Comparison of Release of Nickel and Nickel Chromium Ions on Restoration after Soaking Steeping Robusta and Arabica Coffee

Abstract

Robusta and Arabica coffee are two types of coffee widely consumed by Indonesians. Both tend to be acidic in pH level when they are brewed. Patients who experience prosthodontic treatment using NiCr metal restorations and consume coffee habitually will be more liable to salivary pH decrease, thus accelerating the corrosion process on the restorations and causing the release of metal ions. This study aims to determine the comparison of Ni ion release in NiCr restoration after being immersed in Robusta and in Arabica coffee brew. Furthermore, this study also intends to find out how the length of immersion will affect on the amount of released Ni ions. The design of this study is post test control group design. 27 NiCr restoration samples in circular shape (d = 10mm, t = 1mm) were divided into 9 groups, and each were incubated at 37°C. Afterwards, a test on Ni ion release was conducted by using the Atomic Absorption Spectrometry tool. Statistical analysis used the data is analyzed by the one way ANOVA test which yielded data significance value p=0.000 (p<0.05). The release of Ni ions in NiCr restorations after immersion in Arabica is greater than that in Robusta coffee. Moreover, the length of immersion process also has an effect on the number of Ni ions being released Robusta and Arabica coffee are two types of coffee widely consumed by Indonesians. Both tend to be acidic in pH level when they are brewed. Patients who experience prosthodontic treatment using NiCr metal restorations and consume coffee habitually will be more liable to salivary pH decrease, thus accelerating the corrosion process on the restorations and causing the release of metal ions. This study aims to determine the comparison of Ni ion release in NiCr restoration after being immersed in Robusta and in Arabica coffee brew. Furthermore, this study also intends to find out how the length of immersion will affect on the amount of released Ni ions. The design of this study is post test control group design. 27 NiCr restoration samples in circular shape (d = 10mm, t = 1mm) were divided into 9 groups, and each were incubated at 37°C. Afterwards, a test on Ni ion release was conducted by using the Atomic Absorption Spectrometry tool. Statistical analysis used the data is analyzed by the one way ANOVA test which yielded data significance value p=0.000 (p<0.05). The release of Ni ions in NiCr restorations after immersion in Arabica is greater than that in Robusta coffee. Moreover, the length of immersion process also has an effect on the number of Ni ions being released