Abstract
Omnichroma is a smart monochromatic material and is believed to attain the shade of the surrounding tooth structure in which it is placed. However, the color stability of this material is unknown. Therefore, this study was conducted to evaluate the effect of different pH beverages on the color stability of the Omnichroma composite and its comparison with micro-hybrid composite resin. Sixty extracted human maxillary premolars of different shades, viz. A2, A3, B2 and B3, were selected in equal numbers. A Class V cavity was prepared on the buccal and palatal sides of each tooth. After the cavity preparation, etching of the cavity was performed with 35% phosphoric acid followed by bonding. The prepared cavities were then filled with Omnichroma composite resin on the buccal side and Filtek Z250 composite on the palatal side. The baseline color measurements of all tooth samples were performed by a spectrophotometer. The teeth were then divided into three groups, the Pepsi group, coffee group and milk tea group. Five teeth from each shade, viz. A2, A3, B2 and B3, were immersed in 10-mL of Pepsi, coffee, and milk tea for 14 days. After the completion of the 14 days, the teeth were rinsed and kept in distilled water for 24 h. Finally, a spectrophotometer was used to calculate the color alteration value ΔE. Mean difference in ΔE values of the samples before and after immersion in different beverages was calculated and analysed by SPSS 25. One-way ANOVA test was applied to compare groups. Further stratification was performed using the Post-Hoc Tukeys test. Samples immersed in milk tea showed a statistically significant difference (p < 0.05) in A2, A3, and B2 shades of the OM-milk tea group in comparison with the FT-milk tea group. In summary, the immersion of teeth in beverages with a different pH and colorants showed an apparent alteration in the color of both the smart monochromatic and micro-hybrid composites. Hence, the type of resin composite material should be selected wisely depending on the patient’s drinking and social habits.