Antiproliferative, genotoxic and mutagenic potential of synthetic chocolate food flavoring

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.

doi:10.1590/1519-6984.243628

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Brazilian Journal of Biology

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Original Article • Braz. J. Biol. 82 • 2022 • https://doi.org/10.1590/1519-6984.243628 copy

Antiproliferative, genotoxic and mutagenic potential of synthetic chocolate food flavoring

Potencial antiproliferativo, genotóxico e mutagênico do aroma de chocolate sintético para alimentos

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

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.

Keywords:
aroma and flavor additive; cytotoxicity; aneugenic potential; cellular changes; meristematic tissue

Instituto Internacional de Ecologia R. Bento Carlos, 750, 13560-660 São Carlos SP - Brasil, Tel. e Fax: (55 16) 3362-5400 - São Carlos - SP - Brazil
E-mail: bjb@bjb.com.br

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[1] *e-mail: anaperon@utfpr.edu.br

Mitotic index (%)
					ET 24 h
PC					3.54±0.34
			0 h		ET 24 h		ET 48 h
NC			20.6 ^a		29.8 ^a		21.9 ^a
	µL		0 h		ET 24 h		ET 48 h
	100.00		35.00±1.72 ^a		7.74± 1.21^b,*		4.90±1.10 ^b,^* * Similar to mitotic index or cell alteration index of the positive control between exposure times within the same concentration by analysis of variance (ANOVA) and the mean values were compared by the Scott-Knott test with significance of 0.05.
	50.00		24.12±1.18 ^a		23.40±1.20 ^a		22.42±1.23^a
Chocolate flavoring	25.00		25.82±0.92 ^a		35.07±0.89 ^a		30.28±0.80 ^a
	1.00		33.72±0.90 ^a		31.98±1.20 ^a		35.34±1.21 ^a
	0.50		29.80±2.10 ^a		19.20± 1.82 ^a		20.46±2.45 ^a
	0.25		35.91±5.51 ^a		24.13±7.84 ^a,*		24.63±3.02 ^a,*
Cell alteration index (%)
PC						6.95
NC				0 h		ET 24 h		ET 48 h
				0.01±0.42		0.01±0.59		0.01±0.55
		µL		0 h		ET 24 h		ET 48 h
		100.00		0.01±0.00 ^a		4.17± 1.17 ^b,*		7.18±0.90 ^b,*
		50.00		0.01±0.92 ^a		5.06±0.71 ^a,*		7.08 ±0.23^a,*
Chocolate flavoring		25.00		0.01±1.80 ^a		3.06±2.50 ^a,*		3.15±2.20 ^a,*
		1.00		0.01±0.60 ^a		3.04±0.70 ^a,*		3.01±0.55^a,*
		0.50		0.02±1.25 ^a		3.70±0.98 ^b,*		3.01±0.89 ^b,*
		0.25		0.02±4.29 ^a		0.09±2.78 ^a		0.05±1.25 ^a