Effect of Bleaching with Kiwi Extract and Hydrogen Peroxide on Color Change of Enamel Surface

Author(s):

Kiren Jackson*, Subash Sharma and Sankeerthana Koli

Introduction: The find and replace the chemical bleaching agent namely the Hydrogen Peroxide (HP) with a naturally found fruit or substance to whiten a discolored tooth is a need of the hour.

Aim: To evaluate and compare the color changes in enamel surface following bleaching with 35% hydrogen peroxide and 2% Kiwi Extract (KE).

Materials and Methods: In this in-vitro study, 15 maxillary anterior teeth were decoronated and allocated randomly to two groups; group 1 (negative control) (n=5) and group 2 (experimental) (n=5). To evaluate the bleaching efficacy, group 2 specimens were experimentally stained with tea. Baseline color coordinates (pre-bleach values) (L^*, a^*, b^*) (ΔE) were recorded. The crowns were sectioned to obtain four equal parts to obtain 15 specimens and these were allotted randomly to 3 subgroups a, b, c (n=5 each) based on the bleaching protocol. Subgroup a, Hydrogen Peroxide (HP); subgroup b, Kiwi Extract (KE); subgroup c, HP+SE (HPS). Following bleaching, color coordinates (post-bleach values) (L^*, a^*, b^*) (ΔE) were measured as mentioned before. Kruskal-Wallis one-way Analysis of Variance (ANOVA) was used to calculate the p-value and Post-Hoc Tukey Honest Significant Test (HSD) was used to identify the signi icant groups, (p-value<0.05).

Results: Post bleach values were higher for group C (kiwi extract+hydrogen peroxide), when compared to post bleach value means obtained from group A and B.

Conclusion: Kiwi extract alone or in combination with hydrogen peroxide is an efficient and effective dental bleaching agent.