Data/hora: 16/06/2024 09:36:56

Provedor de dados: 	40	
País: 	Argentina	
Título: 	Toxic, cytotoxic and genotoxic potential of synthetics food flavorings	
Autores: 	Barros Rocha,Romário; Ana Paula,Peron; Silva Santos,Fabelina Karollyne; Mendes Marques,Márcia Maria; Silva Sousa,Maria Eduarda; de Oliveira,Valtânia Ana; do Nascimento,Andressa Larissa.	
Data: 	2018-09-01	
Ano: 	2018	
Palavras-chave: 	Aroma and flavor; Potential toxicicity; Allium cepa; Artemia salina.	
Resumo: 	Food flavorings in general are few studied for the toxicological aspect. This condition justifies toxicity, cytotoxicity and genotoxicity assessments of the substances. In the present study, the toxicity of banana, cherry and hazelnut flavorings was evaluated in meristematic cells of roots 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. Toxic potential of these food additives was also evaluated against Artemia salina nauplii at concentrations of 0.78; 1.56; 3.12; 6.25; 12.5; 25 and 50%, after 24 hours of exposure. The three additives, in all treatments and times of analysis considered, caused significant inhibition of cell division in A. cepa, however did not cause cellular alterations to the evaluated meristems. These food flavorings also caused significant mortality to micro crustaceans with LC50&lt;100 &amp;#956;g/mL. From this, under the conditions of mentioned analyzes, cherry, banana and hazelnut flavorings induced significant toxicity and cytotoxicity to the bioassays used.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1851-37432018000200002	
Editor: 	Asociación Toxicológica Argentina	
Formato: 	text/html	
Fonte: 	Acta toxicológica argentina  v.26 n.2 2018	
Fonte: 	info:eu-repo/semantics/openAccess