2025Journal articleFree to read

A Comparison of the Effects of Matcha and Green Tea on Enamel Surface Roughness

R Falah Abdulwahab, M Saleem Khalaf

DOAJ (DOAJ: Directory of Open Access Journals)

Abstract

Background and Objective: The regeneration of dental enamel is not possible. Tooth decay can develop at any point throughout lifetime. Matcha is often acknowledged as the most aromatic type of tea and is considered to have the highest level of quality. It contains a significant amount of minerals, including fluoride. The aim of this study was to compare the effects of matcha and green tea on the surface roughness of artificial caries lesions. Methods: In this laboratory study, 40 extracted premolars teeth (for orthodontic treatment) were immersed in 0.02% thymol solution, then rinsed and smoothed using pumice without fluoride, the roots were removed using a diamond disc bur at a depth of 2 mm below the cement-enamel junction. Plastic cylindrical tubes were sliced into rings and acrylic resin was poured into them. Teeth were placed in the middle of the ring, with the labial surface visible. A 4x4mm window was prepared for measurements. Samples were randomly divided into 4 groups of 10: Group I: Deionized water (DW); Group II: Sodium fluoride solution (NaF); Group III: Matcha solution; and Group IV: Green tea solution. Remineralization measurements were conducted one week after subjecting the samples to the agents. Teeth were examined using an atomic force microscope (AFM) in three phases: baseline phase, demineralization phase and remineralization phases. The quantitative outcome variable was equal to the arithmetic mean values of surface roughness (Ra). Data were analyzed using SPSS. Findings: A significant difference was observed between the groups in the remineralization phase. Matcha showed the highest value (176.420±38.944). Sodium fluoride solution was in second place (88.239±35.239), green tea showed the lowest value (5.145±1.612) and then the deionized water…

Abstract shortened. Read the full abstract at the source.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Randomized controlled trial

People were randomly assigned to matcha or a comparison.

Assigned automatically from the title, abstract and subject terms.

Topics

Safety, contaminants and toxicity Skin, oral and dental Processing, milling and quality Aroma, flavor and sensory

Matcha is a main subject here (named in the title).

Keywords and subject terms

matcha green tea enamel surface roughness dental remineralization artificial caries lesions sodium fluoride fluoride atomic force microscopy

Cite this study

R Falah Abdulwahab, M Saleem Khalaf. (2025). A Comparison of the Effects of Matcha and Green Tea on Enamel Surface Roughness. DOAJ (DOAJ: Directory of Open Access Journals).

More on safety, contaminants and toxicity

2019Journal article

Au@Ag nanostructure based SERS substrate for simultaneous determination of pesticides residue in tea via solid phase extraction coupled multivariate calibration

Md Mehedi Hassan, Huanhuan Li, Waqas Ahmad, et al. — LWT

The study aimed to extend the applications of surface-enhanced Raman scattering (SERS) – recently one of the most promising and widely employed technique in food safety and quality monitoring – towards determination of two analytes in a…

Chemical / analyticalSafety, contaminants and toxicityAuthenticity and analytical methodsProcessing, milling and qualityCited 128×

2015Journal article

Multiresidue determination of pesticides in tea by gas chromatography-tandem mass spectrometry.

Saito-Shida S, Nemoto S, Teshima R — Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes

An efficient and reliable GC-MS/MS method for the multiresidue determination of pesticides in tea was developed by modifying the Japanese official multiresidue method. Sample preparation was carefully optimized for the efficient removal of…

Chemical / analyticalSafety, contaminants and toxicityAuthenticity and analytical methodsL-theanine and caffeineCited 25×

2020Journal articleFree to read

Free and bound amino acids, minerals and trace elements in matcha (Camellia sinensis L.): A nutritional evaluation

Tereza Koláčková, Daniela Sumczynski, Ludmila Zálešáková, et al. — Journal of Food Composition and Analysis

This study provides an overview of free and bound amino acids, minerals and trace elements content in matcha including evaluation of their dietary intakes. The analyses employed IEC and ICP-MS methods. Theanine followed by Glu, GABA, Thr…

ReviewL-theanine and caffeineSafety, contaminants and toxicityCited 22×

2018Journal articleFree to read

Pressurized Solvent Extraction with Ethyl Acetate and Liquid Chromatography-Tandem Mass Spectrometry for the Analysis of Selected Conazole Fungicides in Matcha.

Raina-Fulton R, Mohamad AA — Toxics

The extraction of powdered nutraceuticals is challenging due to the low water content and high concentration of matrix components that can lead to significant matrix effects in liquid chromatography-positive ion electrospray…

Chemical / analyticalSafety, contaminants and toxicityProcessing, milling and qualityAuthenticity and analytical methodsCited 18×

Browse the whole library →