Capacidad buffer de la saliva en presencia de bebidas energéticas comercializadas en Chile, estudio in vitro

Abstract

ObjectiveTo determine, using in vitro pH measurements, the buffering capacity of saliva when added to different energy drinks sold in Chile. MethodThe participation of 3 young and systemically healthy patients, with no diseases of the saliva glands, was obtained. Samples of stimulated saliva where obtained from each patient and then mixed and stored as one sample. The study used 13 energy drinks sold nationwide, with 5mL of each one being distributed into 4 Falcon tubes. The pH of each of the energy drinks, the saliva sample, and drinking water was measured. 1mL of drinking water was added into Falcon tube number 1, and 1mL of saliva into the 3 remaining every 3 min until completing 13mL of solution in each one (38% vol./vol.). The pH measurements where performed upon adding each 1mL (saliva/water) to allow the pH meter to correctly register the data. ResultsThe pH levels for energy drinks range between pH 2.42±0.008 (Battery Gingered®), to pH 3.44±0.005 (Battery Sugar Free®). The saliva had a mean pH value of 7.99, and 7.05 for drinkable water. The energy drink that achieved a higher increase in pH level was Speed®, reaching a value of pH 4.38, while the energy drink that increased the pH level the least was Quick Energy®, only reaching a pH of 3.37. ConclusionThe buffering capacity of saliva managed to increase the pH level of energy drinks analyzed in this study between 17 and 54%. However, saliva was unable to neutralize further than 4.38 the low levels of pH in these drinks, thus being critical to dental structure.