Effect of Robusta Coffee (Coffea Canephora) on the Degree of Acidity (pH) of Saliva
DOI:
https://doi.org/10.55677/IJCSMR/V3I5-02/2023Keywords:
Salivary pH, Saliva, Robusta CoffeeAbstract
Background: saliva is a complex fluid produced by the salivary glands and plays an important role in maintaining oral health. Saliva consists of 98% - 99% water, about 2% is composed of organic & inorganic components, electrolytes, and various enzymes. Robusta coffee (Coffea canephora) has the main content of caffeine, carbohydrates, protein and free amino acids, and chlorogenic acid. The content in the coffee can cause changes in the level of saliva acidity (pH). Purpose: to better understand the effects of robusta coffee (Coffea canephora) against level of saliva acidity (pH).
Method: based on the exclusion and inclusion criteria, a total of fifteen (15) journals were analyzed from the Google Scholar, Science Direct, PubMed’s and NCBI. The journals that analyzed are regarding an article that discusses the effect of coffee on salivary pH.
Conclusion: this review reveals that robusta coffee (Coffea canephora) causes a decrease in the acidity (pH) of saliva. This happens due to the higher the concentration of the coffee, the pH of the coffee becomes more acidic, but there are several studies reports that low concentrations of robusta coffee (Coffea canephora) do not cause a decrease in salivary pH.
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