A comparative assessment of color stability among various commercial resin composites

Objectives The aim was to evaluate the color stability of six commercial restorative resin composites after being exposed to commonly consumed beverages. Repolishing impact on the stained composite was also assessed. Methods One-hundred and fifty disc specimens (8 mm diameter & 3 mm thickness) were prepared from Filtek (TM) Universal Restorative, SDR flow+, everX Flow, G-ae nial A'CHORD, G-ae nial Universal Flo and G-ae nial Universal Injectable. To assess the color stability in five various beverages, 25 specimens from each material were randomly distributed into five groups (n = 5), according to the utilized staining solution. Group 1: distilled water, Group 2: coffee, Group 3: red wine, Group 4: energy drink, Group 5: coke. The color changes (triangle E) for all materials were measured using spectrophotometer at the baseline, after 84 days of staining and after repolishing. Data was collected and analyzed using ANOVA (alpha = 0.05). Results Both material type and staining solution had a significant effect on the color stability of specimens (p < 0.05). Compared to other beverages, the color value of the specimens submerged in coffee and wine showed the most statistically significant (p < 0.05) mean triangle E. SDR flow + in coffee and wine presented the highest triangle E when compared to other tested materials (p < 0.05). After staining of the composites, repolishing was successful in lowering the triangle E value. Conclusions All the beverages had an impact on the color stability of the tested resin composites, with coffee and wine demonstrating the most significant effects. The variations in color stability varied depending on the specific material utilized. Dentists should possess awareness regarding the chemical interactions that occur between different beverages and various types of resin composites. Additionally, repolishing serves as an effective technique for eliminating surface discoloration in composite restorations.