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

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 s...

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Bibliographic Details
Published in:Acta scientiarum. Technology 2020-01, Vol.42, p.e44867
Main Authors: Santos, Fabelina Karollyne da Silva dos, Marques, Márcia Maria Mendes, Van Tilbulrg, Maurício Fraga, Guedes, Maria Izabel Florindo, Bueno, Paulo Agenor Alves, Peron, Ana Paula
Format: Article
Language:English
Subjects:
Artemia
Biocompatibility
Cell division
Food
In vivo methods and tests
Lemons
Lethality
Toxicity
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Summary: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.
ISSN:1806-2563
1807-8664
1806-2563
DOI:10.4025/actascitechnol.v42i1.44867