Toxicity Analysis of Synthetic Flavouring Additives - Sales, Ila Monize Sousa;Peron, Ana Paula
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Flavouring additives are substances capable of imparting and/or intensifying the aroma of food. The aim of this study was to assess the cytotoxicity and genotoxicity of artificial synthetic flavouring additives from Biscoff and Tutti-frutti. This evaluation was carried out using the meristematic cells of Allium cepa L. roots, at exposure times of 24 and 48 hours, where these substances were analysed individually and in combination with each other.

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Produktbeschreibung
Flavouring additives are substances capable of imparting and/or intensifying the aroma of food. The aim of this study was to assess the cytotoxicity and genotoxicity of artificial synthetic flavouring additives from Biscoff and Tutti-frutti. This evaluation was carried out using the meristematic cells of Allium cepa L. roots, at exposure times of 24 and 48 hours, where these substances were analysed individually and in combination with each other.
Autorenporträt
1. Biolog, Federalny Uniwersytet Piauí - CSHNB (2016). 2. Biolog i doktor genetyki i hodowli. Wyk¿adowca nauk biologicznych na kampusie Senador Helvídio Nunes de Barros (CSHNB) oraz podyplomowego programu genetyki i hodowli na kampusie Ministro Petrônio Portella (CMPP), Federalny Uniwersytet Piauí.