Grape juice is more erosive than orange juice

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FLORIANÓPOLIS, Brazil: The low cost and availability of acidic fruit juices, fruit drinks and carbonated beverages encourage their consumption, and this may lead to elevated prevalence of dental erosion. Researchers at the Federal University of Santa Catarina recently evaluated the chemical characteristics of grape and orange juice and their erosive potential in the decrease of microhardness and the loss of enamel structure. They found that grape juice presented greater erosive potential than orange juice.


To analyze erosive potential, the research team evaluated five grape and orange juices for pH, titratable acidity, and calcium, phosphate and fluoride concentration. Deionized water and a cola soft drink were used as a negative and positive control. Twelve specimens of bovine enamel were immersed in the beverages for 10 minutes at 37 °C, three times a day for seven days. The erosive potential was quantified using microhardness and loss of enamel structure. 

The results showed that powdered grape juice had the lowest pH and pure grape juice the highest titratable acidity. Fresh orange juice and soya-based grape juice had the lowest calcium and phosphate concentrations, respectively. Among the other drinks tested, powdered orange juice caused the greatest decrease in surface microhardness and grape juice from concentrate caused the greatest loss of enamel structure.

Overall, all of the evaluated juices contributed to dental erosion. Grape juices presented greater erosive potential than orange juices. Pure, powdered and concentrated grape juices showed similar loss of enamel structure to that of the cola soft drink. The erosive potential of the beverages was statistically correlated to pH, titratable acidity, and calcium, phosphate and fluoride concentrations.

The study, titled “Are grape juices more erosive than orange juices?”, was published online on August 4 ahead of print in the European Archives of Paediatric Dentistry journal.