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Abstract
This study aimed to evaluate the toxicity of Ponceau 4R food dye on the cell cycle in root meristematic cells of Allium cepa L. at three concentrations: 0.25, 0.50 and 0.75 g L -1 , at exposure times of 24 and 48 hours. For each concentration, we used a set of five onion bulbs that were first rooted in distilled water and then transferred to their respective concentrations. Radicles were collected and fixed in acetic acid (3:1) for 24 hours. The slides were mounted with the crushing technique and stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 cells for each control and exposure time. The calculated mitotic indices were subjected to the Chi-square test (p < 0.05). From the results, we observed that the concentrations of 0.25 and 0.50 g L -1 at the 48-hour exposure, and the concentration of 0.75 g L -1 , the two exposure times time significantly reduced (p < 0.05) the cell division rate. Importantly, all the three concentrations at the two exposure times tested caused cellular aberrations in significant numbers in this testing system. Therefore, under the conditions studied, the Ponceau 4R was cytotoxic.
Highlights
Many additives are used in the food industry to enhance the sensory aspects and acceptance of food by the population
Due to the wide use of Ponceau 4R dye in the food industry, the need for additional studies evaluating its toxic effects at the cellular level, and considering the A. cepa system as a suitable bioassay for cytotoxicity evaluation of chemicals, this study aimed to evaluate the toxicity of this food dye on the root meristem cells of A. cepa
Resolution 388 from August 9, 1999, ANVISA, in Brazil only eleven synthetic dyes in food and beverages is permitted. They are: Erythrosin included in the class of xanthene dyes; Blue indigotine included in the indigotin class of dyes, Patent Blue V, Fast Green and Brilliant Blue in class of triphenylmethane dyes, Bordeaux Red, Ponceau 4R, Red 40, Azorubine, Tartrazine Yellow and Sunset Yellow, included in the class of azo dyes (POLÔNIO; PERES, 2009)
Summary
Many additives are used in the food industry to enhance the sensory aspects and acceptance of food by the population. A class of synthetic organic dyes that provide more vivid colors to foods, have in their composition a naphthalene ring bonded to a benzene ring by an azo bond (N = N), and the Ponceau 4R, known in the food industry as New Coccine, Coccine Red and Food Red, is a representative of this class (PAN et al, 2011) This dye gives a red color, is marketed as a powder, has high stability in the presence of light, heat and acids in general, and has good water solubility (PARK et al, 2009). It is widely used in the coloring of candy, lozenges, sweets, gummy candies, gelatin candies, jellies, chewing gum, soy-based beverages, Maringá, v. 37, n. 1, p. 101-106, Jan.-Mar., 2015 carbonated soft drinks and in almost all diet products (FAVERO et al, 2011)
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