Siti Musfirah Binti MustainAws Hashim AlkadhimFaizah Abdul FatahAzlan Bin Jaafar2024-05-282024-05-282017Mustain SMB, Alkadhim AH, Fatah FA, Jaafar A (2017) Effect of Tropical Fruit Juices on Surface Roughness of Tooth Coloured Restorative Materials. J Dent Sci Res Ther 2017: 26-29. doi: https://doi.org/10.29199/2637-7055/DSRT.1010132637-705510.29199/2637-7055/DSRT.101013https://norcaloa.com/DSRT/archive/DSRT-101013https://oarep.usim.edu.my/handle/123456789/4515Citation: Mustain SMB, Alkadhim AH, Fatah FA, Jaafar A (2017) Effect of Tropical Fruit Juices on Surface Roughness of Tooth Coloured Restorative Materials. J Dent Sci Res Ther 2017: 26-29. DOI : https://doi.org/10.29199/2637-7055/DSRT.101013.The restorative materials should have the ability to with stand challenging environment such as an acidic environment as the restorative material may be subjected to erosive attack from the low pH of acidic beverages in the oral cavity. The aim of this study was to investigate the effect of Malaysian fruit juices on the surface roughness. Forty disc shape samples were prepared for each of selected tooth coloured restoration (composite, GIC, RMGIC). The surface roughness before immersion was taken then the samples were immersed in the following storage media: distilled water, pineapple juice, mango juice, and tamarind juice. After time intervals of 1 day, the surface roughness was determined for each individual sample using profilometer. Differences were analysed using SPSS version 21. The results showed all materials were found to have increase in the surface roughness after immersion in the juices. The tamarind juices were shown to pose a greater erosive threat to tooth coloured materials than pineapple and mango. Composite showed to have the highest mean changes is surface roughness compared to GIC and RMGIC. In conclusion, the acidic juices affected the surface roughness of the selected tooth coloured restoration.enErosion;Fruit Juices;Surface roughnessArticle262920171