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Effect of tooth immersion in the coffee drink with different types of coffee
roast temperature on tooth discoloration
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The 2nd Physics and Technologies in Medicine and Dentistry Symposium IOP Publishing
IOP Conf. Series: Journal of Physics: Conf. Series 1073 (2018) 032026 doi :10.1088/1742-6596/1073/3/032026
E
ffect of
tooth immersion in
the
coffee drink with different
types of coffee roast temperature on tooth discoloration
S N
Hutami
1
, S Triaminingsih
1
*
and
D J Indrani
1
1
Department of Dental Materials, Faculty of Dentistry, Universitas Indonesia, Ja
karta
10430,
Indonesia
*
E
-
mail address:
ami_permana@yahoo.com
Abstract
.
We analyzed
the effect of coffee
bean
roasting
temperatures
on tooth discoloration.
A total of 18
post
-
extracted premolar teeth were immersed in coffee beverage
made with
beans
roasted at
210
°
C, 230
°
C
,
or 250
°
C for 20
min
. Specimens were divided into three groups.
The change
in
color
values
L*, a*, b*, and E* was measured using
the
CIE L*a*b* system
through
the
Vita Easy Shade instrument
,
and the content
of polyphenol and tannin of coffe
e
beans
was tested.
There were significant changes in tooth color
because of
the
different coffee
bean
roasting temperatures
, especially after immersion
for 60 h in coffee at which the beans
were roasted at 250
°
C. In conclusion, changes in tooth
color
occ
urred
after
immersion
in
coffee beverage despite different coffee roasting
temperatures
.
1.
Introduction
Dentin
discoloration
has become
a problem in dental practice
,
so various ways to eliminate dentin
discoloration
have
become
the
object
of
research for ma
ny years. Color changes in
teeth
can be caused
by extrinsic stains through deposition of chromogenic materials on tooth surfaces
,
such as tobacco,
tea
,
and coffee, as well as extrinsic spots through the buildup of chromogenic substances in the dental
struc
ture of dentin
[1]
.
Coffee is
a
popular
drink
consumed daily by the community. People generally consume a cup of
coffee a day for
5
–
10
min
. It is worth noting that coffee drinks are a chromogenic agent containing
dyestuffs (
tannins
) that are
known as col
or change agents in teeth
[2,3]
.
Tannins
act
as dye and color
binders and
can cause
a
brown color
[4]
.
However,
the content of tannins in coffee beans can be
reduced through the process of wet seed processing
[5]
.
Other
content
consists of
chlorogenic acid
,
which is a major phenolic compound in coffee and
has
a role in the formation of color, flavor, and
aroma of coffee beverages
[2]
.
Increased
content of chlorogenic acid may lead to decreased coffee
drink pH
values
below 5.5
[6]
.
The
pH of an acidic bevera
ge can lead to demineralization
, which
dissolves calcium hydroxyapatite in the
enamel
of
t
ee
th. Therefore,
it creates more pores on the
surface of the
enamel, which
facilitates
deposition of
dyestuffs, such as tannin
,
into the dental
enamel,
especially whe
n exposed to deep
-
water coffee
for a
long time
[7,8]
.
Chlorogenic
acid content can be
reduced through the temperature setting at the time of coffee
bean roasting.
High temperatures during
drying cause chlorogenic acid reduction
by
more than 60%, resulting
in increased coffee pH
because
of
the chlorogenic acid destruction at the time of drying
[9,10]
.
Roasting is a process that depends on
2
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The 2nd Physics and Technologies in Medicine and Dentistry Symposium IOP Publishing
IOP Conf. Series: Journal of Physics: Conf. Series 1073 (2018) 032026 doi :10.1088/1742-6596/1073/3/032026
time and temperature. During roasting, there is a change in the chemical composition of the coffee
beans,
which
produces
hundreds of chemical compounds that
have
a role in
the
formation of flavor,
aroma, and color in coffee drinks. Generally
,
coffee beans are roasted at 180
°
C
–
240
°
C
for
up to 20
min
[11]
.
Mwithiga et al
.
