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Short Communication | Food & Nutrition | India | Volume 12 Issue 9, September 2023 | Popularity: 4.9 / 10
Cytotoxic Effects of Permitted Food Dyes on Root Tip Cells of Allium cepa L.
Resmi L.
Abstract: Food additives are substances that are intentionally added to modify the visual appearance, taste, texture, processing or storage life of food. There has been significant controversy associated with the risks and benefits of food additives. The cytotoxic effect of different concentrations of food dyes viz. tartrazine, carmoisine and sunset yellow on the chromosomes of Allium cepaL. was investigated in the present study. Allium ceparoottip cells were treated with each dye at threedifferent concentrations (1%, 2% and 5%) for a period of 2 hours. All concentrations of tartrazine, carmoisine and sunset yellow showed a mitotic inhibitory effect in root tips of Allium cepaand an increase in chromosomal aberrations. Various types of metaphasic and anaphasic aberrations were scored and it was found that metaphasic aberrations were more prominent than anaphasic aberrations. The most observed aberrations induced by the dyes were stickiness at metaphase, tropokinesis, laggards and bridges at anaphase, and stickiness at anaphase. Strap-shaped or elongated nuclei were also observed as a deleterious effect of food dyes. Results of the present study clearly establish the cytotoxic behaviour of tartrazine, carmoisine and sunset yellow.
Keywords: Allium cepa L., Carmoisine, Sunset yellow, Tartrazine
Edition: Volume 12 Issue 9, September 2023
Pages: 745 - 748
DOI: https://www.doi.org/10.21275/SR23822152736
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