3] In recent decades, beverages such as fruit juices have become less expensive, more varied and more palatable, leading to increased intake.[1,2,3] Sports drinks are designed to deliver a balanced amount of carbohydrate and fluid to allow an athlete to rehydrate and refuel during exercise.[4] Epigallocatechin is a catechin that can be found in high concentrations in green tea and proved to be the key contributive element for the possible health effects in green tea consumers.[5]. Beverage consumption is considered as one of the important risk factors for dental erosion.The purpose of the present study is to evaluate the enamel dissolution potentials of commercially available beverages through pH analysis and quantification of calcium ions released.
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