Comparison of Tomato Fruit Juice (Lycopersicon esculentum Mill.) and Cherry Tomato Fruit Juice (Solanum lycopersicum) on Tooth Discoloration in the Teeth Bleaching Process
DOI:
https://doi.org/10.55677/IJCSMR/V4I12-04/2024Keywords:
Tomato Juice, Soaking, Tooth Color, BleachingAbstract
Background: Tooth discoloration is one of the problems that makes many people feel uncomfortable when talking or smiling. Tooth discoloration can be treated with bleaching. Natural ingredients can be used as a safer and more affordable alternative to tooth bleaching. Tomato fruit (Lycopersicon esculentum Mill.) and cherry tomatoes (Solanum lycopersicum) contain hydrogen peroxide that can damage dye molecules and peroxidase enzymes that can increase the speed of hydrogen peroxide in reducing color so that it causes a whitening effect on teeth.
Objective: To determine the comparison of tomato fruit juice (Lycopersicon esculentum Mill.) and cherry tomato juice (Solanum lycopersicum) on tooth discoloration in the process of tooth bleaching.
Methods: This research is laboratory experimental research with pre-test post-test design method. The number of research samples was 27 teeth permanent incisive both upper and lower jaws soaked in tomato fruit juice (Lycopersicon esculentum Mill.) and cherry tomato juice (Solanum lycopersicum) for 1, 3, 5 hours. The study was conducted by measuring the difference in tooth color changes before and after soaking in tomato fruit juice (Lycopersicon esculentum Mill.) and cherry tomato juice (Solanum lycopersicum) using Vita Easyshade V.
Results: All sample groups produced color changes after being soaked in tomato fruit juice (Lycopersicon esculentum Mill.) and cherry tomato juice (Solanum lycopersicum). The values of paired T-test results of light, chrome, and hue showed that there were significant differences in tooth color (sig < 0.05).
Conclusion: Immersion of teeth in tomato fruit juice (Lycopersicon esculentum Mill.) and cherry tomato fruit juice (Solanum lycopersicum) can cause discoloration of teeth. The highest color change in the 5-hour immersion group in tomato fruit juice (Lycopersicon esculentum Mill.) and cherry tomato fruit juice (Solanum lycopersicum) for Lightness, Chroma and Hue values.
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