[
6
]
obtained pH below 5.5 when coffee was roasted
at
170
°
C, 190
°
C, and
210
°
C for
20
min. The
pH of an acidic coffee beverage may lead to demineralization and facilitate
deposition of
tannins into the dental
enamel. However,
according to Duarte et al
.,
[
2
]
the
pH of coffee
drinks will increase as the temper
ature of
the
coffee beans is increased.
It is not yet known whether Arabica coffee beans
,
originating from Indonesia with higher roasting
temperatures
(which results in
pH above the
5.5
critical pH for demineralization of tooth enamel
)
,
will
not lead to de
mineralization that facilitates entry of tannin substances into the enamel and how
roasting coffee beans at temperatures of 210
°
C, 230
°
C, or 250
°
C within 20
min will affect
tooth
color change.
2.
Methods
This laboratory experiment was approved by the
Dent
al
Research
Ethics Committee, Faculty of
Dentistry, Universitas Indonesia
. The 18 post
-
extraction human premolar teeth specimens used were
divided into three groups based on roasting temperatures of 210
°
C, 230
°
C, or 250
°
C. Each group
was given four trea
tment times (beginning/without immersion in coffee drinks and after immersion for
30, 45, or 60 h) so that six specimens were required in each treatment group. The entire root surface of
the tooth was smeared with colored nail polish so that no coffee coul
d penetrate into dentin tubules.
This study used
Arabic Gayo coffee beans, which have been wet
ly
processed and roasted at 210
°
C, 230
°
C, or 250
°
C for 20 min using closed smoke exiting methods. Prepared specimens were
divided into three groups to be imm
ersed for 30, 45, or 60 h in a coffee drink made from these beans.
The specimens were immersed in coffee drinks at a temperature of 37
°
C
and
then stored in a 37
°
C
incubator. A new drink was made for each immersion.
Before and after immersion in coffee dr
inks, dental specimen measurements were obtained using
Vita Easy Shade and recorded as L* (brightness), a* (red
–
green range), and b* (yellow
–
blue color
range). The color change of the tooth enamel was measured after a 30
-
h immersion, and then
,
immersion wa
s continued for another 15 h for a total immersion of 45 h. The color change of the 45
-
h
immersion specimen was measured, and immersion was continued again for another 15 h to achieve a
total immersion of 60 h. The final color change was measured after 60
h of immersion.
The immersion groupings were analyzed
using
repeated analysis of variance (ANOVA) and
Wilcoxon (post hoc from Friedman) tests
,
and the coffee data were analyzed
using
the
one
-
way
ANOVA method
,
followed by
the
post hoc least significant diff
erence (LSD) and Mann
–
Whitney
U
tests (post hoc from Kruskal
–
Wallis test).
3.
Results
The calculation
result
s
w
ere
obtained by
the
formula: E* ab = [(L*) 2 + (a*) 2 + (b*) 2] 1/2. To
compare the color
change
s
between
coffee bean
roasting temperatures during
each immersion time,
the
one
-
way ANOVA
test
was
performed. In
Table
1
, a
f
t
er
30 h, the mean tooth color change in the
250
°
C group
was significantly higher than
that in
the 210
°
C
and 230
°
C groups
. Likewise,
a
f
t
er
45 h
of immersion
, the tooth color change
in
the 230
°
C group was significantly higher than that
in
the 250
°
C
group
, but it was not significant
compared to that
in
the 210
°
C group. A
f
t
er
60 h
, the
color change
was higher
in the
250
°
C
group
compared
to
that in
the 210
°
C
group
, but
it was
not s
ignificant
compared to that in the 230
°
C group.
This
finding suggested that
dental
color
change
becomes
much
darker
with beans roasted at 250
°
C
.
