Evaluation of Titratable Acidity and pH Level of Different Coffee Drinks- An In-vitro Study
Bahija Basheer, Nouf Nasser Albaqami, Eman Abdullah Almogble, Dimah Khalid Alsaqabi, Shaza Mohammad S Alkhneen, Atheer Suleman Alenazi, Maryam Al Ghilan, Sarah S Alangari, Rizwan Ali
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ABSTRACT
Aim: This in-vitro
study aims to assess the acidity of coffee drinks with different combinations
and evaluate their pH level in relation to the critical pH of dental enamel (5.5) and dentin (6.7).
Methodology: All beverages (black coffee, black coffee with milk, Arabic coffee, and
Turkish coffee) were mixed according to the manufacturer's instructions with
deionized water and cooled down to room temperature (25ºC). The pH of the
solutions was compared with that of the control groups, i.e., 0.3% citric acid
and distilled water as positive and negative controls, respectively, at 10mins,
30mins, 1hr, and 2hrs. (0.1N) NaOH solution was introduced to the
tested solutions to reach a pH of 8 to evaluate the titratable acidity.
Results: Instant
black coffee was found to be the most acidic with a pH value of (5.13 ± 0.02),
whereas instant black coffee with milk was the least acidic with a pH of (6.20 ±
0.01). Instant black coffee with milk was found to have the highest
concentration of titratability with a value of (16.2 ± 0.1) mL of (0.1 N) NaOH,
to reach a pH of 8.
Conclusion: This in-vitro study showed that the tested solutions can reach the
critical pH that can cause enamel and dentin erosion. Also, the data showed
little correlation between the pH and titratable acidity titrated to a pH value
of 8.
MeSH Keywords: Dental erosion, pH level, titratable acidity,
enamel, dentin, teeth, coffee.
ABSTRACT
Aim: This in-vitro
study aims to assess the acidity of coffee drinks with different combinations
and evaluate their pH level in relation to the critical pH of dental enamel (5.5) and dentin (6.7).
Methodology: All beverages (black coffee, black coffee with milk, Arabic coffee, and
Turkish coffee) were mixed according to the manufacturer's instructions with
deionized water and cooled down to room temperature (25ºC). The pH of the
solutions was compared with that of the control groups, i.e., 0.3% citric acid
and distilled water as positive and negative controls, respectively, at 10mins,
30mins, 1hr, and 2hrs. (0.1N) NaOH solution was introduced to the
tested solutions to reach a pH of 8 to evaluate the titratable acidity.
Results: Instant
black coffee was found to be the most acidic with a pH value of (5.13 ± 0.02),
whereas instant black coffee with milk was the least acidic with a pH of (6.20 ±
0.01). Instant black coffee with milk was found to have the highest
concentration of titratability with a value of (16.2 ± 0.1) mL of (0.1 N) NaOH,
to reach a pH of 8.
Conclusion: This in-vitro study showed that the tested solutions can reach the
critical pH that can cause enamel and dentin erosion. Also, the data showed
little correlation between the pH and titratable acidity titrated to a pH value
of 8.
MeSH Keywords: Dental erosion, pH level, titratable acidity,
enamel, dentin, teeth, coffee.