Assessing the Impact of Varied Dark Chocolate Concentrations on Enamel and Dentine Microhardness
(1) Background: The objective of the current investigation was to determine how different dark chocolate concentrations impacted the enamel and dentine microhardness. (2) Methods: Twenty noncarious premolar teeth extracted for orthodontic reasons were used in this study. Each tooth was divided mesio...
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MDPI AG
2023-12-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/14/1/382 |
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| author | Niaz Hamaghareeb Hamasaeed Intesar Saadallah Toma Adil Othman Abdullah Shakhawan Kadir Kadir |
| author_facet | Niaz Hamaghareeb Hamasaeed Intesar Saadallah Toma Adil Othman Abdullah Shakhawan Kadir Kadir |
| author_sort | Niaz Hamaghareeb Hamasaeed |
| collection | DOAJ |
| description | (1) Background: The objective of the current investigation was to determine how different dark chocolate concentrations impacted the enamel and dentine microhardness. (2) Methods: Twenty noncarious premolar teeth extracted for orthodontic reasons were used in this study. Each tooth was divided mesiodistally to obtain 40 specimens of enamel and dentine 4 × 4 mm. Initial and final assessments of the surface microhardness of the enamel and dentine were created using a Digital Micro Vickers Hardness Tester (Laryee, Beijing, China) under (0.24 N load for 15 s). Four random groups (n = 10) were created: G1 (control, immersed in artificial saliva), G2 (70%), G3 (85%), and G4 (100% dark chocolate). Each sample underwent four cycles of 60-s immersion in suggested concentrations, followed by 30 min in artificial saliva. The attained values underwent statistical analysis employing SPSS version 26, with the utilization of T-tests and ANOVA. (3) Results: The results revealed a significant, incremental increase in the average microhardness values for enamel, specifically 61.72 ± 22.729, 64.17 ± 23.397, and 109.15 ± 34.625, and for dentin from 57.91 ± 8.332 to 72.29 ± 2.752 and ultimately reaching 88.67 ± 8.602, corresponding to the escalating concentrations of dark chocolate (70%, 85%, and 100%) (<i>p</i> < 0.001). (4) Conclusions: Immersing the specimens in different concentrations of dark chocolate had a significant positive impact on the microhardness of both enamel and dentine. |
| first_indexed | 2024-03-08T15:11:07Z |
| format | Article |
| id | doaj.art-63754c3054af4e44a70e53e3af2602a7 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-08T15:11:07Z |
| publishDate | 2023-12-01 |
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| series | Applied Sciences |
| spelling | doaj.art-63754c3054af4e44a70e53e3af2602a72024-01-10T14:51:58ZengMDPI AGApplied Sciences2076-34172023-12-0114138210.3390/app14010382Assessing the Impact of Varied Dark Chocolate Concentrations on Enamel and Dentine MicrohardnessNiaz Hamaghareeb Hamasaeed0Intesar Saadallah Toma1Adil Othman Abdullah2Shakhawan Kadir Kadir3Department of Conservative Dentistry, College of Dentistry, Hawler Medical University, Erbil 44001, IraqDepartment of Conservative Dentistry, College of Dentistry, Hawler Medical University, Erbil 44001, IraqDepartment of Dental Assistant, Erbil Technical Medical Institute, Erbil Polytechnic University, Erbil 44001, IraqDepartment of Conservative Dentistry, College of Dentistry, Hawler Medical University, Erbil 44001, Iraq(1) Background: The objective of the current investigation was to determine how different dark chocolate concentrations impacted the enamel and dentine microhardness. (2) Methods: Twenty noncarious premolar teeth extracted for orthodontic reasons were used in this study. Each tooth was divided mesiodistally to obtain 40 specimens of enamel and dentine 4 × 4 mm. Initial and final assessments of the surface microhardness of the enamel and dentine were created using a Digital Micro Vickers Hardness Tester (Laryee, Beijing, China) under (0.24 N load for 15 s). Four random groups (n = 10) were created: G1 (control, immersed in artificial saliva), G2 (70%), G3 (85%), and G4 (100% dark chocolate). Each sample underwent four cycles of 60-s immersion in suggested concentrations, followed by 30 min in artificial saliva. The attained values underwent statistical analysis employing SPSS version 26, with the utilization of T-tests and ANOVA. (3) Results: The results revealed a significant, incremental increase in the average microhardness values for enamel, specifically 61.72 ± 22.729, 64.17 ± 23.397, and 109.15 ± 34.625, and for dentin from 57.91 ± 8.332 to 72.29 ± 2.752 and ultimately reaching 88.67 ± 8.602, corresponding to the escalating concentrations of dark chocolate (70%, 85%, and 100%) (<i>p</i> < 0.001). (4) Conclusions: Immersing the specimens in different concentrations of dark chocolate had a significant positive impact on the microhardness of both enamel and dentine.https://www.mdpi.com/2076-3417/14/1/382enameldentinchocolateartificial salivahardnessdentistry |
| spellingShingle | Niaz Hamaghareeb Hamasaeed Intesar Saadallah Toma Adil Othman Abdullah Shakhawan Kadir Kadir Assessing the Impact of Varied Dark Chocolate Concentrations on Enamel and Dentine Microhardness Applied Sciences enamel dentin chocolate artificial saliva hardness dentistry |
| title | Assessing the Impact of Varied Dark Chocolate Concentrations on Enamel and Dentine Microhardness |
| title_full | Assessing the Impact of Varied Dark Chocolate Concentrations on Enamel and Dentine Microhardness |
| title_fullStr | Assessing the Impact of Varied Dark Chocolate Concentrations on Enamel and Dentine Microhardness |
| title_full_unstemmed | Assessing the Impact of Varied Dark Chocolate Concentrations on Enamel and Dentine Microhardness |
| title_short | Assessing the Impact of Varied Dark Chocolate Concentrations on Enamel and Dentine Microhardness |
| title_sort | assessing the impact of varied dark chocolate concentrations on enamel and dentine microhardness |
| topic | enamel dentin chocolate artificial saliva hardness dentistry |
| url | https://www.mdpi.com/2076-3417/14/1/382 |
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