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The 2nd Physics and Technologies in Medicine and Dentistry Symposium IOP Publishing
IOP Conf. Series: Journal of Physics: Conf. Series 1073 (2018) 032026 doi :10.1088/1742-6596/1073/3/032026
Table 1
. Average
v
alue (ΔE *) on
t
ooth
s
pecimen
s
a
fter
t
reatment
Roasting time
Immersion
Immersion
Immer
sion
30 h
45 h
60 h
Coffee Bean
ΔE*
ΔE*
ΔE*
210
°
C
10.24
9.61
8.21
230
°
C
10.69
11.20
11.81
250
°
C
14.74
7.42
13.46
To compare
the
color changes between immersion
times
in each roasting temperature
group,
repeated ANOVA
was performed. In
Table
1, the 210
°
C
roasting
temperature appears to
cause
a
significant reduction in tooth decay
values after
immersion
for
30
–
60 h. The color change
was
more
toward
brightness.
However, at
230
°
C
,
there was a significant increase in tooth color change
between
30
and 60
h
of
immersion
.
The color change
again was
more
toward
brightness. In contrast to the 210
°
C and 230
°
C
groups,
the 250
°
C
group had
decreased tooth color
change values a
f
t
er
45 h so that the
tooth color
changed
more
toward
the light
, but
then
a
f
t
er
60 h
of
immersion
,
the values
increased
significantly
,
and
the color change
was
more
toward
the dark.
To compare the color
change
s
between roasting
temperatures
at every time of immersion, the
Mann
–
Whitney
U
test was performed. In
Table
2
,
during a 30
-
h immersion
,
the highest brightness
(L*) change
occurred
in the 230
°
C roasting temperature group
,
and
the change was
not significant
when compared to that in the 230
°
C and 250
°
C groups.
The r
esults a
f
t
er
60
h of
immersion
showed
the highest
L*
decrease
in the 250
°
C group compared
to
the 210
°
C and 230
°
C
groups (
not
significant
).
Table 2
. Average L* and ΔL* in
t
ooth
s
pecimens
b
efore and
a
fter
t
reatment
Roasting
Before
Immersion
Immersion
Immersion
Temperature
Soaking
30
h
45
h
60
h
Coffee Be
an
L*
L*
ΔL*
L*
ΔL*
L*
ΔL*
210
°
C
78.68
77.95
3.20
83.81
5.12
81.64
2.96
230
°
C
79.66
78.57
4.19
83.72
4.31
82.06
2.92
250
°
C
81.62
80.39
2.65
83.04
3.83
79.39
3.53
To compare the color change
s
between soaking times in each roasting temperature gr
oup, the
Wilcoxon test was performed. In Table 2, the 210
°
C and 230
°
C groups had a decrease in L* after
immersion for 30 h; then, a
f
t
er
45 and 60 h
,
the L* level increased. The highest degree of L* change
was observed in specimens immersed for 45 h, alth
ough it was not significant compared to that a
f
t
er
30 h of immersion. However, after immersion for 60 h, the degree of L* change decreased
significantly compared
to
that a
f
t
er
45 h of immersion. In the 250
°
C group, the degree of L*
decreased after 30 h of
immersion and then increased after 45 h and decreased again after 60 h of
immersion. The highest degree of L* change was observed in specimens immersed for 45 h, although
it was not significant compared to that a
f
t
er
30 h of immersion. The 60
-
h immersion
decreased the
change in L* degree, which was not significant compared to that a
f
t
er
45 h of immersion.
To compare the color change
s
between roasting temperature groups at every time of immersion, the
Mann
–
Whitney
U
test was performed. In
Table
3, during a
30
-
h immersion, the highest reddish (a*)
change rate occurred in the 250
°
C roasting temperature group. The change was a reddening degree
and was significantly different compared to that in the 230
°
C and 210
°
C groups. After immersion for
45 h, the highes
t a* degree change occurred in the 230
°
C group, but this change was not significant
when compared to that in the 210
°
C and 250
°
C groups. After 60 h of immersion, the highest a*
degree change occurred in the 250
°
C group, with a significant increase in t
he a* degree compared to
4
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The 2nd Physics and Technologies in Medicine and Dentistry Symposium IOP Publishing
IOP Conf. Series: Journal of Physics: Conf. Series 1073 (2018) 032026 doi :10.1088/1742-6596/1073/3/032026
that in the 210
°
C group. However, this difference was not significant compared to that in the 230
°
C
group.
