Authors :
Dr. Sufiya Tasneem S; Dr. Rakesh Kumar; Dr. Sugareddy; Dr. Chandrika Katti; Dr. Fathima Rishin P; Dr. Yajvin. E; Dr. Ishwarya
Volume/Issue :
Volume 8 - 2023, Issue 7 - July
Google Scholar :
https://bit.ly/3TmGbDi
Scribd :
https://tinyurl.com/yc29enzc
DOI :
https://doi.org/10.5281/zenodo.8186307
Abstract :
Background: Cocoa bean extract are among
the richest sources of antioxidant, as well as many
flowers, fruits, nuts, seeds and vegetables. They have
been shown to improve the mechanical properties of
demineralized dentin with the potential to crosslink
collagen. Aim: To evaluate, if cocoa extract increases the
Shearbond Strength (SBS) of orthodontic resin when
bonding to enamel, In this invitro study 30 extracted
teeth samples were divided into two groups,which had 15
specimens each, Group I (Control)and Group II (Test).
Teeth in the test group were soaked for 10 minutes in
30% cocoa extract before bonding, whereas teeth in the
control group were bonded directly without immersing
in cocoa extract. SBS were measured using a universal
testing machine to check the bond strength. Results:The
mean shear bond strength in test group was 6.54 Mpa
with a standard deviation of 0.38 and 10.85 Mpa with
standard deviation of 1.3 in control group. The shear
bond strength of control group was significantly higher
than the test group. This indicates that immersing in
cocoa extract reduces the shear bond strength of resin
used on enamel.
Keywords :
Antioxidants, Shear Bond Strength, Bonding Agent.
Background: Cocoa bean extract are among
the richest sources of antioxidant, as well as many
flowers, fruits, nuts, seeds and vegetables. They have
been shown to improve the mechanical properties of
demineralized dentin with the potential to crosslink
collagen. Aim: To evaluate, if cocoa extract increases the
Shearbond Strength (SBS) of orthodontic resin when
bonding to enamel, In this invitro study 30 extracted
teeth samples were divided into two groups,which had 15
specimens each, Group I (Control)and Group II (Test).
Teeth in the test group were soaked for 10 minutes in
30% cocoa extract before bonding, whereas teeth in the
control group were bonded directly without immersing
in cocoa extract. SBS were measured using a universal
testing machine to check the bond strength. Results:The
mean shear bond strength in test group was 6.54 Mpa
with a standard deviation of 0.38 and 10.85 Mpa with
standard deviation of 1.3 in control group. The shear
bond strength of control group was significantly higher
than the test group. This indicates that immersing in
cocoa extract reduces the shear bond strength of resin
used on enamel.
Keywords :
Antioxidants, Shear Bond Strength, Bonding Agent.
