Artificial synthetic flavoring micro-ingredients used in association: a screening of their cyto- and genotoxic activities

Abstract

We aimed to evaluate the cyto- and genotoxicity of Cookie and Vanilla artificial synthetic food flavorings at doses 0.3, 0.6, and 0.9 mL, used in association  as the following treatments: 0.3 + 0.3 mL; 0.6 + 0.6 mL; and 0.9 + 0.9 mL. The assay was conducted using meristematic root cells of Allium cepa L., with exposure times of 24 and 48 h. After fixation, hydrolysis, and staining of root meristems, a total 5000 cells were analyzed under light microscopy for assessment of each control and exposure time. All studied associations, at both exposure times, showed a significant decrease in cell division. Treatments also showed a statistically significant increase in number of alterations in the mitotic spindle and micronuclei of cells from the studied tissue. Thus, food flavorings Cookie and Vanilla, when used in association and under the experimental conditions adopted in our study, are both cyto- and genotoxic to meristematic root cells of A. cepa.