Table 3
. Average of a* and Δa* in
t
ooth
s
pecimens
b
efore and
a
fter
t
reatment
Roasting
Before
Immersed
Immersed
Immerse
d
Temperature
Immersion
30
h
45
h
60
h
Coffee Bean
a*
a*
Δa*
a*
Δa*
a*
Δa*
210
°
C
0.96
4.63
3.67
2.92
1.96
2.97
2.01
230
°
C
1.53
5.1
3.56
4.49
3.19
5.22
3.68
250
°
C
0.99
7.78
6.78
3.39
2.39
7.11
6.11
To compare the color change
s
between immers
ion times in each roasting temperature group, the
Wilcoxon test was performed. In Table 3, teeth in the 210
°
C and 230
°
C groups experienced an
increase in a* after immersion for 30, 45, or 60 h. A
f
t
er
45 h of immersion, there was a decrease in a*
when com
pared to that a
f
t
er
30 h of immersion. However, after immersion for 60 h, there was a
significant change in a* compared to that a
f
t
er
45 h of immersion.
In the 250
°
C roasting temperature group, the degree of a* increased after immersion for 30, 45, or
60
h. After 45 h of immersion, there was a significant decline in a* compared to that a
f
t
er
30 h, and
after
60
h
of immersion, there was a significant change
in a*
compared to that a
f
t
er
45
h
.
To compare the color change
s
between roasting temperatures during
each immersion time, the
one
-
way ANOVA test was performed. In
Table
4, during a 30
-
hour immersion, the highest degree of
yellowish (b*) change occurred in the 250
°
C group. The change was a yellowish degree increase and
was significant when compared to th
at in the 230
°
C and 210
°
C groups. After immersion for 45
h
, a
higher degree of b* change occurred in the 230
°
C group, with a significant increase in b* compared
to the 250
°
C group. However, the difference was not significant when compared to the 210
°
C
group.
After 60
h
of immersion, the highest degree of b* occurred in the 250
°
C group. The change was a
yellowish degree increase and was not significant when compared to the 230
°
C and 210
°
C groups.
Table 4
. Average values
of b* and Δb*
b
efore and
a
fter
t
ooth
s
pecimen
t
reatment
Roasting
Before
Immersed
Immersed
Immersed
Temperature
Immersion
30
h
45
h
60
h
Coffee Beans
b*
b*
Δb*
b*
Δb*
b*
Δb*
210
°C
26.06
34.42
8.36
33.35
7.28
33.31
7.24
230
°C
26.12
34.79
8.67
34.95
8.
83
36.51
10.39
250
°C
27.99
40.51
12.51
33.49
5.49
38.66
10.66
To compare
the
color changes between immersion times in each roasting temperature group, a
repeated ANOVA was performed. In Table 4, teeth in the 210
°
C group showed an increase in the
degr
ee of b* after immersion for 30, 45, or 60
h
. There was a decline in
the
degree of yellowish change
(Δb*) a
f
t
er
45
h
(not significant when compared to 30
h
) and 60
h
(not significant when compared to
45
h
) of immersion. However, in the 230
°
C group, the degree of b* also increased after immersion for
30, 45, or 60
h
. The degree of b* increase was not si
gnificant when comparing between 30 and 45
h
and between 45 and 60
h
of immersion. In the 250
°
C group, the degree of b* again increased during
immersions of 30, 45, or 60
h
. The degree of b* decreased significantly after 45
h
of immersion
compared to that
a
f
t
er
30
h
and increased significantly after 60
h
compared to that a
f
t
er
45
h
.
5
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The 2nd Physics and Technologies in Medicine and Dentistry Symposium IOP Publishing
IOP Conf. Series: Journal of Physics: Conf. Series 1073 (2018) 032026 doi :10.1088/1742-6596/1073/3/032026
4.
Discussion
Mwithiga et al.
[
6
]
used 210
°
C as the coffee bean roasting temperature. In our research, coffee beans
were roasted at 230
°
C, 250
°
C, and 210
°
C temperatures for
20 min using a closed exhaust method.
