Artificial almond flavoring additive: A potential toxic compound for the environment
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/14203 |
Resumo: | In this work, the chemical composition of the artificial almond flavoring was investigated, as well as the toxicity of this additive against bioassays commonly used to assess the environmental risk offered by chemical compounds and/or substances. The chemical identification detected ethanol (solvent), saccharin, benzaldehyde and benzoic acid. In L. sativa and A. cepa, concentrations of 100 and 10 µL/L flavoring caused a reduction in the germination rate and inhibition of root growth. In A. cepa, at 24 and 48 hours of exposure, concentrations 100 and 10µL/L significantly reduced the division of root meristems, and concentrations 1 and 0.10 µL/L induced cellular changes and were aneugenic to plant meristems. The flavoring was highly toxic to A. salina with LC50 = 0.082 ppm. Also, by partitioning into saturated solutions of octane and water, the commercial solution of the almond presented a log Kow of 1.37. Based on the results obtained, under the established analysis conditions, the flavoring was significantly phytotoxic, cytogenotoxic and toxic, and based on Kow it is estimated to have good stability in water and soil. These results indicate that almond flavoring is a potential environmentally toxic compound. |
id |
UNIFEI_fefe876d72b3794c227278d595fee089 |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/14203 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
Artificial almond flavoring additive: A potential toxic compound for the environmentAditivo aromatizante de almendra artificial: Un compuesto potencialmente tóxico para el medio ambienteAditivo aromatizante artificial de amêndoa: Um composto potencialmente tóxico para o meio ambienteArtificial flavoringReduction in germination potentialReduction in cell divisionInduction of cell changesAneugenic effectMortalityStability in the environment. Aroma artificialReducción del potencial germinativoReducción de la división celularInducción de cambios celularesEfecto aneugénicoMortalidadEstabilidad en el medio.Aromatizante artificialRedução do potencial de germinaçãoRedução da divisão celularIndução de alterações celularesEfeito aneugênicoMortalidadeEstabilidade no ambiente.In this work, the chemical composition of the artificial almond flavoring was investigated, as well as the toxicity of this additive against bioassays commonly used to assess the environmental risk offered by chemical compounds and/or substances. The chemical identification detected ethanol (solvent), saccharin, benzaldehyde and benzoic acid. In L. sativa and A. cepa, concentrations of 100 and 10 µL/L flavoring caused a reduction in the germination rate and inhibition of root growth. In A. cepa, at 24 and 48 hours of exposure, concentrations 100 and 10µL/L significantly reduced the division of root meristems, and concentrations 1 and 0.10 µL/L induced cellular changes and were aneugenic to plant meristems. The flavoring was highly toxic to A. salina with LC50 = 0.082 ppm. Also, by partitioning into saturated solutions of octane and water, the commercial solution of the almond presented a log Kow of 1.37. Based on the results obtained, under the established analysis conditions, the flavoring was significantly phytotoxic, cytogenotoxic and toxic, and based on Kow it is estimated to have good stability in water and soil. These results indicate that almond flavoring is a potential environmentally toxic compound.En este trabajo se investigó la composición química del aromatizante artificial de almendras, así como la toxicidad de este aditivo frente a los bioensayos comúnmente utilizados para evaluar el riesgo ambiental que ofrecen los compuestos y/o sustancias químicas. La identificación química detectó etanol (solvente), sacarina, benzaldehído y ácido benzoico. En L. sativa y A. cepa, concentraciones de 100 y 10 µL/L de aromatización provocaron una reducción en la tasa de germinación e inhibición del crecimiento de las raíces. En A. cepa, a las 24 y 48 horas de exposición, concentraciones de 100 y 10 µL/L redujeron significativamente la división de los meristemas radiculares, y concentraciones de 1 y 0,10 µL/L indujeron cambios celulares y fueron aneugénicas para los meristemas de las plantas. El saborizante fue altamente tóxico para A. salina con LC50 = 0.082 ppm. Además, al dividir en soluciones saturadas de octano y agua, la solución comercial de almendras mostró un log Kow de 1,37. Con base en los resultados obtenidos, bajo las condiciones de análisis establecidas, el aromatizante fue significativamente fitotóxico, citogenotóxico y tóxico, y en base al Kow se estima que tiene buena estabilidad en agua y suelo. Estos resultados indican que el aroma de almendras es un compuesto potencialmente tóxico para el medio ambiente.Neste trabalho, foi investigada a composição química do aromatizante artificial de amêndoa, bem como a toxicidade desse aditivo frente a bioensaios comumente utilizados para avaliar o risco ambiental oferecido por compostos e/ou substâncias químicas. A identificação química detectou etanol (solvente), sacarina, benzaldeído e ácido benzóico. Em L. sativa e A. cepa, concentrações de 100 e 10 µL/L de aromatização causaram redução na taxa de germinação e inibição do crescimento radicular. Em A. cepa, às 24 e 48 horas de exposição, as concentrações de 100 e 10 µL/L reduziram significativamente a divisão dos meristemas radiculares, e as concentrações de 1 e 0,10 µL/L induziram alterações celulares e foram aneugênicas aos meristemas das plantas. O aromatizante foi altamente tóxico para A. salina com CL50 = 0,082 ppm. Além disso, ao particionar em soluções saturadas de octano e água, a solução comercial da amêndoa apresentou um log Kow de 1,37. Com base nos resultados obtidos, nas condições de análise estabelecidas, o aromatizante foi significativamente fitotóxico, citogenotóxico e tóxico, e com base no Kow estima-se que tenha boa estabilidade na água e no solo. Esses resultados indicam que o aroma de amêndoa é um composto