The Remineralization Effect of Camellia sinensis and Theobroma cacao Toward Surface Roughness of Enamel Erosion (Ex Vivo) Dina Ratnasari, Winscheel Go, Rosita Stefani, Eko Fibryanto
Faculty of Dentistry, Universitas Trisakti
Abstract
Background: Enamel that comes into contact with acidic properties will lose its minerals and erosion will occur, increasing surface roughness. Remineralization is required to prevent further damage to the tooth. Natural ingredients such as Camellia sinensis and Theobroma cacao can potentially be a remineralization agent. Objective: To compare the remineralization effect of Camellia sinensis and Theobroma cacao toward surface roughness of enamel erosion. Methods: Eighteen premolars were divided into six groups after being etched with 37% phosphoric acid for 30 minutes. Group A (positive control) received fluoride varnish for 2 mins. Group B (negative control) was immersed in artificial saliva. Groups C and D were immersed in Camellia sinensis extract for 2 and 5 mins. Groups E and F received Theobroma cacao extract for 2 and 5 mins. All samples were immersed in artificial saliva and placed in the incubator for 24 h at 37 degrees C. The surface roughness was measured using the surface roughness tester. Results: Using Paired t-test, a significant reduction in surface roughness was observed in all groups except group B (p<0,05). One-way ANOVA test showed a significant difference between the after-treatment groups (p<0,05). The Post Hoc Tukey test indicated that the 5-minute Theobroma cacao group had the most significant decrease in surface roughness. Conclusions: Camellia sinensis and Theobroma cacao can reduce the surface roughness of eroded enamel. Theobroma Cocoa has the most potential as a natural remineralization agent.
