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International Journal of Oral Health Dentistry


Erosive potential of five commercially available flavoured drinks in India


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Author Details: Neha Awasthi, Sukhdeep Singh, Nikhil Grover, Mandeep Kaur

Volume : 1

Issue : 4

Online ISSN : 2395-499X

Print ISSN : 2395-4914

Article First Page : 168

Article End Page : 171


Abstract

 

The purpose of this in vitro study was to measure the initial pH and buffering capacity of some commonly consumed flavoured drinks in India and to determine their erosive potential. Commercially available five drinks were taken (Pepsi, Appy fizz, Apple juice, Gatorade & a milk based drink). Their initial pH were measured with pH meter and their buffering capacities were measured by adding 1M NaOH in the increments of 0.2 ml into 100 ml of each drink till the pH reached 5.5 and 7 respectively. Total titratable acidity measurement shows that among all the drinks, there was a significant difference between the sports drink and the milk based drink. In conclusion it was found that sports drink had the most buffering capacity with maximum erosive potential whereas milk based drink had the least.

Keywords: Buffering capacity, Dental erosion, Titratable acidity, Flavoured drinks