Investigation of the Erosive Potential of Different Types of Alcoholic Beverages

• Published in: Pesquisa brasileira em odontopediatria e clínica integrada Vol. 20
• Main Authors: Ingrid Andrade Meira, Nayanna Lana Soares Fernandes, Juliane Rolim de Lavôr, Fábio Correia Sampaio, Andressa Feitosa Bezerra de Oliveira
• Format: Journal Article
• Language: English
• Published: Association of Support to Oral Health Research (APESB) 01-03-2022
• Subjects: Adolescent; Alcoholic Beverages; Alcoholism; Dental Enamel; Tooth Erosion
• ISSN: 1519-0501; 1983-4632

Objective: To evaluate the erosive potential of different alcoholic beverages according to pH, titratable acidity and buffering capacity. Material and Methods: Thirteen industrialized alcoholic beverages of different brands were selected and divided into five groups according to their type and composition. The pH measurement and titratable acidity for pH 5.5 and 7.0 were performed in triplicate in 50 mL of each beverage. The buffering capacity was calculated based on pH and titratable acidity for pH 7.0. ANOVA, Tukey, and Pearson correlation, with p<0.05, were used for data analysis. Results: Data showed normal distribution by Shapiro-Wilk test. The pH of alcoholic beverages ranged from 2.49 (Miks Ice Tea - Green Fruits) to 7.64 (Smirnoff). The highest values of acid titration (4.68) and buffer capacity (19.97) were observed in Smirnoff Ice. The following correlations (p<0.01) were noted between: pH and titratable acidity; buffering capacity and pH; buffering capacity and titratable acidity. Conclusion: Some beers and alcopops presented erosive potential due to their lower pH associated with high acid titration values. The whisky and sugarcane liquor examined were not potentially erosive.