The Difference in Effectiveness of Strawberry Juice (Fragaria x Annanasea) and Blueberry Juice (Vaccinium Corybosum) on Tooth Discoloration During Teeth Whitening

Mirna Febriani; Tuti Alawiyah; Herlia Nur Istindiah

doi:10.55927/fjst.v5i4.58

Authors

Mirna Febriani Department of Dental Materials and Dental Technology, Prof. Dr. Moestopo University, Jakarta
Tuti Alawiyah Department of Orthodontics, Prof. Dr. Moestopo University, Jakarta
Herlia Nur Istindiah Department of Orthodontics, Prof. Dr. Moestopo University, Jakarta

DOI:

https://doi.org/10.55927/fjst.v5i4.58

Keywords:

Bleaching, strawberry juice, blueberry juice.

Abstract

Background: Tooth discoloration is a common aesthetic problem and can affect self-confidence. One solution to this problem is a tooth whitening procedure, using either chemical or natural ingredients. Objective: To compare the effectiveness of strawberry juice and blueberry juice on tooth discoloration during the teeth whitening process. Methods: This was a laboratory experimental study using a pre-test and post-test control group design. Twenty-four permanent first and second premolar teeth were immersed in red grape extract and green grape extract for 1, 3, and 5 hours, respectively. Tooth color was measured before and after immersion using a VITA Easyshade V digital spectrophotometer, based on L (lightness), C (chroma), and H (hue) values. Results: The study showed an increase in L values and a decrease in C and H values, indicating a significant difference in tooth color (sig <0.05) across all immersion groups, using both strawberry juice and blueberry juice. The most significant increase in L values occurred in the 5-hour soaking group with strawberry juice. Conclusion: There is a difference in effectiveness between strawberry juice and blueberry juice in the tooth whitening process. Strawberry juice is more effective as a natural external tooth whitening agent, especially with longer soaking times, due to its active ingredients such as malic acid, electic acid, vitamin C, and phenolic compounds. There is also a difference in pH between strawberry and blueberry juices. The pH value of strawberry juice is lower than that of blueberry juice

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