Effect of Different Beverages on the Physical Properties of Sonicfill Dental Composite

Abstract

Objective: To evaluate the effect of several beverages on the physical properties of SonicFill (Kerr Corp., USA), a new bulk-fill dental composite, over a period of time. Methods: A total of 28 discs (10 mm x 2 mm) were prepared and randomly assigned into 4 groups (n=7) according to the beverages they would be immersed in. The beverages chosen were Coca-Cola©, Nescafe© coffee, Lipton tea© and distilled water (control). Surface roughness, microhardness and colour stability were evaluated using 3D optical surface texture analyser, Vickers microhardness tester and spectrophotometer respectively. Readings were recorded at the time intervals of 24 hours, 1 week and 1 moth after immersion. The data obtained were analysed using one-way ANOVA, repeated measures ANOVA and MANOVA. Results: There were significant differences in surface roughness for only two pairs of groups (distilled water and Coca-Cola, distilled water and coffee). However, there was no significant difference between the groups within the chosen time. Statistical analysis showed significant difference in microhardness between time only for Coca-Cola, with significant differences between 24 hours and 1 week; and 24 hours and 1 month. For the colour evaluation, there was significant difference between the groups within time. Conclusions: All the beverages chosen were able to affect the physical properties of the SonicFill. However, no particular beverage had a higher or lower impact on the surface roughness than the other beverages. Microhardness was affected by distilled water and Coca-Cola, in ascending order. Colour was affected most by coffee, followed by tea and Coca-Cola.