Colour stability of CAD-CAM laminate veneer after aging and exposure to food spices
The colour stability of CAD-CAM ceramic veneer restoration is a crucial factor for the long-term success of the restoration. However, the effect of food spices on CAD-CAM ceramic has not been evaluated. The purpose of this study was to evaluate the colour stability of CAD-CAM laminate veneer materia...
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2025
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| Online Access: | http://journalarticle.ukm.my/25814/ http://journalarticle.ukm.my/25814/1/SME%2010.pdf |
| _version_ | 1848816457373188096 |
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| author | Enas Abdalla Etajuri, Noorhayati Raja Mohd, Zubaidah Zanul Abidin, Khor, Xin Ee Lim, Joelle Sin Yi Siti Fauzza Ahmad, |
| author_facet | Enas Abdalla Etajuri, Noorhayati Raja Mohd, Zubaidah Zanul Abidin, Khor, Xin Ee Lim, Joelle Sin Yi Siti Fauzza Ahmad, |
| author_sort | Enas Abdalla Etajuri, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | The colour stability of CAD-CAM ceramic veneer restoration is a crucial factor for the long-term success of the restoration. However, the effect of food spices on CAD-CAM ceramic has not been evaluated. The purpose of this study was to evaluate the colour stability of CAD-CAM laminate veneer materials after artificial aging and exposure to turmeric and paprika staining solutions. CAD-CAM ceramic slices (N=72; shade; A2; diameter 9 mm × 7 mm) were prepared using feldspathic ceramic (n=36) and zirconia-reinforced lithium disilicate (n=36). Each type of ceramic material is divided into two thicknesses, 0.5 mm (n=18) and 0.7 mm (n=18). The ceramic slices were cemented onto central incisors. The samples were subjected to accelerated aging for 1000 cycles. Samples were further divided into 3 subgroups (n=6): distilled water (control), turmeric, and paprika staining solutions, and soaked for 24 h. Spectrophotometric colour measurement was recorded, and colour difference (ΔE) was calculated after aging (ΔE1), and after 24 h of immersion in spices solutions (ΔE2). Two-way analysis of variance and Bonferroni’s test were used for the statistical analysis (α=.05). ΔE1 means were not significantly influenced by ceramic materials (P=0.770) and thicknesses (P= 0.162). ΔE2 means were significantly affected by the interaction between thickness and staining solutions in both materials (P <0.05). Both ceramic veneers presented the highest colour change after immersion in turmeric solution. Ceramic veneers show colour changes after artificial aging. Turmeric shows a significant effect on the colour of ceramic veneer after staining. Ceramic thickness influences the amount of colour change after aging and staining. |
| first_indexed | 2025-11-15T01:06:11Z |
| format | Article |
| id | oai:generic.eprints.org:25814 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T01:06:11Z |
| publishDate | 2025 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:258142025-09-04T04:50:35Z http://journalarticle.ukm.my/25814/ Colour stability of CAD-CAM laminate veneer after aging and exposure to food spices Enas Abdalla Etajuri, Noorhayati Raja Mohd, Zubaidah Zanul Abidin, Khor, Xin Ee Lim, Joelle Sin Yi Siti Fauzza Ahmad, The colour stability of CAD-CAM ceramic veneer restoration is a crucial factor for the long-term success of the restoration. However, the effect of food spices on CAD-CAM ceramic has not been evaluated. The purpose of this study was to evaluate the colour stability of CAD-CAM laminate veneer materials after artificial aging and exposure to turmeric and paprika staining solutions. CAD-CAM ceramic slices (N=72; shade; A2; diameter 9 mm × 7 mm) were prepared using feldspathic ceramic (n=36) and zirconia-reinforced lithium disilicate (n=36). Each type of ceramic material is divided into two thicknesses, 0.5 mm (n=18) and 0.7 mm (n=18). The ceramic slices were cemented onto central incisors. The samples were subjected to accelerated aging for 1000 cycles. Samples were further divided into 3 subgroups (n=6): distilled water (control), turmeric, and paprika staining solutions, and soaked for 24 h. Spectrophotometric colour measurement was recorded, and colour difference (ΔE) was calculated after aging (ΔE1), and after 24 h of immersion in spices solutions (ΔE2). Two-way analysis of variance and Bonferroni’s test were used for the statistical analysis (α=.05). ΔE1 means were not significantly influenced by ceramic materials (P=0.770) and thicknesses (P= 0.162). ΔE2 means were significantly affected by the interaction between thickness and staining solutions in both materials (P <0.05). Both ceramic veneers presented the highest colour change after immersion in turmeric solution. Ceramic veneers show colour changes after artificial aging. Turmeric shows a significant effect on the colour of ceramic veneer after staining. Ceramic thickness influences the amount of colour change after aging and staining. Penerbit Universiti Kebangsaan Malaysia 2025 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/25814/1/SME%2010.pdf Enas Abdalla Etajuri, and Noorhayati Raja Mohd, and Zubaidah Zanul Abidin, and Khor, Xin Ee and Lim, Joelle Sin Yi and Siti Fauzza Ahmad, (2025) Colour stability of CAD-CAM laminate veneer after aging and exposure to food spices. Sains Malaysiana, 54 (6). pp. 1551-1558. ISSN 0126-6039 https://www.ukm.my/jsm/english_journals/vol54num6_2025/contentsVol54num6_2025.html |
| spellingShingle | Enas Abdalla Etajuri, Noorhayati Raja Mohd, Zubaidah Zanul Abidin, Khor, Xin Ee Lim, Joelle Sin Yi Siti Fauzza Ahmad, Colour stability of CAD-CAM laminate veneer after aging and exposure to food spices |
| title | Colour stability of CAD-CAM laminate veneer after aging and exposure to food spices |
| title_full | Colour stability of CAD-CAM laminate veneer after aging and exposure to food spices |
| title_fullStr | Colour stability of CAD-CAM laminate veneer after aging and exposure to food spices |
| title_full_unstemmed | Colour stability of CAD-CAM laminate veneer after aging and exposure to food spices |
| title_short | Colour stability of CAD-CAM laminate veneer after aging and exposure to food spices |
| title_sort | colour stability of cad-cam laminate veneer after aging and exposure to food spices |
| url | http://journalarticle.ukm.my/25814/ http://journalarticle.ukm.my/25814/ http://journalarticle.ukm.my/25814/1/SME%2010.pdf |