Annual Research & Review in Biology

Dental caries is a global infectious disease and the most common oral cavity disease. Among the theories which explain caries is the activity of acids produced by bacteria resulting from dietary fermentation of carbohydrates (sugars). Modernization has led to change in our diet and life style and the beverage industries are having a field day. Though people are aware of the harm caused by these beverages and fruit juices on the dental hard tissues, they still choose to guzzle them. The study was an in vitro analysis of cariogenic and erosive potential of different beverages mostly consumed in Enugu metropolis, South Nigeria. Seventeen samples were analyzed physically and chemically using the following parameters, pH, titratable acidity (TA), total soluble solid content (TSSC), reducing sugars (RS), non-reducing sugars (NRS) and total sugars (TS). Standard analytical techniques were used including potentiometry for endogenous pH, Association of Official Analytical Chemists approved method for titratable acidity, Brix refractometry using Abbe refractometer for TSSC and Fehling’s method for sugars. Coke pressented the highest pH (2.83) followed by La casara 2.92 and the least was Bobo strawberry 4.6. California and Holladia recorded the least and highest TA values of 0.04% and 0.26% respectively. Bobo strawberry had the least TSSC (6.81^oBrix) and the highest was Hollandia yogurt (16.34^oBrix). Seven Up presented the highest reducing sugar 20.45g/100ml. Mirinda and Bobo strawberry had the highest total sugars 68.90g/100ml each. For non-reducing sugars, the values ranged from 0g/100ml (Chivita apple) to 65.45g/100ml (Bobo strawberry). There were significant differences among the samples for reducing sugars (P<0.05). These beverages showed low endogenous pH that were below the critical value for enamel demineralization (pH<5.5). They are potentially hazardous to the teeth and should not be consumed regularly because of their low pH and high sugar content.