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

被引：8

作者：

Marques, Gleuvania Santana ^{[1
]}

de Oliveira da Silva, Sara Iolanda ^{[1
]}

Sousa, Joao Marcelo de Castro e ^{[2
]}

Pereira Ferreira, Paulo Michel ^{[3
]}

Peron, Ana Paula ^{[2
,4
]}

机构：

[1] Univ Fed Piaui UFPI, Dept Ciencias Biol, Picos, PI, Brazil

[2] Univ Fed Piaui, UFPI, Ctr Ciencias Saude, Dept Biofis & Fisiol, Teresina, PI, Brazil

[3] Univ Fed Piaui UFPI, Ctr Ciencias Saude, Programa Posgrad Ciencias Farmaceut PPGCF, Teresina, PI, Brazil

[4] Univ Fed Piaui UFPI, Ctr Ciencias Saude, Programa Posgrad Genet & Melhoramento, Teresina, PI, Brazil

来源：

FOOD SCIENCE AND TECHNOLOGY | 2015年 / 35卷 / 01期

关键词：

food additive; toxicity at the cellular level; meristematic cells of Allium cepa roots;

D O I：

10.1590/1678-457X.6596

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：183 / 188

页数：6

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