Buffering Capacity of Matcha Green Tea on Salivary PH After an Acidic Attack

This study is conducted to evaluate the buffering capacity of hot matcha brew in comparison with cold matcha brew and water on salivary pH after an acidic attack using a digital pH meter.

Research Question:

Will matcha green tea beverage have similar salivary buffering effect as water after an acidic challenge on dental interns? Steps in short

1. Recruitment of the patients and clinical examination with medical and dental history taking. 2. Informed consent taking for the eligible participants to participate in the study. 3. A volume of 2 mL saliva samples will be collected before the commencement of acidic attack, baseline (T0). 4. After the acidic attack, saliva will be collected again by spitting method and their pH value will be measured (T1). 5. After 5 minutes of the acidic attack, participants will be instructed to swish either hot matcha tea, cold matcha tea, or water then swallow, and saliva samples will be collected (T2). 6. Then saliva will be collected after 10 (T3), 20 (T4), 30 (T5), and 40 (T6) minutes.