Effect Of Tea, Coffee And Turmeric Solutions On The Color Stability Of Heat Polymerized Polymethyl Methacrylate Resin Denture Base Modified With 5% Low Molecular Weight Chitosan Microparticles: An In Vitro Study

RUSHABH BAFNA

doi:10.36948/ijfmr.2025.v07i06.64327

Effect Of Tea, Coffee And Turmeric Solutions On The Color Stability Of Heat Polymerized Polymethyl Methacrylate Resin Denture Base Modified With 5% Low Molecular Weight Chitosan Microparticles: An In Vitro Study

Author(s)	Dr. RUSHABH BAFNA
Country	India
Abstract	Background: Polymethyl methacrylate remains the most commonly used denture base material due to its favorable esthetics and ease of processing. However, discoloration caused by dietary chromogens compromises long‑term esthetics. Chitosan, a biocompatible natural polymer, has been incorporated into PMMA to enhance material properties. This in vitro study evaluated the effect of tea, coffee, and turmeric solutions on the color stability of heat‑polymerized PMMA modified with 5% low molecular weight chitosan microparticles. Materials And Methods: Seventy‑five heat‑polymerized PMMA specimens modified with 5% low molecular weight chitosan were fabricated and divided into three groups based on staining solutions: tea, coffee, and turmeric. Color measurements were recorded at baseline and after ten, twenty, and thirty days of immersion using a spectrophotometer based on the CIELAB system. Color change values were calculated as ΔE. Data were analyzed using Shapiro–Wilk test, Friedman test, and Wilcoxon signed‑rank test with Bonferroni correction at a confidence level of ninety‑five percent. Results: All staining solutions caused a statistically significant increase in ΔE values over time. Turmeric produced the highest discoloration, followed by coffee and tea. Significant differences were observed both within each beverage across time intervals and between beverages at each time point (p < 0.001). Conclusion: 5% chitosan‑modified PMMA exhibited time‑dependent discoloration when exposed to common dietary staining agents. Turmeric caused severe color changes exceeding clinically acceptable limits, while tea and coffee produced comparatively lower but significant discoloration.
Keywords	Chitosan Microparticles, PMMA, Denture Base Resin, Color Stability, Tea, Coffee, Turmeric
Field	Medical / Pharmacy
Published In	Volume 7, Issue 6, November-December 2025
Published On	2025-12-22
DOI	https://doi.org/10.36948/ijfmr.2025.v07i06.64327

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Effect Of Tea, Coffee And Turmeric Solutions On The Color Stability Of Heat Polymerized Polymethyl Methacrylate Resin Denture Base Modified With 5% Low Molecular Weight Chitosan Microparticles: An In Vitro Study

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