To evaluate the buffering capacity of various drinks commonly available in India
Introduction: Consumption of carbonated and health drinks and fruit juices containing acid, as one of the ingredients, can lead to erosion of the tooth. Aim: The purpose of this study was to measure buffering capacity of commonly available drinks and their titratable acidity. Materials and Methods:...
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| Format: | Article |
| Language: | English |
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Wolters Kluwer Medknow Publications
2020-01-01
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| Series: | MGM Journal of Medical Sciences |
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| Online Access: | http://www.mgmjms.com/article.asp?issn=2347-7946;year=2020;volume=7;issue=2;spage=56;epage=62;aulast=Shenoy |
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| author | Vanitha U Shenoy Saimanaaz Shaikh Sumanthini Margasahayam Venkatasubramanyam Jayeeta Verma Padma Chavan Santosh Gawali |
| author_facet | Vanitha U Shenoy Saimanaaz Shaikh Sumanthini Margasahayam Venkatasubramanyam Jayeeta Verma Padma Chavan Santosh Gawali |
| author_sort | Vanitha U Shenoy |
| collection | DOAJ |
| description | Introduction: Consumption of carbonated and health drinks and fruit juices containing acid, as one of the ingredients, can lead to erosion of the tooth. Aim: The purpose of this study was to measure buffering capacity of commonly available drinks and their titratable acidity. Materials and Methods: Sixteen commonly available drinks were taken and divided into four groups (sports/energy drinks, carbonated drinks, fruit juices, and water). Each group comprised four drinks. Their initial pH was measured with pH meter and their titratable acidity was measured, both by adding 0.1M NaOH into 30 mL of each drink, in the increments of 1 mL, till the pH raised to 5.5 and 7.0, respectively. Statistical Analysis: The volume of NaOH required to raise the pH to 5.5 and 7.0 was recorded in each group. The data were subjected to analysis of variance (ANOVA) followed by Tukey’s post hoc test. Results: Study groups showed significantly lower initial pH compared to the control group. Intergroup comparisons within study groups showed no significant differences with respect to their initial pH. Titratable acidity of energy drinks was found to be maximum to reach the pH 5.5 and even for pH 7. Titratable acidity was the minimum with carbonated drinks to reach pH 5.5 and with fruit juices to reach pH 7.0. Conclusion: No significant differences were observed between the energy drinks–carbonated drinks, energy drink–fruit juices, and carbonated drink–fruit juices with respect to their initial pH. Energy drinks had the most erosive potential due to their significantly greater buffering capacity as compared to carbonated drinks and fruit juices. |
| first_indexed | 2024-12-19T10:34:59Z |
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| institution | Directory Open Access Journal |
| issn | 2347-7946 2347-7962 |
| language | English |
| last_indexed | 2024-12-19T10:34:59Z |
| publishDate | 2020-01-01 |
| publisher | Wolters Kluwer Medknow Publications |
| record_format | Article |
| series | MGM Journal of Medical Sciences |
| spelling | doaj.art-f5bd1af408e94d8db39d147dde7e08cd2022-12-21T20:25:39ZengWolters Kluwer Medknow PublicationsMGM Journal of Medical Sciences2347-79462347-79622020-01-0172566210.4103/mgmj.MGMJ_29_20To evaluate the buffering capacity of various drinks commonly available in IndiaVanitha U ShenoySaimanaaz ShaikhSumanthini Margasahayam VenkatasubramanyamJayeeta VermaPadma ChavanSantosh GawaliIntroduction: Consumption of carbonated and health drinks and fruit juices containing acid, as one of the ingredients, can lead to erosion of the tooth. Aim: The purpose of this study was to measure buffering capacity of commonly available drinks and their titratable acidity. Materials and Methods: Sixteen commonly available drinks were taken and divided into four groups (sports/energy drinks, carbonated drinks, fruit juices, and water). Each group comprised four drinks. Their initial pH was measured with pH meter and their titratable acidity was measured, both by adding 0.1M NaOH into 30 mL of each drink, in the increments of 1 mL, till the pH raised to 5.5 and 7.0, respectively. Statistical Analysis: The volume of NaOH required to raise the pH to 5.5 and 7.0 was recorded in each group. The data were subjected to analysis of variance (ANOVA) followed by Tukey’s post hoc test. Results: Study groups showed significantly lower initial pH compared to the control group. Intergroup comparisons within study groups showed no significant differences with respect to their initial pH. Titratable acidity of energy drinks was found to be maximum to reach the pH 5.5 and even for pH 7. Titratable acidity was the minimum with carbonated drinks to reach pH 5.5 and with fruit juices to reach pH 7.0. Conclusion: No significant differences were observed between the energy drinks–carbonated drinks, energy drink–fruit juices, and carbonated drink–fruit juices with respect to their initial pH. Energy drinks had the most erosive potential due to their significantly greater buffering capacity as compared to carbonated drinks and fruit juices.http://www.mgmjms.com/article.asp?issn=2347-7946;year=2020;volume=7;issue=2;spage=56;epage=62;aulast=Shenoybeveragesbuffering capacitydental erosionphtitratable acidity |
| spellingShingle | Vanitha U Shenoy Saimanaaz Shaikh Sumanthini Margasahayam Venkatasubramanyam Jayeeta Verma Padma Chavan Santosh Gawali To evaluate the buffering capacity of various drinks commonly available in India MGM Journal of Medical Sciences beverages buffering capacity dental erosion ph titratable acidity |
| title | To evaluate the buffering capacity of various drinks commonly available in India |
| title_full | To evaluate the buffering capacity of various drinks commonly available in India |
| title_fullStr | To evaluate the buffering capacity of various drinks commonly available in India |
| title_full_unstemmed | To evaluate the buffering capacity of various drinks commonly available in India |
| title_short | To evaluate the buffering capacity of various drinks commonly available in India |
| title_sort | to evaluate the buffering capacity of various drinks commonly available in india |
| topic | beverages buffering capacity dental erosion ph titratable acidity |
| url | http://www.mgmjms.com/article.asp?issn=2347-7946;year=2020;volume=7;issue=2;spage=56;epage=62;aulast=Shenoy |
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