Antiproliferative, genotoxic and mutagenic potential of synthetic chocolate food flavoring

• Published in: Brazilian journal of biology Vol. 82; pp. e243628 - 6
• Main Authors: Frâncica, L S, 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
• Format: Journal Article
• Language: English
• Published: Brazil Instituto Internacional de Ecologia 2022
• Subjects: Additives; Allium cepa; aneugenic potential; Aroma; aroma and flavor additive; Bioassays; BIOLOGY; Brazil; Cell division; cellular changes; Chemical compounds; Chocolate; Chromosomes; Cytotoxicity; DNA Damage; Exports; Food Additives; Food industry; Food safety; Genotoxicity; meristematic tissue; Meristems; Micronuclei; Mutagenicity; Mutagens - toxicity; Onions; Plant Roots; Potassium; Toxicity; Brazil; citotoxicidade; alterações celulares; meristematic tissue; aroma e aditivo de sabor; potencial aneugênico; cellular changes; aneugenic potential; tecido meristemático; aroma and flavor additive; cytotoxicity
• ISSN: 1519-6984; 1678-4375; 1678-4375
• DOI: 10.1590/1519-6984.243628

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.