Objectives: To measure bottom/top hardness ratio of bulk-fill and conventional resin-composite materials, and to assess hardness changes after dry and ethanol storage. Filler content and kinetics of thermal decomposition were also tested using thermogravimetric analysis (TGA). Methods: Six bulk-fill (SureFil SDR, Venus bulk fill, X-tra base, Filtek bulk fill flowable, Sonic fill, and Tetric EvoCeram bulk-fill) and eight conventional resin-composite materials (Grandioso flow, Venus Diamond flow, X-flow, Filtek Supreme Ultra Flowable, Grandioso, Venus Diamond, TPH Spectrum, and Filtek Z250) were tested (n = 5). Initial and 24 h (post-cure dry storage) top and bottom microhardness values were measured. Microhardness was remeasured after the samples were stored in 75% ethanol/water solution. Thermal decomposition and filler content were assessed by TGA. Results were analysed using one-way ANOVA and paired sample t-test (alpha = 0.05). Results: All materials showed significant increase of microhardness after 24 h of dry storage which ranged from 100.1% to 9.1%. Bottom/top microhardness ratio >0.9 was exhibited by all materials. All materials showed significant decrease of microhardness after 24 h of storage in 75% ethanol/water which ranged from 14.5% to 74.2%. The extent of postirradiation hardness development was positively correlated to the extent of ethanol softening (R-2 = 0.89, p < 0.001). Initial thermal decomposition temperature assessed by TGA was variable and was correlated to ethanol softening. Conclusions: Bulk-fill resin-composites exhibit comparable bottom/top hardness ratio to conventional materials at recommended manufacturer thickness. Hardness was affected to a variable extent by storage with variable inorganic filler content and initial thermal decomposition shown by TGA. Clinical significance: The manufacturer recommended depth of cure of bulk-fill resin-composites can be reached based on the microhardness method. Characterization of the primary polymer network of a resin-composite material should be considered when evaluating its stability in the aqueous oral environment. (C) 2014 Elsevier Ltd. All rights reserved.
