Abstract
Statement of the problem: Flavored waters have become increasingly popular in the Trinidadian retail market. There is a paucity of literature on the erosive potential of these products on dental hard tissue. Purpose: This study 1) evaluated the pH and titratable acidity of popular still and sparkling flavored waters in the Trinidadian marketplace and 2) evaluated the effect of time and temperature on pH and titratable acidity. Materials and methods: A calibrated pH meter was used to measure pH at baseline (T0), at one week of storage (T1) and at one month of storage (T2). Titratable acidity was determined using 0.1 M sodium hydroxide until a neutral pH of 7 was attained. Results: All tested flavors of both still and sparkling water demonstrated pH well below the critical pH of 5.5. Reduced temperature and time in storage caused varying degrees of change in both pH and titratable acidity. Generally, the largest changes in titratable acidity occurred for sparkling varieties of water. Conclusion: The still and sparkling flavors of water tested are potentially very erosive to dental hard tissue.
Highlights
Several beverages, including fruit juices, colas, energy and sports drinks, have been shown to have a deleterious effect on teeth, due to the erosive potential of these drinks on dental hard tissue [1]
Titratable acidity is a more precise indicator of the total acidic concentration of tested beverages, with many researchers concluding that titratable acidity of beverages is a more accurate measure of erosive potential on dental hard tissue [5] [6]
Tenuta et al stated that titratable acidity is responsible for the time that salivary pH is maintained at low levels [7]
Summary
Several beverages, including fruit juices, colas, energy and sports drinks, have been shown to have a deleterious effect on teeth, due to the erosive potential of these drinks on dental hard tissue [1]. When considering the erosive potential of beverages, both pH and measurements of titratable acidity have been widely reported. While pH can be measured this measurement only gives an indication of initial hydrogen ion dissociation in tested beverages, but gives no information regarding concentrations of non-disassociated acid within a beverage [4]. Titratable acidity is a more precise indicator of the total acidic concentration of tested beverages, with many researchers concluding that titratable acidity of beverages is a more accurate measure of erosive potential on dental hard tissue [5] [6]. In-vitro studies of titratable acidity demonstrate the ability of a buffering agent, in most instances OH ions to neutralize all available acid. The greater the buffering capacity of a beverage, the longer it will take for saliva to neutralize acids within beverages [8]
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