Effect of dietary spices on the pitting behavior of stainless steel orthodontic bands

Abstract

A comparative study of the effect of commonly used dietary spices on the pitting behavior of orthodontic bands made of AISI 304L was carried out using electrochemical experiments. Corrosion parameters were measured after immersing the steel for 24 h in artificial saliva containing spice extract. Cinnamon, cumin, red chili and turmeric caused pitting even in the absence of chloride ions. On adding NaCl, red chili, cinnamon and fenugreek caused severe pitting and coriander was found to inhibit pitting. Micrographs of the specimens show formation of hemispherical pits covered with remnants of passive film. © 2011 Elsevier B.V. All rights reserved.