The Bleaching Potential of Curcumin and Strawberries (Home Remedies) Versus Carbamide Peroxide (Conventional Home Bleaching Modality) (An In Vitro Study)

Abstract

Objective This study aims to evaluate the bleaching potential of curcumin and strawberries used as home remedies as compared to the conventional carbamide peroxide gel. Methodology Twenty-seven extracted sound human third molars stained by Nescafé solution were randomly divided into three equal groups (A, B and C) according to the applied material (20% carbamide peroxide, do-it-yourself (DIY) strawberry paste and curcumin respectively). Scanning electron microscope (SEM), Color change (ΔE), surface roughness (SR), surface micro-hardness (SMH) were used to assess the samples. Measurements were recorded at baseline, after Nescafé immersion and after treatment application. The normality of data was checked with the Shapiro-Wilk test. Comparisons among the three groups were done by using the analysis of variance (ANOVA) test. A p-value less than or equal to 0.05 was deemed statistically significant. Results SEM showed evident alterations in group A while group C was the least affected. Color changes revealed significant differences among the three treatment groups (P=0.011), with the highest ΔE in group A and the lowest in group C. SR and SMH analyses revealed significant differences among the three treatment groups (P=0.0001) (P=0.027) respectively, with the highest SR in group A and the highest SMH in group C. Conclusions Both strawberry and curcumin were shown to have a bleaching effect. The bleaching effect of strawberry was stronger than curcumin though weaker than the conventional carbamide peroxide