CITOTOXICITY ASSESSMENT OF FOOD DYES BY BIOASSAY WITH Allium cepa L

doi.org/10.29327/217514.6.12-1

Abstract

Food dyes are a class of additives that are added to foods to provide or change colors, making food products more attractive to consumers. However, the consumption of dyes exceeds the acceptable daily intake can cause adverse health effects. This study analyzed the cytotoxicity of the food dyes in Allium cepa (onion) bioassay. The three concentrations of solutions were prepared in distilled water 15 mg, 30 mg, and 60 mg/100mL to test tartrazine (E102), red 40 (E129) and brilliant blue FCF (E133). The concentrations of 5 mg, 10 mg, and 20 mg/100mL were prepared to test sunset yellow FCF (E110). Before being treated, the cleaned and peeled onions were placed in containers with distilled water for 24 hours to stimulate the root growth. The inhibition test was carried out for 96 hours. Onions treated with distilled water were used as the control. The length of the roots was measured, eight bulbs for each concentration. The results showed that the dyes caused the inhibition on onions root growth compared to the control group. Inhibitions vary from 22% to 48%, only the concentration of 15 mg/100mL of E133 and the concentrations of 5 mg – 10 mg/100mL of E110 that did not reduced the root growth. It was observed that the root length decreased as the concentrations increased. With these results it indicates the importance of avoiding or reducing the consumption of processed foods that present the presence of synthetic food dyes.