Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination

Gleuvânia  Santana MARQUES; Sara Iolanda  de Oliveira da SILVA; João Marcelo  de Castro e SOUSA; Paulo Michel  Pereira FERREIRA; Ana Paula  PERON

Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination

Autores

Gleuvânia Santana MARQUES

Sara Iolanda de Oliveira da SILVA

João Marcelo de Castro e SOUSA

Paulo Michel Pereira FERREIRA

Ana Paula PERON

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

This study aimed to evaluate the cytotoxic and genotoxic potential of food flavorings (Strawberry, Condensed Milk and Chocolate) on Allium cepa meristematic root cells, with exposure times of 24 and 48 hours. Cytotoxic and mutagenic potential were evaluated separately at doses of 0.2, 0.4 and 0.6 ml and in combination, in which for each dose, the same dose of one other flavoring was combined. The results were analyzed by the Chi-square test (p <0.05). The Strawberry flavor in both exposure times and the three studied doses, the Condensed Milk at 0.6 ml in the 48 hour exposure time, the Chocolate flavor at 0.4 ml, exposure time of 48 hours, and at 0.6 ml, in both exposure times and all treatments with combined doses, significantly reduced the cell division rate, proving to be cytotoxic. No treatment resulted in a significant number of cellular aberrations in A. cepa cells, therefore, the flavorings, under the conditions studied, were non- mutagenic.