Abstract
The goal of this study was to analyze cytotoxicity, genotoxicity and mutagenicity to bone marrow cells of mice of nature identical synthetic flavorings, passion fruit and strawberry, and artificial synthetic flavorings, vanilla, chocolate, tutti-frutti and cookie, at doses 0.5; 1.0; 2.0; 5.0 and 10.0 mL/kg. The additives were given to the animals by gavage in a single daily application for seven days. Data were subjected to analysis of variance (ANOVA) followed by post Tukey's post hoc test, p <0.05. Animals treated with 2.0; 5.0 and 10.0 mL/Kg of flavorings chocolate, strawberry and cookie, and 5.0 and 10.0 mL/Kg of flavorings vanilla and passion fruit died on the fifth and sixth day of the experiment, respectively. The doses 0.5 and 1.0 mL/Kg of the six additives significantly reduced erythropoiesis in the examined tissue. Also, treatments 0.5 and 1.0 mL/Kg of chocolate, and 1.0 mL/Kg of strawberry and biscuit induced the formation of micronuclei in the bone marrow erythrocytes, at a significant frequency. Therefore, under the study conditions, the six microingredients analyzed were cytotoxic and genotoxic, and additives strawberry, chocolate and cookie were also mutagenic in at least one of the evaluated doses.
Highlights
Globalization and the development of new technologies have caused significant changes in the eating habits of the population, which, in recent decades, has gradually introduced foods rich in chemical additives into the everyday life (Gomes et al, 2013; Moura et al, 2016)
All over the world, flavoring microingredients are standardized and released for use by food safety agencies Food and Agriculture Organization (FAO) and Flavor and Extract Manufacturers Association (FEMA) (Xu et al, 2015), and, in Brazil, by the National Sanitary Surveillance Agency (ANVISA) through RDC Resolution 2 of January 15th, 2007 (Brasil, 2007). None of these regulatory agencies report in detail which compounds and concentrations are present in these substances, and to date have not defined the Acceptable Daily Intake (ADI) and the tolerable dose limit of flavorings for each food type (Brasil, 2007; Zengin et al, 2011; More et al, 2012; Xu et al, 2015; Marques et al, 2015; Moura et al, 2016)
Technical regulations of FAO and FEMA mention the need for conduction of acute toxicological studies of flavorings, especially at the cellular level so as to determine whether or not the need for more detailed research on the toxic effects to organisms (Xu et al, 2015; Marques et al, 2015; Moura et al, 2016)
Summary
Globalization and the development of new technologies have caused significant changes in the eating habits of the population, which, in recent decades, has gradually introduced foods rich in chemical additives into the everyday life (Gomes et al, 2013; Moura et al, 2016) Among these substances, called microingredients, are the flavorings, essential for the food industry for conferring specific sensory properties of taste and smell to processed foods (Xu et al, 2015; Marques et al, 2015). Technical regulations of FAO and FEMA mention the need for conduction of acute toxicological studies of flavorings, especially at the cellular level so as to determine whether or not the need for more detailed research on the toxic effects to organisms (Xu et al, 2015; Marques et al, 2015; Moura et al, 2016)
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