Antiproliferative, genotoxic and mutagenic potential of synthetic chocolate food flavoring

• Autor(a) principal: Frâncica,L. S.
• Data de Publicação: 2022
• Outros Autores: Gonçalves,E. V., Santos,A. A., Vicente,Y. S., Silva,T. S., Gonzalez,R. S., Almeida,P. M., Feitoza,L. L., Bueno,P. A. A., Souza,D. C., Peron,A. P.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Biology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842022000100141
• topic: aroma and flavor additive; cytotoxicity; aneugenic potential; cellular changes; meristematic tissue

Abstract Flavoring additives are of great technological importance for the food industry. However, there is little information regarding the toxicological properties of these micro-ingredients, especially at the cellular level. The present study used meristematic root cells of Allium cepa L. to evaluate the toxicity of a liquid, aroma and flavor synthetic chocolate additive, manufactured and widely marketed throughout Brazil and exported to other countries in South America. The flavoring concentrations evaluated were 100.00; 50.00; 25.00; 1.00; 0.50 and 0.25 µL/L, where the highest concentration established was one-hundred times lower than that commercially suggested for use. The concentration 100 µL/L substantially reduced cell division of meristems within 24- and 48-hours exposure. Concentrations from 100.00 to 0.50 µL/L resulted in a significant number of prophases to the detriment of the other phases of cell division, indicating an aneugenic activity, and induced a significant number of cellular changes, with emphasis on micronuclei, nuclear buds and chromosomal breaks. Under the established analysis conditions, with the exception of concentration 0.25 µL/L, the flavoring of chocolate caused cytotoxicity, genotoxicity and mutagenicity to root meristems.