Corrosion of Orthodontic Brackets Immersed in Spices and Salt Solution: A Pilot Study
| Autor: | Bhakti Hemant Bhalekar, Lalita Girish Nanjannawar, Jiwanasha Manish Agrawal, Sangamesh Gurunath Fulari, Shraddha Subhash Shetti, Vishwal Ajit Kagi, Akash Sunil Agarwal, Ismat Fatema Mohsin Ali Nayani |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Journal of Clinical and Diagnostic Research, Vol 13, Iss 12, Pp ZC09-ZC12 (2019) |
| Druh dokumentu: | article |
| ISSN: | 2249-782X 0973-709X |
| DOI: | 10.7860/JCDR/2019/41762.13343 |
| Popis: | Introduction: Various studies on corrosion of Orthodontic appliances and numerous factors aggravating this process have been discussed in the past. The diverse environment of the oral cavity favours the degradation of the metal alloys which is of concern to an Orthodontist due to the prolonged duration of these appliances in the mouth. Of the various factors affecting the biodegradation of the metals one of the factors is the diet and the dietary spices. Inspite of being an integral part of daily cuisine, the literature explaining their role in corrosion of the Orthodontic appliances is scarce. Aim: To assess and compare in vitro corrosion of Orthodontic metal brackets immersed in solutions of different spices and salt in artificial saliva. Materials and Methods: A total of 20 metal orthodontic brackets (AO) were divided into 10 groups containing artificial saliva, coriander (coriandrum sativum), turmeric (curcuma longa), black pepper (piper nigrum), red chilli (capsicum annuum) and Salt (sodium chloride). Electrochemical corrosion of the orthodontic brackets was carried out in corrosion cell. The corrosion current density (Icorr), corrosion potential (Ecorr) and pitting potential (Epit) rates were calculated using Tafel analysis and potentiodynamic data. Photographic images were captured from the metallurgical microscope. Results: The present study demonstrated that turmeric and coriander showed reduced corrosion whereas salt, red chilli and black pepper have been found to enhance it. Increased corrosion was seen in all groups containing salt. Surface analysis under metallurgical microscope showed increased pitting in red chilli solution group while less in coriander solution group. Conclusion: Different spices affect corrosion of metal brackets. Turmeric and coriander showed reduced corrosion whereas salt, red chillies and black pepper have been found to enhance it. Increased corrosion was seen with solutions containing salt. |
| Databáze: | Directory of Open Access Journals |
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