Toxicity of food flavorings to ex-vivo, in vitro and in vivo bioassays

• Autor(a) principal: Santos, Fabelina Karollyne da Silva dos
• Data de Publicação: 2019
• Outros Autores: Marques, Márcia Maria Mendes, Van Tilbulrg, Maurício Fraga, Guedes, Maria Izabel Florindo, Bueno, Paulo Agenor Alves, Peron, Ana Paula
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Acta scientiarum. Technology (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/44867
• topic: flavoring additive; toxic potential; Allium cepa; MTT; Artemia salina

This study evaluated the toxicity of food flavorings of mint, cinnamon and lemon in meristem root cells of Allium cepa, in pure form (as marketed) and in the concentrations of 12.5, 25, and 50%, after 24 and 48 hours of exposure; in Vero cell culture evaluated by MTT test and in nauplii of Artemia salina, both tests used flavorings in pure form and in the concentrations of 0.78, 1.56, 3.12, 6.25, 12.5, 25, and 50%, after 24 hours of exposure. The three flavorings, in all treatments and times of analysis considered, caused significant inhibition of cell division. However, the flavorings did not cause cellular alterations to the evaluated meristems. All evaluated treatments significantly reduced the viability of the evaluated cell line and promoted 100% lethality of A. salina nauplii. The evaluated flavorings, under the established study conditions, promoted wide and significant toxicity.