Effect of 3% Grape Seed Extract on the Bond Strength of Bleached Enamel with Natural and Commercially Available Bleaching Agents: An In-vitro Study

Introduction: Following bleaching with natural and commercial bleaching agents, to reverse the bond strength of enamel various antioxidants are used. The 3% Grape Seed Extract (GSE) has been more potent to be used as an antioxidant and has shown the immediate improvement in the Shear Bond Strength (SBS) values.

Aim: To evaluate the effect of 3% GSE as an antioxidant on the bond strength of bleached enamel with natural {Sweet Potato Extract (SPE)}, commercial {35% Hydrogen Peroxide (H2O2)} bleaching agents.

Materials and Methods: This experimental in-vitro study was conducted at Sibar Institute of Dental Sciences, Guntur, Andhra Pradesh, India, over a period of one week in January 2021. According to the bleaching agent used, the labial surfaces of 40 extracted maxillary central incisors have been divided into two groups. Group I (n=20) include teeth bleached by SPE (natural) for about 30 minutes. Group II (n=20) included teeth bleached using 35% H2O2 (Pola office) for about eight minutes. Each group were again divided into two subgroups (n=10) based on the application of 3% GSE. After bleaching procedures, composite resin cylinders were bonded incrementally on the labial surface and stored in artificial saliva at 37°C for 24 hours. The samples were subjected to SBS under Universal Testing Machine. Data obtained were analysed using One-way Analysis Of Variance (ANOVA) and Tukey’s post-hoc test.

Results: On comparison of mean SBS values, statistically significant difference (p-value <0.05) was observed in all groups. The SBS values observed in 35% H2O2 bleached teeth were highly significant than the teeth bleached using 3% GSE application.

Conclusion: Application of 3% GSE immediately after bleaching the enamel surfaces, neutralises the deleterious effects of bleaching and increases SBS significantly.