The Difference in Hardness of Heat-Cured Acrylic Resin Before and After Immersion in Various Grape Fruit Extracts
DOI:
https://doi.org/10.55927/fjst.v5i10.4Keywords:
Hardness, Heat-Cured Acrylic Resin, Grape Fruit Extract.Abstract
Background: Heat-cured acrylic resin remains the most widely used material for fabricating removable denture bases due to its ease of manipulation, light weight, and good esthetic properties. However, this material is prone to changes in its mechanical properties due to fluid absorption, including from natural substances such as grapes (Vitis vinifera L.), which contain bioactive compounds such as anthocyanins, flavonoids, and organic acids. Purpose: To determine the difference in surface hardness of heat-cured acrylic resin before and after immersion in various grape extracts (green grape, red grape, and black grape). Methods: This study was a laboratory experimental study using a pre-test post-test control group design. Heat-cured acrylic resin specimens shaped as squares measuring 10×10×2 mm, in accordance with ISO 20795-1 standards, were used. A total of 36 samples were divided into 4 groups based on immersion duration (1, 3, 5, and 7 days). Surface hardness was measured using a Vickers Hardness Tester before and after immersion, then analyzed using the Shapiro-Wilk test and paired t-test. Results: There was a decrease in hardness values across all groups, from 20.51 VHN (pre-test) to 17.12 VHN (green grape), 16.92 VHN (red grape), and 17.08 VHN (black grape) after 7 days of immersion. The paired t-test showed a p-value <0.001 in all three treatment groups. Conclusion: There is a difference in the hardness of heat-cured acrylic resin before and after immersion in various grape extracts, influenced by acidity (pH), surface degradation, fluid absorption, bioactive compounds, and immersion duration
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