Erosive Potential Of Various Commercially Available Lollipops

JOURNAL TITLE: Journal of Oral Health and Community Dentistry

Author
1. Preetha Elizabeth Chaly
2. L Leelavathi
ISSN
2230-7389
DOI
10.5005/johcd-9-3-126
Volume
9
Issue
3
Publishing Year
2015
Pages
6
Author Affiliations
    1. Department of Public Health Dentistry Meenakshi Ammal Dental College and Hospital Alapakkam Main Road, Maduravoyal Chennai - 600 095, Tamil Nadu
    1. Department of Public Health Dentistry Tagore Dental College and Hospital, Chennai karleela81@gmail.com
  • Article keywords

    Abstract

    OBJECTIVES

    • To measure pH and neutralisable acidity of lollipops. • To determine salivary pH and salivary secretion.

    METHODS

    Chocolate, strawberry and mango flavoured lollipops were selected based on differences in pH and neutralisable capacity and tested on 10 healthy volunteers. Each experimental session included collection of unstimulated saliva, stimulated saliva and post-stimulated saliva. Saliva secretion rates were determined gravimetrically and the salivary pH was measured by electronic pH meter.

    RESULTS

    The pH of chocolate, strawberry and mango flavoured lollipops were 5.2, 3.8 and 2.6 respectively. The nuetralisable acidity of chocolate, strawberry and mango flavoured lollipop were 500 μl, 2600 μl and 3300 μl respectively. All lollipops stimulated salivary flow. Strawberry and mango flavoured lollipops induced a significant decrease of the salivary pH at stimulated 5 minutes (p value < 0.05).

    CONCLUSION

    Strawberry and mango flavoured lollipops have mild erosive potential. Chocolate flavoured lollipops seem to have no erosive potential.

    © 2019 Jaypee Brothers Medical Publishers (P) LTD.   |   All Rights Reserved