The Difference in Effectiveness of Red Grape (Vitis vinifera L.) and Green Grape (Vitis vinifera) Extracts on Tooth Discoloration During Teeth Whitening

Abstract

Background: Tooth discoloration is a common aesthetic problem that can affect self-confidence. One solution to address this problem is tooth whitening, using either chemical or natural ingredients. Objective: To compare the effectiveness of red grape (Vitis vinifera L.) and green grape (Vitis vinifera) extracts on tooth discoloration during teeth whitening. Methods: This is a laboratory experimental study using a pre-test and post-test control group design. The samples used were 24 permanent first and second premolar teeth, which were soaked in red grape extract and green grape extract for 1, 3, and 5 hours. Tooth color measurements were carried out before and after immersion using a VITA Easyshade V digital spectrophotometer, based on the L (lightness), C (chroma), and H (hue) values. Results: The study showed that there was an increase in the L value and a decrease in the C and H values indicating a significant difference in tooth color (sig <0.05) in all immersion groups, both using red grape extract and green grape extract. The most significant increase in the L value occurred in the 5-hour immersion group with green grape extract juice. Conclusion: There is a difference in effectiveness between red grape extract and green grape extract in the tooth whitening process. Green grape extract is more effective as a natural external tooth whitening ingredient, especially with a longer immersion duration, because it is influenced by its active ingredients such as malic acid, vitamin C, flavonoids, and phenols, there is also a difference in pH value in both red grape extract and green grape extract. The pH value of green grape extract is lower than that of red grape extract