Chlorogenic acid was analyzed
using
the polyphenol content test because the acid concentration of
chlorogenate is proportional to the overall polyphenol concentration
[
12
]
.
By
the polyphenol content
test, the lowest po
lyphenol content at the 250
°
C temperature was 3.48%. Therefore,
the
250
°
C
roasting temperature caused a decrease in chlorogenic acid content. This is in line with the findings of
Adriana et al.
T
hat the content of chlorogenic acid decreases along with in
creasing roasting
temperature. Since the polyphenol content was higher at roasting temperatures of 210
°
C and 230
°
C
than at 250
°
C, both temperatures were presumed not to result in perfe
ct chlorogenic acid degradation
[5].
In the coffee pH test, the highe
st pH
values
of coffee w
ere
4.84, 4.80, and 4.68 in the 230
°
C, 250
°
C, and 210
°
C groups, respectively. This finding was diffe
rent from that of Duarte et al.
[
2
]
who
reported that coffee drink pH increases as the temperature increases. The reduction in th
e pH of coffee
in the 250
°
C group may be due to lower chlorogenic acid levels at higher roasting temperatures, thus
increasing the concentration of other acids at the time of drying. This is in line with the findings of
the
previous study
that the higher
the roasting temperature, the lower the chlorogenic acid content,
whereas the concentrations of quinine, gallic, and sinapic acids increased
[13]
. The pH of coffee
drinks in the three roasting temperature groups showed values below the critical point of en
amel (5.5)
,
which allows demineralization during immersion for 30, 45, or 60
h
. Similarly, Prasetyo
reported that
the
acidity of drinks
with pH less than 7 (acidic) might
cause demineralization of the surface of the
enamel after immersion for 12
h
[14].
In
the 210
°
C and 230
°
C groups, the dehydration value of the teeth (ΔE) decreased with the
duration of roasting, but this was not significant, although in the 230
°
C group
,
the dehydration
increased tooth changes as the duration of immersion increased. As a result, coffee drink
s with coffee
beans roasted at 210
°
C do not affect tooth discoloration. The polyphenol content test results showed
that, at a temperature of 210
°
C, chlorogenic acid degradation is slightly less than the polyphenol
content before discharge. This may not h
ave been due to the pyrolysis reaction and the Milliard
reaction, which result in the
production of
melanin
-
producing mel
ano
ids
because of
chlorogenic acid
degrada
tion. According to Buffo et al.
[
1
5
]
,
the pyrolysis reaction starts after temperatures of 210
°C
through
the
release of heat energy or an exothermic reaction. At the 250
°
C level, the polyphenol rate
is less than that before the assay, with the assumption that chlorogenic acid is degraded in larger
quantities. This allowed the pyrolysis and Millia
rd reactions, which resulted in
the production of
brownish melanin
-
producing mela
n
o
ids
because of
the
degradation of chlorogenic acid in large
numbers
,
resulting in dental discoloration. The decline in tooth color changes a
f
t
er
45
h
was less than
that a
f
t
e
r
30 and 60
h
of immersion. It is suspected that some chromogenic agents in dental enamel
were dissolved
because of
soaking in coffee drinks with low pH, resulting in a decrease in color
change during the 45
-
hour immersion. However, during the 60
-
hour imme
rsion
,
there was an increase
in
the
color change that allegedly was caused by deposition of chromogenic agents on tooth enamel.
During the 30
-
and 60
-
hour immersions, the change in tooth values (ΔE) w
as
significantly lower in
the 210
°
C group compared to the 250
°
C group, but not significantly different compared to th
at
in the
230
°
C group. Likewise, during the 45
-
hour immersion, t
ooth discoloration values were lower in the
210
°
C group
,
but the change was not significant compared to that in the 230
°
C and 250
°
C groups.
This may be due to the yielding coffee beans at a temperature of 210
°
C, which has not yet caused the
pyrolysis r
eaction producing acids other than chlorogenic acid, namely
,
gallic acid, sinapic acid, and
quinine acid, which induce formation of red dyes, along with the content of condensed tannins, thus
causing a lower color change at 210
°
C roasting temperature. Dur
ing immersion for 45
h
, it is
suspected that some of the chromogenic agent
’
s dissolved tooth enamels
because of
immersion in
coffee drinks with low pH value, resulting in meaningless color changes.
