Influence of various antioxidants on micro‐shear bond strength of resin composite to bleached enamel

Objective Teeth bleaching causes an immediate decrease in resin composite bonding ability. This study aimed to investigate the influence of various antioxidants on resin composite bond strength to bleached enamel. Materials and methods One hundred and ten human maxillary incisors were used. A negati...

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Bibliographic Details
Published in:Journal of esthetic and restorative dentistry 2021-03, Vol.33 (2), p.371-379
Main Authors: Elawsya, Mohamed Elshirbeny, El‐shehawy, Tamer Mohamed, Zaghloul, Nadia Mohamed
Format: Article
Language:English
Subjects:
Antioxidants
Ascorbic acid
bleached enamel
Bleaching
Composite materials
Composite Resins
Dental Bonding
Dental Enamel
Enamel
Green tea
Humans
Hydrogen peroxide
in vitro
Incisors
Lipoic acid
micro‐shear
Peroxides
Plant extracts
resin composite
Seeds
Shear Strength
Statistical analysis
Tooth Bleaching
Urea
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Summary:Objective Teeth bleaching causes an immediate decrease in resin composite bonding ability. This study aimed to investigate the influence of various antioxidants on resin composite bond strength to bleached enamel. Materials and methods One hundred and ten human maxillary incisors were used. A negative control (group A) (n = 10) was assigned (no bleaching‐no antioxidant). The remaining teeth were divided into two groups (n = 50) according to the bleaching agent used: group B (40% hydrogen peroxide) and group C (35% carbamide peroxide). Both groups were subdivided into five subgroups (n = 10). A positive control subgroup (no antioxidant) and other four subgroups according to the antioxidant solution used (10% sodium ascorbate, 10% grape seed extract, 10% green tea extract, and 5% alpha‐lipoic acid). After resin composite building, the micro‐shear bond strength test was performed. Fracture analysis was examined using a stereomicroscope. Statistical analysis was performed using a two‐way analysis of variance and Tukey's HSD post hoc test. Results Bond strength significantly decreased after bleaching and there was no significant difference between bleaching agents (P 
ISSN:1496-4155
1708-8240
DOI:10.1111/jerd.12613