[ID 52492] REFRIGERANTES CONVENCIONAIS VERSUS REFRIGERANTES ORGÂNICOS: ANÁLISE DO POTENCIAL EROSIVO

CONVENTIONAL SOFT DRINKS VERSUS ORGANIC SOFT DRINKS: ANALYSIS OF EROSIVE POTENTIAL

Abstract

Objective: To evaluate and compare the erosive potential of commercially available organic and conventional soft drinks, using the variables pH, titratable acidity (TA) and buffering capacity (CT). Materials and Methods: Fourteen industrialized beverages purchased in the supermarkets of João Pessoa / PB were analyzed, 7 organic and 7 conventional with the same flavor. The pH measurements and TA for pH 5.5 and 7.0 were made in triplicate in 50 ml of each drink, immediately after opening. The CT was calculated based on pH and titratable acidity values for pH 7.0. Data were analyzed by ANOVA, followed by Bonferroni, and Pearson correlation, with significance of 5%. Results: Statistically significant difference was found between groups for all variables analyzed (p <0.05). The pH of soft drinks ranged from 2.37 (Schweppees Tonic Water®) to 3.35 (Fanta Orange®). Organic soft drinks had higher TA 7.0 values than conventional ones, except for tonic water. The highest TA and CT values were found in Wewi Lemon Sour®, while the lowest TA and CT values for Guaraná Antárctica zero®. Conclusion: All beverages analyzed showed significant erosive power by analysis of chemical variables. The organic soft drink Wewi Lemon Sour® presented as the most erosive due to its low pH, its higher TA and CT, showing that saliva will have greater difficulty buffering it in the mouth. Descriptors: Tooth Erosion; Soft Drinks; Dental Enamel.