During immersion for 30
h
, the value of tooth color change
(ΔE) in the 230
°
C group was
significantly lower than that in the 250
°
C group, but this change was not significant after 60
h
of
6
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The 2nd Physics and Technologies in Medicine and Dentistry Symposium IOP Publishing
IOP Conf. Series: Journal of Physics: Conf. Series 1073 (2018) 032026 doi :10.1088/1742-6596/1073/3/032026
immersion. This may be due to the coffee drink yielding coffee beans at 230
°
C boiling temperature
,
but the pyrolysis reaction
not yet producing gallic acid, sinapic acid, and quinine acid, which induce
the formation of dyes along with condensed tannin content, resulting in lower color changes. Then,
during the 45
-
hour immersion, the 230
°
C dry
-
temperature group experienced great
er and signi
ficant
tooth change values (ΔE) than the 250
°
C group. This may be due to
the
deposition of dyestuffs, such
as tannins and melanoids, that are in larger concentrations after 45
h
of immersion and that are
chromogenic agents on tooth enamel
because of
the l
ow
pH of the
coffee drink. The low pH of the
drink causes damage to calcium hydroxyapatite in the tooth, thus causing the tooth enamel to dissolve,
which
,
in turn
,
causes
the
formation of small pores on the enamel surface and facilitates
the
deposition
of
chromogenic agents, such as tannin and melanoid substances, that are more abundant in dental
enamel. This is in line with the findings of Ghavamnasiri et al.
T
hat
the
lower pH of coffee and tea
would
be affected by environment
compared to chlorogenic acid
[8]
.
However, during the 30
-
to 60
-
hour soaking time, the dental change in the 230
°
C roasting temperature group was greater than (but
not significant) that in the 210
°
C group. This may be due to the degradation of chlorogenic acid at the
approximate temp
erature ranges of 210
°
C and 230
°C
when viewed from the almost proportionate
amount of polyphenol, so it did not affect the dental discoloration.
At temperatures of 210
°
C, 230
°C
, and 250
°
C, there was a decrease in the mean L* value during
the ineffecti
ve 30
-
hour immersion. This decrease in L* was due to the 2.56% tannin content, which
can cause tooth change to the darker color. This is in accordance with Norbho's
[
1
6
]
research that
tannins
can
cause
tooth
discoloration in vivo and in vitro. Then, soakin
g for 45 and 60
h
increased the
degree of L*. The degree of L* changes that occurred may be due to the low pH of the coffee drink
causing dissolution of the chromogenic agent on the surface of the tooth enamel, so the deposited
chromogenic agent is detache
d from the surface of the enamel and increases the degree of L*.
However, the 250
°
C group experienced a decrease in the degree of L* during the 60
-
hour soaking
chromogenic
agent was
suspected to be deposited back (the tannin substance in the enamel) so th
e
teeth became darker.
During the 30
-
and 60
-
hour immersions, there was a lower and significant a* change in the 210
°
C
group
compared to the 250
°
C group, but it was not significant during 45
h
of immersion.
D
uring
immersion times of 30
–
60
h
, the 210
°
C g
roup had a lower degree of reddening,
which
was not
significant when compared to the 230
°
C group. Coffee is a source of food that contains condensed
tannins, which
,
if contacted with enzymes or acids, can provide a red pigment
[
17,18
]
.
The low
-
temperature
roasting process allows the chlorogenic acid levels to be present in larger quantities than
at high temperatures. High temperatures lead to reduced chlorogenic acid but
lead to the
formation of
other acids, such as quinine, gallic, and sinapic acids
[1
2
]
.
The reactions between acids formed with
condensed tannins allow
the
formation of larger red pigments at high roasting temperatures. This may
cause a lower reddish color change at a temperature of 210
°C compared to 250
°C.
Also
, the pH value
of the coffee
drink that is below the critical point of enamel makes it easy to deposit red dyes into the
tooth enamel.
