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Influência do polimento na estabilidade de cor de uma resina composta após imersão em diferentes substâncias corantes
Resumo
Objetivo: Avaliar o grau de pigmentação da resina composta imersa em água destilada, molho shoyu e vinho tinto, submetida a diferentes métodos de polimento. Método: Foram confeccionadas 90 espécimes de resina composta cor A2 esmalte (4 mm de diâmetro de topo, 3 mm de diâmetro de fundo e 2 mm de espessura), divididos igualmente em três grupos, de acordo com o tratamento superficial realizado (sem polimento, polimento com Diamond Pro e polimento com lixa). As 30 amostras de cada grupo foram divididas em três subgrupos (n=10) e imersas em diferentes soluções (água, molho shoyu e vinho tinto). A análise colorimétrica foi realizada previamente, 7 e 15 dias após a imersão das amostras nas soluções, com o auxílio de um colorímetro. Os dados foram submetidos aos testes de ANOVA/Tukey considerando um nível de significância de 5%. Resultados: Amostras imersas em água apresentaram pequena variação de cor (E=2,2), com exceção das que não receberam polimento (E=7,8). O vinho tinto apresentou significativo maior potencial de pigmentação (E=15), independente do método de polimento, enquanto o molho shoyu (E=11) demonstrou pigmentar com maior intensidade as amostras polidas com discos de lixa. Conclusões: É necessário fazer um acabamento e um polimento adequado na restauração de resina composta para que o grau de pigmentação seja o menor possível. Sobre os alimentos corantes, conclui-se que tanto o molho shoyu quanto o vinho tinto pigmentam a resina composta, porém o vinho pigmenta com uma intensidade maior.
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DOI: https://doi.org/10.18256/2238-510X.2020.v9i2.4073
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