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ORIGINAL RESEARCH
Year : 2019  |  Volume : 11  |  Issue : 2  |  Page : 100-103

The difference in enamel surface hardness after immersion process with cocoa rind extract (Theobroma cacao) and fluoride


Department of Conservative Dentistry, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia

Correspondence Address:
Nirawati Pribadi
Department of Conservative Dentistry, Faculty of Dental Medicine, Universitas Airlangga, Jl. Mayjend Prof. Dr. Moestopo No. 47, Surabaya 60132
Indonesia
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/jioh.jioh_216_18

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Aims: Enamel is the hardest tissue in the human body and possessing mechanical properties, such as physiological functions as chewing, while protecting the underlying structure. Fluoride increase and improve one of the mechanical properties which is tooth surface hardness, but the excessive use of fluoride has the risk of fluorosis. Theobromine in cacao rind extract could potentially be used as an alternative herbal ingredient. Theobromine increases tooth enamel surface hardness through interstitial reactions. The aim of this study is to analyze differences in the hardness of the enamel surface by immersing it in extract of cacao rind and fluoride. Materials and Methods: The dental crowns of 27 square-shaped bovine incisors were planted in a round-shaped resin mold and divided into three groups consisting of nine samples. The control group was immersed in artificial saliva, Group I was immersed in artificial saliva with 0.1% of theobromine cacao rind extract, while Group II was immersed in a combination of artificial saliva and 2% sodium fluoride (NaF). The measuring of surface hardness was performed using Wolpert Wilson Vickers Microhardness tester after the sample had been immersed in the incubator for 30 min at 37°C. Results: Those groups immersed in artificial saliva to which 0.1% theobromine cacao rind extract was added yielded the highest surface hardness. The surface hardness of groups immersed in artificial saliva with the addition of 2% NaF was higher than that of the artificial saliva group. Conclusions: There was significant difference in the tooth enamel surface hardness of the groups immersed in cacao rind extract compared with that of the fluoridated groups.


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