Butylated hydroxytoluene and Butylated hydroxyanisole induced cyto-genotoxicity in root cells of Allium cepa L.

Abstract

This study aims to evaluate the effects of preservatives on somatic cells of Allium cepa. For the evaluation of cytotoxicity, root meristems of A. cepa were treated with 1000, 1500, 2000, 2500 ppm concentration for 5, 10, 15 days. The root tips showed concentration dependent growth retardation in all the used concentrations, as well as root texture, also has been changed mitotic index, total protein content decreased and frequency of chromosomal aberrations increased after 5 days treatment. Additionally, the RAPD-PCR method was applied to evaluate genotoxicity and found the highest concentration (2500 ppm) was comparatively more distant to the control group. Results concluded that BHT and BHA showed positive results and cytotoxic.

Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application

“…In addition, foods are prone to microbial contamination, also resulting in food spoilage. In order to solve these problems, synthetic preservatives, such as BHT and BHA, are commonly added to foods in order to prevent lipid oxidation and food spoilage [17,94,[110][111][112]. However, due to the apparent toxic effects of these additives and the search for healthier food products [93], natural compounds such as polyphenols appear as an alternative to synthetic additives [17], serving as a valuable ally in the quality preservation of foods and extending their shelf life [103].…”

“…In the food industry, food is submitted to several treatments (e.g., heat treatment, pH reduction, salting and drying) in order to prevent fungal and bacterial growth contamination, and synthetic antioxidants, namely butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), are frequently added to prevent lipid oxidation [14,17]. However, nowadays, consumers tend to prefer food products that are minimally processed and that are healthier [14,18,19].…”