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Erosive Potential of Industrialized Teas: An in vitro study

Oliveira, Andressa Feitosa Bezerra de; Sampaio, Fabio Correia; Meira, Ingrid Andrade; Bezerra, Marcella Guedes Pereira Gouvêa; Fernandes, Nayanna Lana Soares; Paiva, Valeska Maria Souto.
Pesqui. bras. odontopediatria clín. integr; 17(1): e3165, 13/01/2017. tab
Artigo em Inglês | LILACS, BBO - Odontologia | ID: biblio-914298


To evaluate the erosive potential of manufactured teas according to pH, titratable acidity and buffering capacity. Material and


Eight types of manufactured teas of different brands and flavors acquired in supermarkets of João Pessoa, Brazil, were investigated. Indaiá® mineral water and Coca-Cola® were controls. The pH measurement and titratable acidity for pH 5.5 and 7.0 were performed in triplicate in 50 ml of each beverage. The buffering capacity was calculated based on pH and titratable acidity for pH 7.0. ANOVA, Tukey, and Pearson correlation, with p <0.05, were used for data analysis.


Data showed normal distribution by Kolmogorov-Smirnov test for all variables. There was a statistically significant relationship between groups analyzed in all variables (ANOVA, p <0.001). The pH of teas ranged from 2.70 (Black Tea with lemon-Leão Fuze®) to 4.03 (Natural Mate Tea - Matte Leão®). The following significant correlations (p <0.01) were observed pH and titratable acidity; buffering capacity and pH; buffering capacity and titratable acidity.


All teas analyzed were potentially erosive; however, Black Tea with lemon (Leão Fuze®) had the lowest pH, the highest titratable acidity and buffering capacity, demonstrating that the saliva will have greater difficulty in buffering this tea in the oral environment.
Biblioteca responsável: BR1822.9
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