potencialmente tóxico para o meio ambiente.Research, Society and Development2021-04-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1420310.33448/rsd-v10i4.14203Research, Society and Development; Vol. 10 No. 4; e51810414203Research, Society and Development; Vol. 10 Núm. 4; e51810414203Research, Society and Development; v. 10 n. 4; e518104142032525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/14203/12951Copyright (c) 2021 Regiane da Silva Gonzalez; Karoline Griebler Ribeiro; Amanda Almeida dos Santos; Flávia Vieira da Silva Medeiros; Débora Cristina de Souza; Marica Maria Mendes Marques; Ana Paula Peronhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGonzalez, Regiane da SilvaRibeiro, Karoline GrieblerSantos, Amanda Almeida dosMedeiros, Flávia Vieira da Silva Souza, Débora Cristina deMarques, Marica Maria MendesPeron, Ana Paula2021-04-25T11:21:26Zoai:ojs.pkp.sfu.ca:article/14203Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:35:22.904327Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Artificial almond flavoring additive: A potential toxic compound for the environment Aditivo aromatizante de almendra artificial: Un compuesto potencialmente tóxico para el medio ambiente Aditivo aromatizante artificial de amêndoa: Um composto potencialmente tóxico para o meio ambiente |
title |
Artificial almond flavoring additive: A potential toxic compound for the environment |
spellingShingle |
Artificial almond flavoring additive: A potential toxic compound for the environment Gonzalez, Regiane da Silva Artificial flavoring Reduction in germination potential Reduction in cell division Induction of cell changes Aneugenic effect Mortality Stability in the environment. Aroma artificial Reducción del potencial germinativo Reducción de la división celular Inducción de cambios celulares Efecto aneugénico Mortalidad Estabilidad en el medio. Aromatizante artificial Redução do potencial de germinação Redução da divisão celular Indução de alterações celulares Efeito aneugênico Mortalidade Estabilidade no ambiente. |
title_short |
Artificial almond flavoring additive: A potential toxic compound for the environment |
title_full |
Artificial almond flavoring additive: A potential toxic compound for the environment |
title_fullStr |
Artificial almond flavoring additive: A potential toxic compound for the environment |
title_full_unstemmed |
Artificial almond flavoring additive: A potential toxic compound for the environment |
title_sort |
Artificial almond flavoring additive: A potential toxic compound for the environment |
author |
Gonzalez, Regiane da Silva |
author_facet |
Gonzalez, Regiane da Silva Ribeiro, Karoline Griebler Santos, Amanda Almeida dos Medeiros, Flávia Vieira da Silva Souza, Débora Cristina de Marques, Marica Maria Mendes Peron, Ana Paula |
author_role |
author |
author2 |
Ribeiro, Karoline Griebler Santos, Amanda Almeida dos Medeiros, Flávia Vieira da Silva Souza, Débora Cristina de Marques, Marica Maria Mendes Peron, Ana Paula |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Gonzalez, Regiane da Silva Ribeiro, Karoline Griebler Santos, Amanda Almeida dos Medeiros, Flávia Vieira da Silva Souza, Débora Cristina de Marques, Marica Maria Mendes Peron, Ana Paula |
dc.subject.por.fl_str_mv |
Artificial flavoring Reduction in germination potential Reduction in cell division Induction of cell changes Aneugenic effect Mortality Stability in the environment. Aroma artificial Reducción del potencial germinativo Reducción de la división celular Inducción de cambios celulares Efecto aneugénico Mortalidad Estabilidad en el medio. Aromatizante artificial Redução do potencial de germinação Redução da divisão celular Indução de alterações celulares Efeito aneugênico Mortalidade Estabilidade no ambiente. |
topic |
Artificial flavoring Reduction in germination potential Reduction in cell division Induction of cell changes Aneugenic effect Mortality Stability in the environment. Aroma artificial Reducción del potencial germinativo Reducción de la división celular Inducción de cambios celulares Efecto aneugénico Mortalidad Estabilidad en el medio. Aromatizante artificial Redução do potencial de germinação Redução da divisão celular Indução de alterações celulares Efeito aneugênico Mortalidade Estabilidade no ambiente. |
description |
In this work, the chemical composition of the artificial almond flavoring was investigated, as well as the toxicity of this additive against bioassays commonly used to assess the environmental risk offered by chemical compounds and/or substances. The chemical identification detected ethanol (solvent), saccharin, benzaldehyde and benzoic acid. In L. sativa and A. cepa, concentrations of 100 and 10 µL/L flavoring caused a reduction in the germination rate and inhibition of root growth. In A. cepa, at 24 and 48 hours of exposure, concentrations 100 and 10µL/L significantly reduced the division of root meristems, and concentrations 1 and 0.10 µL/L induced cellular changes and were aneugenic to plant meristems. The flavoring was highly toxic to A. salina with LC50 = 0.082 ppm. Also, by partitioning into saturated solutions of octane and water, the commercial solution of the almond presented a log Kow of 1.37. Based on the results obtained, under the established analysis conditions, the flavoring was significantly phytotoxic, cytogenotoxic and toxic, and based on Kow it is estimated to have good stability in water and soil. These results indicate that almond flavoring is a potential environmentally toxic compound. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-04-21 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/14203 10.33448/rsd-v10i4.14203 |
url |
https://rsdjournal.org/index.php/rsd/article/view/14203 |
identifier_str_mv |
10.33448/rsd-v10i4.14203 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/14203/12951 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 4; e51810414203 Research, Society and Development; Vol. 10 Núm. 4; e51810414203 Research, Society and Development; v. 10 n. 4; e51810414203 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052747858575360 |