During the 30
-
hour immersion, there was a significant change in a* degree in the 230
°C
group
compared to the 250
°
C group,
whereas
during 60 and 45
h
of immersion
,
this change was not
significant. Low
-
temperature roasting processes allow the presence of larger chlorogenic acid levels
than those at high temperatures. Higher temperatures lead to reduced chlorogenic acid, but the
quantities of quinine,
gallic acid, and sinapic acid increase
[1
2
]
.
This condition allows
the
formation of
larger red pigments at higher temperatures. Therefore, there was a reddish color change in the 230
°C
group compared to that in the 250
°C group. However, during the 30
-
hou
r soaking
,
the 230
°
C group
showed a decrease in the degree of reddish color, but this was not significant compared to
the
210
°
C
group, and during 45 and 60
h
of immersion
,
the degree of reddish color change was not significant.
This may be due to the deg
radation of chlorogenic acid between the 210
°
C and 230
°
C roasting
temperature groups based on the proportionate amounts of polyphenols, which were almost
comparable, so the a* degree changes were meaningless.
7
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The 2nd Physics and Technologies in Medicine and Dentistry Symposium IOP Publishing
IOP Conf. Series: Journal of Physics: Conf. Series 1073 (2018) 032026 doi :10.1088/1742-6596/1073/3/032026
The degree of yellowishness (b*) in the 210
°
C, 230
°
C, and 250
°C
groups increased during
immersion for up to 60
h
. This is because coffee contains tannins that are white
-
yellowish to light
brown
[
17
]
.
Also
, the coffee pH was below the critical point of demineralized enamel so that it also
facilitat
ed entry of tannin substances into the tooth enamel through the formed porosity and led to
elevated b* levels in the three roasting temperature groups.
During the 30
-
hour immersion, the lower and significant change in b* value occurred in the 210
°
C
group
compared to the 250
°
C roasting temperature group, but during 60 and 45
h
of immersion
,
this
change was not significant. It can be seen from the test results of polyphenol content that at a
temperature of 210
°
C the amount of chlorogenic acid degradation
was not much different than the
polyp
henol content before being hidden
. This may still be in the early stages of drying endothermic
reactions through the loss of water vapor and coffee beans turning from green to yellow, but
the
pyrolysis reaction has not
caused changes in chemical composition and compound formation
,
resulting
in a lower color change in the 210
°
C group
[1
5
]
.
During soaking times of 30
–
60
h
, the 210
°
C group
showed a lower degree of b* change, but this was not significant when compared to t
he 230
°
C group.
This is
because
that the amount of polyphenol is almost proportionate between the two roasting
temperature groups, which indicates
the
chlorogenic acid
also
degraded
in
almost the same amount
so
that the degree of yellowish change was not
significant.
During the 30
-
hour immersion, the 230
°
C group showed a lower and significant b* degree change
compared to the 250
°
C group, but it was not significant after 60
h
of immersion. Then, during the 45
-
hour immersion, the 230
°
C group showed a chan
ge in b*, which may be due to the 230
°
C group
having yet to undergo the pyrolysis reaction to produce yellowish gallic acid, so that the 230
°
C
temperature cau
sed a lower degree of b* change
[
1
3
]
.
The greater degree of b* change noted during
45
h
of immer
sion was due to the
absorption
of yellow dyes into tooth enamel
because of
immersion
in coffee drinks with low pH. During immersion times of 30
–
60
h
, there was a larger but slight degree
of b* change in the 230
°C
group
compared to the 210
°
C group. This i
s
because
that the amount of
polyphenol was almost comparable between the 210
°
C and 230
°
C roasting temperature groups so
that chlorogenic acid was degraded in approximately similar quantities, causing an insignificant
yellowish degree change.
5.
Conclusion
There is a change in color of teeth that are soaked in coffee drinks with different roasting temperatures
of coffee beans. The color change of the teeth immersed in coffee drinks with a range of mean values
of
ΔE * 7.43 to 14.74, which is above the value of ΔE * 3.3, indicates that the change in color is not
acceptable clinically.
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