Erosive tooth wear potential of some traditional plant drinks and cola based drinks on human extracted teeth

Abstract

Background: This study aimed at investigating the pH, titratable acid and erosive tooth wear potential
of some local beverages in Sudan, Adansonia digitata (baobab), Tamarindus indica (tamarind), Hibiscus
sabdariffa (hibiscus)) and cola-based drinks.
Methods: Twenty extracted premolar teeth were sectioned and treated with tested drinks for 10, 20 and
30 minutes representing three consumption frequencies. The pH and titratable acid of drinks were measured
using a pH meter. Calcium and phosphorus release were recorded as measures for teeth demineralization.
Calcium release was determined photometrically, using atomic absorption spectrophotometry, and
phosphorus release using the phosphomolybdate-malachite green procedure.
Results: Cola- based drinks recorded the lowest pH (1.87) while Hibiscus sabdariffa, the second lowest
pH (1.93) and the highest titratable acid (60.12 mmolOH- /L). The local beverages (Adansonia digitata,
Tamarindus indica, and hibiscus sabdariffa) showed high levels of calcium as compared to the cola-based
drinks. There was a correlation between the calcium and phosphorus contents of the drinks and calcium
and phosphorus release over different times. The pH of drinks and calcium release correlated significantly.
There was no significant association between pH of drinks and phosphorus release and with TA and calcium
and phosphorus release.
Conclusion: Despite their high nutritive values, local drinks tended to alter the ionic concentration of
teeth when contacting them indicating an erosive potential. Work needs to be supplemented by in-vivo trials
investigating factors such as salivary parameters and modes of drinking influencing their erosive potential.