Citotoxicity of food dyes sunset yellow (E-110), bordeaux red (E-123), and tatrazine yellow (E-102) on Allium cepa L. root meristematic cells

• Main Authors: Keiva Maria Silva Gomes, Maria Virna Gonçalves Aguiar de Oliveira, Francisco Ronielson de Sousa Carvalho, Camila Carvalho Menezes, Ana Paula Peron
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-03-01
• Series: Food Science and Technology
• Subjects: aditivo alimentar; citotoxicidade; Allium cepa
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100031&lng=en&tlng=en

The objective of this study was to evaluate the cytotoxic effect of the food dyes sunset yellow, bordeaux red, and tartrazine yellow on the cellular cycle of Allium cepa L. Each dye was evaluated at the doses of 0.4 and 4.0 mL, at the exposure times of 24 and 48 hours in root tip cells of Allium cepa L. Slides were prepared and cells were analyzed during the whole cell cycle for cellular aberrations totaling 5,000 total cells for each dose evaluated. The mitotic index was calculated, and statistical analysis was performed using the Chi-squared test (p < 0.05). The results showed that the three dyes used under the evaluated doses and exposure times were cytotoxic to the cells of the system-test used. Further cytotoxicity studies should be conducted for additional results and a proper evaluation of the effect of these three dyes on a cellular level.