In -Vitro: Evaluation of Corrosion Behavior of Orthodontic Stainless Steel Brackets to Salad Dressing

The objectives of this study were to investigate the corrosion behavior of conventional and self-ligating stainless steel brackets and the surface structural changes in response to salad dressing. Damon, In-Ovation,Smart clip, Discovery, OMNI and Masel brackets were all included in the study. For the control group, the brackets were placed in Petri dishes with Potassium Ferrocyanide (Fe [CN]6K4) and distilled water. Whereasas for the experimental group, the brackets were incorporated into the same reagent mixed with Oil-based Kraft Classic French Oil and Water-based-Salad Magic, Herb and Garlic Dressing. The released ferrous ion concentrations were measured by spectrophotometer after 24 and 48 hours. Scanning electron microscope was used to analyze surface changes of the brackets. All types of brackets demonstrated signs of corrosion. Generally, self-ligating brackets were more susceptible to corrosion than the conventional ones the most extensive corrosion was seen in In-Ovation RTM. Meanwhile, Masel was the most corroded brackets for conventional brackets . The oil-based salad dressing illustrated the most extensive corrosion in all brackets. Self-ligating brackets, Inovation RTM showed pitting corrosion on the wings. Smart clip showed surfaces corrosion only. The commonly ingested fluids aggravate the corrosive process, and this is related to sodium chloride content.