Aim: This study aimed to evaluate the color change of tooth enamel that was stored in different beverages and underwent different bleaching treatments. Material and Methods: Enamel specimens were taken from 60 extracted bovine tooth crowns. After initial color measurements (CIE L*a*b*) made using a spectrophotometer, the specimens were stored in distilled water, cola, and coffee for 12 days. The specimens, after repeated color measurements, were divided into subgroups, and office type and home type bleaching treatments were applied. After bleaching, color measurements were repeated, and the mean color change values were calculated as initial-post storing (ΔE0), post storing-post bleaching (ΔE1), and initial–post bleaching (ΔE2). The obtained data were recorded, and statistical analysis was performed using repeated measures ANOVA and Tukey's multiple comparison test. Results: As a result of statistical analysis, significant differences were found between the mean ΔE values of the specimens after the initial, beverage storing and bleaching procedures (p<0.05). The highest mean ΔE values were observed in the specimens stored in cola, while the lowest mean ΔE values were observed in the specimens stored in distilled water. The mean ΔE values after storing in beverages (ΔE1) were found to be statistically significantly higher (p<0.05). The mean ΔE values after bleaching (ΔE2) were found to be lower than the mean ΔE values after storing (ΔE0). Conclusion: Frequent consumption of different beverages may cause tooth enamel discoloration. Discoloration in tooth enamel with bleaching treatments can be reversible, depending on the applied procedure and the severity of discoloration.
Karataş et al. (2026) studied this question.