Effect of Sweet Potato and Grape Seed Extract as an Additive to Two Different Concentrations of Hydrogen Peroxide on Human Enamel - An In Vitro Study

CONTEXT: Conservative management of discoloration involves bleaching efficacy. Research suggests that addition of sweet potato and grape seed extract to the bleaching agent has enhanced efficacy with less or no deleterious effects on enamel. AIM: Evaluate the efficacy of combining sweet potato and grape seed extracts with 10% and 35% hydrogen peroxide on bleaching of enamel and assess their post-bleaching effects on enamel surface. MATERIALS AND METHODS: 60 artificially stained incisors were divided into group 1 - 35% H 2 O 2 and group 2 - 10% H 2 O 2 . Further subdivide into sub-group A - H 2 O 2 ; sub-group B - H 2 O 2 and sweet potato extract; subgroup C - H 2 O 2 , sweet potato extract and grape seed extract. Pre- and post-CIEL*a*b* values were obtained, ΔE was calculated, and surfaces were examined using scanning electron microscope (SEM). STATISTICAL ANALYSIS: Intragroup and intergroup comparison were analysed using Kruskal-Wallis test and Mann-Whitney U -test with a significance level of P < 0.05. RESULTS: The mean ΔE values of group 1B (81.09 ± 0.6) and 2B (79.70 ± 1.7) were significantly higher than those of groups 1A (71.47 ± 2.0), 2A (67.10 ± 0.4), 1C (77.87 ± 1.4) and 2C (68.03 ± 2.4), respectively. The SEM images of groups 1C and 2C showed lesser surface irregularities and morphological alterations in enamel. CONCLUSION: The addition of sweet potato extract and grape seed extract mixture to hydrogen peroxide resulted in the restoration of the natural tooth colour and decreased the effects of bleaching on the enamel morphology.