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Brazilian Journal of Oral Sciences

versão On-line ISSN 1677-3225

Braz. J. Oral Sci. vol.9 no.3 Piracicaba Jul./Set. 2010

 

ORIGINAL ARTICLE

 

Cariogenic and erosive potential of industrialized fruit juices available in Brazil

 

 

Leopoldina de Fátima Dantas de AlmeidaI; Gisely Maria Freire AbílioII; Mônica Tejo CavalcanteIII; Ricardo Dias CastroIV; Alessandro Leite CavalcantiV

IUndergraduate student, School of Dentistry, Federal University of Paraiba, Joao Pessoa, PB, Brazil
IIBS, Pharmacist, Assistant Professor, Federal University of Paraiba, João Pessoa, PB, Brazil
IIIPhD Student, Department of Process Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil
IVDDS, MSc, Assistant Professor, Department of Community Dentistry, School of Dentistry, Federal University of Paraiba, João Pessoa, PB, Brazil
VDDS, MSc, PhD, Professor, Department of Pediatric Dentistry, School of Dentistry, State University of Paraiba, Campina Grande, PB, Brazil

Correspondence to

 

 


ABSTRACT

AIM: This in vitro study evaluated the cariogenic and erosive potential of different industrialized fruit juices available in the Brazilian market.
METHODS:
Twenty-five samples of fruit juices were analyzed physically and chemically by means of the following parameters: pH, titratable acidity (TA) and total soluble solid content (TSSC), reducing sugars (e.g.: glucose), non-reducing sugars (e.g.: sucrose) and total sugars. The analyses were made in triplicate. Data were collected by a single examiner and were recorded in study-specific charts. Data were statistically analyzed by ANOVA and Tukey's post-test (p<0.05).
RESULTS: All fruit juices showed pH below the critical value of 5.5, with significant differences among the samples (p<0.0001). Mango juice (Jandaia®) presented the lowest TSSC (10.25 ºBrix), while orange juice (Del Valle®) presented the highest TSSC (12.75 ºBrix), with no significant differences among the samples. The lowest and the highest TA values were recorded for cashew juice (Jandaia®) (0.13%) and passion fruit (Del Valle®) (0.52%), respectively (p<0.0001). For reducing sugars (glucose), the highest value was recorded for purple fruit juice (Skinka®) (10.85 g/100mL) and the lowest was recorded for strawberry juice (Kapo®) (1.84 g/100mL). Regarding non-reducing sugars (sucrose), the values ranged from 0.45 g/100mL (passion fruit/Del Valle®) to 9.07 g/100mL (orange/Del Valle®). Purple fruit juice (Skinka®) presented the highest total sugars content (12.09 g/100mL), while guava juice (Jandaia®) presented the lowest content (7.25 g/100mL). There were significant differences among the samples for reducing, non-reducing and total sugars (p<0.0001).
CONCLUSIONS:
The industrialized fruit juices evaluated in this study presented low pH and a high total sugar content, differing in their erosive and cariogenic potential, respectively.

Keywords: beverages, hydrogen-ion concentration, dietary sucrose, dental caries, tooth erosion.


 

 

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Correspondence to:
Alessandro Leite Cavalcanti
Avenida Manoel Moraes, 471/802 - Manaíra
58038-230 João Pessoa, PB, Brasil
Phone: +55 83 3315-3326
E-mail: dralessandro@ibest.com.br

Received for publication: December 03, 2009
Accepted: July 06, 2010