The pH and Titratable Acidity of Still and Sparkling Flavored Waters: The Effects of Temperature and Storage Time
Open Access
- 1 January 2021
- journal article
- research article
- Published by Scientific Research Publishing, Inc. in Open Journal of Stomatology
- Vol. 11 (03), 148-158
- https://doi.org/10.4236/ojst.2021.113012
Abstract
Statement of the problem: Flavored waters have become increasingly popular in the Trinidadian retail market. There is a paucity of literature on the erosive potential of these products on dental hard tissue. Purpose: This study 1) evaluated the pH and titratable acidity of popular still and sparkling flavored waters in the Trinidadian marketplace and 2) evaluated the effect of time and temperature on pH and titratable acidity. Materials and methods: A calibrated pH meter was used to measure pH at baseline (T0), at one week of storage (T1) and at one month of storage (T2). Titratable acidity was determined using 0.1 M sodium hydroxide until a neutral pH of 7 was attained. Results: All tested flavors of both still and sparkling water demonstrated pH well below the critical pH of 5.5. Reduced temperature and time in storage caused varying degrees of change in both pH and titratable acidity. Generally, the largest changes in titratable acidity occurred for sparkling varieties of water. Conclusion: The still and sparkling flavors of water tested are potentially very erosive to dental hard tissue.Keywords
This publication has 13 references indexed in Scilit:
- The pH of beverages in the United StatesThe Journal of the American Dental Association, 2015
- Consensus report of the European Federation of Conservative Dentistry: erosive tooth wear—diagnosis and managementClinical Oral Investigations, 2015
- Titratable acidity of beverages influences salivary pH recoveryBrazilian Oral Research, 2015
- Understanding the Chemistry of Dental ErosionPublished by S. Karger AG ,2014
- Erosion in Relation to Nutrition and the EnvironmentPublished by S. Karger AG ,2014
- Effect of an acid diet allied to sonic toothbrushing on root dentin permeability: an in vitro studyBrazilian Dental Journal, 2010
- Acidic beverages increase the risk of in vitro tooth erosionNutrition Research, 2008
- The erosive potential of flavoured sparkling water drinksInternational Journal of Paediatric Dentistry, 2007
- Sports drinks hazard to teeth.British Journal of Sports Medicine, 1997
- The Influence of Different Factors on in vitro Enamel ErosionCaries Research, 1993