Does the exposure to cigarette smoke influence the colour stability and mechanical properties of different orthodontic elastic ligatures? - in vitro study

OBJECTIVE

The aim of this study was to evaluate the colour stability and mechanical resistance of orthodontic elastic ligature exposed to cigarette smoke.

METHODS

Four commercial brands were used: Aditek® (GA), Eurodonto® (GE), Morelli® (GM) and Orthometric® (GO). Eight elastic ligature rings (for mechanical analysis) and eight 5×5mm fragments of the material (for colour stability analysis) were separated from each commercial brand for the control group (C) (n=64) and experimental group (E) (n=64). The control group was not exposed to cigarette smoke. Colourimetric status (CIEL*a*b* System) and light transmittance (% transmitted light) were evaluated using Vita Easyshade Compact and CM2600 spectrophotometers, respectively. The mechanical resistance was evaluated using a universal testing machine (EMIC DL), performing tensile testing (speed 5mm/min). The analyses occurred at the following times: T0, before exposure to the smoke; T1, after the 1st exposure; and T2, after the 2nd exposure to cigarette smoke. Comparison between the groups and evaluation of the time effect were performed with the ANOVA/Tukey (a=0.05) and ANOVA-MR tests with Bonferroni correction (α=0.016).

RESULTS

Significant differences were only observed for colour stability in the GA-E (NBS T2: 15.94±1.88) and GM-E (NBS T2: 16.11±4.54) groups (P<0.05); transmittance in the GA-E group (T2-T0: -9.07±5.01) (P<0.016) and mechanical resistance in the GA-C group (T2-T0: -0.95±0.61N) (P<0.016).

CONCLUSION

The orthodontic elastic ligatures were sensitive to the cigarette smoke exposure regarding to loss of mechanical strength properties and change in colour stability.

Analysis of the Influence of Food Colorings in Esthetic Orthodontic Elastomeric Ligatures

Proposition:

The purpose of this study was to evaluate in vitro the color changes of esthetic orthodontic elastomeric ligatures of different shades when exposed to four food colorings commonly found in the diet of patients.

Materials and Methods:

The sample consisted of esthetic orthodontic elastomeric ligatures in the colors pearl, pearl blue, pearl white and colorless, which were immersed for 72 hours in five different solutions: distilled water (control group), coffee, tea, Coca-Cola ^® and wine. The color changes of the esthetic orthodontic elastomeric ligatures were measured with the aid of a spectrophotometer, at T1 - as provided by the manufacturer; and T2 - after colorings process.

Results:

The results indicated that the esthetic orthodontic elastomeric ligatures of all initial hues are susceptible to pigmentation. Among the evaluated colors, all changed the finished look and the color of the samples tested. In ascending order, the color of the samples was as follows: distilled water, Coca-Cola^®, black tea, wine and coffee.

Conclusion:

The substances that have a greater potential for pigmentation in esthetic orthodontic elastomeric ligatures were black tea, wine and coffee, respectively. All shades of esthetic orthodontic elastomeric ligatures are susceptible to color change.