Resumo

OLIVEIRA, Carla Ramos de et al. Physical and chemical properties of soy-based beverages: an in vitro study. Arq. Odontol. [online]. 2012, vol.48, n.4, pp. 227-233. ISSN 1516-0939.

Aim: To evaluate the pH, amount of Total Soluble Solids (TSS), acid titrability, calcium, and phosphate of three apple flavored soy beverages (AdeS®, Sollys®, AdeS Zero®), Água Schin® mineral water (negative control - NC), and Coca-Cola® (positive control - PC), commercialized in the city of João Pessoa, Brazil. Materials and Methods: The evaluation of pH was performed using a digital pH meter, while the quantification of Total Soluble Solids or °Brix was carried using a specific field refractometer. To evaluate the acid titrability, the indicator of the phenolphthalein turning point was measured. Calcium content was measured using a standard solution of Ethylenediamine Tetraacetic Acid - EDTA (0.01 M) and its reaction with the calcium when the indicator was present in the alkaline medium. The amount of phosphate was determined by means of a spectrophotometer. To obtain the values of pH, acid titrability and °Brix, three measurements were performed: two for calcium (the arithmetic mean was considered as the final result of these measurements) and one for phosphate. Data were evaluated by means of a descriptive analysis. Results: The pH varied from 4.01 (Sollys®) to 4.25 (AdeS Zero®). The TSS varied from 4.17 °Brix (AdeS Zero®) to 8.00 °Brix (AdeS®). The acid titrabilily ranged from 5.87 mg/100ml (AdeS®) to 7.7 mg/100 ml (Sollys®). The amount of calcium and phosphate ranged from 25.55 mg/100ml (AdeS®) to 98.15 mg/100ml (Sollys®), and from 24mg/100ml (AdeS®) to 49.5 mg/100 ml (Sollys®), respectively. Conclusion: The beverages analyzed in this study were potentially erosive and cariogenic.

Palavras-chave : Diet.; Drinking.; Dental caries.; Tooth erosion..