Comparative description of food flavours of different producers in relation to mutagene activity

I. Bodnar, O. Ilkov, S. Gorbulinska, L. Bodnar

Ivan Franko National University of Lviv
4, Hrushevskyi St., Lviv 79005, Ukraine
bodivas@gmail.com

Mutagenic activity of the samples of natural-identical food flavors “Chocolate” produced by companies «Etol» and «Akras» and “Dark Chocolate” by company «Givaudan» were investigated. Flavour “Chocolate” by company «Etol» in Allium cepa-test showed toxic effects, caused the appearance of various types chromosomal aberrations chromatid and chromosomal fragments and showed an increase in the number of unfertilized eggs and doubling the frequency of dominant lethal mutations compared with the control in Drosophila melanogaster. Mutagenic effect of flavor «Chocolate» by company «Akras» found only in the dose increased in 10 times of daily, revealed the highest frequency of lethal mutations and increase the number of unfertilized eggs. Flavour «Dark Chocolate» by company «Givaudan» showed the lowest mutagenic effect on both test systems, compared with flavorings other companies wich described above.


Keywords: food flavorings, dominant lethal mutation, anaphase-telophase genotoxicity assay, chromosomal aberration


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