In vitro study of the buffering capacity of saliva in the presence of energy drinks sold in Chile

Revista clínica de periodoncia, implantología y rehabilitación oral

Cabello Ibacache, Rodrigo¹  Lira Toro, Juan Pablo¹  Sánchez González, Jenny Carolina¹  Clínica Alemana-Universidad del Desarrollo, Chile¹  Rodríguez Martínez, Gonzalo¹  Faleiros Chiocca, Simone¹  Universidad de Chile, Chile¹  Urzúa Araya, Iván¹ 

关键词: Buffering capacity;    Energy drinks;    pH;    Saliva;   

DOI  :  10.1016/j.piro.2015.02.006

来源: Sociedad de Periodoncia de Chile

【 摘 要 】

Objective To determine, using in vitro pH measurements, the buffering capacity of saliva when added to different energy drinks sold in Chile. Method The participation of 3 young and systemically healthy patients, with no diseases of the saliva glands, was obtained. Samples of stimulated saliva where obtained from each patient and then mixed and stored as one sample. The study used 13 energy drinks sold nationwide, with 5 mL of each one being distributed into 4 Falcon tubes. The pH of each of the energy drinks, the saliva sample, and drinking water was measured. 1 mL of drinking water was added into Falcon tube number 1, and 1 mL of saliva into the 3 remaining every 3 min until completing 13 mL of solution in each one (38% vol./vol.). The pH measurements where performed upon adding each 1 mL (saliva/water) to allow the pH meter to correctly register the data. Results The pH levels for energy drinks range between pH 2.42 ± 0.008 (Battery Gingered®), to pH 3.44 ± 0.005 (Battery Sugar Free®). The saliva had a mean pH value of 7.99, and 7.05 for drinkable water. The energy drink that achieved a higher increase in pH level was Speed®, reaching a value of pH 4.38, while the energy drink that increased the pH level the least was Quick Energy®, only reaching a pH of 3.37. Conclusion The buffering capacity of saliva managed to increase the pH level of energy drinks analyzed in this study between 17 and 54%. However, saliva was unable to neutralize further than 4.38 the low levels of pH in these drinks, thus being critical to dental structure.

【 授权许可】

Unknown