Abstract
Stainless steel archwire is an important component of orthodontic appliances that have the potential to corrode. Consumption of foods and beverages with a low pH, such as fruit-based juices, can trigger the release of nickel ions in stainless steel archwire. This study aimed to determine the difference in the amount of nickel ions release and the surface microstructure of stainless steel archwire after immersed in tomato and orange juice. The sample used is stainless steel archwire with a diameter of 0.016 inches and length of 5 cm immersed in 15 ml of solution and then stored at 37°C in an incubator for 24 hours. The samples were divided into three groups (immersed in tomato juice,orange juice and artificial saliva), each group consisted of 9 samples. The solution was tested using an Inductively Coupled Plasma Mass Spectrometer (ICP-MS) to determine the number of nickel ions released. The archwire surface microstructure was tested using a Scanning Electron Microscope (SEM). The results showed that the average amount of nickel ion release in orange juice is more than tomato juice. There was a significant difference between the amount of nickel ion released and surface microstructure on stainless steel archwire after being immersed in tomato and orange juice.
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