Aim: The purpose of this in-vitro study was to investigate the effect of different erosive drinks on the microhardness of tooth
enamel. Materials and methods: This in-vitro investigation utilized 48 extracted premolar teeth collected from the orthodontic clinics.
Teeth crowns were ground 2mm on vestibular surfaces by ISOMET 2000 precision saw and cleaned in an ultrasonic bath. Teeth
were divided into four groups based on immersion in different erosive drinks (Pepsi, Red Bull, Lemon, and Artificial Saliva),
containing 12 teeth. Teeth were immediately kept in artificial saliva incubated at 37° for one day to simulate the oral environment.
Later, pH values and surface micro-hardness were recorded using Buehler Micromet II and Vickers hardness methods. Descriptive
statistics and ANOVA tests were applied to the data. Results: The pH values of Lemon drink (4.44±0.87), Red Bull (5.18±0.88), Pepsi
(4.50±0.88), and Artificial saliva (7.50±0.87) were found, respectively. Comparison of mean pH values showed a statistically
significant difference by ANOVA test (F=32.62, p<0.001). Further analysis indicated that the artificial saliva had a significantly
higher pH value than all other drinks. The micro hardness values of enamel immersed in Lemon drink (281.00±89.73), Red Bull
(230.83±73.76), Pepsi (311.50±106.23), and Artificial saliva (277.17±92.11) were observed, respectively. Comparison of micro hardness
did not show any significant difference (F=1.599, p=0.203). Conclusion: Acidic drinks tested in this study had pH values sufficiently
low to cause erosion and softening of the dental enamel surface. The microhardness value of enamel immersed in Red Bull was
lowest, suggesting higher enamel loss.
Keywords: Erosive drinks, enamel, microhardness, pH